How to preserve green chili peppers for a long time

Green chili peppers can be stored for an extended period of time through methods such as refrigeration, freezing, air drying, sealing, and pickling. Green chili peppers are prone to decay due to water loss or mold growth, and proper storage methods can effectively maintain their freshness and nutritional value.

1. Refrigerate and store

Wash and dry the green chili peppers, put them in a fresh-keeping bag, remove the air from the bag, seal the bag tightly, and place them in the vegetable and fruit compartment of the refrigerator. Controlling the refrigeration temperature at 4-8 degrees Celsius can delay the respiration of chili peppers and avoid rapid dehydration and wrinkling. Be careful not to refrigerate directly after cleaning, as surface moisture will accelerate spoilage. The shelf life is about 2 weeks.

2. Frozen storage

Remove the stems and cut the green chili into pieces, blanch for 30 seconds, remove and drain to cool, then pack into sealed bags and freeze. Freezing can cause changes in the cell structure of chili peppers, resulting in a softer texture that is suitable for subsequent cooking. It can be stored for 3 months in an environment of minus 18 degrees Celsius. After thawing, it should be consumed as soon as possible to avoid nutrient loss.

3. Air dry

Select intact and undamaged green chili peppers, string them with cotton thread, and place them in a ventilated and dark place to air dry naturally. During the drying process, flip it daily to prevent mold growth. After it is completely dehydrated and brittle, put it into a sealed container. A dry environment can inhibit microbial growth, with a shelf life of up to six months. When using, soak in warm water.

4. Vacuum sealing

Place the green chili pepper and desiccant together in a vacuum bag, and use a vacuum machine to remove the air seal. Isolation from oxygen can effectively prevent oxidation and deterioration, and can be stored at room temperature in the dark for up to one month. This method can preserve the color and vitamin C content of chili peppers to the maximum extent, making it suitable for commercial bulk storage.

5. Pickling

Green pepper is cut into sections and mixed with salt, garlic powder, Baijiu and other condiments into a sterile glass bottle. After compaction, it is sealed for fermentation. Salt concentration exceeding 10% can inhibit the proliferation of harmful bacteria, and lactic acid bacteria fermentation can produce special flavors. Pickled chili peppers stored in a cool place have a shelf life of over 1 year, but they have a high sodium content and should be consumed in moderation.

Different storage methods can affect the taste and nutrition of green chili peppers. It is recommended to choose the appropriate method according to consumption needs. Prioritize refrigeration for short-term storage, and freeze or dry for long-term storage. Regardless of the method used, it is necessary to ensure that the container is clean and dry, and regularly check for mold. Remove damaged fruits before storage and wear gloves during handling to avoid skin irritation from capsaicin. Observe for any odor or discoloration before consumption, and discard immediately if any abnormalities occur. Reasonably preserved green chili peppers can be used for stir frying, seasoning, or making sauces, adding a fresh and spicy flavor to dishes.