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#1
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Canning Peppers
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. -- Pat in Plymouth MI "So, it was all a dream." "No dear, this is the dream, you're still in the cell." email valid but not regularly monitored |
#2
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Canning Peppers
"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. |
#3
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Canning Peppers
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 -- - 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 |
#4
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Canning Peppers
In article
, Billy wrote: 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 We used to dry peppers then freeze them. Now our dehydrator used exclusively for fruit. Apples, peaches and a rare pineapple if the price is right. This all aimed at getting ready for Christmas. I married a Swede. Dark winter with a hint of summer goes well as a gift or stewed with ice cream. Never dried rhubarb but should be a given. Bill whose electrical dehydrator works in about 48 hours. Sort of like slow and steady won the race. Once wrote about a Latvian friend whose dad smoked eel in a old ice box then dried it further in a discarded old clean car. Went well with vodka and laughter . -- Garden in shade zone 5 S Jersey USA http://prototype.nytimes.com/gst/articleSkimmer/ |
#5
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Canning Peppers
"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. |
#6
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Canning Peppers
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 |
#7
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Canning Peppers
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/ |
#8
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Canning Peppers
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 |
#9
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Canning Peppers
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 |
#10
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Canning Peppers
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/ |
#11
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Canning Peppers
"Billy" wrote: we don't talk like that around here. There's that pinochio nose "we" again, yet another barroom braggart LIAR! |
#12
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Canning Peppers
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 |
#13
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Canning Peppers
"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 |
#14
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Canning Peppers
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 |
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