Hi All!

To get ready for last night's frost, we picked a bunch from the gardens. Lots of peppers here . . . mostly pimentos, carmen, chocolate, cayenne and anaheim. I've dehydratred 7 quarts of cayennes already and will continue to do more that way. I'll also dehydrate squares of the green peppers.

I'm planning on making sauted peppers and onions and then freezing some that way.

HERE'S MY MAIN QUESTION:

I roasted some last night and then put them into the refrigerator in jars. I noticed that there is now quite a bit of juice, enough to cover half of jarred peppers as you can see in the photo below. I'm wondering if anyone has ever froze them in pint jars covered in their own juices? Intuitively it seems like a good way to freeze them. Would it make sense to add olive oil to the juices so that there is enough to cover all of the peppers? We all love to eat roasted red peppers as is (and added to some cooked dishes).

I'd love to hear your comments and experiences!
TIA