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Post by lisaann on Aug 3, 2019 17:29:52 GMT -5
2017 chocolate habs dried and stored in a jar made hubby tear up last night when he put some of his new batch of commanders seasoning on his corn. hahhaha
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Post by lilolpeapicker on Aug 8, 2019 9:25:31 GMT -5
binnylou, kasey, datgirl, pepperhead212, James, tom π, desertwoman, Wheelgarden, Mumsey, When drying peppers, do you slice them first? I have never frozen them whole. If you freeze do you blanch them? I have frozen them in slices without blanching.
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Post by tom π on Aug 8, 2019 10:04:42 GMT -5
When drying peppers, do you slice them first? I have never frozen them whole. If you freeze do you blanch them? I have frozen them in slices without blanching. I have dried jalapeΓ±o, which are rather thick. I slice them crosswise into small pieces to hasten drying. I do the same.
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Post by binnylou on Aug 8, 2019 10:57:41 GMT -5
I have never frozen them whole. If you freeze do you blanch them? I have frozen them in slices without blanching. I prep them for chili/omelets/pasta and freeze without blanching. Even though we recently purchased a new dehydrator, I've not tried it on peppers. I thought this would be the year, but probably not. Pepper harvest isn't grand this year.
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Post by pepperhead212 on Aug 8, 2019 11:29:48 GMT -5
lilolpeapicker , I don't dry too many jalapeΓ±os, but when I do, I slice them in half lengthwise. They are too thick-fleshed to dry on the countertop, like some thin peppers can be, and they will take much longer time in a dehydrator, if left whole. I freeze a few of them, along with a lot more smaller green types, and I leave them whole, and just stick them in a jar. Others that I freeze a lot more of, I vacuum pack them whole, in 1 c amounts, and freeze, and dump them in a small jar, as needed. I don't blanch any of them.
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Post by datgirl on Aug 9, 2019 10:26:16 GMT -5
lilolpeapicker,To be honest, I don't freeze or save peppers at all. I have frozen peppers in my freezer that I need to throw out because I don't even know how long they have been in there. I don't really like peppers, so if I ever need them for a recipe in the winter, i go buy one. I grow them just to share with my son and coworkers
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Post by tom π on Aug 9, 2019 10:35:52 GMT -5
I freeze figs by removing the stem and dropping them into a bread bag. If I had reliable electricity, I'd freeze more than I do now. I always use them up by the end of winter.
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Post by pepperhead212 on Aug 9, 2019 12:55:56 GMT -5
I just froze 2 more pints of okra!
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Post by binnylou on Aug 9, 2019 13:08:27 GMT -5
pepperhead212, do you have a goal in mind for the number of pints frozen?
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Post by pepperhead212 on Aug 9, 2019 14:01:06 GMT -5
Not really, binnylou. I guess how many I have room for! lol I will use them, for sure. I'll have to start using more fresh - I have been making so many tomato dishes, as well as eggplant, I have only made one or two okra dishes, and that was in the beginning, when they were just being added in small amounts, since I wasn't getting much yet. Today I have to go over all those tomatoes and cut out the bad spots, and liquefy them, and freeze that. I can use that in many things, including making some off-season gazpacho - much better to freeze just the tomatoes, without all the other things, which I can add later.
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Vokar
Blooming
Posts: 183
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Post by Vokar on Sept 27, 2019 23:48:43 GMT -5
Mumsey, desertwoman, lilolpeapicker, I know tin foil works great for wrapping up hamburger to freeze. I didn't know it worked with vegetables, too. What about butcher paper / freezer wrap? Would that work with vegetables? I might be worried about the fruit acids chelating the aluminum.
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Post by Mumsey on Sept 28, 2019 3:28:42 GMT -5
Vokar, I only freeze tomatoes and peaches whole, skin intact, so no juices are in contact with the foil. Each one is wrapped individually. I've never seen any damage on the skins from the foil.
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Post by Mumsey on Sept 28, 2019 3:32:05 GMT -5
I am going to try making french fries for freezing. I don't eat that many potatoes and we have lots of them. DH likes fries and such. I've read that they need to be par-boiled, cooled, rinsed several times, frozen on a flat tray, then bagged. Has anyone here ever done this? How did it turn out?
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Post by Mumsey on Sept 28, 2019 9:52:37 GMT -5
I went ahead and did a trial batch of french fries, 2 cookie sheets worth. The ones that wouldn't fit on the sheet got put in the oven for breakfast. I put olive oil, sea salt and pepper on them and broiled on low. OMG, they rival McDonalds, and the taste is so much better and fresh as compared to commercial and fast food fries. I will get some out of the freezer in a few days and see how they are after freezing. DH was in heaven. We had eggs and toast with them.
The recipe said to boil for 5 minutes. It took 8 minutes by the time the water returned to boiling. I think the trick is to cook them just until you can break them in half, any longer and they will be mush.
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Post by desertwoman on Sept 28, 2019 10:01:29 GMT -5
Vokar, I freeze and wrap peaches whole in aluminum and have never seen any chelating. Like mumsey, skins are left on. With tomatoes- I just freeze them whole (with skins) on a plate or cookie sheet so that they freeze individually and then bag them up zip locks. I don't do aluminum wrap on them only because I had been freezing them this way long before I learned from Mumsey about wrapping peaches in aluminum. But you could without concern for chelating seeing as the skins are left on.
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