10 Incredible Vegan Recipes You Can Whip Up In 10 Minutes or Less

In today’s modern age of fast-pace everything, we tend to lose sight of what really matters — like quality, nutritious food, for instance. We aim for the convenient and least nutritious over the more healthier, wholesome (but longer to prepare) foods. Let’s take oatmeal for example: there’s the instant versus the slow-cooked oatmeal. The former is laden with sugar, salt, and other unnatural additives, while the latter is a bit longer to prepare, but contains little to no sodium or sugar (unless you decide to add them, of course) and has a myriad of benefits for you in the long run.

Translate that insight into other areas of a supermarket, such as the freezer aisle, and you’ve got yourself a unhealthy crisis. And, since we’ve learned that big food industries aren’t looking out for our best interests, it’s about time we say bye-bye to these processed food giants and make our own foods at home. Here are some easy tips to minimize your consumption of processed foods.

But, it will require time — lots of time that I don’t have, you might say. Nope! That’s only if you want to, of course, but home-cooking does not have to take hours away from your day. It’s all about planning. Know what you want to buy the week or weekend beforehand; designate a day of each week to plan what you want to have for the next. Your next step should be to go to market and bring a shopping list for ingredients you might not have for your upcoming recipes. It should be easy from here. Here are 5 secrets for making quick and healthy vegan meals at home. Just choose a recipe and get cracking! Here are 10 recipes made under 10 minutes or less to get your creative juices flowing:

1. Raw Vegan Veggie Stuffed Collard Wraps

 

2. Rich Vegan Soba Soup

 3. Vegan Chik’n Salad with Cranberries and Pistachios

 4. Raw Creamy Mushroom Soup with Avocado and Miso

5. Strawberry Mousse — Healthy, Vegan, and Guilt-Free

6. Healthy Vegan Cocoa Puff and Kamut Crispies 

7. Raw Peppermint Slice with Chocolate Ganache

8. Crunchy Raw Vegan Protein Bars

 

9. Raw Cocoa Bonbons

 

10. Raw Banana Ice Cream Sundae

[via One Green Planet]

7 American Organic Beers to Help Ring in St. Patrick's Day

St. Patrick's Day is a day to pause and reflect on the great accomplishments and sacrifices made by Saint Patrick, who toiled for more than three decades shamrocking the paganism out of the Irish, turning them into good Catholics. It's a day for quiet reflection … wait, who are we kidding?  St. Patrick's Day is all about being able to drink beer. Given the holiday's association with the color green, it makes sense to consider the environment, so we've scoured the market for the best organic beers brewed within the continental 48.

Peak Organic Brewing Co.

The Peak Organic Brewing Company is a small company located in Portland, Maine, that cares so much about organic beer that they put it in their name. They focus on small craft brewing and use all high-quality organic ingredients for the 10 or so beers they have in rotation at any one time. I'm a fan of their Pale Ale, though their limited edition winter release King Crimson and their Espresso Amber Ale would both be great choices for St. Patty's day.

Eel River Brewing

California-based Eel River Brewing Company is another brewery that does everything organic. The company started brewing back in the '90s and has been winning awards for its beers ever since. In 1999, the company came out with the country's first certified organic beer, Organic Amber Ale. These days, their brewmasters are brewing seven organic beers. I've had the Blonde Ale, a nice crisp beer that went nicely with the pub food I ordered it with. The lightness of the beer would lend itself nicely to being dyed green — just don't tell the folks at Eel River, who might not be too excited about its organic-ness being sullied by food color Green #7.

New Belgium Brewery

New Belgium Brewery should be familiar to any green-leaning beer drinker. The company has a long history of being greener and have taken steps to slash their energy consumption, treat their own wastewater on site, use wind power, and even create their own electricity on-site using methane given off as waste in their brewing process. Their Mothership Wit is actually their first organically-produced beer and would go nicely with a good Irish cheddar.

Sierra Nevada Brewing Co.

Sierra Nevada is easily one of the greenest breweries that doesn't make all of their beers using organic ingredients. The company does a lot to green up their environmental footprint including drawing energy from their own private solar panel farm, recycling nearly everything that comes into their office, like the New Belgium Brewery, they process their own wastewater on site to generate methane which they burn to create electricity. They do have one certified organic brew though, the Sierra Nevada Estate Homegrown Ale, which goes the extra step by being made with hops and barley grown on company grounds.

