Is your vegetable garden producing a lot of peppers? Here are some ideas for preserving peppers over the winter, including freezing and drying. How to Preserve Peppers?
Peppers of all sorts can be dehydrated, and this is an excellent alternative to canning for preserving peppers.
Peppers can be dried in a hot, sunny spot, in a dehydrator set to 125°F, or in the lowest possible setting of an electric oven. It’s critical to keep in mind that the water content, size, and air humidity all have a role in how quickly peppers dry out.
Peppers lose water content more slowly as they become thicker and more humid. Remove the stem, seeds, and ribs from large peppers before slicing or chopping them up.
Drying peppers of comparable size together reduces the amount of attention that you must commit to removing the peppers that are done sooner than the others.
Dehydrating Peppers as a Whole
When drying small peppers, such as the Chinese 5 Color, cayenne peppers, or habanero peppers, you can do so whole. As a result, in order to speed up drying, remove the stem and the top.
It is entirely up to you whether or not to remove the seeds. Before dehydrating, you can remove the seeds if you’d like. Dehydrating the peppers allows them to be easily shaken out. If you’re creating spicy pepper powder, this is an excellent way to utilize it.
The dried hot peppers should have a good crunch to them when they’re finished drying. Use a coffee grinder to ground them into powder. Do this in a well-ventilated environment to avoid any issues.