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Member Since 14 Feb 2018
Offline Last Active Sep 20 2018 04:16 PM

#1582757 Preservation thread

Posted by YAMracer754 on 18 September 2018 - 11:49 PM

Awesome post!

I thought that I would kind of go through a load of freeze dryed peppers. This will be fairly photo heavy. OK, starting with a bunch of my Red Morugas
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I put the colander on the scale and zeroed it. Looks like 1418 grams.

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I pureed these

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They fit into these molds. These will be prefrozen untill I have a full load.

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Then a bunch of mixed red superhots, mixed yellow superhots, and Madbalz Brown, all prefrozen and molded.

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And five trays of prefrozen molded plus some Jalapenos and Cherry Bombs plus placentas for both. Thats a full load for my freeze dryer.

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Here is the machine loaded up.

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Then place the door insulator in and set to freeze and dry. I usually freeze to -62F, but always at least -50F.

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But, iI have taken it as cold as this.

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Then, after 24 hours or more, they are done.

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If anyone is following the Fastest Pepper thread, these Madbalz Brown ones would be perfect for The Hott Dude as suppositories. Pop em in, let them rehydrate, then Hershey squirt out hot and high pressure!
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Vacuum sealed in bags and jars. If sealed in mylar bags with a food safe oxygen absorber they would be good for 20+ years.

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The ice inside of the chamber is the moisture from those 5 trays.

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That ice after defrost/drain out was this much water, just over 1 gallon or 4 litres.

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#1582755 Preservation thread

Posted by YAMracer754 on 18 September 2018 - 11:43 PM

Snake it up and get shwifty with it! Just keep the top choke 180 degrees from the point of fire on the snake as to draw air across the item(s) on grate! Adulterated FTW! LOL.

What's your procedure for smoking them?  I dry and grind a lot of peppers, but never smoked 'em first.  
Maybe I should practice some adulteration with my peppers before I get to dehydrating them.
EDIT:  Wow, did I totally miss your post just above.  I happen to have the exact same grill and chimney on my back deck.  Adulteration by "snake method" it will be.

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#1582721 Pimenta De Neyde x Bonda Ma Jacques

Posted by YAMracer754 on 18 September 2018 - 08:42 PM

Well I still got 2months of good temps so I will rock em out as long as possible and let u know.. Love the taste already though of the purples!! Some weird hybrid of smelling dangerous like Chinese, with half the heat, and lots of floral notes!

That's a good question. I hope some grower somewhere has a long
enough grow season to test it.  So far, some of the pods on the F6W
plants look like the pods from last years F5P It may be the color is
trending towards a more violet ripe stage.  We have to wait and see
what the rest of the growers are getting, and how the white and
purple varieties turn out.
That being said, I am loving the color and pod variations I am seeing
across the seven plants. looks like 10 days of decent growing weather
here in the forecast, barring changes, of course.
:fireball: Can't wait to see the rest of the growers' big late-season pods  :drooling:

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#1582719 YAMracer754 work in progress GLOG

Posted by YAMracer754 on 18 September 2018 - 08:37 PM

Ill post pics of the garden and containers tomorrow as I just got done harvesting pounds of peps! Didn't even get to an 8th of my plants but, oh well.. Tomorrow.. Got 174 deep red ripe reapers off this one 3-branched smaller plant in a 3 gallon fabric pot not even 2/3 full after decomposition in the coco! 6ft aji cito gave me 2lbs I didn't even count as it would be way too many and a pound of aji charapitas filling up a cool whip container-once again many hundreds!
Garden is in desperate need of some harvesting in order to produce some more peps as all the nodes are full with ripe peppers! Things going good just struggling at how to process now and to come the giant bounty of pounds and pounds of peppers! The 2 PDN/BMJ are about 5.5ft tall and are truly beastly and still have a solid 2months growing season. Also planting fall crops at the moment like rare purple carrots and radishes, broccoli, Brussel sprout, and looking for some wild bean seeds! 1534976714102.jpeg 8c0bb8d66348fc4de814ee922268bbc3.jpgb5bf714cee5d068bab73f27fdf64d25e.jpg848dfb7ce5e4e30a759693f699eb8a82.jpg

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#1582639 Pimenta De Neyde x Bonda Ma Jacques

Posted by YAMracer754 on 18 September 2018 - 01:37 PM

You think both phenos turn white/ivory after purple with long enough time?