Bison Brewing

Bison Brewing has been making small craft beers in Berkeley, California since 1989 but has deep roots in the brewpub industry through its original founder Bill Owens, who helped lead the charge to legalize brewpubs in California in the 80s, which caused a wave of similar laws being passed across the country. All of Bison's nine beers are certified organic and they take the extra step of offsetting their CO2 footprint. Their IPA and Single Hop IPA are particularly good for celebrating ol' St. Pat as they're not too heavy and can be thrown back all day long (responsibly, of course).

Lakefront Brewery

The Lakefront Brewing Company of Milwaukee, Wisconsin used 100 percent certified organic ingredients to make their Organic E.S.B. brew. Lakefront has been making beer in Milwaukee since 1987 and was started by two brothers whose rivalry spurred friends and family to encourage them to turn their hobby into a business. Russ Klisch, the owner of Lakefront Brewing, has been encouraging local Wisconsin farmers to grow organic hops so he doesn't have to import them from New Zealand. The Lakefront Brewery's tour is infamous because they give out the beer at the start, not the end, of the tour.

Brew Your Own Organic Beer

Why buy when you can brew? Homebrewing beer combines the craftsmanship required to bring in a really good brew with the payoff of having a bunch of really good brew to drink. And even if you end up with less than really good, it's still beer, which, like pizza, can rarely ever be truly bad. Seven Bridges Cooperative's Brew Organic website offers a full range of ingredients and equipment needed to make your own batch of organic beer. Homebrewing your own organic beer takes the benefits of organic and ads in the qualities of homemade and local. What's not to love about homemade organic local beer?

[via mother nature network]

Health Benefits of Rosemary Oil

Rosemary oil is one of the most popular essential oils for its wide array of health benefits. It has become increasingly important and popular over the years as more of its various health benefits have become understood, including its ability to stimulate hair growth, boost mental activity, relieve respiratory problems and reduce pain.

Rosemary, also known as Rosmarinus Officinalis, is very popular in the Mediterranean region as a culinary herb. Many dishes are cooked with rosemary oil and freshly plucked rosemary leaves. Rosemary essential oil is mostly extracted from the leaves. The rosemary bush belongs to the mint family which includes basil, lavender, myrtle, and sage.

Rosemary has been extensively used since ancient times for a variety of purposes. The Romans gave special importance to the rosemary plant and used it frequently in religious ceremonies. It was also used during wedding ceremonies, food preparation, cosmetic care, and medicinal herbal care. Rosemary plant and its extract were also used by the ancient, Egyptian civilization as incense.

The health benefits of rosemary essential oil made it a favorite of Paracelsus, a renowned German-Swiss physician and botanist, who made significant contributions to the understanding of herbal medicine during the 16th century. Paracelsus valued rosemary oil due because of its ability to strengthen the entire body. He correctly believed that rosemary oil had the ability to heal delicate organs such as the liver, brain, and heart.

Health Benefits of Rosemary Oil

Today, many medicinal preparations contain rosemary oil. The various, well-researched health benefits of rosemary oil are listed below:

Indigestion: Rosemary oil is often used for indigestion, relieving flatulence, stomach cramps, constipation, and bloating. Rosemary essential oil is also thought to relieve symptoms of dyspepsia and it is an appetite stimulant. Furthermore, research has shown the essential oil to be detoxifying for the liver, and it also helps to regulate the creation and release of bile, which is a key part of the digestive process. It also stimulates blood flow and improves circulation, which can benefit the absorption of nutrients from food. Rosemary leaves are often added to meat dishes because it is particularly helpful in digesting meat, particularly lamb, beef and pork.

Hair care: Rosemary oil and rosemary teas are widely used for hair care in shampoos and lotions. Regular use of rosemary oil helps to stimulate follicles, making hair grow longer and stronger. It is also believed that rosemary oil slows down premature hair loss and graying of the hair. Therefore, it is an excellent tonic for bald people or those who are beginning to show signs on male pattern baldness.

Rosemary essential oil is also beneficial for dry and flaky scalps. Regular massaging of the scalp with rosemary oil nourishes the scalp and removes dandruff. Furthermore, it is often mixed with tea tree oil and basil oil to alternately treat scalp problems. For many years, rosemary has been combined with olive oil as a way to darken and strengthen hair by using hot oil treatments.

