Posted: 21/07/2013 at 21:38
Chilies are strung up and hung in the kitchen. They gradually shrivel and dry and can then be blitzed in the food processor (with or without seeds if you want more or less heat!) and used through the winter to sprinkle into soups, casseroles etc.
Beans never taste as good from frozen - but I chop them up quite small (about half cm length) and quickly blanch. Then I mix with finely diced and blanched courgettes, sweetcorn and peas. I find they quickly (too quickly!) get used up, either as a mixed veg or as additions to soups etc. They also can be used to make a summer veg quiche, and the loss of texture is less noticeable! Also fine French Beans can be blanched whole and then chucked into a stir-fry for additional taste etc.
Summer fruits (an embarrassment of raspberries atm) will be frozen in 1lb lots to be defrosted and turned into jam when the kitchen is less hot, likewise red and black currants.
Any glut can be turned into mixed veg chutney or "jumbleberry" jam.