Part 4/5:
Bagging: Transfer your frozen peppers into vacuum-sealed bags. Medium-sized bags are recommended as they correspond to typical serving sizes. If you don't have a vacuum seal machine, you can use Ziploc freezer bags instead.
Double Bagging: To prevent freezer burn—especially if you plan to store them for an extended period—double bagging is advisable. Squeeze out as much air as you can from the first bag, seal it, and then place it inside a second bag.
Vacuum Sealing: If using a vacuum machine, sealing the peppers at this stage will help keep them intact and avoid the crushing that might occur if not frozen first.