Mouth care: Rosemary essential oil is a disinfectant and is often used as a mouth wash. It also helps in removing bad breath. By removing oral bacteria, rosemary essential oil can prevent gingivitis, cavities, plaque build up, and other damaging dental conditions.

Skin care: Rosemary essential oil is not used in skin care as extensively as it is used in hair care, but it does have antimicrobial and antiseptic qualities that make it beneficial in efforts to eliminate eczema, dermatitis, oily skin, and acne. Topical application of the essential oil, or regular massage with the oil helps in toning your skin and removing dryness. It can also give your skin a healthy, even glow when regularly applied, or when it is a main component of your moisturizers and other creams.

Boosting mental activity: Rosemary essential oil is an excellent brain and nerve tonic. It is often used by students during exam times because it increases concentration and helps in studying efficiently. It stimulates mental activity and is a good remedy for depression, mental fatigue and forgetfulness. Inhaling rosemary oil seems lift your spirits immediately. Whenever your brain is tired, try inhaling a little rosemary oil to remove boredom and renew your mental energy.

In a study, researchers found that of 144 test participants who inhaled rosemary oil during an exam displayed significantly higher cognitive function. This is why some researchers are beginning to explore the options for using rosemary oil as an alternative treatment for slowing down the onset of Alzheimer’s disease in certain patients because of this apparent connection between boosted neural activity and the essential oil.

Stress Relief: Aside from the relaxing nature of aromatherapy and general inhalation of rosemary essential oil, it has been proven to actually decrease the level of cortisol in the saliva. Cortisol is one of the main stress hormones that are released during the “flight or fight” response of the body to stress. Excess cortisol in the blood that may occur due to chronic stress can wreak havoc on the body, including its hormonal balance and the efficiency of the metabolism. A study said that inhaling rosemary oil and lavender oil for five minutes significantly reduced the levels of cortisol in the test subject’s saliva, which could seriously decrease the dangers inherent from chronic stress.
Advertisement

Immune System Boost: Antioxidants are some of the most valuable defensive weapons we have in our body for fighting off infection and disease, so any food or essential oil that either adds to or stimulates the activity of antioxidants is a huge benefit to overall health. The same study which found that cortisol levels decreased after simultaneous massage and inhalation of rosemary essential oil also found that the scavenging free radical activity in the test subjects’ bodies also increased significantly. This means that regular use or inhalation of rosemary essential oil in aromatherapy sessions or in other ways can increase the strength of the immune system and help combat all of the diseases associated with free radicals, including cancer and heart disease.

Pain relief: The ability of rosemary essential oil to relieve pain has resulted in its extensive use in treating headaches, muscle pains, rheumatism and even arthritis. Massaging the affected area that is in pain with rosemary essential oil can give quickly relieve the pain. Vapor baths with rosemary oil are also found to be effective in the treatment of rheumatism. It has certain anti-inflammatory qualities as well, which makes it very good for relieving the pain from sprains and joint aches. Furthermore, it is known to stimulate blood circulation, which can relieve pain and also aid in coagulation of wounds for faster healing.

Aroma: Rosemary has a mesmerizing aroma, which makes rosemary essential oil an excellent inhalant. The oil is used in room fresheners, cosmetics, beauty aids, food, bath oil, candles and perfumes because of its unique and intoxicating aroma. When the oil is inhaled, it can boost mental energy and is also known to clear the respiratory tract. Many people spray a mixture of rosemary essential oil and water to remove bad odors from room and objects.

Sexually Transmitted Diseases: Recent research suggests that the use of rosemary essential oil’s antimicrobial qualities can help reduce the effects and recurring inflammation of the herpes virus. The herpes virus can quickly develop immunity to normal antiviral medication, so alternative methods are always being explored. A number of studies have now shown the essential oil of rosemary to be an effective option for reducing the symptoms of the Herpes virus in test subjects, and even affects the level of contagiousness of the virus.

Respiratory problems: The benefits of rosemary essential oil in treating respiratory problems are well-researched and supported. The scent of the oil has been shown to give relief from throat congestion, and it is also used in the treatment of respiratory allergies, colds, sore throats and the flu. Since rosemary oil also has antiseptic qualities, it is also effective for respiratory infections. The oil is antispasmodic and is therefore used in some treatment programs for bronchial asthma.

