Dehydrating Canned and Fresh Roasted Green Chiles | How to Dehydrated Roasted Green Chilies

hello everyone today i'm going to dehydrate roasted green chilies this is rebecca from stockingmypantry.com so i have these four chilies that i need to preserve because they're i mean they're still fine but they're a little bit they've seen better days anyway so i'm going to roast these green peppers and i'm going to start off by putting them in the broiler and i'll broil them until they're black on the one side and then i'll flip them over and broil them on the other side and it'll probably take around 15 minutes on each side while those are boiling i'm going to go ahead and prepare these for dehydration now i have here six cans they're four ounce cans of diced green chilies fire roasted and peeled so these have already been roasted and you can see i have the expiration dates on them and it's quite a long time until they expire but i'm just wanting to free up room in my pantry and so i figure as long as i am dehydrating the fresh green chilies i'll go ahead and dehydrate the canned ones as well and just put them all together all right so i'm going to go ahead and pop these into the broiler and while i'm doing that i'll work on preparing the cans i'll be right back so i debated about whether or not to drain these chilies but i think what i'm going to do and hopefully this will work is just dump them onto once i open up the jar or the can dump them onto a dehydrator tray and dehydrate them with all of their juice and everything into like one little circle and then that way i would have an equivalent amount if a recipe calls for a can of diced green chili so let me give that a try with the first one and then i'll decide what to do with the other ones let's see how much liquid there is no there's kind of a lot hmm so see when i press down on it it does ooze out a fair amount so i think i will lightly drain them and then put them onto the tray in a circle each can okay so i'm just going to put the contents of one can into a heap and actually what i might end up doing because look how i don't know if you can tell how big this is but even when it dehydrates up it might be too big around to to fit into even a wide mouth jar but having it in a defined space like that will help me know how much like how many teaspoons or tablespoons equals a can and so i'm still going to do it like this and and then that way i'll be able to make note of of how much goes into one jar or how many you know equals one one can how many tablespoons of these peppers or teaspoons of these peppers equals one can and then that way if i have a recipe that calls for a can of diced green chilies i will be able to know how much to put in so and i suspect these will take quite a while since i'm putting them on a fruit leather tray and since they're so moist but i'm going to actually pause this video while i go check on the ones that are in the broiler and then i'll come right back and finish up these okay i flipped over the fresh chilies that are in the broiler and they're about halfway done now may might need to go a little bit more than that and i put the first tray of the chilies the canned chilies into the dehydrator but i haven't started it running yet so i'll get these two ready and i may as well start them also even if the other chilis aren't quite ready so what's going to happen with the other chilies is once they're black enough and i'll bring that bring it out and show it to you then i'm going to put them into a a plastic bag a ziploc bag and let them kind of steam and then that'll take off peel that'll loosen the skin and i'll show you that whole process i'll be right back in just a minute okay you can see some are very charred some not so much and so what i'm going to do rather than just keep them in forever is take off the ones that are charred real well mainly these two and i'm putting them into a plastic bag and sealing it so they can start steaming and i'm going to stick these two back into the under the broiler and see if i can get them finished up this one is real charred on one side but not on the other it's getting kind of mushy which i was hoping to avoid but i do want it to be well charred so anyway i'm going to leave these in the bag while i stick these two back under the broiler and i'll be back when they're done okay so these still haven't charred up as well as i would like but they're really getting soft and smooshy and so i'm just going to go ahead and take them out and put them in the bag with the other two and then i will let them sit for about 15 minutes steam they need to cool down and then as they've steamed hopefully the peel will come off easily so i'll bring it back when that is when i'm ready to go on to the next step okay they've been sitting in the plastic bag steaming for about 15 minutes and hopefully i did this well enough to where you can see that the skin peels off so i'm going to peel all of the skin off if there's some little bits of black that are stuck on that's fine because that's part of what gives it the good flavor but i'm going to peel at least most of the skin off and and then i will be removing the seeds and cutting it up so that's what i've got going now okay