Drying, Freezing and Canning Peppers

[Shawn]

Here is a great page about drying Hot peppers:


This is the intro:

Why Dry Hot Peppers?

The main reason to learn how to dry hot peppers is simply to enable you to keep them for a long time. Peppers can last for several days to a few weeks at room temperature or in the refrigerator before they start to rot. Freezing peppers, if done right, can make them last several months, but the thawing process can be a tricky one where often you’re left with overly soft and mushy chiles. Dried chiles can last from several months to a few years if store properly.

Removing moisture from peppers will magnify and intensify the heat, flavor, and natural sugars it contains. Dehydrated chiles pack more fiery punch and ferocity in both solid food and hot sauce recipes than fresh peppers. Plus, if you grind or crush dried peppers, you can use it as an all-purpose flavoring and seasoning for any occasion.


www.scottrobertsweb.com/ultimate-guide-to-drying-hot-peppers/





While freezing peppers will make them kinda mushy, they can be used in many ways. Here is a page that explains how to freeze peppers (although I am sure we all know how) it also gives uses for those peppers.



www.keeperofthehome.org/2012/08/freezing-and-using-up-an-abundance-of-peppers.html

[Shawn]

Some other Drying:


Air dry: hang the peppers in a dry climate for 3 to 4 weeks. Make sure to space out the peppers for good air flow.


Food dehydrator: this method is the fastest drying method and is a good alternative for humid climates.


Oven dry: You can always use the oven to dry out the peppers but it will take 1 to 2 hours. Bake at 150°F with oven door cracked open to let moisture out. Rotate peppers every 30 minutes.

[Shawn]

Source:  AG Email

Freezing Method

Freezing is the easiest way to preserve peppers, keeping them crisp with fresh flavor.  Remove stems and seeds. Hot peppers can be frozen whole if you want to include the spicy seeds.  Chop the peppers in strips or cubes.  Lay flat on baking sheet or cutting board and place in freezer. Once frozen solid, put into freezer bags, date, and use within 8 to 12 months.

Drying Methods

Air dry: hang the peppers in a dry climate for 3 to 4 weeks. Make sure to space out the peppers for good air flow.  Food dehydrator: this method is the fastest drying method and is a good alternative for humid climates.  Oven dry: You can always use the oven to dry out the peppers but it will take 1 to 2 hours. Bake at 150°F with oven door cracked open to let moisture out. Rotate peppers every 30 minutes.

Canning Method

Canning is great for salsa and other pickled recipes. Find a recipe you like and go from there. The possibilities are endless!

Tip: Wear gloves when preparing hot peppers and wash hands before touching your face to avoid burns.

-If you do get burned, follow these steps:

Apply rubbing alcohol to burn area to remove pepper oils . Then use apply milk to irritated area. The milk contains the chemical casein and removes the pepper burn from the skin. Follow by soap and warm water.  Apply olive oil to burn area for about one minute and wash off.

[Shawn]

For our Pepper growers, do you follow steps noted in this thread or do you do something different?

I have only frozen peppers I can not use.  Otherwise they are either eaten fresh or cooked in a meal I am making.  I rarely have any left  to dry or can.

[nick]

I haven't frozen any yet, but I may soon.

I either turn them into sauce or dehydrate and grind them into flakes/powder.

[Shawn]

I pickled my peppers and they turned out mushy. Why?

Use young, immature fruit for pickling, to ensure a crisp pod. If older and mature fruit is used, the pickled peppers will turn mushy after being processed.

Source: Chileplants