Can you freeze Halopenia peppers? I bought a gallon pickled and don't have
enough room in the frig.

On Sat, 13 Aug 2005 15:09:51 GMT, "W. Wells" > wrote:

>Can you freeze Halopenia peppers? I bought a gallon pickled and don't have
>enough room in the frig.
>Yes..Do it all the time...wash...dry..put in freezer bags and freeze.

I am talking about fresh ones...not pickled.

Yes, you can freeze them. We grew a whole bunch of Jalopenia last
year, and couldn't eat them all. I wrapped each one individually in
saran wrap, and then put them in a heavy duty ziplock freezer bag.
This year, whenever we needed a pepper, we just took one out an thawed
it. Worked beautifully--none were freezer burned, and the
texture/taste held up under freezing.--becky

tsr3 wrote:
> Yes, you can freeze them. We grew a whole bunch of Jalopenia last
> year, and couldn't eat them all. I wrapped each one individually in
> saran wrap, and then put them in a heavy duty ziplock freezer bag.
> This year, whenever we needed a pepper, we just took one out an thawed
> it. Worked beautifully--none were freezer burned, and the
> texture/taste held up under freezing.--becky

Guys, it's spelled "jalapeno." My keyboard can't make the doodad over the
'n' that gives it that "nyuh" sound, but we don't really need it. Trust me,
it's jalapeno.

In article >, "pennyaline"
<nsmitchell@spamspamspamspamspamspamspameggandspam .com> wrote:

> tsr3 wrote:
> > Yes, you can freeze them. We grew a whole bunch of Jalopenia last
> > year, and couldn't eat them all. I wrapped each one individually in
> > saran wrap, and then put them in a heavy duty ziplock freezer bag.
> > This year, whenever we needed a pepper, we just took one out an thawed
> > it. Worked beautifully--none were freezer burned, and the
> > texture/taste held up under freezing.--becky
>
> Guys, it's spelled "jalapeno." My keyboard can't make the doodad over
> the 'n' that gives it that "nyuh" sound, but we don't really need it.
> Trust me, it's jalapeno.

No. It's jalapeño. Trust me. "-)
The "doodad" is a tilde - say TEEL-deh or TEEL-day. And you really do
need it if you're going to insist on spelling it correctly. The ñ is a
separate and distinct letter in the Spanish alphabet. Without it, it's
just another misspelled word. (And I'll bet your keyboard will make the
tilde - you just have to know how. Easily done on a Macintosh, less so
in Windows.)
--
-Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (a
couple pictures added to the 7/29 note on 8/5)

On Sat, 13 Aug 2005 12:35:18 -0500, Melba's Jammin' wrote:

> In article >, "pennyaline"
> <nsmitchell@spamspamspamspamspamspamspameggandspam .com> wrote:
>
> > tsr3 wrote:
> > > Yes, you can freeze them. We grew a whole bunch of Jalopenia last
> > > year, and couldn't eat them all. I wrapped each one individually in
> > > saran wrap, and then put them in a heavy duty ziplock freezer bag.
> > > This year, whenever we needed a pepper, we just took one out an thawed
> > > it. Worked beautifully--none were freezer burned, and the
> > > texture/taste held up under freezing.--becky
> >
> > Guys, it's spelled "jalapeno." My keyboard can't make the doodad over
> > the 'n' that gives it that "nyuh" sound, but we don't really need it.
> > Trust me, it's jalapeno.
>
> No. It's jalapeño. Trust me. "-)
> The "doodad" is a tilde - say TEEL-deh or TEEL-day. And you really do
> need it if you're going to insist on spelling it correctly. The ñ is a
> separate and distinct letter in the Spanish alphabet. Without it, it's
> just another misspelled word. (And I'll bet your keyboard will make the
> tilde - you just have to know how. Easily done on a Macintosh, less so
> in Windows.)

Much less so in windows. I sent my last message by attempting
to ctrl+~, n - that said, there is always cut and paste and add to
dictionary.

