When selecting, look for fresh, firm, and thick-fleshed peppers that are bright in color. Avoid peppers that are bruised, have pale green skins, are overripe, blistered, or have soft, pliable flesh which shows immaturity. Avoid peppers that show signs of being stored improperly or mishandled. Peppers are available from Mid-July through September. Food Safety Tip Home canned peppers in oil can be dangerous.
Peppers are a low acid vegetable.
Peppers combined with oil create an atmosphere for bacteria growth, which can cause a deadly foodborne illness, botulism. For a recommended recipe, contact your Ohio State University Extension Office. Storage Peppers should be stored in the refrigerator vegetable crisper at 46-48 degrees F for no longer than two weeks for best nutritional value and freshness. To help peppers retain their moisture and stay fresh, they are given a wax coating to replace the natural wax they lose during harvesting and shipping. This wax coating should not be a concern if eaten.