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preserving habaneros
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OmManiPadmeOmelet
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PostPosted: Sat Aug 12, 2006 2:56 pm    Post subject: Re: preserving habaneros Reply with quote

In article <52kDg.14821$Nx4.13275@bignews8.bellsouth.net>,
George Shirley <gshirl@bellsouth.net> wrote:

Quote:

AFAIK Barb doesn't can peppers. Canning them will not make them like
fresh peppers. Mostly you end up making a pickle of them as follows:

Cap the peppers so the pickle can get inside and out. Sterilize a jar,
fill full of peppers. Bring a pickle of 50:50 5% vinegar and water with
whatever pickling spices you might like to a boil. Pour over the peppers
in the jar and put on the lid and ring, hand tighten. Boiling water bath
for at least 5 minutes, take out and allow to sit on a folded towel for
24 hours. Should last up to two years with no problems.

George

That sounds about like the ones we get in the store.
I've purchased canned Jalapenos and I actually like them better for
stuffing than the fresh ones. They are more tender and easy to eat.
Good either fried or grilled.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a ***"
-- Jack Nicholson
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Lynn
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PostPosted: Sun Aug 13, 2006 3:02 am    Post subject: Re: preserving habaneros Reply with quote

I will try this with some.Mostly I will be just using them as a salsa or
chilli ingred

--
smile Lynn <---DOF Leaper
Smokers are a dying breed

"George Shirley" <gshirl@bellsouth.net> wrote in message
news:52kDg.14821$Nx4.13275@bignews8.bellsouth.net...
Quote:

AFAIK Barb doesn't can peppers. Canning them will not make them like fresh
peppers. Mostly you end up making a pickle of them as follows:

Cap the peppers so the pickle can get inside and out. Sterilize a jar,
fill full of peppers. Bring a pickle of 50:50 5% vinegar and water with
whatever pickling spices you might like to a boil. Pour over the peppers
in the jar and put on the lid and ring, hand tighten. Boiling water bath
for at least 5 minutes, take out and allow to sit on a folded towel for 24
hours. Should last up to two years with no problems.

George
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jj
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PostPosted: Sun Aug 13, 2006 10:54 am    Post subject: Re: preserving habaneros Reply with quote

I can't speak to the dehydrating side of things but I have been happy
with both the habs I have frozen and also alcohol soaked.

For the freezing I just put them in a glass jar and pick out a whole
pepper when I need it. I've kept them this way for over a year. Yes,
they do get mushy when I drop them in a soup or stew but the heat is
still there and that is all I care about. No muss no fuss.

I also have diced up some habs, put them in an old, empty large
Tabasco sauce bottle, about 1/3 full and then filled the jar with
vodka. Mmmmmm. (I've also done the same with whole peppercorns)

I guess it would be a bad thing if you put too much pepper and not
enough hooch, then the proof is too low and cooties will grow.
Everclear is your friend! :-)

I know firsthand that if you put wet peppers in a jar and top with
oil, nasty stuff will soon bloom and if you are dumb and use it on
food, I assume you will get very sick or even dead.

JJ
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frank megaweege
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PostPosted: Mon Aug 14, 2006 6:22 pm    Post subject: Re: preserving habaneros Reply with quote

Thomas (dot) wrote:
....
I used a small backyard
Quote:
smoker and I used charcoal for heat and mesquite wood for the smoke, but
hickory, pecan or apple wood would work.
Smoke them on a VERY low temp for a long time and check them often. You
will be able to tell when they are dry. I still use some that I have in a
spice jar which I smoked over 5 years ago.
good luck!


I tried to smoke some in a regular covered charcoal grill with wood
chips this weekend. I'm not sure but they may have gotten burned.
They're pretty brown and shriveled. I guess I'll have to try some
tonight to see if they taste ok.
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frank megaweege
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PostPosted: Tue Aug 15, 2006 8:30 pm    Post subject: Re: preserving habaneros Reply with quote

frank megaweege wrote:
Quote:
Thomas (dot) wrote:
...
I used a small backyard
smoker and I used charcoal for heat and mesquite wood for the smoke, but
hickory, pecan or apple wood would work.
Smoke them on a VERY low temp for a long time and check them often. You
will be able to tell when they are dry. I still use some that I have in a
spice jar which I smoked over 5 years ago.
good luck!


I tried to smoke some in a regular covered charcoal grill with wood
chips this weekend. I'm not sure but they may have gotten burned.
They're pretty brown and shriveled. I guess I'll have to try some
tonight to see if they taste ok.

I actually think they came out great. I used a weber-style grill.
Built a small charcoal pile near the front of the grill and threw a
handful of mesquite chips on top. The habs were on the little warming
grill, a few inches higher than the main grill and towards the back, so
as not to get direct heat. I got it going, closed the lid and didn't
check back until the charcoal was spent. The habs were shrunken and
shriveled but still fleshy and somewhat moist. I repeated the process
again. The next morning they appeared too brown at first glance and I
was afraid I'd ruined them. They were lightweight husks now, and upon
further inspection not really burnt but darkened. I crushed them up,
some parts brittle, others a bit more tough and put them in a jar. I
chewed up a piece about the size of a quarter, and it had a great smoky
flavor, although it was way too hot to be eaten like that. I'll crush
them up some more and use to make a jerk rub and add the bigger pieces
to stir fry or pop into the blender with other salsa ingredients.
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