I am a food Preservation Coach at https://preservingguide.com. I'll help you grow your love of food preservation - even if you have no experience at all.
Save Your Peppers Before the First Frost
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The first frost is coming, and those peppers are ready to come in. A little planning now means you can enjoy their flavor long after the garden is done for the season. Freeze a quick batchWash and dry your peppers, remove the stems and seeds if you like, then slice or chop them for the way you cook. Freeze them in meal-size portions. The texture will soften after thawing, so frozen peppers work best in cooked dishes. Dehydrate and make pepper powderDrying is a handy way to use up a bigger harvest. Once the peppers are fully dry, grind them into powder in small batches. Grinding can send fine pepper particles into the air, so work outside or in a well-ventilated area. Store the powder in a clean, dry, airtight jar in a cool, dark place, and label it with the date. For step-by-step directions, see how to make paprika powder at home. Pickle or can with a tested recipePickling adds a bright, tangy flavor to your pantry. Try Canning Pickled Banana Peppers or Pickled Roasted Peppers. For a sweet and spicy favorite, make Candied Jalapeños (Cowboy Candy). Peppers are low-acid, so use a tested canning recipe and follow its ingredient amounts and processing directions exactly. Don't can plain peppers in a water bath or change the vinegar amount in a recipe. If jelly is on your list, try Apple Jalapeño Jelly or Jalapeño Jelly. Keep the vinegar, sugar, and pectin amounts as written for a safe batch and a good set. Choose the method that works for your kitchen, then get those peppers preserved before frost arrives. Happy Preserving! |
Preserving Guide
I am a food Preservation Coach at https://preservingguide.com. I'll help you grow your love of food preservation - even if you have no experience at all.
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