How to Jar Dried Chili Peppers

Red chilis

Nothing gives a dish extra spice quite like capsaicin-rich chili peppers. For some, chilis are an every-meal staple. Others enjoy the extra heat only once in a while. For those people, it may be a good idea to get some dried chili peppers and store them. Here are a few suggestions about preserving dried chili peppers.

Things You'll Need

• Dried chili peppers
• Airtight canning jars
• Blender or food processor (if making chili powder)
• Scissors

Instructions

Canning Whole Chilis

1. Wash the preserving jars and lids in hot water. Allow the jars and lids to dry completely. Leftover moisture will cause spoilage in the peppers.

2. Place the whole, dried chilis in the preserving jars. Place as many peppers into one jar as possible without causing breakage. Try to remove as much air from the container as possible.

3. Apply the airtight seal to the jar and screw the lid on tight.

4. Store the jar of dried chili peppers in a cool, dry storage area. Properly stored dried chilis can be used for up to one year.

Making Chili Powder

1. Preheat a conventional oven to 300 degrees.

2. Remove the stems and seeds of the dried chili peppers. Some find it easy to seed the chili by removing the stem, holding it vertically and rubbing it between the palms of the hands. Others use small knives or spoons to open the pepper along its rib and scoop out the seeds.

3. Use the scissors to cut each chili pepper in half. Flatten each of the pieces onto a baking sheet. Bake the peppers for approximately 5 minutes or until toasted and crispy.

4. Break the peppers into small pieces and put into blender. Pulse the chili peppers until they form powder.

5. Store the homemade chili powder in an airtight container. Like the dried peppers, homemade chili powder can be used for up to one year.

Tips & Warnings

• Favorable storage conditions for dried chili peppers are a cool, dark pantry, preferably at or below 60 degrees. Even under the best conditions, it is a good idea to check the conditions of the peppers every once in a while for the invasion of moisture or pests.

• Be careful when handling chili peppers, especially those with high quantities of capsaicin. Should capsaicin get on the skin, wash immediately with soap, shampoo or detergent. Should capsaicin get in the eye, apply a cold compress until the burning dies down. Should the pain last more than a few minutes, call a doctor.

References

• What's Cooking America
• eSsortment
• Texas Cooking