The process of preserving fresh, unripe capsicums through sub-zero temperatures halts enzymatic activity and microbial growth, effectively extending their shelf life. This method involves preparing the produce through washing, slicing or dicing, and often blanching before placing it in airtight containers or freezer bags.
Employing this preservation technique minimizes food waste, allows for year-round availability of a seasonal vegetable, and retains much of the pepper’s nutritional value. Furthermore, it provides a convenient way to incorporate this ingredient into cooked dishes without relying on canned or out-of-season alternatives.
