In article ,
"brooklyn1" wrote:

"Billy" wrote in message
...
In article ,
"brooklyn1" wrote:

"Pat Kiewicz" wrote:
mj said:

Thanks everyone. We found the book last night and it does call for
vinegar. We also have a pressure caner. That being said I think we are
going to blanch and freeze. Right now I have a Laundry tub full of
peppers waiting for me to recover from weeding.

Peppers don't need to be blanched before freezing. Just do as "ctlady"
said in her post: freeze cut up peppers in a single layer on a tray,
then
put them into freezer bags for long term storage.



For long term storage it's best to dehydrate peppers. Frozen fresh
peppers
have a freezer shelf life of about 1 year. Home canned peppers have a
shelf
life of about 2 years. Dehydrated peppers have a shelf life of about 2
years but increases to about 10 years and longer when frozen. If one has
a
glut of say fresh bell peppers from their garden it's best to cook them
in a
recipe and then freeze the cooked dish, stuffed peppers freeze well...
freezing fresh raw bell peppers ruins them for using fresh and for using
in
most all cooked recipes, even dumped into soup they'll disintergrate
rapidly. Whenever I have a lot of bell peppers from my garden I eat as
many
as I can raw in salads and saute in recipes for immediate use and give
the
rest away. I really don't see the point in freezing or canning bell
peppers. And hot peppers store best dried. Bell peppers contain so much
moisture that it costs more in energy usage to dry them in a home
dehydrater
than to buy them commercially dried. Commercial dehydrating is done in a
vacuum chamber, moisture is literally sucked out while very little heat
is
applied, this retains and even intensifies flavor. Home dehydrators
actually waste food, it dries but with very little flavor retained, so
essentially you'll be producing dust. Unless it's a food that can be sun
dried (not many can be) don't bother, home dehydrators are a waste. Most
hot peppers contain little moisture so are very easy to air dry.

In repost to the deranged idiot above,
http://www.i4at.org/surv/soldehyd.htm



RU Nutz... that fercocktah rube goldberg won't dehydrate fruit before they
rot... your billygoat brain is dehydrated, like a freakin' lychee nut! LOL

You have a cite for that, you prurient, anti-Christian windbag?
Either the dehydrator, my brain, and/or the lychee nut?
Lychees are commonly sold fresh in Vietnamese, Chinese and Asian
markets, and in recent years, also widely in supermarkets worldwide.
http://en.wikipedia.org/wiki/Lychee
Com'on, Sickness, whadda ya got?
--

- Billy

There are three kinds of men: The ones that learn by reading. The few who
learn by observation. The rest of them have to pee on the electric fence and
find out for themselves.
Will Rogers

http://countercurrents.org/roberts020709.htm
http://www.tomdispatch.com/p/zinn

In article ,
"brooklyn1" wrote:

"Bill who putters" wrote

We used to dry peppers then freeze them. Now our dehydrator used
exclusively for fruit. Apples, peaches and a rare pineapple

It's not possible to dehydrate pineapple at home for less than it costs to
buy it already dehydrated...

Hey, Sickness, can I get a cite? I don't see where Bill said it was
cheaper? I can probably buy anything that I grow in my garden cheaper at
the market, so what's your point? That's presuming that you have a
point, and aren't just having another one of your fits. Get help.
--

- Billy

There are three kinds of men: The ones that learn by reading. The few who
learn by observation. The rest of them have to pee on the electric fence and
find out for themselves.
Will Rogers

http://countercurrents.org/roberts020709.htm
http://www.tomdispatch.com/p/zinn

In article ,
"brooklyn1" wrote:

"Bill who putters" wrote

We used to dry peppers then freeze them. Now our dehydrator used
exclusively for fruit. Apples, peaches and a rare pineapple

