Harvesting & Preserving Peppers All Week Long - by Sunscape
Published on HivePostify by @sunscape · Mon Aug 24 2026
I bet you're busy either starting your vegetable gardens or you are in full harvesting mode like I am. This week the peppers finally started getting color on them, and it was time to start preparing them for the freezer.
This week I had enough to chop and freeze on two cooking trays. The following day, I vacuum-sealed and dated the bags. Just this week, I put up 6 bags containing 2 cups each into the freezer.
These frying peppers got roasted in the oven, then I peeled off most of the skin, and they are now in Olive oil to use in recipes, probably pasta dishes.
They didn't have very much flesh on this variety, but I'm counting on the flavor they will add to a recipe.
I love Banana Peppers that have been fried to release that sweet flavor.
My mother-in-law used to make them with eggs for lunch many years ago. I decided to surprise my husband by making them for him.
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I don't think he has had a fried pepper and egg sandwich in many years since her passing. Needless to say, he was delighted to have one, and it brought back memories of having lunch with her.
I forgot to take a photo of the Poblano peppers that I picked this week. We love having them stuffed for dinner. I steam them after seeding them in a double boiler. Then I sauté onions and pork sausage together, then add cooked rice along with fresh-made basil sauce.
We had them for dinner last night; plus I had enough for two freezer meals. I topped them with cheddar cheese and will enjoy having them this winter.
Most of the Cayenne peppers have turned red. I put them into the dehydrator after seeding them, and plan on making powder with them this year. That will be a first for me.
Hopefully, it comes out, as I have never dried peppers to make powders with. I have sweet and hot Hungarian peppers in the garden which need to be picked this week.
This is the average amount of vegetables that I harvest every other day. It has been keeping me quite busy. This summer we have eaten so many cucumbers that I am over them. So I pulled out all the plants over the weekend. I mean how many ways can you use them, lol. We don't eat a lot of pickles, so one batch of bread and butter pickles will last us all year.
I picked all the ripening tomatoes off the vines before the thunderstorm rolled through two days ago. They are on the back porch to ripen more before I roast them and make basil sauce today.
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While that is simmering, I have Jalapeno peppers that have to be deseeded and put into the freezer. I have a feeling I will be in the kitchen for a while today.
Have a great day, everyone!
Tags: #hive-140635#peppers#hivegarden#foodiesbeehive#silverbloggers#harvest#preserving