I grow super hot chili peppers and I come to this channel for advice. Yes, I'm a novice grower for about 3 years now. There is much more that I need to learn. Thank you!
We dehydrate the peppers in an air fryer. We bought a 3 level wire basket so do several layers. The pepper made a snapping sound when breaking in half. (You need a dehydrator setting, we did it at 50 centigrade.)
Great vid guys! You can also roast the peppers with some oil/salt, remove skin and then freeze them, ready to add into any dish! I last used some frozen roasted peppers in hummus!
Thanks for all of your great information on the channel here, I learned a lot from you guys this year! I had such a good harvest of some kinds that I wound up making a pepper sauce "base" with some by pureeing peppers, adding some vinegar, salt and sugar and then freezing it in small containers for some use later.
I like to make a ghost pepper jelly and fermented habanero hot sauce mixed with pineapple, carrots, and onions. I can usual make about 50 to 100 jars of jelly which are great gifts all year round. Been doing that for a few years now, and no one is getting tired of it yet :)
Pineapple, carrots and onions with habanero mash sounds delightful. One of our current mashes is similar: habaneros, onion, carrot and garlic. Might need some sweetness once it is done fermenting (cue the pineapple)
I just want to say NEVER EVER put a super hot pepper in a microwave to dry it out! I did it and it about killed me and my dad! We couldn't breathe, I couldn't open my eyes for 30-45 minutes, ....I literally thought I was going to die. It was to the point I almost dialed 911! It was my fault. I have a dehydrator but a couple of "Jay's Peach Ghost Scorpion Peppers" didn't dry out. So I put them in the microwave and it was complete HELL! Don't DO IT! You could die! Seriously!
well right know I'm powdering and dehydrating. in winter help house warmer if dehydrate from store. I had huge pepper harvest this summer plan later after onions. I have bell pepper powders sweet and deablow (devil) tea party. that mix of all my hot peppers into single powder. was nice look with different colors layers. then shook up kinda looks brown in color all colors mixed. some hot pepper hebonera , halipena , scorpion, weird dark green pepper turn red sometimes, long chilly. think just what was this year. change every year save seeds dry put tea can shake up so no idea what hot pepper plant going grown that year. I should done vacuum seal didn't think it. put powder in tomato soap. or sprinkle home mad pezza. in summer fresh chopped up peppers. in winter dusting on cheese with goat or pig sasage from small farm. grow basil, organeo, onions and garlic also powder. tomatoes mixed results powdering like clump bottom blender.
Hi guys, love the channel. Can you make a video about fruit rot. Recently some of my tabasco fruits had started rotting from the inside. Seems to begin in the seeds. Any tips?
I like to dry the mini hot peppers and store in glass containers. I leave some whole but grind up the rest. Fridge pickling jalapeno's are great on taco's or tuna salad.
Dang, I needed this video a little over a month ago lol. I love the pepper powder method! I used one of your earlier videos to 'winterize' my ghost and habanero plants. So far they both seem alive
Try fermenting with your vacuum sealer. Definitely the easiest. Just vacuum seal peppers date then watch the bag expand at room temp. I did 1 for 2 months and turned out amazing.
Definitely won’t be dining pickling cause I have a strong hatred for vinegar Ik I’m one of a small crowd but definitely like the other options suave isn’t bad as long as it’s not too vinegar forward I don’t really like tasting it
Can we see a video (or a short reel?) of how you vacuum-seal your peppers? Do you blanch first? Do the peppers need to be dry when you bag them? Can they be stored at room temperature after they're bagged, or do you have to freeze them? How did you decide which vacuum-sealer machine to buy?
If you are going to water bath can with hot brine, absolutely use Pickle Crisp (calcium chloride) before you put the peppers in the jars. For some reason, I didn't use it on my first batch and wound up with some seriously mushy jalapenos.
For bell peppers, I like to julienne them and pack them in oil. They will last months that way. And since I almost always saute my bells they will already have the oil. On a side note: regarding fermentation; I've tried several times and every time they come out very salty. I'm not sure if I'm doing it wrong or what, but I don't like it at all.
Yeah, we usually stick to the low-end on the minimum salt % (2-3% by weight). Also, fermentation takes away sugars, so the sweetness tends to diminish, while saltiness stays the same
I make large batches of hot sauce and then freeze portions in sandwich bags (lay flat to freeze then stack up in a freezer bag). This way as you use up a bottle you can thaw the next batch to refill. The flavor stays great but sometimes they separate a little and need shaking before using.
First, I make enough pepper and onion relish for the year, then I pickle peppers, by then I’m tired of canning so I dehydrate the rest. I grow four or five different varieties every year.
Great video and full of information. I'm father north and Ohio zone 6, This would have been better timing a few weeks ago but did try pepper jelly and I will always have it from now on love it! I did freezer bag some for adding to meals and more Pepper Jelly
