RE: [CH] Drying habs
Bloechl, Sharen Rund (sharen.rund.bloechl@lmco.com)
Fri, 17 Sep 1999 11:19:59 -0700
I've taken a strong string (white type used for tying up packages) and tied
the end of the string to the stem of a pepper and hanging that from a nail
in my kitchen. The, I take the rest of the peppers, starting at the bottom,
one at a time & wrap each pepper's stem once or twice to catch it on the
string & keep working up. The peppers make a nice ristra and dry nicely and,
as I need it/them, I snip off a pepper at a time (clipping the stem from the
string)
Sharen Rund Bloechl
Lockheed Martin Enterprise Information Systems
Sunnyvale Data Center
sharen.rund.bloechl@lmco.com <mailto:sharen.rund.bloechl@lmco.com>
Phone: 408-756-5432
[or] Fax: 408-756-0912
srund@svl.ems.lmco.com <mailto:srund@svl.ems.lmco.com> LMnet:
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[or] Operator Assist: 1-800-725-5079, pin 408-539-5146
----------
From: Brent Thompson[SMTP:brent@hplbct.hpl.hp.com]
Sent: Thursday, September 16, 1999 11:26 AM
To: Yvonne
Cc: chile-heads@hplbct.hpl.hp.com
Subject: Re: [CH] Drying habs
> 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