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View Diary: Stupid Garden Question(s): How To Preserve Peppers (84 comments)

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  •  LG is correct. (10+ / 0-)

    And freezing is a good way to go with peppers.

    I have friends that are big into the whole dehydrating thing. Dehydrators aren't super expensive. Probably worth a try, although it strikes me that dehydrators may be like bread machines: used twice and offered up on ebay/craigslist.

    The better I know people, the more I like my dog.

    by Thinking Fella on Wed Jul 17, 2013 at 05:49:16 PM PDT

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    •  Dehydrators are good for m (6+ / 0-)

      "They did not succeed in taking away our voice" - Angelique Kidjo - Opening the Lightning In a Bottle concert at Radio City Music Hall in New York City - 2003

      by LilithGardener on Wed Jul 17, 2013 at 06:26:36 PM PDT

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    •  I bought the non-electric kind... (9+ / 0-)

      Essentially a nice wooden frame with multiple layers of screens...and it's turned into that 'used once' sorta deal so far, because, iirc, things simply take bloody forever to dry out on it even on hot, dry days.  I tried making sweet potato fries for my dogs, and while the outsides dried, the insides didn't, and I wound up having to throw away any I didn't use within a day or two.  My oven also doesn't let me dial down the temp low enough to safely set the whole thing inside, so I couldn't take that 'short cut'.

    •  We use are dehydrator a lot (5+ / 0-)

      Not that some people don't also use their bread machines a lot.  But I find its great for summer vegies as well as making dried yams for the dog treats.  Our dehydrator was about $35.00.

    •  I use my dehydrator for my pepper harvests (5+ / 0-)

      I live in NOVA, a very humid place in by August so I get better results from drying my peppers in a dehydrator than air drying especially if the pepper walls were thicker.

      Now if only the snails and robins would stop eating my plants this summer!

    •  I used to dehydrate peppers each year (0+ / 0-)

      We grew a lot of hot pepper varieties along with green, yellow, and red sweet peppers. With the hot peppers I sliced them in half and laid them out on the trays. With the sweet peppers I cut them lengthwise into 1/4" wide slices and laid them out. These could be stored in baggies or jars and would keep for well over a year. The sweet peppers slices could be rehydrated in warm water and turned out very good for cooking. I would also grind some of them in a coffee mill to use for thickening soups and such.

      I did the same with hot peppers, grinding them in the coffee mill until they were fairly fine grained. For years I made a ground blend that used many of the varieties that webranding has planted. I would stick with the red and orange peppers, no jalapenos, banana peppers, etc. just Cherries, Habaneros, Cayennes. Filipinos, Tabascos, Serrannos, and another I can't remember at the moment. I tried to balance their hotness, particularly with the Habaneros, using only a small amount of them relative to the others. This blend made an exceptional hot spice because it had the flavors and spicy characteristics of each of the varieties.

      I didn't bother trying to dry the Jalapenos for a few reasons. We mostly used them in salsa anyway, and they were a pain to work with. Most hot peppers have waxy skin that keeps the hot stuff contained. Many Jalapenos are more porous and will leave your hands burning if you work with them for an extended period of time.


      Free: The Authoritarians - all about those who follow strong leaders.

      by kbman on Wed Jul 17, 2013 at 11:03:01 PM PDT

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