Title: Vegetables a To Z Part 8
Categories: Dehydrator Vegetable Info
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** Continued from Part 7 **

PEPPERS

Chilies are the most widely used spice and condiment in the world. They are members of the large and diverse nightshade family, in the genus CAPSICUM. Some, such as bell peppers, are sweet; others carry varying degrees of pungent spiciness.

QUALITY WHEN DRIED -- Excellent VARIETIES BEST FOR DRYING -- Peppers range from sweet to mild, medium, spicy hot and so fiery hot that your mouth feels like dynamite has exploded in it! There's no sure way to predict hotness, but each variety has a basic range, and the smallest varieties are generally the hottest. Climate affects hotness. Those grown in milder climates tend to be milder than those grown in hot climates. The hotness is concentrated in the enclosed veins or ribs near the seed heart, not in the seeds as commonly believed. The seeds taste hot because they are in close contact with the veins. There are hundreds (some estimate thousands ... ) of different varieties of peppers, all of which dry well. Some of the sweet peppers are: Bell pepper, Italian "frying" pepper, Sweet banana pepper, Sweet cherry pepper and the Pimento. A few of the mild to medium varieties include: Ancho, California, Cascabel, Colorado, Fresno, Hungarian Yellow Wax, Pasilla, Poblano and Yellow Wax. Several that will make your eyes water and tongue tingle are: Cayenne, Chipotle, Guajiillo, Habanero, Hontaka, Jalapeno, Mirasol and Pequin. SELECTION -- Look for firm, brightly colored, shiny pods with no signs of bruising or rotting. Store fresh pods in paper towels inside of a plastic bag in the refrigerator crisper for one to two weeks. WATER CONTENT BEFORE DRYING -- About 95%, depending on variety. PREPARATION -- Rinse and leave whole. Sweet peppers such as bell or pimento may be halved, quartered or diced prior to drying. You can slightly decrease the heat of a dried chili by removing the seeds and veins; be sure to wear rubber gloves when handling. DRYING TEMPERATURE -- 130øF (55øC) until dry DRYNESS TEST -- Tough to brittle HOW TO USE -- Powder or whirl in a blender or food processor for seasoning meat, poultry or other dishes.

POPCORN

QUALITY WHEN DRIED -- Good VARIETIES BEST FOR DRYING -- Japanese Hulless, Hybrid South American Mushroom and Creme-Puff Hybrid. SELECTION -- Choose fresh ears with plump kernels WATER CONTENT BEFORE DRYING -- 75% PREPARATION -- Leave the ears of popcorn on the stalks until the kernels are well-dried. Or harvest when the ears are fully ripe and hang them until thoroughly dry. Remove dry kernels from the ears and package them. If you want to hang corn decoratively, pull the husks toward the base and tie in small bunches. PRETREATMENT -- None DRYING TEMPERATURE -- No higher than 130øF (55øC). DRYNESS TEST -- Dried corn will shrivel. Pop a few kernels to test. Popcorn should have about 10% moisture content in order to pop well, but it will mold if too moist. HOW TO USE -- Follow the usual procedure for popping corn.

** Continued in Part 9 **

** How To Dry Foods by Deanna DeLong HPBooks, California 1992 ISBN = 1-55788-050-6

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