The quality of the peppers would be so low for canning that I would say you will not want to use them for that, unless it is as part of a sauce or something that will be cooked down. I chop and freeze peppers throughout the season, because I use them throughout the year, to mix into recipes, I can grab just what I need. I love my hot peppers mixed in with eggs or cheese grits(with garlic and polish sausage it's hard to beat). Usually at the end of the year, just before frost, I have plenty of peppers to can in relishes, or to include in my green tomato salsa(the only kind I do now since it doesn't have the "excess water" problem of ripe tomatoes).

Sounds wonderful (and like a lot of work!) I'd love to see a picture of them and to hear how they came out.

Hello! I freeze cottage cheese as well as cream cheese. But as the first person said the cheeses do change texture. They can still be eaten but will not have that smooth creamy feel in your mouth. It will be slightly granular. I use cottage cheese in my lasagna sometimes in place of the ricotta if I can't get it in the shop. I use the frozen cream cheese to make cheese cake and it is fine. You will have to mix the cheeses once thawed, but I find they freeze fine. I freeze milk, butter, soured cream, bags of grated cheese and sometimes blocks (grated freezes better) buttermilk. I freeze egg whites if I make a custard and use the yolks only. My daughter calls me the freezer queen lol

Knock-Your-Pants-Off Sweet & Spicy Glazed Buttermilk Meatloaf Serves 6 For the Glaze: 1 cup ketchup 1 cup barbeque sauce 1/2 cup brown sugar For the Meatloaf: 1/3 cup panko bread crumbs 1 cup whole-fat buttermilk 1 tbsp. olive oil 1 clove garlic, minced 1 cup small-diced onion 1/4 cup chopped fresh parsley 1/3 cup chopped fresh basil 2 tbsp. tomato paste 1 1/2 lbs. ground beef (85% lean-15% fat) 1/2 lb. ground pork 1 cup grated parmesan cheese 1/2 tsp. salt 1/2 tsp. ground pepper Heat oven to 425 degrees. Combine the glaze ingredients in a small saucepan and place over low heat. Heat olive oil in a skillet over medium heat. Add onions and garlic and cook until soft and translucent (try not to brown). Add parsley, basil, and tomato paste and cook for about a minute. Set aside to cool. In a small bowl, combine Panko and buttermilk and set aside for 5 minutes. Then in a large bowl, place beef, pork, cheese, salt and pepper, the onion mixture, and the panko mixture. Mix with your hands until just combined. On a rimmed baking pan (I use 13x9x2), form the mixture into a loaf shape sitting in the center of the pan, with all four sides exposed.* Brush sides and top with some glaze, then bake for about 50 minutes, removing the pan every 10 minutes or so to brush on more glaze. (At the end of baking, you will not have used all of the glaze mixture � just keep it in the saucepan on low and stir it every few minutes.) Cool for 5 minutes, slice, and serve hot with leftover glaze as sauce. Marybeth Albright The Food Network I tried this and it was awesome.