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Storing food is very vital in an emergency of any magnitude for disaster preparedness.  Emergency food that you make and preserve yourself can make you more self sufficient in continuing that emergency food supply in the long one if you have available fruits/vegetables growing at your house or nearby.  You can do this for your emergency food storage and have as many jars as you want or you can do this after your food reserve is completely out.

This is a step-by-step guide on how to preserve your chili peppers in 3 easy methods.  I am using jalapenos today, but you can preserve any types of hot peppers.  If you are like me, I like a little kick to my food and preserving my own chili peppers add extra flavor to my food reserves and emergency food.

Method #1 – Drying Method

Drying any fruits/vegetables is probably the easiest method to preserving any food and it lasts a long time.  Having dehydrated foods in your emergency food storage and food reserve is a good idea as you can eat it right away (think beef jerky) or in this case, cutting the jalapeños in small pieces over any type of food.

Step 1:  Take bag of peppers to preserve.

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Step 2:  Wash and dry peppers.

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Step 3:  Need thread and needle to thread the stems through, adding peppers to the thread one by one until you are finished.

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Be careful for stems like these that are too soft, rotted through, or not sturdy enough to thread through.  In this case, just threat directly into the flesh of the pepper.

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Step 4:  Finished product of threading through all the pepper stems to create a wreath of peppers.

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Step 5:  Store the peppers to dry and dehydrate.  You can store outdoors or indoors.

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Method #2 – Pickle in Vinegar

The second easiest method of preserving jalapeños/chili peppers is pickling in distilled vinegar or any vinegar you have around the house.  This adds an element of flavor to your peppers that is tart as well as spicy.  Pickling your fresh produce is also a good idea for your emergency food storage and food reserve as you can eat it right away or if it’s too sour for you, just soak in water for a bit.  I do this when I’m lazy and I have a lot of jalapeños to preserve.  Takes about 1 week to pickle.

Step 1:  Take bag of peppers to preserve.

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Step 2:  Wash and dry peppers.

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Step 3:  Take vinegar and pour in jar with peppers.

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Step 4:  Final product.

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Method #3 – Pickling in a Jar

This last method takes a little more time and work than the other two, but its well worth the extra steps because the jalapeños have an added dimension of flavors being spicy, sweet, and tart.  You can jar/can anything – meat, fruits, and vegetables – ANYTHING!  You will need more equipment for this method, but once you master this, anything you have laying around that you can eat, you can preserve it in your emergency food storage and food reserve.  You can become self sustainable and self efficient once you master this jarring method.

Step 1-2:  Same as above (take bag of peppers to preserve, wash and dry them).

Step 3:  Have your jar, boil jar for about 15 minutes and start your brine mixture.  The mixture will depend on your preference; some people use 2 parts vinegar, 1 part water, 1 part sugar, and some salt to taste.    You can play around with the mixture and set according to your taste.

Jar & boiling it.

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Brine mixture:

sugarboilingbrine

Step 4:  You can slice up your peppers or leave them whole, I prefer whole so just cut in the middle of the pepper so the brine can penetrate inside.  The hottest part of jalapeño or chili pepper is not the seeds, but the white membrane.

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Step 5:  Pour brine in slow so air can come out of peppers.  I use a funnel or use a ladle, whatever you have in your house.  Fill in about 1 inch from top of the jar.

funnelbrineinjar

Step 6:  Pack down to release more air by gentling pushing on peppers on the side of jar.  Clean up rim very well with clean towel.

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Step 7:  Final product.  These jars have a seal around so I just clamp down and create a tight, airtight seal.  When using the traditional mason jars, just put on lid and clamp down.  The lid should pop after an hour when it has sealed properly.  It takes approximately 2 weeks to pickle completely.

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Storing food the above 3 ways is fast, easy, cheap, and convenient.  You can preserve almost anything you can get a hold of.  You can continue restoring your emergency food storage by these methods so it never runs out.  These are great ways for you to have different types of food available in your emergency food storage for disaster preparedness.

 

 

 

 

 

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