"Wally Bedford" > wrote in message
...
> Well, I have 38 plants... each with around 20 peppers on them. My
> original idea was to make chipotle out of them but I may have more than I
> can handle! I guess I should have looked into this before I planted them.
>
> First batch in the WSM went okay. 150 and ten hours didn't dry them all.
> I had around 50 peppers on each grate. The peppers were cut almost all
> the way through to keep them from falling through. The lower grate dried
> well, but the upper grate was way behind. There is a lot of moisture to
> get rid of, and it was very moist air coming up to the top grate! One
> grill for subsequent batches, I believe. I'm making a solar dehydrator to
> make sure they are dry. Nifty contraption at
> http://www.thefarm.org/charities/i4at/surv/soldehyd.htm
>
> I'm going to have a lot of peppers come off soon, before the frost hits
> (I'm in Southern Ontario). I don't know if they are all going to get red
> before the frost, so I'm looking for alternate uses. I am going to pickle
> some, but I would like to do some poppers an freeze them. I'll use a
> "standard" filling of cheeses, bacon and fried onions.
>
> So, my question is, how well do peppers freeze? I know that frozen green
> peppers have a sad consistency. Should I blanche them before I freeze
> them?
>
> Does anyone else here have experience with liquidating excessive peppers?
>
> TIA,
>
> Wally Bedford


I would sun dry the peppers as you would sun dry tomatoes. You cut them in
half, remove the seeds, squash them down, and place them on a cookie sheet,
flesh side up all day in the sun. You end up with something like this.
http://www.nutsonline.com/driedfruit...d-peppers.html
What you end with your own efforts, however, is a far more "barbecue
gourmet" than you would ever find in a storel
They last forever. They lend great taste to chili, barbecue sauce, as
pickled peppers, etc. I'm envious.

Kent