I grow super hot chili peppers and I come to this channel for advice. Yes, I'm a novice grower for about 3 years now. There is much more that I need to learn. Thank you!
I dehydrated 200 habanero peppers which yielded approximately 6 ounces of ground pepper. It is great to sprinkle on pizza, spaghetti, etc. I pickle everything else in pickling vinegar, pickling salt, pickle crisp and garlic. LOVE
We dehydrate the peppers in an air fryer. We bought a 3 level wire basket so do several layers. The pepper made a snapping sound when breaking in half. (You need a dehydrator setting, we did it at 50 centigrade.)
Great vid guys! You can also roast the peppers with some oil/salt, remove skin and then freeze them, ready to add into any dish! I last used some frozen roasted peppers in hummus!
I like to make a ghost pepper jelly and fermented habanero hot sauce mixed with pineapple, carrots, and onions. I can usual make about 50 to 100 jars of jelly which are great gifts all year round. Been doing that for a few years now, and no one is getting tired of it yet :)
Pineapple, carrots and onions with habanero mash sounds delightful. One of our current mashes is similar: habaneros, onion, carrot and garlic. Might need some sweetness once it is done fermenting (cue the pineapple)
Thanks for all of your great information on the channel here, I learned a lot from you guys this year! I had such a good harvest of some kinds that I wound up making a pepper sauce "base" with some by pureeing peppers, adding some vinegar, salt and sugar and then freezing it in small containers for some use later.
I like to dry the mini hot peppers and store in glass containers. I leave some whole but grind up the rest. Fridge pickling jalapeno's are great on taco's or tuna salad.
Try fermenting with your vacuum sealer. Definitely the easiest. Just vacuum seal peppers date then watch the bag expand at room temp. I did 1 for 2 months and turned out amazing.
Can we see a video (or a short reel?) of how you vacuum-seal your peppers? Do you blanch first? Do the peppers need to be dry when you bag them? Can they be stored at room temperature after they're bagged, or do you have to freeze them? How did you decide which vacuum-sealer machine to buy?
Hi guys, love the channel. Can you make a video about fruit rot. Recently some of my tabasco fruits had started rotting from the inside. Seems to begin in the seeds. Any tips?
well right know I'm powdering and dehydrating. in winter help house warmer if dehydrate from store. I had huge pepper harvest this summer plan later after onions. I have bell pepper powders sweet and deablow (devil) tea party. that mix of all my hot peppers into single powder. was nice look with different colors layers. then shook up kinda looks brown in color all colors mixed. some hot pepper hebonera , halipena , scorpion, weird dark green pepper turn red sometimes, long chilly. think just what was this year. change every year save seeds dry put tea can shake up so no idea what hot pepper plant going grown that year. I should done vacuum seal didn't think it. put powder in tomato soap. or sprinkle home mad pezza. in summer fresh chopped up peppers. in winter dusting on cheese with goat or pig sasage from small farm. grow basil, organeo, onions and garlic also powder. tomatoes mixed results powdering like clump bottom blender.
If you are going to water bath can with hot brine, absolutely use Pickle Crisp (calcium chloride) before you put the peppers in the jars. For some reason, I didn't use it on my first batch and wound up with some seriously mushy jalapenos.
For bell peppers, I like to julienne them and pack them in oil. They will last months that way. And since I almost always saute my bells they will already have the oil. On a side note: regarding fermentation; I've tried several times and every time they come out very salty. I'm not sure if I'm doing it wrong or what, but I don't like it at all.
Yeah, we usually stick to the low-end on the minimum salt % (2-3% by weight). Also, fermentation takes away sugars, so the sweetness tends to diminish, while saltiness stays the same
I make large batches of hot sauce and then freeze portions in sandwich bags (lay flat to freeze then stack up in a freezer bag). This way as you use up a bottle you can thaw the next batch to refill. The flavor stays great but sometimes they separate a little and need shaking before using.
Great video and full of information. I'm father north and Ohio zone 6, This would have been better timing a few weeks ago but did try pepper jelly and I will always have it from now on love it! I did freezer bag some for adding to meals and more Pepper Jelly
First, I make enough pepper and onion relish for the year, then I pickle peppers, by then I’m tired of canning so I dehydrate the rest. I grow four or five different varieties every year.
Definitely won’t be dining pickling cause I have a strong hatred for vinegar Ik I’m one of a small crowd but definitely like the other options suave isn’t bad as long as it’s not too vinegar forward I don’t really like tasting it
I just want to say NEVER EVER put a super hot pepper in a microwave to dry it out! I did it and it about killed me and my dad! We couldn't breathe, I couldn't open my eyes for 30-45 minutes, ....I literally thought I was going to die. It was to the point I almost dialed 911! It was my fault. I have a dehydrator but a couple of "Jay's Peach Ghost Scorpion Peppers" didn't dry out. So I put them in the microwave and it was complete HELL! Don't DO IT! You could die! Seriously!
