drying vs freezing re heat

tjg911 · September 27, 2009

i have frozen and dried some cayenne peppers. the freezing took 30 seconds of my time while the drying requires putting them on the window sill each morning, moving them to stay in the sun all day then returning them to the counter at sun down.

does either method retain more of the heat in the pepper? if drying retained more of the heat i'd opt for that. seems freezing should be better but maybe the freezing process saps the heat?

also my peppers have been in the sun on the window sill for 3 full weeks. i can hear the seeds rattle inside when i shake the pepper. does that signal they are totally dry or should i give them another week?

thanks,

tom

TZ-OH6 · September 27, 2009

If the outside is leathery hard rather than rubbery then they are done. You can put them in a warm oven for a short time to crisp them up before packaging them.

I've always dried mine to save freezer space so I don't know what freezing does to the heat.

You could try freezing them now and then air drying in mid winter when humidity is low. Egg crate light diffuser pannels work well to spread peppers on. It takes about 3-4 days for cut habaneros to dry here in January. For cayenne-types I would chop them in half or thirds to let air inside and speed drying.

mjc · September 27, 2009

I have not noticed much of a difference in heat levels between dried/frozen peppers. I usually do some of both, because of what I use them for...if I just want 'heat' or 'hot pepper flakes' I'll use the dried. Most cooking gets the frozen ones, though.

September 27, 2009	#1
tjg911 Tomatovillian™ Join Date: Feb 2006 Location: zone 5b northwest connecticut Posts: 2,570	drying vs freezing re heat i have frozen and dried some cayenne peppers. the freezing took 30 seconds of my time while the drying requires putting them on the window sill each morning, moving them to stay in the sun all day then returning them to the counter at sun down. does either method retain more of the heat in the pepper? if drying retained more of the heat i'd opt for that. seems freezing should be better but maybe the freezing process saps the heat? also my peppers have been in the sun on the window sill for 3 full weeks. i can hear the seeds rattle inside when i shake the pepper. does that signal they are totally dry or should i give them another week? thanks, tom __________________ I need a hero I’m holding out for a hero ‘til the end of the night He’s gotta be strong And he’s gotta be fast And he’s gotta be fresh from the fight I need a hero I’m holding out for a hero ‘til the morning light He’s gotta be sure And it’s gotta be soon And he’s gotta be larger than life

September 27, 2009	#2
TZ-OH6 Tomatovillian™ Join Date: Feb 2008 Location: Mid-Ohio Posts: 847	If the outside is leathery hard rather than rubbery then they are done. You can put them in a warm oven for a short time to crisp them up before packaging them. I've always dried mine to save freezer space so I don't know what freezing does to the heat. You could try freezing them now and then air drying in mid winter when humidity is low. Egg crate light diffuser pannels work well to spread peppers on. It takes about 3-4 days for cut habaneros to dry here in January. For cayenne-types I would chop them in half or thirds to let air inside and speed drying.

September 27, 2009	#3
mjc Tomatovillian™ Join Date: Jun 2009 Location: WV Posts: 603	I have not noticed much of a difference in heat levels between dried/frozen peppers. I usually do some of both, because of what I use them for...if I just want 'heat' or 'hot pepper flakes' I'll use the dried. Most cooking gets the frozen ones, though.