Melba's Jammin' wrote:
> In article >, "pennyaline"
> <nsmitchell@spamspamspamspamspamspamspameggandspam .com> wrote:
>
> > tsr3 wrote:
> > > Yes, you can freeze them. We grew a whole bunch of Jalopenia last
> > > year, and couldn't eat them all. I wrapped each one individually in
> > > saran wrap, and then put them in a heavy duty ziplock freezer bag.
> > > This year, whenever we needed a pepper, we just took one out an thawed
> > > it. Worked beautifully--none were freezer burned, and the
> > > texture/taste held up under freezing.--becky
> >
> > Guys, it's spelled "jalapeno." My keyboard can't make the doodad over
> > the 'n' that gives it that "nyuh" sound, but we don't really need it.
> > Trust me, it's jalapeno.
>
> No. It's jalape=F1o. Trust me. "-)
> The "doodad" is a tilde - say TEEL-deh or TEEL-day. And you really do
> need it if you're going to insist on spelling it correctly. The =F1 is a
> separate and distinct letter in the Spanish alphabet. Without it, it's
> just another misspelled word. (And I'll bet your keyboard will make the
> tilde - you just have to know how. Easily done on a Macintosh, less so
> in Windows.)

he he...and for those of us English speakers who happen to have a
Spanish language keyboard with our computers, it's EXTREMELY easy to
use correct spelling - it is an actual key on the keyboard as is the o
or a which represents st, nd or rd in numerals (1st, 3rd, 2nd,
etc.)All of the accent marks and punctuation marks also have their own
keys. I've gotten so used to the Spanish keyboard that I don't like
using the other computer with the English keyboard!

Sandi

"Melba's Jammin'" > wrote in message
...
| In article >, "pennyaline"
| <nsmitchell@spamspamspamspamspamspamspameggandspam .com> wrote:
|
| > tsr3 wrote:
| > > Yes, you can freeze them. We grew a whole bunch of Jalopenia last
| > > year, and couldn't eat them all. I wrapped each one individually in
| > > saran wrap, and then put them in a heavy duty ziplock freezer bag.
| > > This year, whenever we needed a pepper, we just took one out an thawed
| > > it. Worked beautifully--none were freezer burned, and the
| > > texture/taste held up under freezing.--becky
| >
| > Guys, it's spelled "jalapeno." My keyboard can't make the doodad over
| > the 'n' that gives it that "nyuh" sound, but we don't really need it.
| > Trust me, it's jalapeno.
|
| No. It's jalapeño. Trust me. "-)
| The "doodad" is a tilde - say TEEL-deh or TEEL-day. And you really do
| need it if you're going to insist on spelling it correctly. The ñ is a
| separate and distinct letter in the Spanish alphabet. Without it, it's
| just another misspelled word. (And I'll bet your keyboard will make the
| tilde - you just have to know how. Easily done on a Macintosh, less so
| in Windows.)
| --

Tis easy in Windows.. just hold the alt key while typing 164 on the number
pad. Release the alt key and voilá you have the ñ!

Debbie

Melba's Jammin' wrote:
> I wrote:
> > Guys, it's spelled "jalapeno." My keyboard can't make the doodad over
> > the 'n' that gives it that "nyuh" sound, but we don't really need it.
> > Trust me, it's jalapeno.
>
> No. It's jalapeño. Trust me. "-)
> The "doodad" is a tilde - say TEEL-deh or TEEL-day. And you really do
> need it if you're going to insist on spelling it correctly. The ñ is a
> separate and distinct letter in the Spanish alphabet. Without it, it's
> just another misspelled word.

No actually, it's understood/implied in the spelling of many words written
on English language keyboards. Trust me ;P

I'm aware that it's a separate and distinct letter in the Spanish alphabet.


> (And I'll bet your keyboard will make the
> tilde - you just have to know how. Easily done on a Macintosh, less so
> in Windows.)

And for whatever reason, I cannot make that letter on my keyboard. (It will
make the tilde, thus: ~. But that does not make the letter.) I've explored
the programming, experimented with the keyboard, frozen my keyboard... then
my computer... So, for all intents and purposes, I cannot make the doodad,
the word is still "jalapeno" and I bet you read it correctly when you see it
;}

Melba's Jammin' > wrote:

> (And I'll bet your keyboard will make the
> tilde - you just have to know how. Easily done on a Macintosh, less so
> in Windows.)

It can be done just as easily on Windows if you install the new PopChar
for Windows utility. It does cost $30, but if it is anywhere as useful
as the Mac version (freeware, which has been available for at least a
decade, or shareware), it is worth every penny.

