Posted: 6/3/2012 3:21:56 AM EDT
| How to preserve? Freeze them? Pickle them? Always end up withmorethan we can use and I'd like to have some for the winter. |
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I both freeze and pickle them. Neither of those options leave you with anything like a fresh pepper, but... A good percentage of mine go into home canned salsa, some into canned sauces and chilli. I have tried pickling banana peppers, they turn bitter in a pickle jar. I use peppers as a filler in relishes. They get ground up with everything else. This has been the most efficient and tasty method I have found to deal with excess peppers: They are low-acid, so if a recipe calls for cabbage (like chow-chow) I use peppers as a sub for other low-acid ingredients. Same goes for zuchinni and squash. Grind 'em in a meat grinder to get a consistent size for all the vegetables (zuke, squash, pepper, green onion tops, odd shaped onion bulbs). Mix the recipe, bring to boil. Relish 'em. Put the relishes in half-pint jars. It makes it easier to give away as a gift, and I don't have quart jars half-filled with relish sitting in the fridge for a month between uses. Excess jalapenos can be sweet pickled or dehydrated and ground in to a seasoning. TRG |
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I was specifically looking for this too. I planted 18 cubanelle plants, 6 Hot Portugal's, and 6 Hungarian Wax hots. Definitely going to have a bunch of peppers and was looking for a canning recipe or way to preserve them. Why not make a vinegar emulsion hot sauce? It is the 'old school' way to preserve peppers. http://eclecticrecipes.com/hot-pepper-vinegar Should be the perfect way to handle any excess and use them year-round. TRG |
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TRG hit it right. i have a couple of containers that i reload with peppers every month or so. it is like trappy peppers. Pour on greens, veggies, blackeyes, red beans, mexican food. Vinegar peppers go with anything really. I have made some pureed pepper sauces as well. Gets the color and flavor of a southern Louisiana sauce. TRG |
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We dehydrate a whole bunch of them every year. We're really into hot peppers - this year we've got 13 Trinidad Scorpions, 10 Bhut jolokias, 8 Caribbean Red Habaneros, four or five regular orange habs, six different jalapenos, fish peppers, poblanos, a variety of paprikas, and I'm not even sure what else.
Some are sold at farmer's markets, some given away, some frozen, some pickled or canned, but I really like dehydrating them. Once they are good and dry, they're ground up in an electric coffee mill into a powder. Some saved pure, some blended into spice mixes. A spice bottle of Bhut jolokia powder makes a memorable gift! 
Working on a new solar dehydrator this year, since this is the biggest pepper crop we've grown so far. |
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We dehydrate a whole bunch of them every year. We're really into hot peppers - this year we've got 13 Trinidad Scorpions, 10 Bhut jolokias, 8 Caribbean Red Habaneros, four or five regular orange habs, six different jalapenos, fish peppers, poblanos, a variety of paprikas, and I'm not even sure what else. Some are sold at farmer's markets, some given away, some frozen, some pickled or canned, but I really like dehydrating them. Once they are good and dry, they're ground up in an electric coffee mill into a powder. Some saved pure, some blended into spice mixes. A spice bottle of Bhut jolokia powder makes a memorable gift!
Working on a new solar dehydrator this year, since this is the biggest pepper crop we've grown so far. I mentioned dehydrating and grinding jalapenos earlier in this thread. People should be warned that the dust from them can set off a violent reaction when inhaled. I made the same mistake when pureeing a jar of habaneros once. Fits of coughing and burning from the vapors being inhaled. TRG |
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I mentioned dehydrating and grinding jalapenos earlier in this thread. People should be warned that the dust from them can set off a violent reaction when inhaled. I made the same mistake when pureeing a jar of habaneros once. Fits of coughing and burning from the vapors being inhaled. TRG Absolutely! We use safety goggles and respirators when grinding, and rubber gloves when cutting them up before dehydrating. (& sorry for the dupe, glanced through the thread but didn't catch it in your earlier post) |
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I mentioned dehydrating and grinding jalapenos earlier in this thread. People should be warned that the dust from them can set off a violent reaction when inhaled. I made the same mistake when pureeing a jar of habaneros once. Fits of coughing and burning from the vapors being inhaled. TRG Absolutely! We use safety goggles and respirators when grinding, and rubber gloves when cutting them up before dehydrating. (& sorry for the dupe, glanced through the thread but didn't catch it in your earlier post) You are forgiven, My Child. TRG |