Welcome to the Forum greenthumb1969,

Yes, freezing peppers causes their cells to rupture so they are soft/soggy when thawed. They definitely loose their crunch and are best used in cooked dishes.

Regarding your canning/pickling question, my best response would be to point you to the National Center for Home Food Preservation web site (link below). They provide everything you'll need to know for both safe canning and pickling.

There is also an active GardenWeb forum called Harvest where canning etc. is covered. Lots of very knowledgeable folks over there.

Bill

Here is a link that might be useful: NCHFP

To have peppers just like fresh, you must have fresh peppers. Preserving them changes them.

I fire roast peppers, peel them, de-seed them, and bag them up and freeze them. That works really well. I use them in cooking and in green salads. They sure aren't the same as fresh peppers, though.

If you can them, they get cooked for a long time, and are not going to turn out anything like fresh.

Another way to save them is to dry them and use them either whole, or grind them into chili powder.

thanks for the help folks... ottawapepper i wasnt sure where to post my question after i had cruised site for awhile so i just placed it and hopped i didn't get spanked to hard if it was wrong place lol, thanks again..been on vacation just got back and did 3 jars of peppers..got my fingers crossed.