OK, Pepper People, I have a question. Has anyone else out there frozen their hot peppers whole and had the capsaicin permeate the rest of the pepper making the whole thing extremely hot? I had a really good jalapeño crop the other year and stuffed and baked MANY during the season. Come the fall, I still had almost 200 to work with and many other things to do. So I just threw them in the freezer in bags. When I went to use them, I removed the ribs and seeds. As I was doing so, the liquid that was defrosting ran down my forearms and legs, causing rashes that evening. And the stuffed peppers I made from them - couldn't even eat them they were so hot. Yet those same peppers off the same plants before freezing were fine. I removed the seeds and ribs from the last batch, and blanched them with a touch of sugar.
Anyone else have the same problem? If so, how did you remedy it?
State College, PA