How to store hot pepper at home: the best ways
How to choose pepper for storage
Hot peppers can be kept fresh in a cool place for up to several months.. To preserve this vegetable at home for a longer period, use the following storage methods:
Regardless of which option to preserve the useful properties of the product is selected, the fruits for storage are selected equally. They must be ripe and without external defects (dents, cracks, rot).
Variety of vegetables for harvesting is preferable to take medium or late ripening. Fleshy thick-walled varieties of pepper are more suitable for freezing and canning, and thin-walled ones for drying.
For example, the fruits of the varieties Burning bouquet, Dragon's tongue, Indian elephant, Astrakhan 147, Chile are recommended for drying, and the Miracle varieties of the Moscow Region, Twinkle, Vizier and Double Cornucopia are for freezing and canning.
Benefit or why to store and use it.
Hot peppers have the ability to withstand the aging processes of the whole body. This vegetable can also prevent the development of cancer. Hot peppers are advised to be used to prevent the development of cancer cells. Doctors recommend using pepper to people who suffer from atherosclerosis. Hot peppers are used for cosmetic purposes. For example, you can prepare a mask for aging skin or tincture to improve the condition of the hair.
It has been proven that hot peppers contribute to the production of endofrins, which can reduce pain and stress.
Everyone knows the taste of bitter pepper, but not many are aware of its beneficial properties. Raw hot peppers are superior to lemon in ascorbic acid content. Capsicum fruits are rich in vitamins A, C. P and group B, carotene, sugar, and also fatty oils.
The plant has such useful properties:
- Promotes the production of endorphins in the body, helping to reduce pain and reduce stress. Endorphins also participate in blood formation, prevent blood clots and prevent atherosclerosis;
- The combination of vitamins C and P cleanses and strengthens blood vessels;
- It has a positive effect on the digestive system, speeds up the metabolism;
- Helps to eliminate toxins from the intestines;
- Prevents the appearance of cancers and tumors.
How to prepare for storage
The ripening stages of the vegetable are divided into technical and biological. When the pods have already reached their maximum size, but have not turned red, they cannot be harvested. This variety of pepper differs from others in that it cannot ripen after the fruits are removed from the garden. Therefore, the crop should be harvested only when the pods become even red. Those. reached biological maturity.
- Red hot chili peppers contain large amounts of vitamins C, E and carotene. These substances contribute to longer storage times as natural preservatives. Therefore, the red fruit will last longer than the green vegetable.
- Intact peppers without dark spots are prepared for the winter. The fruit should be cut, keeping the stem, using garden shears.
- The selected fruits are placed on the street in clear weather and kept there for 5-7 days, after which they are sorted. Those fruits that have begun to decay are separated from the whole so that this process does not destroy the entire crop.
- Storage of hot pepper, with minor damage and cracks, can be carried out in a frozen state.
1. Fresh storage
In general, hot peppers, subject to some simple rules, can be stored just like that, without freezing and any processing, for several months. And therefore, if you start to stock it in the fall, then until spring you will use fresh spicy vegetables. All this is possible due to the fact that chili peppers contain special preservatives that prevent quick spoilage.
Tip: to collect or buy hot peppers for fresh storage you need to be completely ripe, that is, red. It is in it that the concentration of these same preservative substances is maximum.
There are several ways to keep fresh burning pods fresh. To prepare for each of them, you just need to wash the vegetables or hold them for several minutes in warm water, and then dry them thoroughly.
Transfer the chillies to some container and send them to the refrigerator. The temperature should not be below zero degrees. When the pods lie there for about an hour, move them into a bag in which several holes are made beforehand. In this form, the product can be stored in the refrigerator for up to 4 months.
Important: Do not put pepper in the bag immediately. Due to the temperature difference, condensation forms in the polyethylene, from the moisture of which the product will begin to rot very soon.
Another option would be to store the vegetable in a room, which must be dry, not very hot or cold, and also minimally lit. There you can hang a “garland” of peppers, piercing them with the stalk and stringing the vegetables on a rope. Also, the pods are stacked in wooden boxes or put vertically in glass jars.
The main thing to remember is that from sunlight, and even artificial light, pepper loses its useful properties.
Dried peppers do not lose their pungency and hotness. Dried fruits can be stored for up to several years..