ObFood: Spectacular beetroot cake with beetroot ice cream. The recipe
is from <http://www.showcook.co.za/beluga.htm>. The other recipes on
the Web page are warmly recommended also.

Bubba Vic


BEETROOT CAKE WITH ICE-CREAM & BEETROOT PETALS

Nothing subtle about this sweet ending.

(Serves 10)

CAKE
100 g light brown sugar
3 large eggs
125 ml oil
210 g flour
10 ml baking powder
5 ml bicarbonate of soda
150 g raw beetroot, finely grated
3 large bananas, mashed
75 g walnuts, chopped

Preheat the oven to 180°C.

Beat the sugar, eggs and oil together. Sift the dry ingredients and add
them to the egg mixture, alternating with beetroot, bananas and walnuts.
Pour into greased 22 cm ring tin and bake for 35-40 minutes.

Remove from the oven, leave to stand in the tin for a few minutes, and
then turn out onto wire rack to cool completely. When cool cut into
portions.

ICE-CREAM
6 egg yolks
150 g castor sugar
500 ml cream
200 g beetroot, cooked and puréed until smooth
100 ml whipped cream

Whisk the egg yolks and the sugar until light and fluffy.

At the same time bring the cream and the beetroot purée to the boil.
Once the mixture has reached a boiling stage, take it off the heat.

Pour the cream mixture over the egg mixture; whisk and strain through a
fine sieve. When cool, fold in the whipped cream. Churn in an ice-cream
machine and freeze.

FOR THE BEETROOT PETALS
100 ml heavy stock syrup
2 medium raw beetroots, peeled and thinly sliced

To make the stock syrup, boil 200 g sugar, 100 ml water and the juice of
2 lemons until the syrup has the constistency of warm honey, about 15
minutes.

Place the beetroot slices into the syrup and boil until beetroot is
soft, for 15 minutes.

Remove the slices from the syrup and place them on a non-stick baking
parchment. Leave to dry overnight.

To serve, place the cake in the centre of the bowl, top with a scoop of
ice-cream and decorate with beetroot petals.

CHEF'S NOTE: If you don't have the equipment, time or energy for the
beetroot ice-cream; substitute with shop bought hazelnut ice-cream. The
cake can also be enjoyed on its own with mascarpone and lime frosting.

pennyaline wrote:
> tsr3 wrote:
> > Yes, you can freeze them. We grew a whole bunch of Jalopenia last
> > year, and couldn't eat them all. I wrapped each one individually in
> > saran wrap, and then put them in a heavy duty ziplock freezer bag.
> > This year, whenever we needed a pepper, we just took one out an thawed
> > it. Worked beautifully--none were freezer burned, and the
> > texture/taste held up under freezing.--becky
>
> Guys, it's spelled "jalapeno." My keyboard can't make the doodad over the
> 'n' that gives it that "nyuh" sound, but we don't really need it. Trust m=
e,
> it's jalapeno.

You can find the n with the tilde (=F1) in the Character map, under
system tools in the accesories section of your Start menu. Select
accessories from t he start menus, then select system tools, select
character map. Look for the =F1 and copy and paste it into the text. I
have a Spanish language keyboard, so that letter is already on the
keyboard for me.

Sandi

On Sat, 13 Aug 2005 10:25:35 -0600, pennyaline wrote:

> tsr3 wrote:
> > Yes, you can freeze them. We grew a whole bunch of Jalopenia last
> > year, and couldn't eat them all. I wrapped each one individually in
> > saran wrap, and then put them in a heavy duty ziplock freezer bag.
> > This year, whenever we needed a pepper, we just took one out an thawed
> > it. Worked beautifully--none were freezer burned, and the
> > texture/taste held up under freezing.--becky
>
> Guys, it's spelled "jalapeno." My keyboard can't make the doodad over the
> 'n' that gives it that "nyuh" sound, but we don't really need it. Trust me,
> it's jalapeno.
>
Thank you! I was consciously restraining myself from responding to
that. ctrl+~,n jalapeño

In rec.food.cooking, on Sat, 13 Aug 2005 11:14:46 -0700, sf
> wrote about Freeze Halopenia Peppers?:

