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Peppers - choosing, picking, preserving, picklling

Peppers - choosing, picking, preserving, picklling

There are various types of peppers based on their characteristics. It's important to note that pepper heat levels can vary, and individual tolerance to spiciness may differ. When using hot peppers, exercise caution and consider using gloves or washing hands thoroughly to avoid skin or eye irritation.

• Sweet Peppers - like Bell Peppers and Banana Pepper , used in salads and sandwiches
• Mild to Medium Heat Peppers - spicy, good for salsa.
  
• Hot Peppers - Often used in Mexican and Thais foods
  
• Very Hot Peppers - For crazy people...

See the table at the bottom of his page for detailed information and a master list of varieties.

When are peppers available?

Peppers are a hot weather crop, and cannot tolerate frost and cold soil. In the U.S. Peppers typically peak hot summer months into the Autumn.

Before you leave to go to the farm:

1. Always call before you go to the farm - it's hard to pick in a muddy field!
2. Most growers furnish picking containers (bags), but they may charge you for them; be sure to call before you go to see if you need to bring containers.
3. Bring something to drink and a few snacks; you'd be surprised how you can work up a thirst and appetite! And don't forget hats and sunscreen for the sun. Bugs usually aren't a problem while the weather is still cool, but some deet might be good to bring along if it has been rainy.

General Picking Tips

Whether you pick Peppers from your garden or at a Pick-Your-Own farm, here are a few tips to keep in mind.

Look for Peppers that are :

1. firm
2. Bright and shiny
3. smooth, shiny pods, not wrinkly on the surface - that's an old or dried out
4. Avoid placing the picked Peppers in the sunlight any longer than necessary. It is better to put them in the shade of a tree or shed than in the car trunk or on the car seat. Cool them as soon as possible after picking. I prefer to bring a cooler with ice in it. Peppers may be kept fresh in the refrigerator for a week or 2.

When you get home

1. Put them in the vegetable crisper in the fridge, in a loose plastic bag.
2. Now, get ready to can or freeze the extra Peppers - It is VERY easy! Click on the links for easy instructions.

Canning peppers in water bath canners

• Chili sauce from your own tomatoes and peppers
• Hot peppers in oil
• Jalapeno pepper jelly
• Mixed  vegetable pickles (cauliflower, peppers, onions, celery, cucumber mix)
• Pepper Jelly, hot or sweet,
• Pickled peppers

Canning peppers in pressure canners

• How to can peppers (removing the skins)
• How to can peppers (leaving the skins on)

Freezing peppers

• How to freeze peppers from you garden or the farm; for that fresh taste this winter!

Drying peppers

• Food drying basics and principles
• How to dry your own herbs
• Food Dehydrators - models, specs and pricing information

Other Pepper Recipes

• How to make your own roasted peppers!

 

Name	Heat	Photo	Description	Best uses
Bell Pepper	Sweet		Large, blocky peppers with a mild, sweet flavor. They come in different colors such as green, red, yellow, and orange.	Salads and sandwichs They also add sweetness and color to cooked dishes, stir-fries, and stuffed pepper recipes.
Banana Pepper	Sweet		Long and tapered, they have a mild to moderate heat level and a tangy-sweet flavor.	Salads, subs and sandwiches  Frequently used in pickled form, they add tang and crunch to sandwiches, salads, and antipasto platters. They can also be stuffed or sliced for various culinary applications.
Cubanelle Pepper	Sweet		Light green and elongated, they have a mild heat and a slightly sweet taste.
Pimento Pepper	Sweet		Large and heart-shaped, they have a sweet and fruity flavor, often used for stuffing.	Cooking
Poblano Pepper	Medium		Dark green, heart-shaped peppers with a mild to medium heat level and a slightly smoky flavor.	Frequently used in Mexican dishes like chiles rellenos, mole sauce, and salsas. They can be roasted, stuffed, or sliced and added to various recipes.
Shishito Pepper			Small and thin-walled pepper with a mild and slightly sweet taste.	Popular in Japanese cuisine, often enjoyed blistered or charred as an appetizer or side dish. They can also be used in stir-fries, tempura, or stuffed with cheese or other fillings.
Anaheim Pepper	Medium		Mild to medium heat, with a long and narrow shape. They are often used in Southwestern cuisine.	Commonly used in Southwestern and Mexican dishes. They are great for roasting, stuffing, or adding to salsas, chilis, and stews.
Hungarian Wax Pepper	Medium		Medium heat peppers that come in various colors. They have a waxy texture and a tangy flavor.
Chili peppers	Medium			Used in making... wait for it... Chili
Cherry Pepper .	Medium		Small and round, they have a mild to medium heat level and are often used pickled or stuffed	Thai and other Asian cooking
Jalapeño Pepper	Hot Peppers		Medium heat level with a distinctive bright green color and a slightly smoky flavor.	They are commonly used in Mexican cuisine. They add a spicy kick to salsas, guacamole, nachos, and are often used for stuffing or pickling.
Arbol peppers	Hot Peppers
Serrano Pepper	Hot Peppers		Hotter than jalapeños, they have a bright green color and a spicy taste.	Commonly used in salsas and sauces. Adds a spicy heat to salsas, pico de gallo, hot sauces, and other Mexican dishes. They can also be pickled or used to infuse flavor into oils and vinegars.
Cayenne Pepper	Hot Peppers		Thin and elongated, they are known for their fiery heat.	Often used in powdered form as a spice. Often used in powdered form as a spice for adding heat to various dishes. It can be sprinkled over pizzas, used in sauces, or added to spice rubs for grilling or roasting meats.
Thai Bird's Eye Pepper	Hot Peppers		Small and slender, they pack a powerful heat punch.	Commonly used in Thai and Southeast Asian cuisine. Commonly used in Thai and Southeast Asian cuisine. They are perfect for adding heat and flavor to stir-fries, curries, soups, and dipping sauces.
Habanero Pepper	Very hot		One of the hottest peppers, with a fruity flavor and intense heat. Use with caution.	Adds intense spiciness to salsas, hot sauces, marinades, and jerk recipes. Use with caution and in small amounts due to its high heat level.
Scotch Bonnet Pepper	Very hot		Similar to habaneros, they have a tropical fruity flavor and fiery heat.	Commonly used in Caribbean cuisine.
Carolina Reaper	Very hot		One of the hottest peppers in the world, known for its extreme heat. Handle with extreme caution.