You can dry hot pepper in the air with slices and whole. Often, housewives prefer to dry peppers without violating the integrity of the fruit. Peppers are collected in bunches, tied with twine or thread for the stalk and hung to dry in a cool dry ventilated place.
It takes about 1-2 weeks to dry.. Ligaments-bundles are subsequently used not only for culinary purposes, but also as an interior decoration of a kitchen or home.
Attention! When dried, the fruit should not be exposed to direct sunlight. Their intensity is difficult to control, they can “fade” the pulp too quickly and spoil the product.
In a gas and electric oven
Much faster, the vegetable is dried in a gas or electric oven. The drying temperature should be 50-60 degrees heat. The oven is left slightly ajar. The pepper should be dried, not baked. Drying lasts 3-4 hours. Dried pods can be ground in a coffee grinder. Powdered pepper takes up less space. Pods are crushed together with seeds. It is they who give this seasoning a sharp, burning taste.
In the oven
In the oven, hot peppers dry faster than in the air. The whole process takes from 2.5 to 5 hours.
To dry pepper, the oven is heated to 40-50 ° C. The baking sheet is covered with parchment paper and clean fruits (whole or cut) are laid out on top. Every 30 minutes they are turned over so that the drying proceeds evenly.
Attention! When working with hot pepper, it is advisable to use gloves. To avoid getting pepper on the mucous membranes, do not touch them with your hands. Wash hands thoroughly with soap after handling fruits.
In the electric dryer
Peppers will dry faster in an electric dryer than in an oven. Depending on the drying power and the wall thickness of the fruit, a product ready for storage can be obtained in 1-2 hours.
Whole or peppercorns are laid out in tiers of drying, then the device is plugged in. Every 15 minutes, the tiers are swapped. Dry pods are placed in a glass jar.
One common way to store dried pepper is to grind it into powder. (twist into a meat grinder), put the ground mass in a sterile glass jar and put in a dry place (option - in the refrigerator).
Attention! The ground mixture will remain sharp for about a year, and after that the burning taste will begin to disappear. It is undesirable to store the mixture longer - the palatability will deteriorate.
Friends, if there is no oven at hand, you can dry pepper under a canopy in a ventilated place. The process will take a longer time, in addition, you will have to protect the pepper from insects.
- I cleanse the fruits of seeds and inner fibers.
- I cut into strips, it dries faster.
- I cover the baking sheet with paper.
- I scatter the slices into a thin layer.
- Cover with gauze on top.
- I regularly inspect and change the paper after 2 days.
- In hot weather, the vegetable dries for 5-8 days.
- I put the dried-up pieces in a container with a lid, and keep it in the dark for 12 months.
Pluses: it is possible to dry the damaged copies.
Cons: when the temperature and humidity change, the pieces mold.
The simplest way is drying the bitter vegetable in limbo for the winter. The main thing is that the room was with ventilation and without direct sunlight.
- I pull the rope in the pantry under the ceiling.
- I fix 1 pc. clothespin on the rope.
- So hanging until completely dry.
- I put the dried pepper in a canvas bag and tie it.
- I hang the bag in the pantry on the hook.
- Dried perfectly stored at room temperature for a year and a half.
Pros: suitable for beginners, does not require time and effort.
Cons: dries for a long time, loses taste and aroma.
How laundry washed on a rope dries
3. Ground hot pepper
If the vegetable is well dried and then ground, its shelf life can last up to 1.5 years.
It is important that during the grinding of the pods with a coffee grinder or other devices, burning dust does not enter the respiratory system and eyes.
The crushed product is carefully poured into a glass container, tightly closed and stored in a dark place. So that the seasoning does not lose its burning properties, the dried pods are crushed when such a need arises.
4. Freezing hot vegetables
Like most vegetables and fruits from a summer house or garden, hot pepper pods can be frozen in the refrigerator. For this, the crop is washed in cold water and freed from seeds to reduce the concentration of burning bitterness.
There is also a shock method for relieving bitterness of peppers; for this, the fruits are placed in boiling water for several minutes. The disadvantage of such a treatment is that in this case part of the vitamins of the product is lost.
When the chili pepper is processed, it is packaged in whole or in cut form in packages, hermetically sealed and sent to the freezer for further storage.
With a sliced workpiece, you can do otherwise: put it on a flat surface, for example, a tray and subject it to emergency freezing. Then lay out portionwise in bags and put in the freezer. The frozen product is stored in this condition from six months to a year.
