A Plethora of Peppers, Still . . .

Still picking peppers and I'm not complaining at all, and still sharing them with folks that want some. Since most of my readers aren't in the neighborhood, I wanted to share at least my latest plan for the preservation of peppers with you. For all intents and purposes, canning season is over. I'm through making pickles and salsa, although there are still a few tomatoes ripening, but I don't want to waste the produce and I'm still getting more than I can actually consume, reasonably, so . . . I'm freezing peppers. Frozen peppers aren't great for salads or to be used like fresh, but they are wonderful for cooking and an absolute "must" for chili!
I want to share this method because the storage and packaging needed is relatively small and quite convenient.
First, if you're going to freeze peppers, blanch them. I split and take the seeds out of bell peppers, but I do jalapenos, whole. I have just cored bell peppers and tried this, but they take up quite a bit of room in the freezer, so I split them. They still work great for "open" stuffed peppers . . . Blanching is very quick and amounts to nothing more than bringing a kettle of water to a boil, then placing the washed peppers in for just 1-2 minutes. Remove peppers with a slotted spoon and allow them to cool. The cooling only takes a few minutes until they can be handled. Here's the great part. On a cookie sheet that fits level in your refrigerator freezer, place waxed paper. Lay out the peppers, close but not touching. Place the cookie sheet in the freezer until the peppers are frozen. Take them out, pop them off the waxed paper and place them all in the same gallon or quart freezer bag; and back in the freezer or on to the deep freeze. Then all winter, you can simply take out of the bag what you need. No need to thaw them all. No individual freezer wrapping. No clumps of frozen peppers. No trying to cut or stab them apart with a knife!