You can buy the vacuum sealers from most big stores e.g Costco, target, Wallymart etc. I actually store all my dried peppers this way.
I dont know how long fresh peppers will last in a freezer. I have tried it on some Thai Dragons and they tasted fine after a month but the pods were a bit squashed.

Here is a link that might be useful:

We use a rival food sealer bought at Wal-mart. We freeze whole pods or sliced and desseeded, depends on chili. They defrost fine although they do lose a bit of crunchy texture, but perfect for sauces, pickles, or just cooking with. Right now we are defrosting chilis that have been in the freezer since last summer and there is nothing wrong with them at all.

kendra

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Is there anyway one can do this to enjoy fresh hot peppers year round?
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If you really want fresh chiles all year 'round, you're going to have to grow inside in the nothern climes.

I keep a 1 qt jar each of misc habs, thai reds, thai greens, hanoi markets (orange peppers), and misc greens and reds on my refrigerator door. These last until the next harvest time, though toward the very end I notice some loss in flavor. In seasons I get a huge harvest of jalapeños or another type, I vac-pack them, and they last almost forever.

Dave

I seed and stem mine then freeze them individually on a cookie sheet. As soon as they are frozen, I put them in a freezer bag. That way I can take out as many as I want when I want to use them. There is no need to vacuum seal them.
John A

The concensus is that you don't need both. The vacuum sealing will prolong shelflife by removing oxygen, thus preventing oxidation. However, the same principle is accomplished by dropping the temperature to freezing levels. A minimum amount of oxidation will occur at borderline freezing levels and since you can never create a perfect vacuum there is also going to be oxidation in vacuum bags over extended storage time.

I just ordered the equipment that you need... a tabletop vacuum packager with a gas flush attachment. This unit will allow you to flush packages with carbon dioxide or nitrogen gasses after drawing out the oxygen, much like the bagged potato chips you buy. My employer can afford the $3200 pricetag.

Back to reality. You might save yourself a lot of money by just starting with fresh picked peppers and freezing them quickly. Try to squeeze as much air out of the bags before closing and even double bag them if you plan to keep frozen more than a few months.

Check out the VacnSeal. It connects to a central vacuum. I think its the best on the market, however, you have to have a central vacuum system. If you don't have one, you might find it a pleasant accessory for you home.

Here is a link that might be useful: VacnSeal

"Try to squeeze as much air out of the bags before closing and even double bag them if you plan to keep frozen more than a few months."

One can also do the human vacuum method. Put goods in freezer bag seal almost all the way. Insert thin sturdy straw in and complete sealing bag using fingers to keep seal against straw and bag sides at edge (like you are trying to close bag, but the straw is in the way). Then suck like mad, the bag will collapse as you draw out most of the air, then before you pass out from lack of oxygen, pull out straw as your fingers complete the seal.

You can keep things relatively sterile if you suck only and keep track of which end of the straw is used for what.

Al