That's essentially it. I have a bunch of Caralina reaper peppers I like to save for another day. How do I go about drying them out ??
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Posted 01 November 2017 - 01:18 PM
Put on disposable gloves
Cut them in half
Deseed (save seeds if you want)
Cut halves in half again
Preheat oven to 170 or however low your oven goes (up to 200 is fine)
Lay a sheet of parchment paper on a cookie tray
Put your quarters on the tray
Stick em in, keep an eye on them. They can take anywhere from 2 hours to 4. Sometimes longer.
Posted 01 November 2017 - 01:29 PM
Thanks for the quick reply peppamang!!! How can you tell when they are done? What should I be looking for?
Edited by jwmghf, 01 November 2017 - 01:29 PM.
Posted 01 November 2017 - 01:42 PM
Done = no water. Pick one up and see if it is brittle. It should crush no problem. (Reaper that is. Thick walled peppers are different.)
You'll turn a three hand job into a one hand sausage cranking, one hand sausage guiding machine.
Posted 01 November 2017 - 05:17 PM
Good to know Spokanepepperman!!! The lower the better.
Posted 01 November 2017 - 05:54 PM
Thanks Hafners!!! I can see I'm gonna be very well prepared for this.
Posted 02 November 2017 - 08:00 AM
Google "ristra", a great way to dry and preserve chiles
Posted 02 November 2017 - 10:59 PM
Posted 03 November 2017 - 09:26 AM
If you keep the RH low and the temp above freezing, ristras will work anywhere.
In the attic is good.
Posted 11 December 2017 - 02:46 PM
Ready to pick and dry the peppers!!! Do I pull the whole stem that the pepper is connected to off of the plant? Or pick it right at the top of the pepper?
Also, once they're dried. What do I do with them? Freeze them? Obviously cook with them, but what to do with them to store them for future use?
Edited by jwmghf, 11 December 2017 - 03:20 PM.
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