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How to dry out hot peppers so you can same them for later??


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#1 jwmghf

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Posted 01 November 2017 - 01:14 PM

Hey guys:

 

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 ??

 

Thanks



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#2 peppamang

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Posted 01 November 2017 - 01:18 PM

Wash them

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.

 

cheers



#3 jwmghf

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Posted 01 November 2017 - 01:29 PM


"Stick em in, keep an eye on them. They can take anywhere from 2 hours to 4. Sometimes longer."

 

 

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.


#4 The Hot Pepper

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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.


#5 jwmghf

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Posted 01 November 2017 - 02:51 PM

Got it!!!  Thanks On Fire!!!



#6 Scoville DeVille

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Posted 01 November 2017 - 02:54 PM

Glasses are a good idea too.

You havent lived until you get a seed in the eye. :rofl:
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#7 Shorerider

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Posted 01 November 2017 - 03:25 PM

Glasses are a good idea too.

You havent lived until you get a seed in the eye. :rofl:

 

That's what she said.  :rofl:  :rofl:  :rofl:


"I don't remember man, that was like 10 minutes ago." - Anonymous. 

#8 peppamang

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Posted 01 November 2017 - 03:56 PM

 

That's what she said.  :rofl:  :rofl:  :rofl:

 

laughed too hard 



#9 The Hot Pepper

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Posted 01 November 2017 - 03:57 PM

Let's not scare the new user away. Back on topic.


You'll turn a three hand job into a one hand sausage cranking, one hand sausage guiding machine.


#10 jwmghf

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Posted 01 November 2017 - 04:10 PM

No worries On Fire1.  All good here!!!!!  I love pepper humor!!!



#11 Spokanepepperman

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Posted 01 November 2017 - 04:44 PM

My oven goes at 125 for up to 14 hours I try to retain as much of the original color and flavor as I can lower temps help that

#12 jwmghf

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Posted 01 November 2017 - 05:17 PM

Good to know Spokanepepperman!!!  The lower the better.

 

#13 Hafners

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Posted 01 November 2017 - 05:48 PM

Be sure to open the oven door slowly and with your face way far back from it. With super hots the vapors can be like getting pepper sprayed. I learned my lesson drying ghosts in my smoker.....

#14 jwmghf

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Posted 01 November 2017 - 05:54 PM

Thanks Hafners!!!  I can see I'm gonna be very well prepared for this.



#15 willard3

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Posted 02 November 2017 - 08:00 AM

Google "ristra", a great way to dry and preserve chiles


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#16 jwmghf

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Posted 02 November 2017 - 05:31 PM

Thanks willard!!!  I will!!!



#17 Scoville DeVille

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Posted 02 November 2017 - 10:59 PM

I have never seen a Ristra made with Carolina Reapers and I highly doubt it would work in New Jersey anyway. Ristras are mostly down in New Mexico where its hot and arid. You really should cut them in half, I have seen whole pods puff up like a balloon in the dehydrator, then mold. Cutting them in half and drying them skin side down allows the water to evaporate at an accelerated rate, thus preventing mold.

But by all means, make a Ristra if that floats your boat. Pics please!! LOL

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#18 RoyBoy

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Posted 03 November 2017 - 04:18 AM

Glasses are a good idea too.

You havent lived until you get a seed in the eye. :rofl:

 

BwaHaHaHaHa......Excellent!!!! Just spilled my coffee I laughed so hard!!! :lol: :lol: :lol:

 



#19 willard3

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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.


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#20 jwmghf

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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?

 

Thanks!!!


Edited by jwmghf, 11 December 2017 - 03:20 PM.





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