If you’ve been following what veggies I grow, you should know that I grow multiple varieties of sweet and hot peppers. So many varieties to choose from!
Harvesting Tips:Â
My criteria for harvesting peppers is to look at the size and color listed on the seed packet or on the seed company’s website.  For peppers that turn red or another color, I typically start harvesting them when they start changing to the desired color. I bring them in the house and put them on the counter top to fully change colors. You can also wait until the pepper fully changes color on the plant.Â
I would suggest harvesting peppers with a pair of scissors so you don’t injure the rest of the plant. You want to leave a little stem at the top like in photo above.
Short Term Storing Tips:Â
If I am going to eat them fresh or soon, I will keep the peppers on my kitchen counter since the air conditioner is on. In case you were wondering, I love sweet peppers in a salad and hot and sweet peppers grilled, roasted or sautéed.
Long Term Storing Tips:Â
There are quite a few ways to store peppers – I love options!  For long term storage, I usually freeze them. If the peppers have a tough skin like Anaheim Peppers, you can char them first so you can get the skins off or not. You can freeze peppers whole, sliced and stuffed with cheese or meat. I would suggest vacuum sealing them so they last a lot longer.
My second favorite way to store peppers is to dry them. We typically dry them for at least 6 hours in our air fryer at 150ËšF. 10)Â
You can also can or pickle peppers. I find that when I am in full on harvest season this option is way too much work.
If you don’t know how to sow and grow peppers, then just click on it.
