How to store fresh chili peppers for a long time

Fresh chili peppers can be stored for an extended period of time through methods such as refrigeration, freezing, sun drying, pickling, and vacuum sealing.

1. Refrigeration

Wrap intact chili peppers in kitchen paper and place them in a fresh-keeping bag. After venting the air, seal the bag tightly and refrigerate. The refrigeration temperature should be controlled at 4-8 degrees Celsius to store for 1-2 weeks. Be careful not to mix with vegetables that are high in moisture, as they are prone to mold growth when damp. There is no need to clean before refrigeration, as surface moisture can accelerate decay.

2. Frozen

Chili peppers that have been washed and dried can be directly frozen whole or cut into sections and spread flat on a tray for pre freezing for 2 hours before being packaged. Freezing can last for 3-6 months, but after thawing, the texture becomes soft and suitable for cooking. Green and red peppers can have their seeds removed before freezing to reduce ice crystal formation and maintain a better taste.

3. Sun drying

Choose thick skinned chili skewers and hang them in a ventilated place to dry, or slice them and place them on a bamboo sieve for 3-5 days. After complete dehydration, it can be sealed in a can and stored for more than 1 year with the addition of desiccant. During the sun drying process, avoid being exposed to rain, and at night, it is necessary to collect anti dew water. Dried chili peppers should be soaked in advance to restore their toughness.

4. Pickling

Chili peppers can be preserved for 2-3 months by soaking them in salt water or vinegar. It is recommended to mix rice vinegar and cold water in a 1:1 ratio, and add spices such as garlic and Sichuan peppercorns to enhance the flavor. The pickling container needs to be disinfected with boiling water to ensure that the chili is completely immersed in the liquid, and regular checks should be conducted for the formation of white film.

5. Vacuum sealing

Using a vacuum machine to remove air from the packaging and isolate oxygen can inhibit microbial growth. Before processing, it is necessary to ensure that the surface of the chili is dry, and a deoxidizer can be placed in a vacuum bag. This method can maintain freshness for one month at room temperature and extend the refrigeration storage period to three months, making it suitable for commercial bulk storage.

Different varieties of chili peppers are suitable for different storage methods. Chili peppers are suitable for sun drying, colored peppers are recommended for refrigeration, and Sichuan peppercorns can be pickled. Regardless of the method used, individuals with diseased spots and insect infestations should be removed before storage to avoid cross contamination. Regularly check the storage status and discard immediately if mold appears. Short term storage can be mixed with a small amount of edible oil to maintain luster, and long-term storage is recommended to be divided into small portions for use. Pairing with silicone desiccant or food deoxidizer can further enhance the preservation effect, but it is necessary to avoid direct contact with the surface of chili peppers. Choose the storage method according to the actual use, prioritize refrigeration for those that need to maintain taste, and recommend drying or freezing for those that need to be stored for a long time.