On Tue, 07 Jul 2009 15:24:31 -0700, email@example.com wrote:
A few years I read up on this and concluded that canning peppers wasn't
for me. You either need to use vinegar to up the acidity or employ a
pressure cooker and be damned sure you know what you're doing or you'll
end up with botulism if you screw up and eat the rotten peppers. Botulism
doesn't just give you diarrhea for a day and that's that, botulism can
literally kill you.
I grow around 80 habenero plants per season and chose to buy a dehydrator
and dry the harvest out and crush them. Just slice them in half, gut the
middle, and place in dehydrator. Wait 12 hours and repeat. It worked out
well and I'm still eating dried peppers from two years ago. After crushed
you can put them in a salt shaker or a pepper grinder or whatever.
I've canned (pickled) peppers for years, also made pepper jelly and pepper
relish. I pack mine raw into the jars when pickling peppers, if this is what
you mean when you say 'canning'. If you'll put 'canning peppers' into Google
you'll get about 335,000 hits on sites that give you recipes and
My father used to cook them in olive oil and freeze. He liked to eat
peppers and eggs. I guess they would be fine for other dishes. As
others point out, unless you can with vinegar, you would need to
pressure can to prevent botulism.
Thanks everyone. We found the book last night and it does call for
vinegar. We also have a pressure caner. That being said I think we are
going to blanch and freeze. Right now I have a Laundry tub full of
peppers waiting for me to recover from weeding. ;)
For long term storage it's best to dehydrate peppers. Frozen fresh peppers
have a freezer shelf life of about 1 year. Home canned peppers have a shelf
life of about 2 years. Dehydrated peppers have a shelf life of about 2
years but increases to about 10 years and longer when frozen. If one has a
glut of say fresh bell peppers from their garden it's best to cook them in a
recipe and then freeze the cooked dish, stuffed peppers freeze well...
freezing fresh raw bell peppers ruins them for using fresh and for using in
most all cooked recipes, even dumped into soup they'll disintergrate
rapidly. Whenever I have a lot of bell peppers from my garden I eat as many
as I can raw in salads and saute in recipes for immediate use and give the
rest away. I really don't see the point in freezing or canning bell
peppers. And hot peppers store best dried. Bell peppers contain so much
moisture that it costs more in energy usage to dry them in a home dehydrater
than to buy them commercially dried. Commercial dehydrating is done in a
vacuum chamber, moisture is literally sucked out while very little heat is
applied, this retains and even intensifies flavor. Home dehydrators
actually waste food, it dries but with very little flavor retained, so
essentially you'll be producing dust. Unless it's a food that can be sun
dried (not many can be) don't bother, home dehydrators are a waste. Most
hot peppers contain little moisture so are very easy to air dry.
We used to dry peppers then freeze them. Now our dehydrator used
exclusively for fruit. Apples, peaches and a rare pineapple if the
price is right. This all aimed at getting ready for Christmas. I
married a Swede. Dark winter with a hint of summer goes well as a gift
or stewed with ice cream. Never dried rhubarb but should be a given.
Bill whose electrical dehydrator works in about 48 hours. Sort of like
slow and steady won the race. Once wrote about a Latvian friend whose
dad smoked eel in a old ice box then dried it further in a discarded old
clean car. Went well with vodka and laughter .
It's not possible to dehydrate pineapple at home for less than it costs to
buy it already dehydrated... not unless you live where pineapple is grown,
and then why bother.. the dehy pineapple one buys in market is dried in
pineapple growing countries becaue it would be stupid to ship heavy
pineapple when it costs much less to ship already dried. Actually it's not
possible to dehydrate statside pineapple before it rots because to ship it
needs to be harvested long before fully ripe, and because it doesn't contain
enough sugar to keep from rotting in the drying process. There are no field
ripened pineapple in stateside markets, and pineapple does not ripen further
once picked. I think you're full of billygoat poopoo... you just made all
that up... you never made a raisin. Anytime someone begins a claim with
"We" then ya gotta know here comes a lie... WE usta, that's barroom
boasting, that's likker tawkin'. Just like I caught you last time, you are
a patent LIAR... you can't help yourself, you have a disease.
Hey, Sickness, can I get a cite? I don't see where Bill said it was
cheaper? I can probably buy anything that I grow in my garden cheaper at
the market, so what's your point? That's presuming that you have a
point, and aren't just having another one of your fits. Get help.
There are three kinds of men: The ones that learn by reading. The few who
It is not just a matter of cost if you can believe that. Ripe warm
moist sugar dried slow is I'd guess much better than kiln dried. Add a
bit of cinnamon or clove and it becomes fun/
We = Family practice.
I use a nine shelf dehydrator which is electric. Each shelf 16 about
16X18 inches. Set temp for 135 F.
Remove pineapple skin and the core. Slice about half inch thick. Do
plain or marinade in juice like raspberry or dust with cinnamon etc.
Run 8 hour and check as your dew point may vary.
We do mostly peach, apples, nectarines and pineapple as a rare treat.
Store in a dry clean glass jar in a day place. Fill only 1/2 way as
moisture can be resorbed and that is not good. Should last 2 years.
Makes good gifts.
PS I never do this.
"Pretreat fruit pieces by dipping in an ascorbic acid, citric acid,
lemon juice or sodium metabisulfite solution"
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