Growing and storing peppers for year-round use is a rewarding and cost-effective way to ensure you have this versatile vegetable on hand at all times. Whether you enjoy them fresh, frozen, pickled, or dried, peppers enhance your cooking and help reduce the cost of purchasing them in the off-season. Homegrown peppers also offer superior flavor and aroma compared to those found in stores, especially in winter months. Here’s how I’ve developed a strategy to grow and store a year’s supply of peppers.
How Many Peppers to Grow?
For two people who eat at home frequently, I recommend growing:
- 8 sweet pepper plants, including varieties like ‘Sweet Banana’ and ‘Lipstick’ for fresh use.
- 4 pepper plants for drying, such as ‘Aji Dulce’ or ‘Criolla de Cocina’.
- 2 jalapeño plants for spice.
- 1 large cayenne plant grown in a container for hot pepper needs.
Since peppers are harvested when fully ripe, I grow mostly open-pollinated varieties, allowing me to save seeds for the next season.
Ideal Growing Conditions
I live in USDA hardiness zone 6b, with a short growing season and the last frost typically in early May. Peppers thrive in warm conditions, so I wait until mid-May, after the soil has warmed and winds have calmed, to plant. To stay on track, I start pepper seeds around March 15, about a week before tomatoes. However, be cautious not to start them too early, as indoor seedlings can attract aphids. I recommend gradually hardening off your seedlings outdoors in a protected spot to ensure healthy growth.
Caring for Pepper Plants
Peppers, like tomatoes, benefit from rich, well-amended soil. Compost with calcium and micronutrients ensures healthy growth. Since peppers are heavy feeders, I use liquid fertilizers in the summer to provide extra nutrients as the plants begin producing.
Supporting your plants with grow-through hoops, vertical stakes, or soft fabric ties will help prevent damage from storms or the weight of the fruit. Additionally, protect your peppers from pests like chickens and deer. I use chicken wire, wedding netting, and, in late summer, shade cloth to prevent sunscald and deter animals.
Harvesting and Storing Peppers
Patience is key when growing peppers. The plants can be slow to start but will produce abundantly in the fall. I harvest peppers weekly, cutting them when they show signs of ripening—red or yellow streaks. I then allow them to ripen fully indoors for a few days.
Freezing Peppers: Freezing is an excellent way to preserve sweet peppers. Simply slice them into strips, freeze them on a cookie sheet, and store in freezer bags. This method doesn’t require blanching, and by the end of the season, I aim to have about two gallons of frozen pepper strips.
Drying Peppers: Dried peppers have a long shelf life when stored in a cool, dark place. I cut them into rings or pieces, remove any bad spots, and dry them until crispy. Store the dried peppers in airtight containers, and they’ll last for more than a year.
Pickling Peppers: Another method of preservation is making refrigerator pickled peppers, which carry us into winter with a taste of summer.
The Pepper Cycle
By the time winter sets in, I’ll have used up my frozen and dried peppers, enjoying the flavors of summer in reverse. Each new pepper season begins with planting seeds saved from the previous year. With careful planning, I’m able to successfully grow and store a year’s supply of peppers, ensuring that fresh, flavorful peppers are always available in my kitchen.