This is exactly why their regular consumption is absolutely necessary. Even during the winter months. And that is why everyone needs to know how to freeze their own peppers and store them fresh during the cold months.
In general, whole and dried peppers can be kept in the refrigerator for up to a week. If you wrap them in paper and arrange them in cases, they can stay in a cellar for up to 2 months, with temperatures from 43°F to 158°F.
However, the best way of storing and maintaining the beneficial substances within the peppers is still by freezing them. This is suitable both for sweet and spicy peppers. There are a few methods.
Cut the peppers into strips and place them on a plate for 30 min. in the freezer. Then arrange them in plastic bags and squeeze tightly. They can be stored in the freezer that way for up to 6 months. Place them frozen in the boiling dish directly.
The second method is to wash the whole vegetables. Remove their seeds, stems, and pre-freeze for 30 min. in a plate. Then package and leave for up to 6 months in the freezer.
The third method is to choose fully ripe, fleshy peppers. Remove the seeds and stems and cut them into pieces (optionally). Blanch for 2 - 3 min., depending on their size. This is done to safeguard the color, flavor and vitamins.
For blanching, you will need a deep strainer and a pot with 2 gal (8 L) of boiling water. Place the peppers in the strainer - no more than 17.5 oz (500 g) at a time, and dip in the boiling water until completely submerged.
The water must come to a boil a second time within about a minute and continue to boil during the entire blanching process. The precise amount of time is key here. Once done, take out the vegetables, dip them in cold water and drain them.
You can also freeze toasted peppers. Toast them, peel and place in plastic bags. The only condition when freezing them is the method of arrangement. They need to be jam-packed, in order to take up less room, since usually, the edges of the bags stick out.
Storing peppers by freezing them at home significantly reduces their vitamins but heat treatment does not remove their colorants, which are powerful antioxidants.