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Chilies should be stored unwashed and wrapped in paper towels in the refrigerator for up to three weeks. Dried chilies should be stored in airtight containers at room temperature for a maximum of four months. To keep dried chilies for more than four months, store them in the refrigerator.
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Is there a way to can or preserve hot peppers besides vinegar? Example: olive oil?
By gonzales brown from Yeadon, PA
It is very dangerous to preserve things in oil at home. There have been many cases of botulism forming in garlic olive oil and this can be deadly. It seems likely that this would be the case with other vegetables as well. I would research this very carefully if you decide to go this route.
Maybe you could look into a way to can them, like you would tomatoes? Other ideas might be drying them, using a dehydrator or just freezing them for use in chili and salsa throughout the winter.
It looks like there are many good ideas in the archived feedback. Just scroll down and you will see all the previous posts. Hopefully one of these will help you out.
We love jalapenos stuffed with cream cheese, then wrapped with a third slice of bacon, I make them up and freeze them for winter. Then I bake them the same 45 minutes at 375 degrees F. They aren't quite as firm as fresh, but we still like them. Otherwise, I chop them fine for soups and cooking, you can pickle them also.
I use my food processor to chop up my garden peppers. I then use zip lock bags and put them in the freezer, date and label.
Rajh from Australia
Saving chili pepper seeds is easy. You don't mention where you're getting the existing fruit.
If you're getting is from existing plants, allow some peppers to stay on the plants until they pass maturity and start to shrivel up. Then simply remove the seeds (they don't usually require any cleaning), and lay them on a cookie sheet to dry in a warm, dark place. Once fully dry, store them in an airtight container until planting them next season.
Peppers saved from store bought peppers can be saved in the same way. If you are buying peppers from the produce department for seeds, you need to keep two things in mind. First of all, most peppers in the grocery store are hybrids so the seeds may not produce peppers that are true to the parent plant. Second, peppers from the produce department may have been treated with certain chemicals during production. These chemicals can sometimes render seeds sterile. If you're looking in the produce department for peppers, head toward the organic department to minimize the probability of chemically treated fruits.
If you want to start some plants with the goal of saving seeds, stick to heirloom seeds and avoid the hybrids, which may not breed true to their parent type.
To dry chili peppers from our garden after the peppers are picked from the vine, all we do is put them in a mesh bag (we save the bags from oranges, etc. from the store) and then hang the bag to dry the peppers. We hang ours in the garage where there is more air circulation with the windows open and the gargage door is often open when we are home. The chili peppers become brittle, and I store them whole in a canister. At this stage, because they are so brittle, the seeds are loose, so removing the seeds is simple. Just snip off the end of the pepper and they fall right out. They then should be planted the following growing season. We start our seeds inside because peppers do take longer to grow. Good Friday is the ideal time to start pepper plants inside for us, as we live in a northern climate. Just be sure while handling the seeds to wash your hands well afterward, or wear plastic disposable gloves, because they are HOT and can burn your skin and also your eyes if you forget and rub your eyes! One more thing, after the young plants grow inside and are quite tender, it is good to toughen them up gradually after they reach a height of several inches by setting them outdoors, increasing the time they are outside a little every day until they can be set out for almost the whole day so they will be healthy and hardy when it is time to set them in the garden.
Is it possible to reuse canned hot pepper juice with new peppers. This would be juice from brand name hot cherry peppers?
By Dave S Sr.
My husband does. He adds peppers from the garden into the jars when the store ones are all gone. He says they are ok, but not as strong. It does take several weeks before the are ready to eat.
I do and I reuse pickle juice too. Its not as strong as it was the first time.
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I grew a lot of hot peppers in my garden this year, and now I need a recipe on how to store them. Maybe in olive oil? Thank you.
Theresa from NY
My family usually takes the hot peppers and places them in a clean narrow mouthed jar, such as an empty ketchup or syrup jar. Then pour in enough apple cider vinegar to cover the peppers and cap jar. Store in a cool, dry place. The hot pepper vinegar is good on greens or other vegetables. Or most any other ways that you may use vinegar. (09/06/2008)
Are you talking about chilies? If you are (we Brits have a few different names for our veg), I simply freeze them. I don't blanch them or anything, just pop them straight in the freezer and when you take them out for cooking, just chop them while they are still frozen. They keep their flavour and colour perfectly. (09/07/2008)
I usually just cut the tops off and put them whole in a Ziploc freezer bag and put them in the freezer. If you want you can also half them. I have been doing this for all of my hot peppers as well as bells for years and it works great! Do not slice, the juice will make the peppers soggy.
Halving and freezing works good, but for use in cooking stew, chili, etc. I chop in food processor and put in ice cube trays and freeze. Then put the cubes in freezer bags in the freezer. Then just pop a cube in your stew, or chili , etc. (09/07/2008)
By C. R.
While the idea of preserving in oil sounds tempting I think I read somewhere it's a bacteria risk. Other ideas sound good. Call your state agricultural university extension number.
They will know how do do it safely and tell you what your options might be. (09/07/2008)
Got this from an 89 year old gentleman in Ashtabula, Ohio (my father in law,"JJ"). It works.
Place the washed dry peppers in clean jars. Heat a mixture of half white vinegar and water. Place one clove of garlic in the jar and add the heated liquid. Seal with sanitized clean lids. Wipe excess liquid from the rim and jar. Allow to cool. Place in storage.
They will be crisp and tangy from the vinegar, but good eats. (09/08/2008)
You can make oils, but it's only recommended you keep them in the fridge and for about 10 days. I have frozen them. Another way to keep them is to dehydrate them. I also crush them so they are smaller pieces. One word of caution, use the dehydrator on a porch or downstairs away from where you are as the air will be pretty heavy with hot peppers! (09/08/2008)
My husband grills them then peels the skins off and then freezes them in foil and placed in a freezer baggy. (09/08/2008)
I've always just hung them in a wire basket in the kitchen and allowed to dry, place in Ziploc bags or old spice bottles. (09/08/2008)
When I lived in New Mexico, people would just string them on thread and let them dry that way. They'd have them hanging outside. It is very dry there so it worked very well.
My husband loves habenaro peppers, so when I find them, I freeze what I don't use in a Ziploc bag or even grocery produce bags. When I need some, I just pull out what I need to use, let them sit for just a few minutes and chop or cut up. I have not noticed any problems with this method. (09/08/2008)
I thread my cayennes on a thick piece of thread (quilters thread or dental floss-not mint flavored) and hang in the window. When they are completely dried I crush and place in a spice bottle. (09/09/2008)