My habanero plants are growing like crazy this year & I have more than I can use at one time. I usually make the big-batch Habanero Gold pepper jelly with them, but right now, I simply have more than I can process.
Do you think I can chop them and then freeze for later use? Or can I even freeze them whole? I'm a little worried about how the texture would be & if they'd be too watery.
What do you think?
Freezing peppers for canning?
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