There are various other claims regarding possible health benefits of rosemary oil, including its usage for disorders in menstrual cycle, menstrual cramps, peptic ulcer, urine flow, prostate, gall bladder, intestine, liver, cataract, heart, sperm mobility, leukemia, kidney stones and associated pain. Research is currently being performed to study its potential in treating various types of cancers including those of the colon, stomach, breasts, and lungs.

Rosemary oil may, at times, cause allergic reactions, so it should only be used if prescribed or after thorough consultation with your medical specialist. Since rosemary oil is volatile in nature, the oil has occasionally caused vomiting and spasms. Therefore, it should never be ingested. It is strongly suggested that rosemary essential oil should not be used by pregnant, breastfeeding, or nursing women. Excessive use of the oil may even lead to miscarriage or a disability in the fetus.

Rosemary essential oil is used extensively in aromatherapy due to its versatility as a welcome aroma in so many popular combinations. The oil blends well with frankincense, lavender, clary sage, cedarwood, basil, thyme, citronella, lemongrass, elemi, geranium, chamomile, peppermint and cardamom.

[via Organic Facts]

Prepackaged Meals that You Can Make Yourself

Prepackaged meals. we all try to avoid them, but actually may end up with a few in the cupboard. While they aren’t too pricy, a majority of the ingredient list is more than a little concerning. Hydrogenated this, hydrolyzed that. And the sodium content? Sheesh. Looking at the nutrition label of a popular boxed meal, and one serving of the stuff will give you 770mg of sodium. An adult’s daily intake is usually more than sufficient at 1,500mg—most of us don’t even need that much.

As always, we aim to provide you with recipes and meal idea made from locally sourced, organic ingredients, using what you already have in your pantry. In the long run, it's less expensive and the nourishment value is much higher than in prepackaged meals.  So, if you’re in search of a way to steer clear of putting your money towards meals that come in a box and don’t last very long, here are a few that you can make yourself.

Breadsticks

This recipe is referred to as “Breadsticks,” and while it does make amazing breadsticks, it can also be used to make pizza, calzones, dinner braids, or a quick loaf of bread. If you master this simple recipe, you will never have to buy one of trans fat tubes of dough again.

Preheat your oven to 375 degrees.

Combine 1 tablespoon yeast, 1 ½ cup warm water, ½ teaspoon sugar. Let them rise and set on top of your stove; it’s getting warm, which makes for an ideal place for the yeast to get going.

Once the yeast is bubbly, add 2 tablespoons sugar, ½ teaspoon salt, and about 3 cups of flour—or a little more if needed—just enough to make a nice, soft dough. (It shouldn’t be sticking to the bowl or your hands.)

Take your ball of dough out of your mixing bowl, grease the bowl, and put the dough back in. Cover the bowl with a damp towel, and place it back on the stove.

Let it rise for ten minutes.

Now, on a floured surface, roll the dough out until it’s about ½ inch thick. With a pizza cutter, cut into 4×2-inch strips. Dip the strips into melted butter, then place them on a baking sheet. Let them rise for 15 minutes, then bake them for 12-14 minutes.

Brownies

No need to buy a mix when you’ve got cocoa powder on hand. You can make several batches of brownies for the cost of one mix.

Mix together:

• 1 cup softened butter
• 2 cups sugar
• 4 eggs
• 2 teaspoons vanilla

After those are mixed well, add:

• 1 ½ cup flour
• ½ cup cocoa powder
• ½ teaspoon salt

Pour the batter into a greased and floured 13×9 pan, and bake at 350 degrees for 30 minutes.

For a family of four, cutting the recipe in half is just about perfect; there’s enough for dinner and for a few leftovers for the next day, and you can save the rest of the ingredients for another batch later on.

Chicken Pasta Salad

Stir together:

• 12 oz. package bowtie pasta, cooked
• 12 oz. package rainbow pasta, cooked
• 6 chicken breasts (cooked and shredded or cubed)
• 1 can crushed pineapple, lightly drained
• 2 cups celery, finely chopped
• 2 cups red grapes, quartered
• 1 cup mayonnaise
• 1 bottle coleslaw dressing

This is just what the recipe calls for. It makes a lot, so it’s perfect for when you have to serve a lot of people. Salads like this are great because you're able to use whatever you have on had; apples instead of grapes, cucumbers instead of celery, canned chicken, more mayo if you don’t have dressing, etc. Don’t be afraid to break the rules.

