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Total Twaddle | Idle Chat. | Useful Twaddle | D.I.Y and Cooking | Topic: Taffington,

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Author	Topic: Taffington, (Read 2290 times)
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Spite
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Taffington,

« on: May 23, 2007, 21:02:22 PM »

Do you have any tips on preserving chillis? I've been given a carrier bag full, and I'll never eat them all before they go manky. I'd like to try and dry some, but I've no idea how to go about it. Any means of preservation will do. I'm not sure of their type, but they're all about an inch or so long, and range from red to green. Some are even a deep brown. Huh


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Re: Taffington,

« Reply #1 on: May 23, 2007, 21:09:36 PM »

Pickle em like you would garlic ! Instructions on Google !


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Re: Taffington,

« Reply #2 on: May 23, 2007, 21:21:23 PM »

http://www.chilly.in/chilli_faqs.htm


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Re: Taffington,

« Reply #3 on: May 23, 2007, 21:26:52 PM »

Quote from: Lyn on May 23, 2007, 21:09:36 PM

Pickle em like you would garlic ! Instructions on Google !

Pickle? Garlic? Shocked

I'm also looking for tips on jerking my own meat. (Quiet! You know what I mean!)


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Re: Taffington,

« Reply #4 on: May 23, 2007, 21:38:26 PM »

Yep we buy pickled garlic - u use it the same Grin


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Brains aka Donna

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Re: Taffington,

« Reply #5 on: May 23, 2007, 21:40:12 PM »

Quote from: Brains on May 23, 2007, 21:38:26 PM

Yep we buy pickled garlic - u use it the same Grin

Good God, woman! Anyone would think you shopped at Netto!


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Re: Taffington,

« Reply #6 on: May 23, 2007, 21:41:42 PM »

Quote from: Brains on May 23, 2007, 21:38:26 PM

Yep we buy pickled garlic - u use it the same Grin

Quote from: Spite on May 23, 2007, 21:40:12 PM

Anyone would think you shopped at Netto!

Now how did you guess Tongue


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Re: Taffington,

« Reply #7 on: May 23, 2007, 21:44:40 PM »

Quote from: Brains on May 23, 2007, 21:41:42 PM

Now how did you guess Tongue

I believe you may have mentioned it once... Or, twice. Wink


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Re: Taffington,

« Reply #8 on: May 24, 2007, 01:18:39 AM »

Quote from: Spite on May 23, 2007, 21:26:52 PM

I'm also looking for tips on jerking my own meat. (Quiet! You know what I mean!)


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Re: Taffington,

« Reply #9 on: May 24, 2007, 05:09:51 AM »


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Re: Taffington,

« Reply #10 on: May 24, 2007, 07:13:17 AM »

http://www.cdkitchen.com/recipes/recs/79/Preserving_Chilli39386.shtml

http://uktv.co.uk/index.cfm/uktv/Food.thread/threadID/28924/


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Re: Taffington,

« Reply #11 on: May 24, 2007, 09:11:40 AM »

I dry some (leave the stalks on), freeze some, pickle some in spirit vinegar (if they are very soft chillis I brine them for 2 days beforehand and rinse/dry them before pickling), some I blend into a paste and refridgerate for quick use..... but I don't preserve in brine anymore... I had a load go manky.

I have yet to try the method of bottling them in rocksalt...

And of course I save a few seeds for the next year's planting....


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Re: Taffington,

« Reply #12 on: May 24, 2007, 09:14:56 AM »

One day I hope to have a smoker to make chipotle chillis....


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Re: Taffington,

« Reply #13 on: May 24, 2007, 10:53:38 AM »

I'm an exsmoker can I help ? Roll Eyes


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Re: Taffington,

« Reply #14 on: May 24, 2007, 21:40:40 PM »

Quote from: Spite on May 23, 2007, 21:26:52 PM

I'm also looking for tips on jerking my own meat. (Quiet! You know what I mean!)

I know I know hyper


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