Hello Hive

Welcome to a new week, the weekend has come and gone and I hope that we were able to utilize it well to get maximum rest. I did have some quality sleep after the Sunday Service and the night was really refreshing hence I am pretty much set to embrace the new week.

This is one of the work I found myself doing yesterday Sunday. Working on how to preserve pepper for future Consumption.
Peppers are in season now and the price is very affordable, there will come a time before next peppers planting season where people will have to bite their fingers to purchase peppers especially this scotch bonnets when it gets very very expensive.

To escape that we actually did device a local means to preserve as much pepper as we will be needing during that season.

My family used to grow a lot of this scotch bonnet during the raining seasons before but as my parents can no longer join us for the farming, myself and my brother can only grow the importance and most needed food crops.

To escape the future expenses that will come with purchasing peppers I bought a bag of this scotch bonnet and want to preserve it locally.
First I had it properlly flushed with water and well cleaned.

Then I poured it in a pot to cook, by this cooking a good amount of the moisture content in the pepper dries off. Next I poured it out and began to dry it in a sac to dry.
When parboiling the pepper you don't add any moisture. Just pour it in pod and allow the moisture content to drain out of the pepper.

This makes the pepper to dry very very quickly when exposed to the very little quantity of Sun we have these days. Due to the heavy consistent downpour, we have got only a little amount of sunshine to help dry our crops.

If you want to dry this directly in sunshine without perboiking the peppers will get rotten and won't come out nice before drying.

This method is one of the safest and healthy method of preserving peppers. The peppers are still in their drying stage and as soon as they dry up completely I will share with us what this will look like.

Rather than have them preserved in an industrial way with any chemical preservative, this seems to be a healthier methods.

Subjecting the peppers to heat first makes it's moisture content come out much more easily. The pepper usually maintains it's redness when they are dry. There will be no sign of rottenness or an altering of the taste. This is something I just learnt and believes that more people can use this methods as well.