Yep, pretty much anything hotter than a Fresno is for sauce mostly. Bonnets go in curry and with some beans. Doing a lot more dried/powdered this year though. I want those pods to be fresh and perfect.
YAMracer754 said:So referring to one of the posters who mentioned that frozen when ripe and fresh pods not so good for fermentation-is that truly the case? I was hoping not but if that's the case I guess I better read up on a handy fermenting method for hot/habs/superhots so as to not waste any of my harvest as I definitely wanted to try some fermentation along with all the other processing methods and my preservation thread I was told by salsalady that it would be wise to freeze some while I figure out what to do with them.. Got my new dehydrator and loving it so far!
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Chorizo857_62J said:
Curious on this as well. I have a gallon bag of freshly-frozen reds that I was planning to thaw and then mash and ferment. They seem to thaw in a nice fresh state. I rigged up a 1/2-gallon fermenting jar this weekend. I have no way to accumulate that many fresh peppers in one sitting (5 mature plants currently), so I am picking and freezing daily.
solid7 said:
Interesting. Mind you, I only said that I wouldn't count on them ripening, but I typically only ever picked them early when something went wrong. I know you fellas run into the end of a season, and sometimes have to pick what you've got. Do they taste right when you do this?
That's always what I've found to be the case with Anuum varieties. Honestly never tried to post-ripen a picked chinense.
Good to know.
Sent from my XT1565 using TapatalkChorizo857_62J said:
Curious on this as well. I have a gallon bag of freshly-frozen reds that I was planning to thaw and then mash and ferment. They seem to thaw in a nice fresh state. I rigged up a 1/2-gallon fermenting jar this weekend. I have no way to accumulate that many fresh peppers in one sitting (5 mature plants currently), so I am picking and freezing daily.
Sucking the air out I presume?Chorizo857_62J said:Yup, whole pepper tossed in bag, bag put back in freezer. They all look to be in great condition.
nice.chili said:When you say probiotics, anything specific?
For frozen peppers, I have a couple of easy options at my end: i) make some sour kraut (this is absolutely not the worst idea in the world ); ii) use a yoghurt starter (maybe not the best, but why not a little sprinkle); or iii) rely on the frozen bacteria coming back to life, with added vegetables, and doing their "thing"....