>On Sat, 13 Aug 2005 10:25:35 -0600, pennyaline wrote:
>
>> tsr3 wrote:
>> > Yes, you can freeze them. We grew a whole bunch of Jalopenia last
>> > year, and couldn't eat them all. I wrapped each one individually in
>> > saran wrap, and then put them in a heavy duty ziplock freezer bag.
>> > This year, whenever we needed a pepper, we just took one out an thawed
>> > it. Worked beautifully--none were freezer burned, and the
>> > texture/taste held up under freezing.--becky
>>
>> Guys, it's spelled "jalapeno." My keyboard can't make the doodad over the
>> 'n' that gives it that "nyuh" sound, but we don't really need it. Trust me,
>> it's jalapeno.
>>
>Thank you! I was consciously restraining myself from responding to
>that. ctrl+~,n jalapeño

pennyaline wrote:
> Guys, it's spelled "jalapeno." My keyboard can't make the doodad over the
> 'n' that gives it that "nyuh" sound, but we don't really need it. Trust m=
e,
> it's jalapeno.

If you're using Windows just hold down the ALT key and hit 0241 on the
numeric keypad. Release the ALT key and the =F1 will appear. This will
only work if you use the numeric keypad that's on the righthand side of
your keyboard.

On 13 Aug 2005 18:22:55 -0700, djs0302 wrote:

>
> pennyaline wrote:
> > Guys, it's spelled "jalapeno." My keyboard can't make the doodad over the
> > 'n' that gives it that "nyuh" sound, but we don't really need it. Trust me,
> > it's jalapeno.
>
> If you're using Windows just hold down the ALT key and hit 0241 on the
> numeric keypad. Release the ALT key and the ñ will appear. This will
> only work if you use the numeric keypad that's on the righthand side of
> your keyboard.


My charmap doesn't list a numeric shortcut. Where do you find these
things?

W. Wells wrote:
> Can you freeze Halopenia peppers? I bought a gallon pickled and don't have
> enough room in the frig.

I assume you mean jalapeno peppers. If they're pickled they're already
preserved and need no refrigeration... they'll probably be fine at room
temperature for a year, or more. I don't think you want to freeze
them, the pickling brine will probably contain too much salt to freeze
solid in a home freezer anyway, plus freezing will turn them to
mush.... and you really don't ever want to freeze anything in glass.
If you want to refrigerate and the gallon jug is too combersome than
nothing is preventing you from transfering them into smaller jars
(duh)... most refrigerators will easily accomodate quite a number of
one quart jars without interferring with normal storage. I like the
new Hellman's mayo jars, they're the only ones still in glass (the rest
are in plastic) and now they have substantial plastic caps rather than
metal, very nice for pickling as they don't rust... that's what I use
for my pickled jalapenos... two quarts last me a year... I give away
many quarts to neighbors... that's what you should do with those you
can't use within a reasonable time, I seriously doubt you can consume
an entire gallon within a year... the fact that you can't spell
jalapeno tells me most of that gallon will be wasted... why don't you
scoop out a few for you and give the rest to a neighbor, find one that
can spell jalapeno, and doesn't write "frig" when they mean fridge...
but if she says frig your peck of pickled peckers may just get you
laid. hehe

Sheldon

In article .com>,
"Sheldon" > wrote:

> W. Wells wrote:
> > Can you freeze Halopenia peppers? I bought a gallon pickled and don't
> > have
> > enough room in the frig.
>
> I assume you mean jalapeno peppers.
> Sheldon

I think he mean's jalapeño peppers. "-)
--
-Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (a
couple pictures added to the 7/29 note on 8/5)

On Sat, 13 Aug 2005 12:29:17 -0500, Melba's Jammin' wrote:

> In article .com>,
> "Sheldon" > wrote:
>
> > W. Wells wrote:
> > > Can you freeze Halopenia peppers? I bought a gallon pickled and don't
> > > have
> > > enough room in the frig.
> >
> > I assume you mean jalapeno peppers.
> > Sheldon
>
> I think he mean's jalapeño peppers. "-)

I thought he was talking about jalapeño poppers.
8-)

"Melba's Jammin'" > wrote in message
...
> I think he mean's jalapeño peppers. "-)

Perhaps, but I suspect you mean "means"....;-)

Bob M.