Thanks for checking in, Tristan. They should produce great seed,
I think.
There are some even larger/longer pods still on the bush.  Some
are starting to enter the violet/purple transition stage, so my hopes
are high they will ripen up. 

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#1582538 Pimenta De Neyde x Bonda Ma Jacques

Posted by YAMracer754 on 17 September 2018 - 09:52 PM

Wow those are killer!

Some nice pods from one of my neighbors F4 plants, and one from an F6W.
All right around 2 1/2 inches long, 5/8 inchwide:attachicon.gif C12E2F89-65CE-4E25-99EB-69F148897C5B.jpeg

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#1582429 Preserving dried peppers longer with vacuum sealing

Posted by YAMracer754 on 17 September 2018 - 11:20 AM

I notice this all too often with all these YouTube videos these days with ppl trying to make a name to their "channel" and get too frustrated after two minutes and no mention of the topic in the title of video

Good stuff here but 11:30 is a VERY long video to show how to vacuum seal peppers. Constructive criticism... if you get to the point faster, and add some quick/jump edits etc. your videos will be a lot slicker. This could have been done in 1:30... :)

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#1577891 Pimenta De Neyde x Bonda Ma Jacques

Posted by YAMracer754 on 26 August 2018 - 04:10 PM

Good job Paul! Looking to definitely get my hands on some f7 seeds from a producer plant! I know what ya mean with these plants.. Sometimes ya just have some gene lines that are a powerhouse for producing pods!

Seed pods from this round; I'm very happy with the general consistency
across the three F4 plants.
F4-1. Not a lot of pods, but a good selection of pods over 2" (5cm)
in length. Lots of Bonda genes coming through in those beefy pods,
I think!
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F4-2. This plant has turned out to be a real producer. Will definitely carry
this line forward. Pods trend toward more elongated:
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F4-3. Lots of 2"beefy pods in this round. I only kept three for seed:
 attachicon.gif 3DAA027A-45AB-4378-93CC-62BAADB5DEA2.jpeg
I hope everyone finds some awesome pods for seed - grow the F7 next season!
Tristen needs to decide how to distribute the F7 beyond the present group. There
are already a couple of folk interested who post here, so I will cover them.
Let's see some great pod porn, THPers!

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#1577499 Preservation thread

Posted by YAMracer754 on 24 August 2018 - 04:49 PM

I'm learning that these smoked peppers seem to have a much better intrinsic value at dehydrating vs their fresh counterparts.. All these guys smell like pecan smoke and seem to dehydrate leaving their color shape smell aroma, and all associated features much more intact than just straight dehydrating them fresh with no adulteration.. 79f0860c2ade3818b1380f025ffd1717.jpg5f9c86a39c23919e6e9aba0ee716bc81.jpg

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#1577498 Preservation thread

Posted by YAMracer754 on 24 August 2018 - 04:44 PM

I should've taken one after as it was art gallery (or food gallery worthy) [emoji23], but here's what I got left!

What, no pictures of the Boston Butt? Jk

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Mind you after cleaning and eating a ton it's quite smaller! 90b81ec13fa7a39a2cd360f21c7de748.jpg

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#1577150 Preservation thread

Posted by YAMracer754 on 22 August 2018 - 08:45 PM

re: freezing peppers-
btw- congrats on having such a wonderful dilemma as too many peppers! 
When freezing peppers, I wash, trim, cut open every single pepper, and then freeze.  You can freeze whole or half, but that takes up a bunch of space in the freezer.  Take one more step and blitz the fresh chiles in a food processor to just get them down to small mince pieces.  Stuff 'em in flat zipper freezer bags. 
The flat bags freeze fast, stackable, defrost fairly quickly, and maximizes freezer space. 
The AlabamaJack's Puree recipe is really good for a base that can be used for sauces, used straight out of the jar, it could be dehydrated...it's a great way to make a concentrated product that can be used down the road for -whatever- strikes your fancy as you are stuck inside in the winter and drooling over the seed catalogues...
Dehydrating is fairly light on the time requirement aside from the pepper preparations.
Candying is the most time consuming.
Pickling is also easy.  Cold packing is the very easiest, but requires room in the fridge to just pack the pickles in brine and stick 'em in the fridge.  Boiling water bath pickling is a little more time consuming, but again, is a quick simple process and can go to the pantry.  Doesn't need reefer space.
Have Fun!!! Post Pics!!! we luuv pics~~  ;)