Hot peppers, like any other frozen vegetable or fruit, do not like re-defrosting and subsequent freezing.
5. Canning for the winter
From pepper you can cook a spicy savory appetizer. Pods marinate with vinegar or in oil. Peppers can be preserved together with other vegetables. The pickled product can stand in a glass jar at room temperature for about 1 year.
Blank in oil
Quite often, experienced housewives store pepper in jars filled with sunflower or any other type of vegetable oil. For the recipe you will need:
- glass jars.
The required amount of harvest is washed, seeds are removed from it. Then the pepper is folded into pasteurized jars and poured with hot oil. At the end of the process, the workpieces are closed with lids. After cooling, oil preservation is stored in the refrigerator or in the pantry.
The product is ready for use after 14 days. Pepper oil can also be used in cooking. Being in contact with a spicy vegetable, it acquires a piquant taste.
With oil and vinegar
Pepper can be filled not only with water and vinegar, but also with vegetable oil. Such an appetizer will turn out to be softer in taste.
In addition, the oil is saturated with the aroma of red pepper, it can be used to make salads.
What ingredients are needed:
- red pepper - 3.2 kilograms;
- vegetable oil - 0.45 liters;
- table vinegar - 55 milliliters;
- salt - 2 large spoons;
- honey - 4 tablespoons.
The pods are cut into strips, cleaned of seeds and placed in a sterilized glass jar. The ingredients are mixed in a saucepan, brought to a boil, and the peppers are poured with hot marinade. Banks are covered with lids and pasteurized for 10 minutes. Then hermetically rolled up and sent to the pantry for storage.
Often, housewives pickle hot pepper with other vegetables, spread with garlic or onions. You can add greens to the company to them. There are many variations of classic fills for such conservation. Following a simple recipe, to prepare hot pepper for the winter at home, the hostess will need:
- Bay leaf;
- sweet pea;
- lids for seaming.
Washed seedless fruits are displayed in glass containers. 4 to 6 heads of garlic usually need to be cut per liter jar. Bay leaf, sweet peas and dill are added to the contents.
The next step is boiling 2 cups of water, where salt and 50 milliliters of ordinary table vinegar are added. After the liquid is poured into cans, and they are rolled up with lids. It is worth remembering that sterilized glass containers are used for this recipe blank.
After seaming, winter blanks are removed to a permanent storage location. An interesting feature of conservation with hot pepper is that it never explodes and is stored for a long time.
Nature awarded Chili peppers a preservative, which helps to preserve its external and taste. Winter harvesting of this vegetable is an excellent opportunity to provide yourself and your family with a sufficient amount of necessary vitamins and minerals.
Rinse and peel 1 kg of hot pepper, cut into slices. From 1 liter of water, 250 ml of vinegar, 3 tablespoons of salt and 6 tablespoons of sugar, prepare the marinade, pour into a jar and leave for 12 hours.
During this time, the pods absorb the marinade. After this, the brine should be added, add 1 tablet of aspirin to a liter jar and roll up.
Put chopped pepper in a sterile container, add a few chopped cloves of garlic, bay leaf, herbs on top. Dissolve 50 ml of vinegar in 400 ml of boiling water, sugar and salt to taste, pour into a jar and roll.
With vinegar and honey
Red pepper can be marinated with honey and vinegar. This spicy appetizer is added to meat, vegetable and fish dishes. True, it is undesirable to use it for people suffering from diseases of the stomach. To prepare the workpiece you will need any honey, you can even take crystallized, as well as the pepper itself. Spicy Ingredients:
- chili pepper - 1.9 kilograms;
- salt - 2 tablespoons;
- honey - 4 large spoons;
- table 9 percent vinegar - 55 milliliters;
- water - 0.45 liters.
Whole peppers are placed in a clean, sterilized jar. You can cut them into rings and clean. The water is brought to a boil over a fire, then all the ingredients are added and the contents of the can are poured with boiling water. The appetizer is immediately rolled up and sent for storage to a cool pantry.
What ingredients are included in the spin:
- chili pepper - 2.45 kilograms;
- celery, parsley - 1-2 branches;
- garlic - 5 cloves;
- salt - 2 large spoons;
- sugar - 3 tablespoons;
- water - 1.5 cups;
- sunflower oil - 1.5 cups;
- vinegar 6 percent - 1.5 cups.
