How to Preserve Roasted Red Peppers

by Carol Bancroft

When roasted, red peppers develop a robust flavor. Preserve them to use year-round.

red pepper image by Valentin Mosichev from Fotolia.com

Items you will need

  • Olive oil
  • Glass storage jar
  • Waxed paper or plastic wrap
  • Plastic storage bags or containers
  • Marking pen

Roasted red peppers add a distinct flavor to many recipes. They are also popular additions to salads and sandwiches. Roasting your own peppers is easy to do at home by cooking them on a grill or over an open flame on your gas stove. If you make more than you can use, you will need to safely store them for future use. There are two ways to do this. You may pack roasted red peppers in oil if they will be eaten within a few days. If you do not plan to use the roasted red peppers right away, freezing them is the recommended method.

Short-term Storage

Step 1

Pack the roasted red peppers into a glass jar.

Step 2

Cover the peppers with high-quality extra virgin olive oil.

Step 3

Cover the jar and refrigerate for up to two days.

Long-term Storage

Step 1

Pack the roasted red peppers (without oil) into a moisture-proof container, such as a plastic zippered storage bag or a plastic freezer container.

Step 2

Cover each layer with a sheet of waxed paper to keep the peppers from sticking together.

Step 3

Gently squeeze the bag to release excess air before sealing it. Be careful not to crush the peppers.

Step 4

Label the bag with the contents and date before placing in your freezer. Thaw frozen peppers before use and then add oil and seasonings to taste.

Tips

  • Use a vacuum sealer instead of a plastic bag to simplify the process or preparing the peppers for the freezer.

Warnings

  • After nine months, the quality of frozen peppers will deteriorate. They will be safe to eat but will not be as flavorful. Never store oil-packed roasted red peppers at room temperature. According to the University of California Division of Agriculture and Natural Resources, after two days there is an increased risk of dangerous bacteria contaminating the peppers. It is not recommended to home can roasted red peppers.

Photo Credits

  • red pepper image by Valentin Mosichev from Fotolia.com

About the Author

Carol Bancroft has been writing about food and crafts since 2000 when she launched her blog, Pure Sugar. Bancroft formerly owned a small wine shop. She holds a Bachelor of Arts in journalism from the University of Massachusetts.