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JD4JC

Member Since 31 Aug 2018
Offline Last Active Today, 09:16 AM

#1597716 Preservation thread

Posted by JD4JC on 11 December 2018 - 08:49 PM

They don't need to be rehydrated, and are very tasty, but quite different from their prior status! Also, F-D Hostess Twinkies are also quite a treat!




#1597119 Tried to make ghost chips

Posted by JD4JC on 07 December 2018 - 07:43 PM

The ghost pepper processing went well. I freeze-dried them extensively, and they were very easy to powder in our Ninja processor. I did the deed outside on the deck with a moderate wind blowing away from the processing activity. I was very careful, but did not use any protective gear. I did get just a teeny whiff and ZOWIE!!

 

I have the powder in a vacuum sealed canning jar, and a small amount in a salt shaker on our dining table. Same with freeze dried and powdered jalapeño and habanero peppers. The powders don't show any sign of caking or clumping, even with no additives, and it's fun to have a variety of "zap on tap" on the table. A pinch of the ghost pepper powder in a pint of cottage cheese makes a very tasty product!




#1585678 Using a dehydrator

Posted by JD4JC on 05 October 2018 - 07:43 PM

They start losing flavor as soon as you grind them. I dry them cut in half and store that way. I grind them as the need arises, you retain much more flavor that way. I do the same with the garlic I dry, I dry them as little chips, store and grind into powder as needed.

I freeze dry my ghosts, jalapeños and habaneros, powder them and store them in vacuum jars. I don't think that they will loose any potency for years!




#1583733 Preservation thread

Posted by JD4JC on 24 September 2018 - 05:31 PM

Here's an image of ~5 Lb. F-D tomatoes, skins, seeds and all. After drying, we powdered them in a blender, and the powder originally filled the whole quart jar. I guess it rehydrated somewhat and shrunk. HarvestRight told me that with the oxygen absorber and vacuum seal, the dried tomatoes would last 25 years if stored in a cool, dark place. The HR F-D machine will vacuum seal quart canning jars with the racks out of the chamber, and by plugging the vacuum pump directly into an electrical outlet and turning on the power switch.

 

The FD Toms rehydrate on approximately 1:1 ratio (Water:Powder). It makes wonderful tomato paste, tomato sauce and pasta sauce. I just added about 1/2 Tsp of garlic granules, onion powder basil and dried oregano to 1C of powder + 1C water (adjust the water amount to determine thickness of the sauce), simmer for 30 mins to soften the seeds (or less if you process the sauce in a counter blender or with a stick blender. Exceptionally good!

 

Is there not a way to rotate images once uploaded?

 

 

Attached Thumbnails

  • FD Tomatoes.jpg



#1581775 Storing Dried Peppers

Posted by JD4JC on 13 September 2018 - 07:19 PM

Here are pix of the post freeze-dried results. First photo is the tray out of the dryer, second is of three vac-sealed jars with Ghost Peppers, habaneros and cayenne peppers, waiting for me to gain the courage to powder them.(I don't now why the posting shows the habaneros as orange, as they are actually pretty bright yellow).

 

Unfortunately, our nine-week old Australian Shepherd grabbed one of the little Ghost chunks that fell on the floor, but happily I got it away from her before she chewed it up. In any event, she welcomed ice cubes to cool down the problem!

Attached Thumbnails

  • Out of FD.jpg
  • Vac Seal Jars.jpg



#1580544 Preservation thread

Posted by JD4JC on 07 September 2018 - 08:25 PM

I am experimenting with our new HarvestRight freeze-dryer. We FD'd 25 Lb. of fresh tomatoes that a neighbor gave us, powdered the processed wedges and saved into quart canning jars, not vacuumed, but with an oxygen absorber packet in each. The 25# of tomatoes turned into four quarts of powder. We've also F-D a small number of Ghost Peppers that we raised, and I'm working up my courage to powder them in a blender. A suggestion from another thread was that I use a hazmat suit for that stage.

 

Now what to do with the powders. Suggesitons?




#1579574 Tried to make ghost chips

Posted by JD4JC on 02 September 2018 - 09:22 PM

Five full trays. Wow! I only ran about 1/4 of one tray. I guess we have a lot to learn about growing these babies, as the largest one we harvested was less than one inch!

 

I'd love to know what you do with your dried Ghosts!

 

[Edit] And I did run a long drying cycle as I also simultaneously processed four 1" thick frozen New York Strips that had been cooked sous vide and were full of moisture!




#1579184 Hello from Montrose, CO with a new HarvestRight Freeze-Dryer

Posted by JD4JC on 31 August 2018 - 06:56 PM

No, but I cut the stems off, and that seems to be an adequate path for the moisture to exit. Your thoughts?

 

Here's a pix of the tray with the GPs. The other stuff on the tray is applesauce drops, pre-frozen in silicone ice drop (cubes?) trays. BTW, F-D applesauce is awesome!

Attached Thumbnails

  • FD Ghost Ppers.JPG