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preservation Preserving Rocotos/Manzanos?
- Thread starter Zingo99
- Start date
I usually freeze as many as I can until my freezer is full. When I de seed rocoto for saving seeds, I keep the de seeded ones in one bag, to easily make sauces without a ton of little black bits of seed.
I like to freeze the giant varieties whole, so that I can make rocoto rellenos over the Winter.
Pubescens are great for jams/jellies as well, so I always make sure to whip up some batches of those for the off season.
I also do a bulk ferment at the end of the season, right before the last frost, of all of the Pubescens pods on my plants.
Here is a link with a few things I've done lately with a fermented rocoto mash:
http://thehotpepper.com/topic/66332-thegreenchilemonster-ferments-some-sauce/?p=1499787#entry1499787
I like to freeze the giant varieties whole, so that I can make rocoto rellenos over the Winter.
Pubescens are great for jams/jellies as well, so I always make sure to whip up some batches of those for the off season.
I also do a bulk ferment at the end of the season, right before the last frost, of all of the Pubescens pods on my plants.
Here is a link with a few things I've done lately with a fermented rocoto mash:
http://thehotpepper.com/topic/66332-thegreenchilemonster-ferments-some-sauce/?p=1499787#entry1499787
i find it easiest to dehydrate the pubes if sliced into rings first (also easier to crush after they are dry )Chewi said:
this year i deseeded and vacuum seal most of mine and put them into the freezer until i'm ready to make sauces
Chewi said:
I've used Pecan, or a blend of Cherry and Alder to smoke pubes (I prefer the cherry/alder, but many people like the pecan smoke with all kinds of peppers)
I am curious what others use to smoke their various peppers as well.
I've only had the opportunity to smoke them (Manzanos) once, but I used hickory. "Smokemaster" lives out in Cali and can buy Manzanos year round. He sent me a bag of hickory smoked Manzano powder a couple years ago, and it was the best damn powder I've had in my entire life.Chewi said:
Most others (Chinenses), I'll use cherry, pecan, or hickory though. I've never seen alder around here, but I've been keeping my eyes peeled for it. Plum too
I really wanna get my hands on some pimiento wood (JERK! JERK! JERK! lol)!
I found a place online that sold it a few years ago, but the freakin' prices were through the roof
Anybody ever tried pear wood?
Ok, thanks for replys.
This is the result of my harvest in sweden... https://imgur.com/a/rNeYz
Trying a ferment in brine on the unripe for fun, I don't have any hopes though...
The ripe ones tasted really nice, too bad there where so few.
This is the result of my harvest in sweden... https://imgur.com/a/rNeYz
Trying a ferment in brine on the unripe for fun, I don't have any hopes though...
The ripe ones tasted really nice, too bad there where so few.
MikeUSMC said:I'm glad you had success fermenting them. I lost 2lbs of Manzanos a couple of months ago that way. I was really looking forward to it, but the mash ended up tasting 'metallic.' Never figured out why, and had to dump it
Mike - Judging from your ferment thread, it looks like you know a lot more about fermenting than I do. But, it's a given that everyone has a bad batch sometimes. I guess we learn from our mistakes.......
I am hoping next year I can actually grow enough Pubescens here in the Panama City heat to actually be able to ferment some I grew myself.
Pubescens have been my nemesis. But, I've got some TGCM gave me that I'm currently germinating that may change that.
Haha, thanks Bob. Listen, just because I've done it a lot, doesn't mean I know what the hell I'm talking aboutBob_B said:
I'm always learning DittoBob_B said:
TGCM hooked me up with a TON of C. Pubescens seeds too. "Bullet Proof" varieties, I'm told
(TGCM, if you see this post, thanks again, brother! Super generous!)