Members Psilocybin Posted September 11, 2007 Members Share Posted September 11, 2007 My garden consists of Jalapeno, Thai Dragon, and Habanero peppers. I've already been able to pick a few of the jalapenos. The dragons have a lot of peppers on them that are still green (red when ripe). My habaneros have not yet converted from blossoms into peppers. I hope they do their thing before the first frost. The plan is to use these peppers for some of my kick ass hot sauces. I'm not quite sure on the best way to store my jalapenos until the habaneros are ready. Any suggestions? Link to comment Share on other sites More sharing options...
Members groutt Posted September 11, 2007 Members Share Posted September 11, 2007 No pics, no peppers. Link to comment Share on other sites More sharing options...
Members Thumper Posted September 11, 2007 Members Share Posted September 11, 2007 Pics? Link to comment Share on other sites More sharing options...
Members Psilocybin Posted September 11, 2007 Author Members Share Posted September 11, 2007 Grrr. I'm a savage and don't own a digital camera. Link to comment Share on other sites More sharing options...
Members rummy Posted September 11, 2007 Members Share Posted September 11, 2007 No pics, no peppers. Link to comment Share on other sites More sharing options...
Members mmb Posted September 11, 2007 Members Share Posted September 11, 2007 Blanch whole, vacuum pack and freeze works for us, or use a food dehydrator and dry them. Link to comment Share on other sites More sharing options...
Members groutt Posted September 11, 2007 Members Share Posted September 11, 2007 Blanch whole, vacuum pack and freeze works for us, or use a food dehydrator and dry them. What does blanching do? Less damage from freezing? Link to comment Share on other sites More sharing options...
Members mmb Posted September 11, 2007 Members Share Posted September 11, 2007 Balancing preserves color, neutralizes bacteria and enzymes to prevent spoiling, enhances flavor by releasing bitter acids in some vegetables, and softens the flesh of the pepper, allowing air out during vacuum packing. Link to comment Share on other sites More sharing options...
Members misterhinkydink Posted September 11, 2007 Members Share Posted September 11, 2007 What does blanching do? Less damage from freezing? It'll separate the skin from the fruit. Here we roast our chiles to separate the skin. Link to comment Share on other sites More sharing options...
Members Apendecto Posted September 11, 2007 Members Share Posted September 11, 2007 Blanch whole, vacuum pack and freeze works for us, or use a food dehydrator and dry them. We've done the same things. We also tried canning some jalape Link to comment Share on other sites More sharing options...
Members bnyswonger Posted September 12, 2007 Members Share Posted September 12, 2007 We've done the same things. We also tried canning some jalape Link to comment Share on other sites More sharing options...
Members groutt Posted September 12, 2007 Members Share Posted September 12, 2007 This thread just keeps getting better. Salsa and pepper jelly... mmmmm. Link to comment Share on other sites More sharing options...
Members Thumper Posted September 12, 2007 Members Share Posted September 12, 2007 Get two bowls, a wire strainer, a wooden spoon, and some freezer bags/containers. Roast the peppers over high heat (gas is best) to char the skins all over. Place them in a paper bag to cool. Once cooled, hold the peppers a bowl to catch the juice, peel off the skin, then pull out the cores and attached seeds. Drop the skins and cores into the catch bowl with the juice. Halve the peppers and remove any remaining seeds into a catch bowl. Put the cleaned peppers into a second bowl. Set the wire strainer over the bowl containing the cleaned peppers, and tip the skins, cores, seeds and juice into the strainer. Press the stuff in the strainer gently with the back of a spoon so that all the juice drains over the cleaned peppers. Discard the stuff in the strainer. Place the cleaned peppers in containers with tight fitting lids, mark them with the date, and freeze. Link to comment Share on other sites More sharing options...
Members rikshaw Posted September 12, 2007 Members Share Posted September 12, 2007 no pics but i have 4 sandwich bags full of various peppers in my freezer from this year. i have already used about a half of a bag this year in different recipes and infusing some oil. its the only thing in my garden that did well this year. Link to comment Share on other sites More sharing options...
Members james on bass Posted September 12, 2007 Members Share Posted September 12, 2007 no pics but i have 4 sandwich bags full of various peppers in my freezer from this year. i have already used about a half of a bag this year in different recipes and infusing some oil. its the only thing in my garden that did well this year. MMMMM!!! Hot peppers. Infusing some oil is a great idea. I'd also infuse some Vodka and Tequila as well. I had a bunch of Jalepenos, Habs, Scotch and Thai peppers last year. I put them in the food dehydrator for a number of hours along with slices from an onion and a few cloves of garlic. Once dried, I ground them with some black peppercorns and made the greatest powdered spice ever!! Link to comment Share on other sites More sharing options...
Members rikshaw Posted September 12, 2007 Members Share Posted September 12, 2007 MMMMM!!! Hot peppers. Infusing some oil is a great idea. I'd also infuse some Vodka and Tequila as well.I had a bunch of Jalepenos, Habs, Scotch and Thai peppers last year. I put them in the food dehydrator for a number of hours along with slices from an onion and a few cloves of garlic. Once dried, I ground them with some black peppercorns and made the greatest powdered spice ever!! this oil (olive oil) has oregano, basil, garlic cloves, black pepper and salt. its very good. Link to comment Share on other sites More sharing options...
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