Lots o' questions
I saw the post a while back about what to do with hot peppers, but I need more guidance and support because for some reason I'm really nervous about doing things with my peppers.
We have cayenne, jalepeno, ancho, espanol, and some other ones I don't remember. Is there a sort of do this with these and not with these kind of list? Like, are some good canned, dried, or frozen or only good one way or definitely don't work another way? I remember reading somewhere that jalepenos don't dry well, for example.
How do you dry your peppers? I've tried stringing them up or just kind of leaving them sitting there (passive preservation caused by memory lapse, heh) and haven't been real satisfied with the results.
If you can your peppers, do you use a pressure canner or a pot-o-water canner? I've read that peppers should only be canned in pressure canners, but my mom and coworker used the pot-o-water method and it worked fine.
Help me, oh wise pantry folk! :)
We have cayenne, jalepeno, ancho, espanol, and some other ones I don't remember. Is there a sort of do this with these and not with these kind of list? Like, are some good canned, dried, or frozen or only good one way or definitely don't work another way? I remember reading somewhere that jalepenos don't dry well, for example.
How do you dry your peppers? I've tried stringing them up or just kind of leaving them sitting there (passive preservation caused by memory lapse, heh) and haven't been real satisfied with the results.
If you can your peppers, do you use a pressure canner or a pot-o-water canner? I've read that peppers should only be canned in pressure canners, but my mom and coworker used the pot-o-water method and it worked fine.
Help me, oh wise pantry folk! :)