Well here's my second time trying the "snake method" on my weber grill, did it a few days ago to make a boneless Boston butt pork roast and threw some peps on just for shits and gigs, and dehydrated them afterwards and was impressed with the amount of the pecan smoke they took on, so I'm doing a solely peppers thing this time without water trays to keep the moisture to a minimum and smoke to the maximum, and then freeze/dehydrate what I have afterwards.. Tell me about my thinking if it's good or bad.. Thinking about maybe trying some tomatoes and tomatillos?? Squash? Okra? 1fde35334d4700673d08ee4c072f1bea.jpg1101c761c55b4123c1d40a2def5babda.jpg4b8f088da1f825156b98051a477a10b2.jpg

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#1577116 YAMracer754 work in progress GLOG

Posted by YAMracer754 on 22 August 2018 - 05:51 PM

Been a long time without an update again, but here's where things are.. Have spent so much time being overwhelmed by the bountiful harvests every few days and what to do with them as u spent too much time researching and learning how to grow like a pro and not enough time spent learning how to process like a pro! Been a hell of a journey but that's what it's about I suppose, right!? I guess my deep freeze will be putting in some work until I lean the hot sauce game and pepper jams, although I have been learning and doing canning on other veggies so far with success just haven't canned any peppers.. Not sure of what are good recipes.. My new Dehydrator been getting heck of a workout as well.. Still figuring out how far to go with dehydrating as far as storage, crispy, too moist, etc, etc.. f114ad9309c06626c83a824a159bf8ef.jpg8cdda9889f82c2963e4b78135d7fc954.jpg475ecac79602b318105b3ab78c71311e.jpg45952f4678e80b7bc175e8a466d97c30.jpge56ee34923c370071341eeacac8ed63a.jpg22a21a0476b2d7d83102dc87bfd49a3a.jpg6a3c6ce8710e7c8b7d3adad8e862dc1f.jpg1bd07cea06efec396aaa22e9e8615834.jpgc28a5a856c7afad628ecdb12a2dc195d.jpgf0c6e6d047553d862b2d123ef7dcf8a6.jpg136f854e55ca4558ff2fc60deae6c1f6.jpg09277452965846b1c12d66a24edd0a26.jpg89fb67559b59155f3f9601af542da9bc.jpg

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#1577109 Pimenta De Neyde x Bonda Ma Jacques

Posted by YAMracer754 on 22 August 2018 - 05:25 PM

Great stuff, everyone! And very consistent pod shape throughout.
Here are some purples.

Purples next to two whites.

I cut open a purple.


I do have an isolated pod on each plant, if you want any pure F7 seeds back, Paul...or anybody else for that matter.

You know I'm down for the pure f7s! Here's mine.. They started out purple, do the whites start out white, or do they both start purple? As I see your purples have a whitish tinge.. Still haven't figured out which pheno mine are but I'm guessing purple? 900e3f9041a28e803dc4c0ff39124a88.jpge83045129d70a0133dd2d0c0079dd645.jpg

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#1576425 Preservation thread

Posted by YAMracer754 on 19 August 2018 - 01:27 PM

That's impressive, I noticed they get soft and wrinkly and I figured that was them getting/going bad-but you just continue past that stage then? I've been pretty happy using my electric nesco dehydrator but would be cool to know if there are other ways to process more at one time and hopefully retaining more color/size/aroma/shape.. So not even a slit on the pepper? Works for all types of peppers?

Just left them on the counter, thats it. As long as you have the stalks on they don't go moldy.

