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by Mary Innes

Sun-ripened tomatoes and fresh peppers are among the joys of summer.

Enjoying these vegetables right out of the garden is often the most nutritious and delicious option, and if your harvest is bountiful, preserving some for later can be worth the effort.

While there are several options when it comes to preserving the foods from your garden, frozen tomatoes shine in the kitchen when used in soups, sauces, chili, and pizzas, and sundried peppers have just as many uses.

Freezing and drying these vegetables is also easier and safer than canning them. 

Freezing Tomatoes 

You need very few things to freeze tomatoes, such as a sharp knife, a pot of boiling water if you wish to remove the skins, and new freezer bags that seal closed. Using new bags is key because recycled bags may not seal properly.

For best flavor and appearance, select ripe tomatoes free of blemishes. Wash them under cold water to remove the layer of oils naturally occurring on the surface of the fruit. Using a sharp knife, make a shallow, round cut to remove the stem. 

You can freeze tomatoes whole with the skin on, or you can slice them, skin them, chop them, or squeeze them first to remove excess water. However, freezing whole tomatoes is the fastest and easiest method. You can always chop, puree, and remove skins when you defrost and cook with frozen tomatoes.

If you want to remove the skins before freezing, bring several quarts of water to boil in a large pot. Drop the tomatoes into the pot one by one and remove each in about 30 seconds, using a slotted spoon.

Then place the tomato into a basin of cold water and rub gently; the skin should easily slide off. If it doesn’t, leave the fruits in the boiling water for an extra 30 seconds and try these steps again.

Put the tomatoes— with or without skins— in a single layer in a freezer bag. Close the bag about halfway, then submerge the bag’s bottom into a deep basin of water, stopping just before the zip closer. Then close the bag entirely as you force the air out. By setting the fruits in a single layer, it will be easier to remove them one by one after they are frozen. You can also freeze the tomatoes on a cookie sheet and then bag them when frozen solid.

Place the bag in the freezer, keeping the tomatoes in a single layer, and don’t move the bag until they are frozen solid. Frozen tomatoes are best if used within six months of preserving them, and can be used in most dishes calling for cooked tomatoes. Freezing tomatoes changes their texture a bit, so they’re not recommended for salads or other dishes calling for fresh tomatoes. 

Sun-Drying Peppers

I have personally used this drying method successfully for green bell peppers and hot peppers, including Anaheim and poblano. Wear protective gloves when preparing hot peppers for drying. 

Just like with tomatoes, it’s best to use unblemished, firm fruit. Wash the peppers and cut them open, removing and discarding the stems and seeds. Chop the peppers into approximately half-inch pieces or thin slices. Small peppers can be dried whole or sliced once down the middle.

The hot, dry summers in California produce the right conditions for sun-drying peppers. For drying, you need an outdoor area in full sun and several days with highs of 85ºF and a drying rack. An old window or sliding door screen works well. Make sure your screens or racks are washed and dried, and then set them so they are level and well above the ground, resting on chairs, a pair of sawhorses, or anything that allows the air to circulate around them.

If the screen is metal, put a clean sheet, cheesecloth, paper towels, or butcher paper over it to prevent the pepper flesh from interacting with the metal. If you don’t have screens, you can hang a sheet or other fabric for a makeshift rack, making sure the air can flow freely.

Spread the cut peppers in a single layer on the drying rack and cover them with another screen, clean sheet, or other light fabric to keep off any insects, dirt, or debris. Gently uncovering and stirring the peppers each day will help them dry evenly.

In the hot summer sun, pepper slices will dry in about three to five days. They should feel completely dry, but still have a bit of flexibility when bending.

When they’re dry, place the pieces on a cookie sheet and place in the oven at 250ºF for five minutes. This will sterilize the peppers before you put them into clean storage bags or glass jars.  They will last many months. (Possibly years.)

If you’re looking to add peppers as a pizza topping or a garnish, they can easily be rehydrated by soaking them in water first. Add a few tablespoons to soups and stews and those dried peppers will come to life as they cook with other ingredients. 

For recipes or to learn more about food safety for preserving peppers, visit University of California ANR’s Peppers: Safe Methods to Store, Preserve, and Enjoy.