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My personal fav is dehydrating. Because you can add it to nearly all foods
I grow super hot chili peppers and I come to this channel for advice. Yes, I'm a novice grower for about 3 years now. There is much more that I need to learn. Thank you!
You're in the right place, welcome!
I dehydrated 200 habanero peppers which yielded approximately 6 ounces of ground pepper. It is great to sprinkle on pizza, spaghetti, etc. I pickle everything else in pickling vinegar, pickling salt, pickle crisp and garlic. LOVE
Perfect timing! I'm dehydrating, pickling and putting them on everything!
We dehydrate the peppers in an air fryer. We bought a 3 level wire basket so do several layers. The pepper made a snapping sound when breaking in half. (You need a dehydrator setting, we did it at 50 centigrade.)
I fermented peppers for the first time then blended into a hot sauce. 🤩 I am addicted! Already planning my pepper plants for 2022!
Awesome! We're right there with you, already buying new seed varieties 😁
Great vid guys! You can also roast the peppers with some oil/salt, remove skin and then freeze them, ready to add into any dish! I last used some frozen roasted peppers in hummus!
Ooo nice, that sounds delicious
you guys helped me with the best harvest i've ever had this year
🎉🙌🏻 That is great to hear!
I like to make a ghost pepper jelly and fermented habanero hot sauce mixed with pineapple, carrots, and onions. I can usual make about 50 to 100 jars of jelly which are great gifts all year round. Been doing that for a few years now, and no one is getting tired of it yet :)
Pineapple, carrots and onions with habanero mash sounds delightful. One of our current mashes is similar: habaneros, onion, carrot and garlic. Might need some sweetness once it is done fermenting (cue the pineapple)
I have a vacuum sealer and yes it is a game changer. I have made my home made hot sauce and bar-b-que as well. I want to try fermented next year.
You can ferment in vacuum sealed bags too! Great way of removing oxygen from the vessel.
Thanks for giving us brief options. We aren’t gonna be able to make salsa for least four days so we’re gonna vacuum seal them put them in the freezer.
Your my go-to pepper geeks.
Thanks. I use two bags to help to freezing. I check on them regularly too.
Cheers.
Thanks for all of your great information on the channel here, I learned a lot from you guys this year! I had such a good harvest of some kinds that I wound up making a pepper sauce "base" with some by pureeing peppers, adding some vinegar, salt and sugar and then freezing it in small containers for some use later.
So grateful for this channel , thanks so much for all you do :)
Our pleasure, thank you for watching :)
I made some chili jam and sweet chili sauce this year. Delish!
I like to dry the mini hot peppers and store in glass containers. I leave some whole but grind up the rest. Fridge pickling jalapeno's are great on taco's or tuna salad.
Great video. I like making hot sauce. Using cayenne jalapenos and hot banana. I make about 8 pint jars and water bath. Awesome 👌.
Love your videos. I dehydrate and pickle my hot peppers as well as freeze them.
Chili salt is also fantastic, your heat seeking friends will love you forever 🤣
Planning to use some leftover fermented mash to make some salt!
Great video cheers 🍻 from Connecticut
Wow I had no idea that you guys are in CT. So am I. Howdy neighbor. ❤
Top tip. When freezing, vacuum seal them in smaller portions
Crystalyn did such a great job on this video! Bravo! 👏 Thank you! You guys doing any indoor hydro grows this winter? If so would love to see!
Thank you! We started a few plants in a Click and Grow unit, will likely share a video on that in a bit
My two favourite ways are freezing and dehydration
hopefully soon get to do something like this. My pepper plants are just starting to fruit as it’s coming into season 🤌
Wow, she's adorable! Great video
Awesome video as always! Those pepper powder jars are so cool-can you link where you got them?
Try fermenting with your vacuum sealer. Definitely the easiest. Just vacuum seal peppers date then watch the bag expand at room temp. I did 1 for 2 months and turned out amazing.
Now that we have the sealer, will definitely be trying a vacuum sealed ferment in the near future!
Hi, loved the look of the dried pepper jars with sealable wooden lid. Can you tell me where you sourced them?
Fallowing
Great ideas for keeping the pepper snacking going all through winter!
Unrelated: Ticked the like counter up to 69, nice!
😂 thanks for that
Can we see a video (or a short reel?) of how you vacuum-seal your peppers? Do you blanch first? Do the peppers need to be dry when you bag them? Can they be stored at room temperature after they're bagged, or do you have to freeze them? How did you decide which vacuum-sealer machine to buy?
Hi guys, love the channel. Can you make a video about fruit rot. Recently some of my tabasco fruits had started rotting from the inside. Seems to begin in the seeds. Any tips?
Great info! Thanks.
Thanks 😊
You forgot to mention you can use dehydrated pepper to make hot olive oil, thats one of the best ways to use them
Do you blanch the bell peppers before you freeze them? Great video as usual. Thanks!