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#1575914 Preservation thread

Posted by YAMracer754 on 16 August 2018 - 09:38 PM

First, a website that will answer most of your questions about canning & preserving and has hundreds of recipes:  http://www.sbcanning.com/
I will cook just about anything from SeriousEats.com or CooksIllustrated.com.  Canning on SeriousEats, here:  https://www.seriouse...om/tags/canning
You don't need a subscription to do a search on CooksIllustrated.com, but will to actually get the recipe.  However, much of their content has already been republished in the web.
Recipes:  A few of my favorites:

Bloody Mary Mix:  http://www.sbcanning...ry-mix.html?m=1


Canned, Marinated Peppers, for mild to medium peppers:  https://cookingupast...rs-video-recipe  (I never seem to make enough of these  :rolleyes: , they are that good)


Sweet & Sour Hot Peppers:  http://www.eatingwel...ickled-peppers/ (I've used this recipe to pickle green beans, sliced jalapenos, sliced carrots; I think you could pickle just about any veggie with it.)  To hot process it, just prep as stated and, instead of refrigerating, process it in a hot water bath for 10 minutes.


Red Pepper Relish:  https://www.thespruc...-relish-3059161  (I used my Aleppo flakes instead of paprika.)


Fresh Tomato and Caramelized Onion Jam Recipe:  https://www.seriouse...jam-recipe.html


Pepper Vinegar, from Cooks Illustrated:

6 ounces tabasco, red Fresno or red jalapeno chiles, halved lengthwise

3 cups distilled white vinegar

4 teaspoons granulated sugar

2 teaspoons salt

1 teaspoon whole black peppercorns

1/4 teaspoon red pepper flakes


Pepper vinegar is spicy. For a milder vinegar, remove the seeds and ribs from the chiles.

Pack chiles in clean 1-quart glass jar with tight-fitting lid. Combine vinegar, sugar, salt, peppercorns, and pepper flakes in medium saucepan and bring to boil over medium-high heat. Pour brine into jar, making sure chiles are fully submerged. Let cool completely. Affix jar lid and refrigerate for at least 3 weeks before serving. Pepper vinegar will keep, refrigerated, for up to 3 months.

For the Freezer:

Roasted Tomato Soup:  https://www.foodnetw...-recipe-1917339  (I prep it through roasting the tomatoes, then portion and freeze it for later use.)


Red Sauce:  halve any ripe tomato you have, put on a sheet pan cut side up, toss in some peeled garlic cloves and any fresh or dried herbs you have and like, salt and pepper the lot and drizzle with olive oil.  Slow roast at 225F until the tops of the tomatoes look dry but the meat is still moist.  Put through a food mill on the coarsest setting you can.  Portion and freeze.  To save space, I use FoodSaver bags and freeze them flat.  Same for the Roasted Tomato Soup.


If you have a Kitchenaid with the power port on it's front, invest in a KitchenAid FVSFGA Fruit/Vegetable Strainer with the Food Grinder Attachment for it.  If you sign up for Williams-Sonoma emails, they'll eventually send you a 25% off offer, with free shipping.  I have a few attachments for mine, but use this the most.

Finally, a couple of books I found that I enjoyed, in no particular order:


The All New Ball Book Of Canning And Preserving: Over 200 of the Best Canned, Jammed, Pickled, and Preserved Recipes

Jarden Home Brands  (The canning BIBLE)


Foolproof Preserving: A Guide to Small Batch Jams, Jellies, Pickles, Condiments & More

America's Test Kitchen  (I'll trust just about any recipe from Cooks Illustrated)


Preserving by the Pint: Quick Seasonal Canning for Small Spaces from the author of Food in Jars

Marisa McClellan  (Love this for when there's not enough for a big project)


The Complete Book of Small-Batch Preserving: Over 300 Recipes to Use Year-Round

Ellie Topp, Margaret Howard


Preserving Italy: Canning, Curing, Infusing, and Bottling Italian Flavors and Traditions

Domenica Marchetti  (Some of the few tested recipes I've found for preserving in oil.  If you make anything from this book, make it the Passata di Pomodoro)


Food in Jars: Preserving in Small Batches Year-Round Hardcover – May 22, 2012

by Marisa McClellan  (Author)  (More by Marisa;  she has an amazing blog:  http://foodinjars.com/)

Yeah I bought the FVSFGA parts for my kitchenaid but have only made several quite large batches of pasta sauce, tomato sauce with peppers, and roasted Italian herb/tomato style sauce and have used peppers in all of them, and then had my first ventures into canning all of it-its been fun, getting easier and more confidence, just still not sure what else I can do with it, especially in regard to the peppers..

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