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Freeze Peppers: This is How They Stay Delicious

To keep peppers fresh and crisp for a long time, you can freeze the delicious vegetables. Here we explain what you should pay attention to and how to do it without plastic.

Freezing peppers: how it works

Whether as a side dish in a pasta sauce or as a healthy snack in between: paprika can be used in many ways. However, you should use up the crunchy vegetables within a few days. If you want to store peppers longer, you can freeze them.

Prep: Unlike other vegetables, you don’t need to blanch peppers beforehand. You don’t have to skin the peppers either.

This is how easy it is to freeze peppers:

Wash the peppers thoroughly.
Cut them into smaller pieces. For example, you can cut the peppers lengthwise into thin strips and then dice them further.
Put the chunks of pepper in a small tin and store them in the freezer.

Alternatives to plastic

Freezing peppers or other vegetables in plastic bags is often recommended. However, we recommend avoiding plastic as far as possible. There are some greener alternatives to plastic freezer bags:

You can use lunch boxes made of wood or glass several times.
Stainless steel cans are also suitable for freezing vegetables.
You can also freeze peppers in glasses (e.g. washed jam jars).
You can even freeze peppers in cotton or jute bags. You should first pat them as dry as possible with a kitchen towel.
By the way: A great alternative to freezing is to soak peppers in oil or vinegar. This way the vegetables will last longer.

 

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Cooking Tips

Peel Zucchini? Why the Skin Should Rather Stay On

If you don’t peel a zucchini, you not only save work and time: Read here about the advantages of peeling zucchini.

Do not peel zucchini – the skin is healthy

As with many other types of fruit and vegetables, the same applies to zucchini: the skin contains most of the vitamins. You also absorb important dietary fiber with the peel.

But it’s not just good for your health if you eat the shell. It also tastes better because the skin keeps the zucchini in shape as it heats. Without the skin, the vegetables quickly become mushy when they are boiled or fried. In addition, the pure pulp of the zucchini is not as aromatic as the skin.

So it would be a shame to throw the edible and particularly healthy part of a vegetable in the trash – especially since you have to do unnecessary extra work peeling it.

Also be careful with very bitter zucchini: If it tastes bitter, you shouldn’t eat it anymore. It’s rare, but if a zucchini tastes bitter, it contains too much curcubitacin, a toxic bitter compound. Neither cooking nor peeling helps against this substance, the zucchini is then no longer edible.

Pesticides on zucchini peel

Since the skin is eaten, you should pay particular attention to the origin of the vegetables: Zucchinis from organic farming are not treated with chemical-synthetic pesticides, but from conventional farming they are. Pesticides mostly remain on the peel. If you buy organic vegetables you ensure that the pesticides do not end up on your plate.

Also make sure that you buy zucchini seasonally and regionally. The zucchini season runs from July to October. During this time, the domestic zucchini are transported a comparatively short distance. Zucchini from distant countries, on the other hand, have long transport routes behind them, which means that significantly more greenhouse gases are emitted.

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Cooking Tips

Freeze Pasta: This is How They Stay Delicious

Freezing pasta is a good solution if you misjudged your cooking. Here you can find out what you should keep in mind so that they still taste good after defrosting.

If you ever have pasta left over after cooking and eating, you don’t have to throw them away. They don’t last long in the fridge either. All the better that you can also simply freeze pasta.

Freezing pasta: This is how you prepare the pasta

Before you freeze pasta, there are a few things you should do to prepare.

Let the leftover pasta cool completely.
Pour into a container suitable for freezing. In order to protect the environment, you should not use single-use plastic utensils. You can easily freeze pasta without plastic using mason jars or stainless steel cans.
A cotton bag is best for freezing noodles: Fill it up and lay it flat in the freezer – this is how you get a noodle sheet. From this you can easily break out the required portions later.
Tip: To prevent the noodles from freezing into a large, indivisible lump, you can toss them in a little oil beforehand. Wet them well and then pour them into the jar.

Freeze and thaw pasta

Then store your pasta in your freezer or freezer.

By the way: If you are still looking for an energy-efficient appliance, take a look at our best list of freezers.

You then have a number of options for defrosting the frozen pasta:

Moisten the noodles with a little water and briefly heat them in the microwave.
Put the frozen noodles in lukewarm water and slowly thaw them.
To keep them tasting freshly cooked, simply place the frozen noodles in a pot of boiling water for 2-3 minutes.
Tip: You can also freeze leftover sauce in a separate container.

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