I like to make Hawaiian chili pepper water with my harvests, try it out!
well right know I'm powdering and dehydrating. in winter help house warmer if dehydrate from store. I had huge pepper harvest this summer plan later after onions. I have bell pepper powders sweet and deablow (devil) tea party. that mix of all my hot peppers into single powder. was nice look with different colors layers. then shook up kinda looks brown in color all colors mixed. some hot pepper hebonera , halipena , scorpion, weird dark green pepper turn red sometimes, long chilly. think just what was this year. change every year save seeds dry put tea can shake up so no idea what hot pepper plant going grown that year. I should done vacuum seal didn't think it. put powder in tomato soap. or sprinkle home mad pezza. in summer fresh chopped up peppers. in winter dusting on cheese with goat or pig sasage from small farm. grow basil, organeo, onions and garlic also powder. tomatoes mixed results powdering like clump bottom blender.
If you are going to water bath can with hot brine, absolutely use Pickle Crisp (calcium chloride) before you put the peppers in the jars. For some reason, I didn't use it on my first batch and wound up with some seriously mushy jalapenos.
Good tip for long term pickling!
Thank you
If have frozen peppers in a Ziploc bag for a few weeks. Not vacuum sealed. If I thawed them now could I still ferment them?
You could try, but you may want to add a few fresh peppers to make sure there is enough of the bacteria still alive.
Thank you!
Can we get a link to your little spice jar!
For bell peppers, I like to julienne them and pack them in oil. They will last months that way. And since I almost always saute my bells they will already have the oil.
On a side note: regarding fermentation; I've tried several times and every time they come out very salty. I'm not sure if I'm doing it wrong or what, but I don't like it at all.
Yeah, we usually stick to the low-end on the minimum salt % (2-3% by weight). Also, fermentation takes away sugars, so the sweetness tends to diminish, while saltiness stays the same
You guys are Connecticutters!? Same here!
Indeed! Great place to be
Excellent great info😳🤔😯😁👌😜👍👍👍👍💯💯💯💯💯💯💯going to try my pellet smoker👌
I dried out my cayennes this year on the traeger and ground them up to make a powder. Worked great and added an awesome smokey flavor and smell.
Do you never preserve them in white vinegar? Have you tried?
Can you make hot sauce from the dehydrated peppers?
Sure, you can use them as ingredients, but they behave a bit differently than fresh as they have no water content
What vacuum sealer do you have?
It’s a food saver. We left a link in the description. Great invention! 😂
How long does the hot sauce stay good for?
I make large batches of hot sauce and then freeze portions in sandwich bags (lay flat to freeze then stack up in a freezer bag). This way as you use up a bottle you can thaw the next batch to refill. The flavor stays great but sometimes they separate a little and need shaking before using.
What about roasted peppers in olive oil?
Great video and full of information.
I'm father north and Ohio zone 6, This would have been better timing a few weeks ago but did try pepper jelly and I will always have it from now on love it!
I did freezer bag some for adding to meals and more Pepper Jelly
First, I make enough pepper and onion relish for the year, then I pickle peppers, by then I’m tired of canning so I dehydrate the rest. I grow four or five different varieties every year.
Relish is amazing - we'll be sharing a simple recipe we love very soon 👍
My hot sauce is classic fermented.
Definitely won’t be dining pickling cause I have a strong hatred for vinegar Ik I’m one of a small crowd but definitely like the other options suave isn’t bad as long as it’s not too vinegar forward I don’t really like tasting it
You must show how to do it😮
I've done the chilli flakes, hot sauce and pickled whole bird's eyes. If doing whole ones, you want to stab them so the brine gets in there.
Agreed - poking a hole or two also helps whole pods dry quicker 👍
i will dehydrate with my smoker and give it some more flavor
Yes, this seems popular. We're getting more and more tempted to try to smoke some peppers next year
I love canning pickled peppers but beware of the fact that they get soft after one year. Don't make more than you can eat in a year!
I like how her face looks almost normal, yet so
You dont have a fermenting video
Not yet, working on one now
I just want to say NEVER EVER put a super hot pepper in a microwave to dry it out! I did it and it about killed me and my dad! We couldn't breathe, I couldn't open my eyes for 30-45 minutes, ....I literally thought I was going to die. It was to the point I almost dialed 911! It was my fault. I have a dehydrator but a couple of "Jay's Peach Ghost Scorpion Peppers" didn't dry out. So I put them in the microwave and it was complete HELL! Don't DO IT! You could die! Seriously!
I claim no expertise whatsoever, but wouldn't pressure canning be superior to water bathing?
I would venture to say she is left handed.
Lets go Brandon!!!!!!
The part that dude is eating the pepper is cringe
I bought your book and i love it. Thanks. P.S it was cheaper than CilliChumps. His was good too