Roasted Red Pepper Hummus

In a food processor, blend the following:

• 1 can chickpeas
• 2 heaping tablespoons tahini
• Juice of one freshly squeezed lemon; or 2 tablespoons of the bottled kind
• ½ teaspoons salt
• 1 roasted red pepper (you can use a small jar of roasted red peppers)
• 2 cloves of chopped garlic sauteed in 2 tablespoons of olive oil

Blend ingredients together for a few minutes, and serve with crackers, veggies, or use it as a sandwich spread.

Sidenote: while throwing everything into the blender makes a good hummus, mixing everything else – the tahini, lemon juice, salt, garlic, and oil — and then blending it in with the beans makes it even better.

Cheese and Broccoli Soup

In a large microwavable bowl, melt 6 tablespoons butter, then add 4 tablespoons flour and 2 teaspoons chicken bouillon; stir well.
Return to microwave for 1 minute, then whisk in 4 cups milk.
Return to microwave for 18 minutes or until thick; stop and stir every 4 minutes.
Add one jar of Cheez Wiz and stir until it melts into the soup.
Add 2 large bunches of chopped, cooked broccoli.

[via Everyday Family]

Homemade Cough Syrup

Herbal cough syrup is a natural homemade alternative to conventional cough syrup. It contains herbs that help soothe the throat and promote restful sleep.

Herbal Cough Syrup Recipe

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Serves: 8+

Ingredients:

• 1 quart of filtered water
• ¼ cup Ginger Root (fresh grated or dried)
• ¼ cup Chamomile Flowers
• ¼ cup Marshmallow Root
• 1 tablespoon Cinnamon
• ¼ cup lemon juice
• 1 cup honey

Instructions:

1. Pour the water into a medium saucepan and add the dried herbs.
2. Bring to a boil and then reduce to a simmer.
3. Simmer until the volume is reduced by about half. (You will need 1 cup of liquid after herbs are strained off)
4. Pour through a fine mesh strainer or cheesecloth to remove herbs (compost the herbs!).
5. While liquid is still warm (not boiling) mix with lemon juice and honey and stir well.
6. Store in airtight container in the fridge for up to 2 months.

Notes:

Recommended dosage is 1 teaspoon to children and 1 tablespoon to adults as needed for symptoms.

How to Use Apple Cider Vinegar For Healthier Skin and Hair

The skin and hair care industries are behemoths, making stacks upon stacks of money by promising healthier hair and brighter skin. They often use clever marketing to play off our insecurities, telling us if we were just less freckly, more even-toned, tanner, lighter, or brighter, we would be beautiful. They follow that up with offering a solution in the form of a cream, serum, oil, or face wash. But, you don’t need these products. You can save your money and get healthy, happy skin with products found in any grocery store. Today’s grocery store beauty solution: apple cider vinegar.

Apple cider vinegar (ACV) can be used on everything from warts to dandruff, but it also has a place on the vanity of someone with the occasional blemish or dry hair. (And beyond skin and hair health, apple cider vinegar uses are nearly endless.) ACV is an all natural product made from apples; unpasteurized or organic apple cider vinegar contains the mother, making it look slightly foggy or sedimentary – this is the type of ACV you want to use on your skin and hair.

For Your Skin

There are two ways to reap the benefits of ACV for your skin: by taking it internally or applying it topically. Internally, you can heal your skin from the inside-out by taking a tablespoon of apple cider vinegar each day. Be warned, you may not enjoy the taste so much. But whether or not you do enjoy it, ACV should be diluted in some water. Add some optional honey if you need it to be more palatable.

Topically, you can apply ACV diluted with water to tone your skin, reduce blemishes and promote a more balanced complexion. Because it can be harsh for sensitive skin, start by diluting ACV with water at a 1:4 ratio. You can increase the water by a quarter every week as your skin adjusts.

For a lone pimple, apply the ACV directly (without diluting) with a cotton swab.

For Your Hair

Used on the hair, apple cider vinegar can smooth the cuticle, making your hair appear smoother and shinier. It does this by balancing pH levels unlike commercial shampoos that strip the hair and leave it looking rough, dry or dull. It also removes buildup and can help with dandruff and an itchy scalp.

