I love growing an abundance of various peppers so I can can, freeze and dehydrate them for use through the winter. This week I picked an abundance of hot banana, sweet banana, mammoth jalepenos, big jim, poblano, and anaheim to roast and then freeze.

I love the smell of roasting peppers so I roasted them in the oven. I lined cookie sheets with aluminum foil for easy cleaning. Then I laid out all the washed peppers on the cookie sheets.

I roasted the pepper at 450 degrees for 20 minutes then flipped the peppers and let them roast for another 20 minutes.

See how the skins were getting nice roasted brown spots on them? The house smelled wonderfully delicious!

After another 20 minutes of roasting they were gorgeous and done!

I had so many peppers that I had to do two roastings. This is the second batch.

I let the peppers cool to the touch. I did not peel the skins from the peppers because I believe the skins help protect the peppers from freezer burn. The skins peel right off when the peppers have thawed. I used my Reynolds Handi-Vack and bags to vacuum seal the peppers in the bags. I put all the same peppers together and put 3 or more in each bag. I don't want to have to many peppers thawed at one time, but there are times that I use large batches in one day.