I think the best way to preserve peppers is by putting them into vinegar and making a hot sauce. "best way" I mean it balances a lot of things. each method has an advantage and disadvantage.

Freezing is ok for short term but the freezer burn.

drying tends to lose flavors especially the hot habs and c chinese types.

Peppers can last 10 years as hot sauce or longer. But they do need a non corrosive lid. plastic screw cap is good. metal major jar covers rust out and probably metal poison the jar after a couple of years. The vinegar is acid and will dissolve the metal.

Right now I am eating some Jalapeno that I grew in 1988. They taste like fresh. they spent the 20 years in vinegar. NO WATER ADDED. do not add water. They will not last long with water added. or so I read. I have always used all vinegar. works for me. very low cost. a few cents a gallon. They are crisp. hot and I have to admit a bit vinegary but it has mellowed so well. These are great for cooking because the vinegar comes out of the peppers or mixes with the other food if cooked.

I am sold on this method. 20 years is a long time for fresh crisp jalapeno.

try it you just might like it.

I use the hot vinegar when the jar is empty for salad dressing. spikes up the dressing great.

try to keep the peppers below the air level. the ones on the top that get air tend to go soft. but below the surface they are like fresh. You can use a plastic circle cut from say a coffee can top to make a circle to hold the peppers below surface. I learned this from home pickle makers.

As I write this I sampled some fresh 20 year crisp jalapeno. great flavor. top notch. crisp like new. well a little softer as that is better. but they are crisp. The skin is softer now. easier to eat. almost like the skin was taken off. The thick part of the pepper is still crisp. You would love these. They are first class.

I freeze them whole in plastic bags and then can take out what I need. No need to blanch or pre-process in any way. I still have peppers from lat year that are in fine shape. I have a friend who freezes his peppers before drying them. He thinks they dry faster that way. Should be no problem for sauce use either.

john

Thanks for the quick reply

Jeremy

I also freeze peppers all summer long much the same as John (fiedlermeister), except I stem and seed them before freezing. That way, I make sauce only at the end of the growing season and they are ready to use when I am. I also freeze the NuMex type peppers after blistering the skins. I have kept them in the freezer for 2 to 3 years.
John A