The most accurate method for preserving green chili peppers

The most correct methods for storing green chili peppers are refrigeration, freezing, sun drying, pickling, and vacuum packaging. Using appropriate methods can extend the shelf life of green chili peppers, avoiding nutrient loss and spoilage.

1. Refrigerated

Green chili peppers can be stored in the vegetable and fruit layer of the refrigerator for short-term preservation. Wrap it with kitchen paper and put it in a fresh-keeping bag. After exhausting the air, seal it and control the refrigeration temperature at 4-8 degrees Celsius. This method is suitable for storing green chili peppers that can be consumed within a week, and can maintain their crispy and tender taste, but it is important to avoid mixing them with vegetables that are high in moisture.

2. Frozen

Wash and dry the green chili peppers, and cut them into pieces or freeze them whole. Remove the stem during preprocessing, lay it flat on a tray for freezing and shaping, and then transfer it to a sealed bag for storage. Frozen green chili peppers can be stored for 3-6 months and are suitable for subsequent cooking, but their texture will soften after thawing, making them more suitable for stewing or stir frying.

3. Sun drying

Choose intact and undamaged green chili skewers and hang them in a ventilated place to dry, or cut them into strips and lay them flat on a bamboo sieve. When there is sufficient sunlight, chili peppers can be dehydrated into dried chili peppers in 3-5 days, and it is necessary to avoid rain, dew, and moisture. Dried green chili peppers have a strong aroma and can be sealed and stored for more than six months. When used, soak them in warm water or grind them directly for seasoning.

4. Marinated

green chili can be used to make pickled chili or sauce chili. The common method is to soak with salt water, Baijiu, garlic and other ingredients, and ferment in the shade after loading. The pickling process produces lactic acid bacteria, which can extend the shelf life by more than 6 months and form a unique flavor, but people with high blood pressure need to control their consumption.

5. Vacuum packaging

uses a vacuum machine to remove the air inside the packaging bag, and with refrigeration, it can be kept fresh for 2-3 weeks. This method minimizes oxidation to the greatest extent possible and is suitable for commercial bulk storage. A small amount of household storage can be done by using a straw to suck air from a sealed bag, but the effect is slightly inferior to professional equipment.

The appropriate method for storing green chili peppers should be selected according to the consumption plan. Regardless of the method used, ensure that the raw materials are fresh and undamaged, and pay attention to cleanliness and hygiene during the processing. Refrigeration and vacuum are suitable for preserving the original flavor, freezing and sun drying are convenient for long-term storage, and pickling can enrich the flavor. It is recommended to regularly check the storage status and discard immediately if mold or odor occurs. Daily small purchases and prompt consumption are still the best choices to ensure the nutrition and taste of green chili peppers.