Well, I have 38 plants... each with around 20 peppers on them. My
original idea was to make chipotle out of them but I may have more than
I can handle! I guess I should have looked into this before I planted them.

First batch in the WSM went okay. 150 and ten hours didn't dry them
all. I had around 50 peppers on each grate. The peppers were cut
almost all the way through to keep them from falling through. The lower
grate dried well, but the upper grate was way behind. There is a lot of
moisture to get rid of, and it was very moist air coming up to the top
grate! One grill for subsequent batches, I believe. I'm making a solar
dehydrator to make sure they are dry. Nifty contraption at
http://www.thefarm.org/charities/i4at/surv/soldehyd.htm

I'm going to have a lot of peppers come off soon, before the frost hits
(I'm in Southern Ontario). I don't know if they are all going to get
red before the frost, so I'm looking for alternate uses. I am going to
pickle some, but I would like to do some poppers an freeze them. I'll
use a "standard" filling of cheeses, bacon and fried onions.

So, my question is, how well do peppers freeze? I know that frozen
green peppers have a sad consistency. Should I blanche them before I
freeze them?

Does anyone else here have experience with liquidating excessive peppers?

TIA,

Wally Bedford