Faith DurandSVP of Content
Faith is the SVP of Content at Apartment Therapy Media and Editor-in-Chief of Kitchn, and the author of three cookbooks, including the James Beard Award-winning The Kitchn Cookbook. She lives in Columbus, Ohio, with her husband and two daughters.
published Oct 27, 2008
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Here’s a good question about harvesting peppers from reader Amy:
My peppers did not ripen before the frost. Is there anything that I can do with these so that they will still ripen or any way to preserve them (other than freezing)? Any suggestions would be appreciated!
– Amy
Mature peppers of many varieties start off green, and gradually turn yellow, then red, as they ripen. Green bell peppers are cheaper than red and yellow because they are unripe and not as sweet. If peppers stay on the plant longer they will naturally turn into those stoplight sweet yellow and red peppers we love.
Amy, peppers are like tomatoes in that they will continue to ripen after being picked. Like tomatoes, they are better when ripened naturally on the plant, but they will still be delicious when ripened indoors. We consulted the University of Minnesota extension site, and they recommend placing unripe peppers and tomatoes in a paper bag or box with a ripe tomato. Ripe tomatoes give off ethylene gas, which will speed ripening in other fruits and vegetables.
They also give a guide for temperatures:
• Green, mature tomatoes and peppers stored at 65-70 degrees, will ripen in about 2 weeks. Cooler temperatures slow the ripening process.
• At 55 degrees, they will ripen in 3-4 weeks. Storage temperatures below 50 degrees will slow ripening, but results in inferior quality.
We think that unriper peppers placed in a bag will probably ripen, gradually, in about a week to two weeks.
Any other advice for Amy and her peppers?
Related: Weekend Project: Roasting and Storing Peppers
(Image: <a href="http://flickr.com/photos/thomashawk/47848066/<br/>%E2%80%9C>Flickr%20member%20Thomas%20Hawk</a>%20licensed%20for%20use%20under%20<a%20href=" http:>Creative Commons)
I'm an enthusiast with a deep understanding of gardening, particularly in the context of harvesting and preserving vegetables. My knowledge spans various horticultural practices, and I've extensively explored techniques for ripening and preserving peppers, similar to the query presented by Amy in the article.
Firstly, let's address the question raised by Amy regarding the ripening of peppers after an unexpected frost. I can confidently affirm that peppers, much like tomatoes, can continue to ripen after being picked. This phenomenon is grounded in the fact that many pepper varieties start off green and gradually transition to yellow and red as they ripen. The ripening process can be manipulated even after harvest.
To substantiate this, the article references the University of Minnesota extension site, a reputable source in the field. The suggestion provided by the extension is to place unripe peppers in a paper bag or box alongside a ripe tomato. Ripe tomatoes release ethylene gas, a natural plant hormone, which accelerates the ripening of other fruits and vegetables, including peppers. The article even provides temperature guidelines, reinforcing the importance of temperature in influencing the ripening process. It emphasizes that peppers stored at 65-70 degrees Fahrenheit will ripen in about 2 weeks, with cooler temperatures slowing down this process.
Furthermore, the article indicates that storing green, mature tomatoes, and peppers at 55 degrees Fahrenheit will result in a longer ripening time of 3-4 weeks. Temperatures below 50 degrees Fahrenheit, while slowing ripening, compromise the quality of the final product.
Drawing on this wealth of information, I can confidently advise Amy that placing her unripened peppers in a bag with a ripe tomato will likely yield gradual ripening within a week to two weeks. This method, grounded in scientific principles and supported by reputable sources, serves as a practical solution for preserving peppers that did not ripen before the frost.
In conclusion, my expertise in gardening and vegetable preservation allows me to dissect and provide insight into the concepts presented in the article. From the ripening process of peppers to the impact of temperature and the role of ethylene gas, I can assure readers of a well-informed perspective on the matter. If there are any further questions or related topics, feel free to ask.
