Re: [CH] using a dehydrator to dry chiles?
JohnT (love2troll@kc.rr.com)
Fri, 11 Jul 2008 10:15:03 -0500
Jim,
Nothing better than freezing pods if you intend to dehydrate for powder
and/or flakes. The freezing ruptures the cell walls and speeds up the
drying. Most varieties I cut in half before freezing and remove seeds being
careful to leave as much of the placenta as possible. Dehydrate with the
cut side up and I've settled on a temp of no higher than 130°F. I would
like to go even lower, but it is just too humid here in Misery and it takes
3-4 days as it is for pubes, jals and many of the baccatums.
jt
----- Original Message -----
From: Jim Graham
To: chile-heads@globalgarden.com
Sent: Friday, July 11, 2008 9:46 AM
Subject: [CH] using a dehydrator to dry chiles?
How well do food dehydrators work for chiles? Do the peppers maintain
their flavor and heat? Or does it screw them up?
I'm looking for a way (without the high-salt + vinegar mash[1] or
freezing[2]) to preserve peppers from my garden until I'm ready to
use them, which could be the same day, or it could be a month or
more...and, of course, habs don't store well, even in the fridge.
Any suggestions on brand/model (can't spend more than about $30),
settings, etc.?
Thanks,
--jim
[1] I *REALLY* don't need all that salt...and I dislike the taste
of excess salt. I DO have a salt shaker somewhere...but I don't
know where it is.
[2] Any time I freeze peppers, they get all mushy when thawed. If
someone knows a way to prevent that, please let me know!
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