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07-30-2008, 11:55 PM
| #1 |
| Fallen Angel Join Date: Mar 2005
Posts: 2,453
|  Preserving Chillis 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
__________________ Want to know where we are? Click here There is no opinion, however absurd, which men will not readily embrace as soon as they can be brought to the conviction that it is readily adopted. (Schopenhauer, Die Kunst Recht zu Behalten) |
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07-31-2008, 12:15 AM
| #2 |
| Senior Member  Join Date: Jul 2007 Location: Wynndel, BC, Canada
Posts: 860
| Gill. I did a google search for Preserving Chilli Peppers and there are loads of ways to preserve them including pickling as well as with and without canning. Maybe some here will even have more suggestions than what can be found there. W.Y.
__________________ http://www.picturetrail.com/willyswoodcrafting Delta P-20 Scroll Saw and Jet 1220 Wood Lathe I liked what I did then but I like more what I do now... |
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07-31-2008, 12:43 AM
| #3 |
| Jr. Sawdust Taster Join Date: Feb 2008 Location: Chandler, AZ
Posts: 244
| why not use a dehydrator?
__________________ -=-=-=-=-=-=-=-=-=-=-=- Jim -->> Proudly sawing with a Dewalt DW788 "If it's worth doing, it's worth doing well." |
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07-31-2008, 01:40 AM
| #4 |
| Senior Member Join Date: Jan 2005 Location: Independence, Ky
Posts: 164
| I usually pick them when they are red, slice them in half longways, smoke them for an hour, then put them in the dehydrator for 8 to 12 hours. I don't know how long they keep because we use them to quick.
__________________ Dan ___________________________________ "Always do right. This will gratify some people and astonish the rest." - Mark Twain |
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07-31-2008, 07:45 AM
| #5 |
| Senior Member  Join Date: Sep 2006 Location: Albuquerque
Posts: 1,444
| Well here in New Mexico (world capital of green chili) we roast them and then freeze them. We have large gas burner roasters that can do a bushel or more at a time, but if you don't have one of those you can do it in your oven. Tom |
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07-31-2008, 11:05 AM
| #6 |
| Fallen Angel Join Date: Mar 2005
Posts: 2,453
| Not knowing what a dehydrator is, and not having any more room in my kitchen for any more gadgets, I think I'll have to either roast or pickle them. Any tips for roasting, Tom? I've never done that before and I can imagine myself roasting them to a beautiful charcoal if I'm not careful. Gill
__________________ Want to know where we are? Click here There is no opinion, however absurd, which men will not readily embrace as soon as they can be brought to the conviction that it is readily adopted. (Schopenhauer, Die Kunst Recht zu Behalten) |
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07-31-2008, 01:53 PM
| #7 |
| Senior Member  Join Date: Aug 2003 Location: ARIZONA
Posts: 567
| Gill, I put up around a dozen quarts a year. I slice across about 1/4 in thick, stuff a quart jar (don't forget the seeds), fill with half water and half white vinegar, bring to boil in a pan of water, top off with water and seal. I have got some jars that are 5 years old and they are great. The older the better. I find that I use them in a lot of dishes. Tom
__________________ KNOTHEAD  Never try to save a piece at the expense of spilling your beer! |
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07-31-2008, 02:36 PM
| #8 |
| Moderator  Join Date: Nov 2005 Location: Missouri
Posts: 1,197
| Gill, Don't fret over not having a dehydrator, you can make do with your existing oven, set the controls for 150 degree and you will achieve the same results. This works on fruit, veggies and also makes great jerky.
__________________ Bill DeWalt 788 A positive attitude may not solve all your problems, but it will annoy enough people to make it worth the effort. aut viam inveniam aut faciam |
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07-31-2008, 06:14 PM
| #9 |
| Senior Member Join Date: Sep 2006 Location: Albuquerque
Posts: 1,444
| Gill, To help out I found you the following (my wife is really the one who does it so I had to ask for her help): If you are roasting them in the oven, place them evenly in a single layer on a cookie sheet. A sheet of foil will help make cleanup easier. Place in the oven about 4-5 inches under the broiler element. The skin will blister and turn black within minutes, so you need to monitor them closely. Turn the peppers as required to blister all sides evenly. The aroma wafting through the kitchen is a sign they are almost done It came from this web site How to Roast Green Chiles Tom |
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08-01-2008, 12:46 AM
| #10 |
| Senior Member  Join Date: Nov 2005 Location: california
Posts: 4,730
| Gill if your not worryied about the skins, you can just thread the peppers with some fishing line, and hang them. then put them in your food. or shread them in the blender. I like to just cut any pepper up, in big shunks, and freeze them. they work great in cooking or just frying. like bellpeppers. hot peppers work great that way also. you can also lay them on a sheet of cloth in a room where there is air. and let them dry. peppers are easy. you don't have to can them . if you do can them. i have some recipes for you if you like. your friend Evie |
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