Preserving Chillis

[minowevie]

Reading back.Tom is right. the one thing I would add hear in getting the skins off is do the blester thing . you can also do this on the stove top. right on the burner. blester them. then put them in a bagie. let them swet. then the skins come off pretty good then freeze them or can them , but if the meat of the pepper is to thin , this is a hard thing to do. but doablae. your friend Evie

[Gill]

I haven't forgotten all the advice given by you good folks and I'm very grateful for it.

One thing led to another and I've ended up pickling the chillis. However, a film has developed on the top of the vinegar so I think I may remove them, wash them with some clean vinegar, then try to dehydrate them.

I can do that because I've made myself a dehydrator using odds and ends in the workshop! Actually, it's a biltong box, a South African gadget for producing biltong, a type of dried beef, I believe.







I've never even seen proper biltong before, but my first attempt has won the approval of my tasters (who have never seen biltong before either).

I've still got a few chillis growing so I think the next step is to take them and see how they dry in the biltong box.

Gill

[f250]

As long as the tasters are happy, you've done it the right way

Let me know, I am a champion taster

Tom

[breakie]

G'day gil...

A mate of mine hitched south to north across Africa some years back.... and packing some 'biltong' was the go. When he got back he made quite a bit of it, in the manner you are doing........ It sure tasted good. A 'beef jerky' with personality !! ))

Another mate, only a year ago, copped a dose of "campylobacter" from some meat at a racecourse. He was nearly 'history'.....and we were all rapidly 'educated' in some of the bacteria that can multiply on improperly prepared food, especially meat.

Campylobacter requires a minimum of Ten Minutes at _ 180C _ to knock it over !!!!.. air drying,microwave drying etc doesn't come near this. Frying it up in oil would, though. So would grilling it, or sticking it in the oven at around 200c for a while!!

Sooo..... if you 'process' meat without ensuring that , at least, this little 'nasty' is knocked out, you could be in for a couple of weeks on a drip in hospital.... or worse.

Maybe check out with your local health dept for some more info !!!

Just some random thoughts that your 'biltong' generated. )

---- best wishes,

.... Ray.

[breakie]

Originally Posted by Gill

We've been blessed with an abundance of very long, spicy-but-not-hot green chillis this year . As they ripen fully, they turn black!

What's the best way to preserve them?

Gill

Hey Gil....

Had to drop in to this thread----- 'corz I LOVE Chillis !!

I have 'em with my oats, my soups, my cheese, potatoes, I make 'chilli-popcorn'... and more!!!.... hey , even a pinch in coffee for a bit of 'personality'.......... No kangaroos loose in my top paddock, eh !!! )

Now I grow a whole crop of 'Tabasco' chillis every year. Little red hot, tapered fruits somewhat less than my little finger.----- And I've experimented over the years with the best way of preserving them......

I reckon the _best_ way, that won't deplete the capsaicum content and other 'aromatic oils' and flavours, is to gently dry them ( I do it in a food drier ( dessicator) overnight) and then grind them to a fine red powder in a coffee grinder...... and then put the powder in small sealed jars.

This powder I sprinkle on everything ( almost)... and the rich chilli flavour remains.

Something to add to the other 'ways' suggested.

.... Ray.