Simply use ACV as a rinse. Dilute it with equal parts water and dump over your head while in the shower. Give it a moment to sink in before rinsing.



For other hair tips, check out this diet for healthy hair.

A Note on the Smell

One of the biggest hang-ups people have about using ACV is the smell. Yes, this is a vinegar so it does smell a little like a salad or pickles. But that smell quickly dissipates. If you use it on your face, for instance, the smell is gone as soon as the ACV dries. You won’t smell like a salad bar all day and your skin and hair will thank you for the gentle and natural treatment.

[via Natural Society]

How to Freeze Peppers

If you like frozen peppers in the winter, just imagine how good it would taste if you had picked a bag yourself and then quickly froze it at home!  It is also one of the simplest ways to put up a vegetable for the winter. Here's how to do it, complete instructions in easy steps and completely illustrated. The peppers will taste MUCH better than any canned or frozen you've ever had from a store. And if you'd rather can your peppers, see this page.

Directions for Freezing Peppers

Ingredients

• fresh peppers - any quantity (about one handful per serving)

Equipment

• 1 Large pot of boiling water
• 2 large bowls, one filled with cold water and ice.
• 1 sharp knife
• Vacuum food sealer or "ziploc" type freezer bags (the freezer bag version is heavier and protects better against freezer burn.

Instructions

Step 1 - Get your peppers!

Start with fresh peppers - as fresh as you can get.  Select crisp, tender, green or bright peppers. If there is a delay between harvesting and freezing, put it in the refrigerator or put ice on it. And don't use peppers that are old, limp, overripe or dried out (see below):

Step 2 - Wash the peppers!

I'm sure you can figure out how to rinse the peppers in plain cold or lukewarm water.

Step 3 - Slice the peppers in half, scoop out the seeds and cut into smaller pieces

Cut out stems, cut in half and remove seeds. If desired, cut into 1/2-inch strips or rings.
Of course, if your prefer Julianne cut peppers, you can cut the peppers lengthwise in thin strips instead or chop into smaller pieces.

Step 4 - Decide how you will be using them later

This determines how you will prepare them

• If you will be using them heated (in cooking):
• Then you will need to water blanch them - go on to Step 5

• If you will be using them in uncooked foods where you need a crisper texture, or possibly still use them in cooked foods:  
• Skip to Step 7

Step 5 - Blanch the peppers

• Get the pots ready. Get the pot of boiling water ready (about 2/3 filled) and a LARGE bowl with ice and cold water.

All fruits and vegetables contain enzymes and bacteria that, over time, break down the destroy nutrients and change the color, flavor, and texture of food during frozen storage. peppers requires a brief heat treatment, called blanching, in boiling water or steam, to destroy the enzymes before freezing. Blanch the pepper halves for 3 minutes; and strips or rings for 2 minutes.

• Then cool them promptly in a large bowl of ice water for 3 or 4 minutes. Drain and package, leaving 1/2-inch headspace. Seal and freeze.

The duration is intended to be just long enough to stop the action of the enzymes and kill the bacteria.
Begin counting the blanching time as soon as you place the peppers in the boiling water. Cover the kettle and boil at a high temperature for the required length of time. You may use the same blanching water several times (up to 5). Be sure to add more hot water from the tap from time to time to keep the water level at the required height.

Step 6 - Cool the peppers

Cool peppers immediately in ice water. Drain the peppers thoroughly. After vegetables are blanched, cool them quickly to prevent overcooking. Plunge the peppers into a large quantity of ice-cold water (I keep adding more ice to it). A good rule of thumb: Cool for the same amount of time as the blanch step. For instance, if you blanch sweet peppers for 7 minutes, then cool in ice water for 7 minutes.
Drain thoroughly.

Step 7 - Bag the peppers

I love the FoodSavers vacuum sealing - these things really work.  If you don't have one, ziploc bags work, too, but it is hard to get as much air out of the bags.  Remove the air to prevent drying and freezer burn. TIP:  If you don't own a vacuum food sealer to freeze foods, place food in a Ziploc bags, zip the top shut but leave enough space to insert the tip of a soda straw. When straw is in place, remove air by sucking the air out.  To remove straw, press straw closed  where inserted and finish pressing the bag closed as you remove straw.

Step 8 - Done!

Pop them into the freezer, on the "quick freeze" shelf, if you have one!

