Whether you enjoy mild sweet peppers or the hotter ranges, they are simple to grow and preserve. There are many pepper varieties that can be eaten fresh, dried, or used in pepper vinegars, salsas, and hot sauces. Some of my preferred ranges include:
* Jalapeno peppers
* Sweet bell peppers
* Sweet and hot banana peppers
* Poblano peppers
* Habanero peppers
* Serrano chili peppers
* Cayenne peppers
* Tabasco peppers
* Gypsy hybrid peppers
* Cherry peppers
* Hungarian wax peppers
* Cubanelle peppers
The approach you pick for preserving peppers depends mainly on the range. Usually, I protect my harvest in among these ways: by freezing, in sauces, in salsas, in vinegars, or by drying.
To freeze peppers, harvest fresh and crisp young peppers and clean them. Peppers will go limp quickly, so select them soon before you plan to freeze them. Cut the peppers in half and get rid of seeds. I dry the seeds, place them in small plastic storage bags, label, and save for next year's planting.
Slice peppers into rings or julienne pieces. Boil water and blanch peppers for 2-3 minutes. Cool rapidly in ice water and thoroughly drain. Place in zippered freezer bags and seal. Label beyond bag with a permanent marker, consisting of the variety and the date. Use the frozen peppers in prepared foods such as soups, stews, gumbos, chili, pasta dishes, spaghetti sauce, stir french fries, etc
. To make hot pepper vinegar, pack cleaned hot peppers into a glass jar or bottle. I use Tabasco peppers. I typically mix green and red peppers together. Make certain it is glass developed to withstand heat so it will not split from the hot vinegar. I prefer to use a bottle developed for pouring or sprinkling. Include salt if preferred for flavoring. Put hot vinegar over the peppers, leaving a bit of head area. Seal tightly and let steep for 4-5 weeks. Experiment with different kinds of vinegar such as white, cider, sherry, and other flavored vinegars. Hot pepper vinegar makes a great gift. Offer it a personal touch by adding homemade fabric and a handmade present tag.
You can also make your own salsa. There are many dishes for homemade salsa. Your recipe option depends mainly on your taste. The choice of peppers depends on whether you want moderate or hot salsa. As soon as your salsa is made, ladle into Mason canning jars and process according to your home canner instructions. Be certain that each jar "pops" when cooling from the canning procedure. This shows that the jar has appropriately sealed. Unsealed canned foods are not safe.
You can dry peppers in an oven, in a food dehydrator, or you can merely air dry them. I prefer the air drying technique. I take an extremely strong needle and "stitch" them together with really strong quilting thread. I leave room between peppers so air can distribute. I suspend them in front of a bright window and allow them to entirely dry, which usually takes a number of weeks. When completely dried, shop in zippered bags or plastic containers. I use these mostly in stir french fries, fried rice, and pasta meals. Dried seeds, such as hot red pepper flakes, are great for seasoning foods website like pizza and pasta. You can rehydrate dried peppers prior to use by taking in water, if desired.
Be careful when dealing with hot peppers. The oils can burn you. I use thin latex gloves when dealing with hot peppers, and I prevent touching my skin, face, lips, and eyes. Be care of other products you manage also throughout this procedure. When my child was young, I remained in the middle of managing hot peppers and she desired a kiwi. I peeled and sliced the kiwi, and she grumbled that it was a really hot kiwi. You can constantly eliminate your gloves and wash your hands if needed.