preservation Preservation thread

PtMD989 said:
I froze mine whole with the stems on.
When I found any blackness inside the peppers, I just cut the questionable parts off. Not sure if the blackness will rinse off. [emoji848]
I’m not sure what causes the insides to turn black when the outsides still look good.

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Can we still ferment them just as successfully after freezing? I don't know about the blackness either my guess is some sort of pest but idk.. It seems to scrape and rinse off ok though when fresh, about to process some tonight for freezing and drying so will get ym feet wet seeing what these frozen boys and girls look like..

-Also, salsalady says that the only thing frozen peppers will NOT do is pickling and candying.. So while some of these superhot and hots are fresh, it would seem wise to do a little of that and freeze the rest for now and do some dehydrating on some as well. Do superhots do well for pickling recipes or are there some good pickling/candying recipes for those either on here or on zee Google?
 
You can have a successful ferment with frozen peppers, just use a starter. Also I’ve had some success smoking previously frozen pods. But I learned it’s best to smoke similar pods together, say like all jalapeños. I smoked cayenne and jalapeño both together, the cayenne peppers got done well before the jalapeño did.
Sorry,I know nothing about making candy and jelly , or pickling peppers.


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YAMracer754 said:
Do superhots do well for pickling recipes or are there some good pickling/candying recipes for those either on here or on zee Google?
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salsalady said:
Candied Peppers
http://thehotpepper.com/topic/18572-candied-jalapenos-habaneros/
 
AJ's chile puree
http://thehotpepper.com/topic/32602-making-some-puree-todaywill-post-pics-of-the-processits-easy/
 
more to come-
 
 
dehydrated peppers-
http://thehotpepper.com/topic/43044-overstuffed-dehydrator-2016-personalbest-stacking-trays/?hl=%2Bghetto+%2Bdehydrator#entry1060081
 
dehydrating in a different kitchen---:lol:
http://thehotpepper.com/topic/24126-i-couldnt-handle-the-smell-of-dehydrating-so-many-hot-peppers/
 
 
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I learned something new. [emoji16]I always assumed freezing temperatures killed lactobacillius. Did some googling and found lacto bacteria can survive freezing temperatures [emoji16].
You are right about slicing up frozen peppers,it is pretty easy.



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Ghaleon said:
Freezing temperatures sure... but are you eating thawed out pods? Lol

You cook with them anyway. Does that bacteria survive over 300 degrees?
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I doubt it. The main goal with that bacteria is to ferment and you can cook a sauce to stop its fermentation.
 
So what the word on blanching vs not blanching pros/cons/reasons to do it or not do it?

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To me sun dried taste best. On another post i saw a herb drying basket. I found them on Amazon for about $20. I always split mine in half to speed up drying. This year i cut some into rings and they dried even faster.
 
I might need to try one of these. I got a ton to dry this year.
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SmokenFire said:
 
We dehydrate or freeze or smoke & then freeze or ferment or make hot sauce with our peppers.
 
For tomatoes we pressure can halves for soups & sauces, can salsa and sauce or freeze anything that isn't sliced and eaten fresh.  The green tomatoes still on the vine at the end of the season get pickled.
 
That dehydrator you have should be upgraded - I have a couple of these that have served me well the last 4 years.
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Have you ever smoked and then dehydrated them I was thinking of that for my extras. I usually smoke them when along when I smoke a brisket or ribs.
 
ShowMeDaSauce said:
To me sun dried taste best. On another post i saw a herb drying basket. I found them on Amazon for about $20. I always split mine in half to speed up drying. This year i cut some into rings and they dried even faster.
 
I might need to try one of these. I got a ton to dry this year.
71te5Q4CnIL._SL1000_.jpg
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This will work awesome in my dry and Arizona weather might give it a try. I have a dehydration system but the Mrs. Makes me take it outside anyway so this will be gtg.
 
Elpicante said:
Have you ever smoked and then dehydrated them I was thinking of that for my extras. I usually smoke them when along when I smoke a brisket or ribs.
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Yes I have with great results.  :)
 
Smoked fire, thanks, I did not thought they would keep well afterwards but I'll give it a try.
You are the man when it comes to these types of experiments figure I pass it by you first.
 
One would think it would have to add a layer of extra flavor notes but I'll let the pro chime in here ;)
PtMD989 said:
Does it add extra flavor to either the peppers or the meat? Or is it multitasking?[emoji16]


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PtMD989 said:
Does it add extra flavor to either the peppers or the meat? Or is it multitasking?[emoji16]


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Smoking the peppers at the same time as the meat won't flavor the meat or the peppers, I assume that's multitasking.  :)
 
Smoking then dehydrating peppers is great though - the dried pepper retains that deep smoky flavor.  
 
This arrived today. Rather disappointed the top is solid and there is no bottom hanger. I cant flip it over or secure the bottom so the wind wont move it as much. Tons of drying space though. 6-2ft round layers. Roughly 2714.28 square inches/18.85sqft of drying area.
sSQt5Hv.jpg
 
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