[CH] Keeping crushed chilli
Chet Bacon (hcbacon@connix.com)
Mon, 23 Nov 1998 17:12:50 -0500
>From: "Tony Davidson" <tonyd@microsol.com.au>
>Subject: [CH] Keeping crushed chilli
>I'd like to keep some of my habs "crushed" in a jar in the fridge - to
>save dicing one at a time or for small quantities. When I tried this
>idea (using a food processor) the chilli went mouldy after about 2-3
>weeks.
>I've got garlic, ginger and chilli that I've purchased that lasts fine
yet
>doesn't have any change in the normal flavour (such as found when
>adding vinegar). How can I prepare the chilli so that it won't go
>mouldy?
_______________________________________________
don't put it in the frig when you dry it, leave it out and what I do is
put some di-silicate gel pouches on the bottom of the jar, the the
halved chiles (dried).. seem to keep for ever. I use a canning jar with
a lid loosely applied.
--
*-----------------------------------------------------------------*
* Chet Bacon KA1ILH | Okay, who put a *
* PO Box 284 | "stop payment" on my *
* Southington, CT 06489 | reality check? *
* E-Mail: | Homepage: *
* hcbacon@connix.com | http://www.connix.com/~hcbacon *
* cbacon@connix.com(work) | http://www.connix.com/~cbacon (work) *
*-----------------------------------------------------------------*
* Adopt a Doberman Help end puppy mills! www.dru.org *
*-----------------------------------------------------------------*