This is one of my favorite times of the year. Fall is in the air. Football games have started. FFA chapters are holding their yearly fundraisers roasting green chile and the wonderful aroma is all over town. For the next month we will have many opportunities to purchase raw or roasted green chile. Make sure your family stays safe by handling the chile with safe food handing principals.
Be sure your are working with clean hands and utensils as you are packaging the chile. Remember bacteria will grow when the temperature of the chile is between 40 and 135 degrees. You need to make sure the chile is packaged and in the refrigerator or freezer within two hours of roasting. When loading your freezer spread the hot sacks around and do not stack them on top of each other until the are frozen.
Be sure to label the packages with the date. Frozen chile is best when used within the year. To learn more about freezing chile. Check out this publication.
Freezing Green Chile