Tips:

• Harvest the peppers at its peak maturity but not old - mushy! Younger is better than older
• Process promptly after harvesting, or keep cooled in the fridge or with ice until then.

Frequently Asked Questions

How long can they be frozen?

It depends upon how cold is your freezer and how you packed them.  Colder (deep freezes) are better than frost free compartments, which actually cycle above freezing (that's how they melt the ice).  Vacuum packing results in longer storage capability, too.  Thicker bags also help prevent freezer burn.

In general, up to 9 months in a ziploc bag in an ordinary freezer, and 14 months in a deep freeze in a vacuum packed bag.  After that, they peppers won't make you sick; they just won't taste a s good.

[via Pick Your Own]

Canning 101: Preserve seasonal fruits and vegetables with our step-by-step guide.

When you’ve got more perfect tomatoes or strawberries than you can eat, you can’t just let them go to waste. That’s where preserving methods, such as freezing, drying, and canning, come in. These techniques control moisture, acid, and warm temperatures so that unseen organisms can’t work their destruction. Try your hand at canning with these detailed steps and fun recipes.

Tools you’ll need

• Glass canning jars, clean and with no nicks or cracks
• Two-piece canning lids: new flat lids and clean screw bands
• Large, heavy-bottomed saucepan or soup pot (or maslin pot)
• Large canning kettle with a rack, or a large, deep pot with a rack (so jars don’t rest on bottom of pot)
• Wide-mouthed funnel
• Large ladle
• Tongs or jar lifter

How to master boiling-water canning

Use these steps for preserving high-acid foods, such as most fruits, and some vegetables with added lemon juice or vinegar. Do not use with plain vegetables, fish, meat, or other low-acid foods.

1. Wash, peel, and cut fruit according to the recipe. Immerse light-colored fruit in 1 gallon cool water mixed with 1/ 3 cup lemon juice to prevent browning. Prepare and assemble all other ingredients.
2. Stand jars upright on a canner rack. Fill jars and pot with water to cover by 2 inches. (Leave 3 inches of airspace above water.) Cover pot and bring to a boil. Turn off heat; leave jars in pot until ready to fill. In a heatproof bowl or pan, pour boiling water over new flat lids to soften the rubber seal. Have clean screw bands at hand.
3. Cook jelly, jam, chutney, pickles, or other high-acid mixtures according to recipe directions. For simple canned fruit, sometimes a recipe will call for blanching the food in boiling water or hot syrup. If the fruit is soft or tender (like berries), you can pack it cold into jars without blanching.
4. Using tongs, drain and remove jars from hot water one at a time; pack food into each. Remove air by running a long, flat utensil around the inside of the jar. Leave the correct headspace (distance between mixture and lid) as directed in the recipe. If a jar ends up with too much airspace, refrigerate it and use within a week.
5. Wipe jar rim with a clean, damp cloth. Top with a flat lid, sealing ring down, and screw on screw ring. Do not overtighten; the ring’s only job is to hold the flat lid in place to achieve a good seal. As each jar is filled and capped, place it back on the canner rack in the water.
6. Be sure water is 2 inches above jar tops. Cover and bring to a rolling boil; then start your timer and keep it boiling for the full time the recipe suggests.
7. Remove cover and turn off heat. Remove jars to a cloth-lined counter or cooling rack. Cool completely. As they cool, you should hear a distinct “snap” as they seal.
8. Press on each cooled jar lid to check the seal. If the flat lid curves downward and doesn’t move when pressed, it’s good. Label jars with contents and date. Store in a cool, dark place and eat within 6 to 12 months. If you don’t get a tight seal, refrigerate and use the food within 2 weeks.

Checking jam or jelly for “set”

When making fruit preserves, the mixture is “set” when fruit and liquid are boiled just until softly gelled. It’s important not to boil a mixture past this stage because it may turn to candy. To test for set, place a plate in your freezer for 2 minutes. Remove pan from heat; drop a spoonful of hot preserve onto the chilled plate.

Return plate to freezer for 1 minute. Push the spot of preserve with a fork. If the surface wrinkles, the preserve is set and ready to pack into hot jars. If it’s still runny and won’t wrinkle, return mixture to a boil and test at 3-minute intervals, using a new chilled plate each time. (If you have a candy thermometer, heat to 212 degrees. If you’re at high altitude, it will reach that temperature more quickly than at sea level.)

[via Delicious Living]