RE: [CH] Heatless Rocotos?
Frank J. Hashek (fhashek@comcast.net)
Fri, 14 Feb 2003 19:32:39 -0500
I can't quite do the wax thing, I get too much of that from the grocery. I
might try a bit of the olive oil. I will try the tupperware idea, a couple
months on the end of the season sounds like a dream come true. I try to be
as organic as possible, but not to the point of obsession.
Blue skies,
Frank
-----Original Message-----
From: owner-chile-heads@globalgarden.com
[mailto:owner-chile-heads@globalgarden.com]On Behalf Of Love2Troll
Sent: Friday, February 14, 2003 6:23 PM
To: chile-heads
Subject: Re: [CH] Heatless Rocotos?
> Frank writes: "They seem to have a fairly short shelf life in the
grocery."
> Tom writes: "Yet they seem to have the longest fridge life (up to sever
months in
Tupperware)."
Would guess that it's air & warmth that does the damage. I make tube-like
custom bags with my vacuum sealer when I store in my fridge. Just snip the
end off when I use several and reseal the remainder. Do the same for those
I store in my freezer.
When shipping peppers I sometimes coat them with a mixture of olive oil and
paraffin to extend their life. I wipe off excess with a cotton cloth. A
grocery manager once told me that they coated their peppers with carnauba
wax to extend shelf life.
JohnT