Re: [CH] Drying habs
Linda Reynolds (lr21@cornell.edu)
Thu, 16 Sep 1999 14:49:38 -0500
I sometimes cut the habs into rings like I do my tomatoes to dehydrate. I
found last night that a number of the gift habs that I recieved had black
veins and inside had mold and black seeds. I flung them and only used the
good ones, as sad as it is to do. They seem very prone to mold.
As far as cayennes go as Bent has mentioned, they dry nicely on their own.
I made a bunch of small ristras out of them last year and still using the.
I just strung them when red, through the stem end and alternately draped
them and they dried fine, just on double thread.
I love my dehydrater!
Linda
>> Do you let them dry naturally, or put them in oven, or what?
>
>When I dry C. chinense cultivars I do so only in a dehydrator, and my
>recommendation for cutting them in half specifically applies even for
>drying such chiles in a dehydrator. That is, even in a dehydrator, C.
>chinense fruits tend to mold unless cut in half.
>
>In contrast, I usually let cayennes just dry on a rack indoors since this
>type doesn't mold -- it takes longer but it takes no work or attention
>beyond laying them out when I pick them then gathering them up whenever I
>get around to it a month or two (or 4 or 5) later.
> --- Brent
>