Pour water into the pan, add oil, spices, vinegar and bring the mixture to a boil. Pods are cut at the base and allowed to boil in small portions in boiling water for 5 minutes. Then the peppers are laid in a deep bowl, pour the marinade with garlic and herbs, crushed with oppression and sent for a day in the refrigerator.Then the pods are laid out on the banks and rolled up.
What you need to prepare a savory snack:
- hot pepper - 3.1 kilograms;
- parsley - 1-2 branches;
- garlic - 6 cloves;
- salt - 2 large spoons;
- vegetable oil - 1.5 cups;
- apple cider vinegar - 0.45 liters.
Parsley with garlic is crushed in a blender, salt is added and peppers are rubbed with this gruel. Pods marinate in the mixture for 23 hours. Then pour oil and vinegar into the pan, bring to a boil and blanch the peppers in boiling water. The fried pods are transferred to a jar, poured with marinade and sterilized for 20 minutes. Then a savory snack is rolled up and sent for storage in the cold.
In the marinade
Korean style marinade appetizer is prepared with the following ingredients:
- hot pepper - 1.45 kilograms;
- water - 2 glasses;
- vinegar 6 percent - 70 milliliters;
- sugar and salt - 0.5 large spoons;
- garlic - 2 heads;
- black and red ground pepper - 1 teaspoon each;
- coriander - 1 teaspoon.
In tomato juice
What ingredients are needed:
- hot pepper - 1.45 kilograms;
- tomato juice with pulp - 1 liter;
- salt - 1 large spoon;
- sugar - 2 large spoons;
- garlic - 3 cloves;
- 9 percent vinegar - 1 tablespoon;
- vegetable oil - 1 cup.
The peppers are slightly incised and placed in sterilized jars. The ingredients are combined in a pan, brought to a boil and pour vegetables with boiling water. Banks pasteurize 10 minutes and roll up.
Pepper in the jar
Canned hot pepper is a wonderful treat and a convenient way to store the crop, especially if it is placed in beautiful mini-jars that do not take up much space.
Tanks in which red and green pods are side by side are a real decor for the kitchen.
Whole or sliced (with removed testis) fruits canned in a marinade (base: vinegar or lemon juice), salted or simply poured with vegetable oil.
In pickled peppers, it is customary to add horseradish, currant or cherry leaves, spices to taste (cloves, basil, garlic). The amount of acid in the marinade depends only on your taste, a very small volume is enough for storage itself (for a liter can - 1 tsp).
Salted bitter pepper will get an excellent taste if you choose garlic, dill and celery in your companions. 50-60 g of salt is enough for 1 liter of water. At room temperature, the snack will be ready in 3 weeks. Before storing hot peppers in jars, it is advisable to rearrange them in a cooler place.
A delicious preparation is chili in vegetable oil, especially olive oil. But a lot of oil is needed. Pepper must be completely poured and put in a dark place. No spices are added, salt is up to you.
Secrets and Tips
Experienced housewives share secrets of cooking hot pepper blanks and give useful tips:
- to give the cooked dish a slight piquant spice, add not raw or dried chilli to the dish, but canned - the food will be softened;
- so that when preserving the pepper it is better soaked in marinade and there are no air voids in the jar, prick each peppercorn with a toothpick or knife in several places;
- when you freeze the fruit, it is advisable to release all excess air from the bag. This will save precious space in the freezer;
- pepper can be pickled with other vegetables (for example, cucumbers, tomatoes). But keep in mind that pepper burning extends to the entire contents of the jar.
How to choose the right
Red hot peppers can be bought on the market at the height of the summer season. Gardeners engaged in the independent cultivation of this vegetable may not spend it, but collect a crop of burning pods in their own garden. Tear red pepper in a stage not of technical, but of biological, full ripeness. The pod should be completely red.
This color means that the vegetable has accumulated a maximum of nutrients.
Harvest is better to harvest in dry sunny weather. Peppers should be carefully inspected and discarded fruits affected by mold, rot or insects. The pods are torn off along with the stalks. Then the vegetables are brought into the kitchen and washed thoroughly from dirt. Those who do not like the burning taste of pepper can pour boiling water over them and clean them from seeds. True, it’s better not to do this. After all, this vegetable is appreciated precisely for its sharp and burning taste.