Strawberries will lose their color and flavor. Freezing after being dried offers nothing but taking up extra space. Packing dried stuff in sealed jars under vacuum is fine, use a Food Savre jar attachment for that. You seem to want to do soething like freeze dried, wich simply cannot be done at home. You need vacuum chambers, liquid nitrogen, and many other commercial processes to get to a storable freeze dried stage. Simply use a DEHYDRATOR for drying cut up peppers and straberries. You can find many choices by doing an internet web search for the word 'DEHYDRATOR'...

And to rehydrate, simply soak in warm water or add to soups, etc.
If you have the freezer space, don't even bother with the dehydration, just freeze strawberries whole, in syrup, or sliced (with or without syrup). Chop peppers and freeze on a cookie sheet, then put into ziploc bags. You can knock apart and take out just what you need.
Texture is never going to be the same on a preserved product as a fresh, but you'll have it available!!

Deanna

I find that if starwberries are left whole and unsweetened, then frozen, they tend to loose color and taste. The addition of sugar helps to keep their flavor and color in the freezer. I prefer to place them in heavy plastic containers compared to plastic bags whe I freeze them.

dgkritch wrote:
"Chop peppers and freeze on a cookie sheet, then put into ziploc bags."

You don't even need to pre-freeze chopped peppers (or onions) on a cookie sheet. They can go straight to the ziplock bag. Then the first time you take them out of the freezer just whack the bag on the counter and they will break apart and stay that way - provided you don't let the contents of the bag thaw before putting them back in the freezer.

I keep a mixed bag of chopped onions and red & green peppers in the freezer for fajitas, omelets, fried hash browns, ect at all times. A real time and money saver if you shop for specials and add to your bag what's on sale that week. Of course once your harvest comes in...

Hello all,
My main goal, and I don't know if it's even possible is to store whole peppers. I grow a variety of heirloom types which are excellent for stuffed peppers. What I need to know is what do I need to do to be able to go to the frig. or wherever & get whole peppers,6 months after picking. Tops cut of & seeded
Thanks
Ed

Ed, your best method would be to freeze them, then. They will be soft, but still useable to stuff. No blanching required for peppers.

I can't answer about strawberries but we grow a lot of peppers. Hot peppers that is. I have placed whole large jalapenos and large habaneros directly in ziplock bags. I usually slice them when still frozen and can get them minced really small this way. We use them in salsas and stews this way.

As far as sweet peppers, the best way we found is to grill them whole, cover to let them cook a bit more in their own steam, then peel, seed, cut so you have flat pieces and freeze. We use these mostly as pizza toppings.

Best results were from smoker to freezer. Unfortunately I am out of those (yum....). Another way that does not require freezing; smoke and then dehydrate, store in bag, can be outside the fridge even.

Prepare the peppers, stuff and freeze whole. When you want some baked, simply take from the freezer and bake. I use hamburg and partially cooked Basmati rice as a filling. Peppers, once frozen will become quite soft when thawed. I like growing the thicker walled pimento types. Great roasted. A while back there were also sweet read pepper spread recipes here. I made some using my grill and mesquite wood. Smoked onions, and garlic too to add to it. These are all pureed and you add balsamic vinegar. Makes for a really good topping for chicken, Italian bread, and many other meals.

Dehydrated strawberries are great added to cereal or stirred into muffins or pancakes. No need to rehydrate or freeze. My biggest problem with any type of dried fruit is to keep my girls from snacking on them. There have been many times that I will reach for a jar of dried berries, peaches or apples and it's empty. Oh well, at least the girls are eating something healthy.

calm1: Yes, you can freeze whole peppers. I slice the top off, remove seeds/membrane and freeze. When ready to use, remove from freezer and stuff while still frozen (bonus! they don't split if you pack the stuffing in!).
Bake as usual. By the time you get them stuffed and into the oven, the pepper is beginning to thaw and no time adjustment is needed.

medcave: Yeah, I know I don't have to pre-freeze on a cookie sheet, but I seem to have better luck with them not freezing into chunks that way! :+)
I keep peppers and onions chopped for winter use as well.
My local farm has an "End of Season" sale every year about the first weekend in November. I always hit that and pick up their HUGE peppers at 6 or 8 for $1.00! I can't grow 'em for that!!! They are so big that I can't wrap both my hands around them (I am an average sized female).
Onions are half price that day too as well as everything else. FUN day! It's a Friday/Saturday thing, but ya gotta be there before they open on Friday for good selection!

Deanna