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How to store chili?

P

pwb

Hi, im growing chili and i dont think i can eat them all :-) What is the best way to store them for later use? Frezze them, pickle them (how do i do that) or what?
 
I think depends on what for you want to use them later. You can not only freeze or pickle, can also smoke/dry the pods, keep then whole, flakes, or ground.
About pickling, there are different methods, you can do a search here on THP, or the internet (depending if you like for example vinegar - which my wife don't - or other ingredients, if you can eat or not salt because of medical purpose, etc).
 
       Make some ferments,you can mix into sauces later.I did freeze last year until I had enough for the uses I wanted to do.
 
I dehydrate, pickle, ferment,pressure can puree, freeze.
Each has its own individual advantages and applications when I use them later.
 
Spend some time looking through the various topics on making sauces and fermenting and bottling sauces. You will find a wealth of information on "how to" do which ever approach best fits your needds.
 
CM
 
hogleg said:
I like to dry them. And toast them in a pan and rehydrate for sauces when needed.
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SavinaRed said:
Dehydrate whole or in halves and also make powders is my favorite way.
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Dried is the kind of pepper storage if you ask me. Keep some whole and make powder from some. Store the excess in either a vacuum seal bag or in a jar in a cool dark place and it will keep for quite a while.
Plus you can cut it up in lines and take it to the dome  ;)
 
Pepperjack91 said:
 
 
 
Dried is the kind of pepper storage if you ask me. Keep some whole and make powder from some. Store the excess in either a vacuum seal bag or in a jar in a cool dark place and it will keep for quite a while.

Plus you can cut it up in lines and take it to the dome  ;)
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I was thinking about using my vacuum sealer to store fresh pods and freezing them to prevent any freezer burn
 
If you're going to be using them to spice up food that you're cooking, dried and powdered is your best option. Very long lasting. I'm still using powder I made last year. I sprinkle it on my meals.
 
As a general rule I freeze the green peppers whole in plastic bags and dry the red ones.
 
The reds are dried in a metal pot on top of a woodburning stove. This gets them properly dry so they grind down to a fine powder that keeps for ages.
 
The added bonus is the aroma of baked red peppers in the house!
 
mpicante said:
How long would it take to string and hang peppers to dry?
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really depends on ambient temps and humidity.  last year it took about two months on a sunny windowsill for thick walled rocotos and jalapenos to fully dry.  Smaller, thinner walled peppers took half the time.
 
I have used also this: put in a larger jar (about 0,8 L) a layer of salt, put peppers (cut in half or smaller, deseeded - because seeds are gold), another layer of salt, peppers, salt... last layer with salt. Shake the jar to mix well. This way I had hot salt, and preserved peppers.
 
Tinnie said:
Can peppers that have been initially frozen, be dehydrated at a later dated with similar results?
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        Yes, but takes longer because the moisture is increased when you thaw.
 
Tinnie said:
Can peppers that have been initially frozen, be dehydrated at a later dated with similar results?
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That's my go to method. I can't dry them when anybody else is home so I freeze most of what I pick and do the drying/roasting on the weekend. I always keep a handful fresh for just chopping up and throwing on my meals.
Peppers really are versatile. Can't think of any other fruit or vegetable that you can do this with and still retain all the flavor
 
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