Lemon/Lime juice for Veggie storage?

[I. Kay]

I've mentioned this before, but things still haven't worked out perfectly yet...

Every Sunday morning I buy 3 bell peppers (one green, one red, one yellow or orange) and chop em up and put them in a storage bag for Sun-Wed.'s at-home meals.

Anyhow, usually by the end of the bag, the peppers are getting mushier.

Would squirting some lemon or lime juice in help slow down this process? I just know from watching my mom growing up that she would occasionally use the lemon/lime thing to keep some things from turning brown.

Anybody's thoughts?

[Torque]

No, the lemon juice won't help keep the peppers crisp.

Here's an idea - Why not store the sliced peppers in a small tupperware/glad container with about an inch of water. I haven't done this with peppers, but I do with almost all my other veggies.

[I. Kay]

Huh! I'll give it a try! Thanks!

[Torque]

OK, I just got off the phone with my chef consultant, my wife. She wasn’t sure about the cold water, but said it would be worth a try with a half a pepper. She did say however:
· that the mushy peppers are OK to eat (three days old)
· green peppers stay crisper, longer
· peppers freeze well, but will lose their crispness
· roasted peppers are her favorite for keeping
o roasted peppers in olive oil keep for 2 weeks in fridge
o roasted peppers frozen (in airtight bag) keep for months

I’ll second the roasted peppers…they are awesome!

To roast: Fire up the grill. Quarter the pepper and remove seeds and ribs. Place peppers on grill skin side down. Close lid and cook until skin side is charred until black (yes, this is very important!) Remove peppers and place in zip lock bag for 10 or more minutes (I leave mine for 30 minutes). Remove peppers and rinse off charred skin under cold running water. They’re ready to eat!!

Great on sandwiches, salads and eggs. My wife makes a great dip with chopped roasted peppers and cream cheese. Just dice the peppers and blend with some soft (room temp) cream cheese. Great with crudités (carrot sticks, celery and sliced cucumbers) and crackers.

[Johnka]

Originally posted by Torque:
OK, I’ll second the roasted peppers…they are awesome!

To roast: Fire up the grill. Quarter the pepper and remove seeds and ribs. Place peppers on grill skin side down. Close lid and cook until skin side is charred until black (yes, this is very important!) Remove peppers and place in zip lock bag for 10 or more minutes (I leave mine for 30 minutes). Remove peppers and rinse off charred skin under cold running water. They’re ready to eat!!

Great on sandwiches, salads and eggs. My wife makes a great dip with chopped roasted peppers and cream cheese. Just dice the peppers and blend with some soft (room temp) cream cheese. Great with crudités (carrot sticks, celery and sliced cucumbers) and crackers.

Hell yeah, hatch chili season is nearing!

[I. Kay]

Wow, thanks Torque!

[Lost Dog]

Try keeping the bags of peppers in a bowl of ice water, adding ice every day to keep it very cold. I'm pretty sure I saw that on Schoolhouse Rock...

Anyhow, it works with fish & shrimp.