tag:blogger.com,1999:blog-5631374415610618691.post3559238521681457082..comments2023-07-30T06:45:42.888-04:00Comments on Growing Days: Preserving a Peck of Potent Peppers.Anonymoushttp://www.blogger.com/profile/09643317297830165273noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-5631374415610618691.post-19366738378366671722012-09-27T07:32:25.053-04:002012-09-27T07:32:25.053-04:00Julie I had to learn the hard way to always wear g...Julie I had to learn the hard way to always wear gloves when handling hot peppers after taking a shower. Did it burn down there! Gives another meaning to the song "Ah feeling hot hot hot". islandgal246https://www.blogger.com/profile/09139072456332225087noreply@blogger.comtag:blogger.com,1999:blog-5631374415610618691.post-51308153634423679342012-09-22T01:01:48.284-04:002012-09-22T01:01:48.284-04:00LOL, I've done the hot pepper work with bare h...LOL, I've done the hot pepper work with bare hands before handling contacts - not fun, not at all. Yesterday I dealt with a bunch of Manzanos and remembered to wear the nitrile gloves, not a tear to be shed when it came time to put the contacts in! My new favorite way to preserve hot peppers is to dry them in a 200°F oven - yes, 200°F. They dry much more quickly. The key is to turn the oven off before the peppers are fully dry and let them finish drying in the falling heat or pull them out of the oven and let them finish drying on the warm baking sheet. Sometimes I have to put some of them back in a 200° oven for about 10 minutes to finish drying. I cut them in half and remove the cores, seeds and membranes first. It takes about 1.5 to 2.5 hours depending on the thickness of the peppers. The Manzanos took about 2 hours and some Aji Angelos only took about an hour. I also dry small tomatoes the same way. Those I cut in half and sprinkle with a bit of kosher salt but they take more time, about 8 hours or more depending on how large they are.Michellehttp://fromseedtotable.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-5631374415610618691.post-88998887579231928842012-09-19T07:37:50.502-04:002012-09-19T07:37:50.502-04:00What a FABULOUS post. I love every bit of this. I ...What a FABULOUS post. I love every bit of this. I cracked up that you are growing thrity varieties of hot pappers when you don't really use them that much. That is so something I would do. I love all the colors of these pretty peppers. What's not to love? <br /><br />A great wealth of information on all these different ways of preserving your bounty. I especially love the ristras. Wonderful! Deanne Fortnamhttps://www.blogger.com/profile/17792741755739983035noreply@blogger.comtag:blogger.com,1999:blog-5631374415610618691.post-33312413265169874532012-09-19T06:22:18.486-04:002012-09-19T06:22:18.486-04:00My preservation method of choice for hot peppers i...My preservation method of choice for hot peppers is canning, but I slice the peppers into rings as I find more product fits into each jar. In fact, my kitchen counter is the resting place for a pile of hot peppers waiting to be canned in the next couple of days. My favorites varieties are jalopeno, pepperoncini, and Hungarian hot wax ... not too hot and still wonderfully sweet. I love the leaves of the habanero pepper plant but find them a bit too warm for my taste.<br /><br />Love your photos! joene at joene's gardenhttp://www.joenesgarden.comnoreply@blogger.comtag:blogger.com,1999:blog-5631374415610618691.post-1945185942006677282012-09-18T20:20:43.592-04:002012-09-18T20:20:43.592-04:00Julie what a fab post and blog...I cannot wait to ...Julie what a fab post and blog...I cannot wait to read more...wow I learned so much about harvesting peppers which is good...right now I am roasting hatch green chiles...Donna@Gardens Eye Viewhttp://gardenseyeview.comnoreply@blogger.comtag:blogger.com,1999:blog-5631374415610618691.post-86379328985476706432012-09-18T13:12:18.692-04:002012-09-18T13:12:18.692-04:00I freeze and oven-dry mine, plus make some hot sau...I freeze and oven-dry mine, plus make some hot sauces like harissa and Thai curry. I can't