Preserving peppers... in small quantities?

[imafan26]

I usually don't puncture them. You can let them begin to dry out on the bush and I finish drying them on a screen. The fastest way to dry peppers is to put the ripe peppers on a couple of layers of paper towels in a metal tray. Put the tray on the dash of your car and park the car with everything closed in the sun for a day. The peppers are usually dry by the end of the day. They can be seeds for the pepper seeds and flakes and frozen, ground and frozen. Freezing is better than keeping them on a shelf. Peppers will go rancid on a shelf. Pickling and making pepper sauces are other good ways of using peppers but it takes a lot of peppers to do that.

[applestar]

I have noted that sometimes, even thin-walled peppers will get moldy inside without properly drying. It seems to help if you make either a slit on one side or basically "butterfly?" by slicing the wall all the way from base of calyx all the way around the blossom end to the base of calyx on the other side...or quick way is to just cut to one side of the central seed cone, kind of like cutting a mango. If you want to save some seeds, you can extract them with the knifepoint when you are doing this.

[MOFishin]

Thanks!

[jeff84]

if you try fermenting them for hot sauce you don't need as many as you think, you can add things like pineapple, mango, apple, carrots, onions, sweet potato, sweet peppers, corn, garlic as fillers and for flavor. let your imagination guide you. also it can be cut with acidic things like tomato juice after its done.

if you want it to store you want a pH lower than 4.6 then a hot water bath will make it shelf stable. if its pH is higher than that it needs to be pressure canned and must be refrigerated after opening. you can always adjust pH lower with vinegar, lemon juice, or citric acid

[imafan26]

Peppers do get mushy in the freezer unless you chop them and use them in a cooked dish or you can roast peppers and preserve them in oil or you sun dry them for use later. Roasted and dried peppers have a rich concentrated flavor.
https://cooking.nytimes.com/recipes/121 ... ved-in-oil
https://blogs.denverpost.com/preserved/2 ... ppers/802/