It's not possible to dehydrate pineapple at home for less than it costs to
buy it already dehydrated... not unless you live where pineapple is grown,
and then why bother.. the dehy pineapple one buys in market is dried in
pineapple growing countries becaue it would be stupid to ship heavy
pineapple when it costs much less to ship already dried. Actually it's not
possible to dehydrate statside pineapple before it rots because to ship it
needs to be harvested long before fully ripe, and because it doesn't contain
enough sugar to keep from rotting in the drying process. There are no field
ripened pineapple in stateside markets, and pineapple does not ripen further
once picked. I think you're full of billygoat poopoo... you just made all
that up... you never made a raisin. Anytime someone begins a claim with
"We" then ya gotta know here comes a lie... WE usta, that's barroom
boasting, that's likker tawkin'. Just like I caught you last time, you are
a patent LIAR... you can't help yourself, you have a disease.

It is not just a matter of cost if you can believe that. Ripe warm
moist sugar dried slow is I'd guess much better than kiln dried. Add a
bit of cinnamon or clove and it becomes fun/

We = Family practice.

Mr. Hyde

Bill

--

Garden in shade zone 5 S Jersey USA

http://prototype.nytimes.com/gst/articleSkimmer/

In article ,
"brooklyn1" wrote:

billygoat poopoo...
?
Uh, Sickness, we don't talk like that around here. Your inspiration may
be coming from your Depens. Maybe you should just just go home and play
with your frozen banana.
--

- Billy

There are three kinds of men: The ones that learn by reading. The few who
learn by observation. The rest of them have to pee on the electric fence and
find out for themselves.
Will Rogers

http://countercurrents.org/roberts020709.htm
http://www.tomdispatch.com/p/zinn

In article
,
Billy wrote:

In article ,
"brooklyn1" wrote:

billygoat poopoo...
?
Uh, Sickness, we don't talk like that around here. Your inspiration may
be coming from your Depens. Maybe you should just just go home and play
with your frozen banana.

This guy with the sexual references takes me back to 5th grade.

Immature Moron with empty compassion . SAD.

Bill

--

Garden in shade zone 5 S Jersey USA

http://prototype.nytimes.com/gst/articleSkimmer/

"Billy" wrote:
we don't talk like that around here.

There's that pinochio nose "we" again, yet another barroom braggart LIAR!

In article
,
Billy wrote:

In article ,
"brooklyn1" wrote:

billygoat poopoo...
?
Uh, Sickness, we don't talk like that around here. Your inspiration may
be coming from your Depens. Maybe you should just just go home and play
with your frozen banana.

Sickness, last time I was called a "poopoo" head, my assailant was 4
years old.
--

- Billy

There are three kinds of men: The ones that learn by reading. The few who
learn by observation. The rest of them have to pee on the electric fence and
find out for themselves.
Will Rogers

http://countercurrents.org/roberts020709.htm
http://www.tomdispatch.com/p/zinn

Bill who putters wrote in
:

It is not just a matter of cost if you can believe that. Ripe
warm
moist sugar dried slow is I'd guess much better than kiln dried.
Add a bit of cinnamon or clove and it becomes fun/

got some notes on drying pineapple you can share? sounds like a fun
project (& a break from apples).
lee

In article ,
enigma wrote:

Bill who putters wrote in
:

It is not just a matter of cost if you can believe that. Ripe
warm
moist sugar dried slow is I'd guess much better than kiln dried.
Add a bit of cinnamon or clove and it becomes fun/

got some notes on drying pineapple you can share? sounds like a fun
project (& a break from apples).
lee

I use a nine shelf dehydrator which is electric. Each shelf 16 about
16X18 inches. Set temp for 135 F.

Remove pineapple skin and the core. Slice about half inch thick. Do
plain or marinade in juice like raspberry or dust with cinnamon etc.

Run 8 hour and check as your dew point may vary.

We do mostly peach, apples, nectarines and pineapple as a rare treat.

Store in a dry clean glass jar in a day place. Fill only 1/2 way as
moisture can be resorbed and that is not good. Should last 2 years.

Makes good gifts.

