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Help Me! What should I do to keep all these peppers?
OK. You have managed to grow a successful crop of chillies for you and want to retain some of the green. But you've tried to dehydration and they became black and the smell and taste .. horirble
What can I do to keep my green peppers so you can use all year round?
Fortunately, people have been facing this problem for thousands of years. As a result there are a number of solutions can be used. Some old, some of them very modern.
This article ezine examine in detail the process of dehydration of green peppers.
However, before you start, there are some basic things we need to cover to help you make the most of your garden and the fruit harvested.
1) It is universally accepted that the best approach to the harvest of their chili is what is known as a "staggered harvest." No – you do not have to be drunk. What it means is that the chile harvest several times during the growing season. This will ensure you maximize the output of their plants. If peppers are left on the ground believe that has achieved the goals of reproduction and few new fruit will be produced. The harvesting step ensures that the plant "still trying" to the length of the season growth.
2) Unless specifically after green chiles, the best approach is to harvest fruit with tight, shiny skins are firm to the touch. Green fruit of the plant will not come easily so you must use a pair of scissors or a knife to harvest.
3) Give the result of washing and have a second look to remove any fruits that have black spots as these usually putrefaction and / or go moldy.
Thick-fleshed varieties, as jalapenos, Roccotos, or most varieties of New Mexico, work well in a electric dehydrator. This is a clear advantage over air-drying which is generally not fast enough to dry the flesh of these varieties before they begin to rot.
The process here will be used for drying green chili is one that has been used in Mexico for a very long time.
4) Select the fruit you want to keep, put a hole or two with a skewer, and roast them over open barbecue or under a blister and cook until starting to go black. To convert a couple of times this occurs throughout the fruit.
5) Once you are done, place them in a plastic bag, seal, and allow sweat for 20-30 minutes
6) Remove the fruit from the bag and Carefully peel the skin. Note: If you live in an arid environment and a plan to wipe out the chili, leave the stems of the fruit. If you dry in a dehydrator, you are best removed the stem, seeds and pulp and cut the pepper into strips.
7) If drying out, simply draw three or four peppers, with the mother with a piece of string or online fishing and hang out over a clothesline or something similar, where they become wet. Tie something like muslin or gauze around them off the flies. Dry until brittle (3-6 days). You can also put the strips in the dehydrator and dry until brittle. See drying with a dehydrator for details on drying times.
Note: Drying green chiles become a pretty discouraging black color, while they are drying. This is not a problem – it is normal – do not panic. Most greens will return later when they are rehydrated.
Well, once they are dry, all you need to do is save. You can simply keep in a dry, airtight container. However, the best results are obtained if the double bag and store in freezer.
9) Use the dried chili. You has two main options here.
First, you can grind the chiles to flakes or powder when required. Use a coffee grinder, a processor food, or mortar to grind up the size you're looking for. CAUTION – be careful not to get chilli powder in his eyes or lungs!
In Secondly, can simply rehydrate hot water soak for 10 minutes. They are then ready for use.
Nigel publishes a monthly newsletter covering all aspects of chillies that is FREE to subscribers. You can subscribe at http://www.chillies-down-under.com/Chilli-Newsletters.html and receive the full Grow Your Own Chillies eBook as a free gift.
Nigel Laubsch is one of the world’s leading chilli experts and has grown studied and cooked with chillies for over 20 years. Much of his experience was gained travelling through Indonesia, China and Fiji. In 2005 Nigel presented the world’s first Chilli Sauce Appreciation course at the University of Western Australia and has received rave reviews for the innovative content.