Freezing Hatch.

bud812 · September 2015

I'm having a hell of a time getting a vac seal on hatch peppers. I have a foodsaver V 3020 & I use the wet food setting, but it still sucks the juice outta the peppers & won't seal properly. How do you guys & gals do it. No beer was involved in this project.

rosco · September 2015

Grab a beer, zip lock the chiles, fill a sink with water, then submerge and seal.

Durangler · September 2015

Just use a quart size freezer ziplock bag. Zip it leaving a 1 inch opening. Blow out a deep breath, place your lips over the 1 inch opening. Suck the air out. Zip the bag as you remove your lips from the collapsed bag. Repeat.
Seriously, you don't need to VacSeal them. I just broke open a pack from 2013, just as good as the fresh ones from last week.

Satch_Q · September 2015

We just use a strip of paper towel filed over a couple of times and sized to the length of the opening. We always make sure the chiles aren't touching the towel and then we seal it inside the bag.

blasting · September 2015

I may have too much time on my hands. I tested many small batches to find out the best way to seal / store. Without question, the best results for flavor, as well as ease of processing was to freeze with skin on. These were my findings anyway.

I put them in the vac seal bags with one end sealed. Then into the freezer for 15 minutes and then sealed the other side. Worked well for me.

henapple · September 2015

I usually hit the seal button as soon as I see the juices... Still air tight.

pab · September 2015

I folded mine in half, laid them on a baking sheet and put them in the freezer for an hour. Then I bagged and sealed them. I also don't peel them till I use them. Did 29 pounds this way two weeks ago.

4Runner · September 2015

I used two bags. The first bag contained the chiles and then I put that inside another bag open side down. Sealed as normal and it contained the juices.