Bill

http://www.ext.colostate.edu/pubs/foodnut/09309.html

PS I never do this.

"Pretreat fruit pieces by dipping in an ascorbic acid, citric acid,
lemon juice or sodium metabisulfite solution"

--

Garden in shade zone 5 S Jersey USA

http://prototype.nytimes.com/gst/articleSkimmer/

In article ,
Bill who putters wrote:

In article ,
enigma wrote:

Bill who putters wrote in
:

It is not just a matter of cost if you can believe that. Ripe
warm
moist sugar dried slow is I'd guess much better than kiln dried.
Add a bit of cinnamon or clove and it becomes fun/

got some notes on drying pineapple you can share? sounds like a fun
project (& a break from apples).
lee

I use a nine shelf dehydrator which is electric. Each shelf 16 about
16X18 inches. Set temp for 135 F.

Remove pineapple skin and the core. Slice about half inch thick. Do
plain or marinade in juice like raspberry or dust with cinnamon etc.

Run 8 hour and check as your dew point may vary.

We do mostly peach, apples, nectarines and pineapple as a rare treat.

Store in a dry clean glass jar in a day place. Fill only 1/2 way as
moisture can be resorbed and that is not good. Should last 2 years.

Makes good gifts.

Bill

http://www.ext.colostate.edu/pubs/foodnut/09309.html

PS I never do this.

"Pretreat fruit pieces by dipping in an ascorbic acid, citric acid,
lemon juice or sodium metabisulfite solution"

Mistake not 16 should be 9 shelves.

Bill Air movement important so a low oven not good.

--

Garden in shade zone 5 S Jersey USA

http://prototype.nytimes.com/gst/articleSkimmer/

In article , Charlie wrote:

On Thu, 09 Jul 2009 16:54:28 -0400, Bill who putters
wrote:

In article
,
Billy wrote:

In article ,
"brooklyn1" wrote:

billygoat poopoo...
?
Uh, Sickness, we don't talk like that around here. Your inspiration may
be coming from your Depens. Maybe you should just just go home and play
with your frozen banana.

This guy with the sexual references takes me back to 5th grade.

Immature Moron with empty compassion . SAD.

Bill

The ShelGinRummy is gettin' you guys' goat, whatever the hell that old
saying means.

Perhaps his inspiration maybe coming from the gin bottle? SAD.

Charlie

I guess being crazy is just having an itch you can't scratch:O(
--

- Billy

There are three kinds of men: The ones that learn by reading. The few who
learn by observation. The rest of them have to pee on the electric fence and
find out for themselves.
Will Rogers

http://countercurrents.org/roberts020709.htm
http://www.tomdispatch.com/p/zinn

very good advice. I would add that freezing works really well too. Ingrid

On Tue, 07 Jul 2009 19:35:02 -0500, Mark Anderson wrote:
A few years I read up on this and concluded that canning peppers wasn't
for me. You either need to use vinegar to up the acidity or employ a
pressure cooker and be damned sure you know what you're doing or you'll
end up with botulism if you screw up and eat the rotten peppers. Botulism
doesn't just give you diarrhea for a day and that's that, botulism can
literally kill you.

I grow around 80 habenero plants per season and chose to buy a dehydrator
and dry the harvest out and crush them. Just slice them in half, gut the
middle, and place in dehydrator. Wait 12 hours and repeat. It worked out
well and I'm still eating dried peppers from two years ago. After crushed
you can put them in a salt shaker or a pepper grinder or whatever.
Somewhere between zone 5 and 6 tucked along the shore of Lake Michigan
on the council grounds of the Fox, Mascouten, Potawatomi, and Winnebago

Hello ,
I read up on this and concluded that canning peppers wasn't
for me. You either need to use vinegar to up the acidity or employ a
pressure cooker and be damned sure you know what you're doing or you'll
end up with botulism if you screw up and eat the rotten peppers. Botulism
doesn't just give you diarrhea for a day and that's that, botulism can
literally kill you.