really take too much heat, actually, and I still have tons of dried peppers from the 8 plants I grew last year, and this year my 4 plants are doing well, too. Unfortunately, I can grow hot peppers but my sweet peppers languish!ValHallahttps://www.blogger.com/profile/16843439954015747722noreply@blogger.comtag:blogger.com,1999:blog-5631374415610618691.post-53041700885307080272012-09-18T08:58:28.181-04:002012-09-18T08:58:28.181-04:00so funny to click on this post when my son is stil...so funny to click on this post when my son is still"recovering" from adding the Chinese 5 color peppers to his stir fry the other night . I warned him they were hot, I may have mentioned it as he picked them, washed them and was cutting them,..over and over again. The look on his face at first bite was priceless, and we are still giggling at his leap across the kitchen to find something to stop the burn! I was unsure what to do with the gorgeous bounty left on the plant as frost approaches, but of course!! I wil string them up..thanks for the info<br />Cherylhttp://gardenintheburrow.comnoreply@blogger.comtag:blogger.com,1999:blog-5631374415610618691.post-89072913098009566682012-09-17T23:51:34.251-04:002012-09-17T23:51:34.251-04:00What beautiful peppers! I also learned by a painfu...What beautiful peppers! I also learned by a painful experience to put on plastic gloves when I cut into a hot pepper (I wear contacts also)! Oh, and putting the dehydrator outside--had to learn that one the hard way too! I absolutely love your ristra--I'll be planting a few new varieties next year just so I can copy that :) You might try donating the extra peppers to a local food harvest..Rebeccahttps://www.blogger.com/profile/04446274738954245807noreply@blogger.comtag:blogger.com,1999:blog-5631374415610618691.post-8668366536764920202012-09-17T22:47:37.059-04:002012-09-17T22:47:37.059-04:00I hear you. Resist the hot. I'm overrun with o...I hear you. Resist the hot. I'm overrun with only a couple of plants, and have a batch of hot sauce fermenting downstairs right now. I'm letting them go red and then ristra-ing all over. I love your flakes.<br /><br />And yes, when I ground the peppers for sauce, it released a cloud of gas. Nasty stuff. Stefaneenerhttps://www.blogger.com/profile/08422241601075022500noreply@blogger.comtag:blogger.com,1999:blog-5631374415610618691.post-86692493696953071642012-09-17T22:24:28.190-04:002012-09-17T22:24:28.190-04:00I'm planning on lots of peppers next year. Tha...I'm planning on lots of peppers next year. Thanks for all the great tips if we actually get a good crop. I really want to try the air-drying tip. And I.feel.your.excrutiating.pain. Too well.Modern Miahttps://www.blogger.com/profile/04115702695710375645noreply@blogger.comtag:blogger.com,1999:blog-5631374415610618691.post-56546972736475720862012-09-17T20:49:31.995-04:002012-09-17T20:49:31.995-04:00They're gorgeous, what a wonderful array of co...They're gorgeous, what a wonderful array of colours, purple even!Wallyhttps://www.blogger.com/profile/05185673383516848927noreply@blogger.comtag:blogger.com,1999:blog-5631374415610618691.post-55044427686010677542012-09-17T20:45:44.310-04:002012-09-17T20:45:44.310-04:00Oh man Julie, that is a lot of peppers!!! Love th...Oh man Julie, that is a lot of peppers!!! Love the dehydrated ones. Think your garland of peppers is really attractive. (Reading the comment above, I have the Ball Blue Book....what a great resource!!)Janet, The Queen of Seafordhttps://www.blogger.com/profile/07876204203323750245noreply@blogger.comtag:blogger.com,1999:blog-5631374415610618691.post-3984538538953520482012-09-17T17:50:51.380-04:002012-09-17T17:50:51.380-04:00The cayenne and Hungarian hot peppers are in the d...The cayenne and Hungarian hot peppers are in the dehydrator (not in the house) and the jars of homemade salsa are canned and cooling on the kitchen counter. <br /><br />That's what I've done with our peppers today. <br /><br />The Ball Blue Book is indispensable, but I also recommend "Putting Food By." (You can find it on Amazon.)Anonymousnoreply@blogger.com