In article >, "W.
Wells" > wrote:

> Can you freeze Halopenia peppers? I bought a gallon pickled and don't
> have
> enough room in the frig.

Jalapeño. I wouldn't freeze them; they'll be mushy when thawed. Can
you divide your bounty into a couple three smaller jars for storage?
They should keep for just about ever.
--
-Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (a
couple pictures added to the 7/29 note on 8/5)

W. Wells wrote:

> Can you freeze Halopenia peppers? I bought a gallon pickled and don't have
> enough room in the frig.

Instead of freezing or pickling you should dry them. Slice them in
half, lay them on a cookie sheet and put in a warm oven until they
dry out. They're done when they have a dry, leathery texture.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Reg wrote:
> W. Wells wrote:
>
> > Can you freeze Halopenia peppers? I bought a gallon pickled and don't have
> > enough room in the frig.
>
> Instead of freezing or pickling you should dry them. Slice them in
> half, lay them on a cookie sheet and put in a warm oven until they
> dry out. They're done when they have a dry, leathery texture.

I wouldn't recommend drying pickled peppers.

Sheldon

Sheldon wrote:

> I wouldn't recommend drying pickled peppers.

You're right, the OP was asking about freezing pickled peppers.
Missed that.

PS - How are the tomatoes coming in this year? I'm jealous. I keep
trying to get the wife to let us move somewhere with room for
a decent garden but no luck yet.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

On Sat, 13 Aug 2005 17:35:47 GMT, Reg wrote:

> W. Wells wrote:
>
> > Can you freeze Halopenia peppers? I bought a gallon pickled and don't have
> > enough room in the frig.
>
> Instead of freezing or pickling you should dry them. Slice them in
> half, lay them on a cookie sheet and put in a warm oven until they
> dry out. They're done when they have a dry, leathery texture.

Dried pickled peppers just doesn't sound right. Yuck.

On Sat, 13 Aug 2005 17:35:47 GMT, Reg > wrote:

>W. Wells wrote:
>
>> Can you freeze Halopenia peppers? I bought a gallon pickled and don't have
>> enough room in the frig.
>
>Instead of freezing or pickling you should dry them. Slice them in
>half, lay them on a cookie sheet and put in a warm oven until they
>dry out. They're done when they have a dry, leathery texture.

My recollection is that you smoke them too, right Reg? (no, not THAT
kind of smoking, the cooking kind, you bad people!) Isn't that what
you sent to me with those deeeee-vine croissants?

TammyM
Sacramento, California

TammyM wrote:

> My recollection is that you smoke them too, right Reg? (no, not THAT
> kind of smoking, the cooking kind, you bad people!) Isn't that what
> you sent to me with those deeeee-vine croissants?

Come to think of it I did include a bag of the smoked jalapenos.
Speakin' of, I'm just finishing up a load of gold habaneros and if
you dare (HOT!), I'd be happy to send you a batch. Just let me
know.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

On Sat, 13 Aug 2005 19:20:18 GMT, Reg > wrote:

>TammyM wrote:
>
>> My recollection is that you smoke them too, right Reg? (no, not THAT
>> kind of smoking, the cooking kind, you bad people!) Isn't that what
>> you sent to me with those deeeee-vine croissants?
>
>Come to think of it I did include a bag of the smoked jalapenos.
>Speakin' of, I'm just finishing up a load of gold habaneros and if
>you dare (HOT!), I'd be happy to send you a batch. Just let me
>know.
>
>--
>Reg email: RegForte (at) (that free MS email service) (dot) com
>

Are you kidding, I'd love it!!! I owe you big, buddy! Aren't you in
the Bay Area? I seem to recall.....

TammyM

TammyM wrote:

> Are you kidding, I'd love it!!! I owe you big, buddy! Aren't you in
> the Bay Area? I seem to recall.....

Yep, still in SF. Drop me a line at joepriority at hotmail dot com
and I'll send you some of the habs.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

>My recollection is that you smoke them too
That would be a chipotle.

Huh? You mean Jalapeño Peppers?


--
She wondered, "what is he chewing on?"
And suddenly, she realized...
www.cafepress.com/dwacon

dwacon. wrote:
> Huh? You mean Jalapeño Peppers?
>
>

Ah, you finally figured it out, eh? Unfortunately, you were the last to
do so. So, for your next test let's hope you do better.


jim