so this one peeled a lot easier than the other one and i think it was because it was more black and yet the the pepper wasn't completely cooked and mushy see part of what the challenge is is that and this is something that you can kind of keep in mind when you're doing this is that you want to put it as close to the broiler as possible and i wasn't able to do that just the way my stove is set up i couldn't put it real high i've used other stoves where it was easier to do that so you know just do the best you can with this and you know it doesn't have to be perfect if you have some little bits of the skin on see this one's coming off pretty easy which is nice okay and i'm not worrying too much about getting all of the seeds out because there's not a ton of seeds and they're not overly hot so it's fine if you have somewhere there's not too much black start in an area that's black because that part peels easiest and then from there you can get most of the rest of the peel off okay so now what i'm going to do is i'm just going to cut these up and put them on a dehydrator tray and i'll show you what it looks like when i get that part of it done okay here is the tray and i'm going to go ahead and pop that into the dehydrator and then i'm gonna go wash my hands and then i'll come back and turn the dehydrator on i'm gonna put it at 125 and i'm going to set the timer for just about six hours and then i'll come back and check i'm pre and around that time it's going to be about bedtime so i'm sure that i will be letting it run overnight as well i'll see you in just a little bit okay so the chili's have been going in the dehydrator for five hours now and as suspected they're not anywhere near dry they are still very very soft and what's interesting is i checked on them a couple of hours ago and they seemed thicker than i expected i probably just didn't smoosh them down as much as i should have and so i smooshed them down some more but i'm going to let them run overnight and these this tray are the fresh ones that i roasted and that i cut up and of course they're doing better because they're not piled so thickly but it won't hurt for me to leave them overnight as well so i'm going to go ahead and turn the dehydrator back on and then in the morning i'll show you what they look like i'm going to set the dehydrator for 10 hours so at the point that i show it to you tomorrow they will have been dehydrating for 15 hours i'll see in the morning hello everyone it is now the next morning and when i got up this morning everything was completely dry these are the four chilies that i that were fresh when i started and then these are the canned ones i've got this sheet and then another sheet with two on it these were kind of flat as you recall i flattened them out but they weren't really going to fit into jars well and so what i did is i just picked them up and i just crumbled them like this i then also measured to find out how much uh they're dried there is to one can and i'm going to make a a note of that i have a notebook where i track all of this type of thing and i recommend that as you dry things so then you'll know how much to use in a recipe that may be previously called for fresh or canned or whatever of the item that you use so you know how much to use but now here's something that's kind of interesting is some cans had more than others i don't know how much you can tell but this is a pretty good solid three tablespoons and this is two tablespoons so i'm just going to make note of that in my notebook and it'll a lot of it'll just depend on how much spice i want to add to something a lot of times i might just add in a tablespoon or even a couple of teaspoons to something just kind of depends on what i'm cooking but i'll know that a a small can of the dry screen chilis equals two to three tablespoons of dehydrated okay so now i'm going to go ahead and i'm going to put all of these into a jar and see how much i end up with by the way another thing that you can do is as you're cooking things you can just kind of taste them you know put some green chilies in and taste them and if you want more spice more flavor you can always add more okay so those four chilies resulted in ah this one doesn't have measurings on it but that looks like at most a half a cup of diced green chilies so i'm just going to say that each one each dry screen chili equaled about an eighth of a cup of dried so now let's go ahead and put the rest of them in okay so this is a pint jar and you can see it's not completely full so i probably could fit a couple more of the small cans of green chilies in here if i wanted to so i started with six cans i had four fresh chilies i would say you could probably fit about not easily nine or ten cans of the small cans of diced green chilies into a pint jar so that is a good way to consolidate to fit more into a small space in your pantry it also enables you to use the exact amount that you want like i said you might even sometimes just put a couple teaspoons in to something that you're cooking just to give it a little added flavor and you don't have to open a whole can and then try to figure out what to do with the leftover so i i do think that i'll probably continue doing this i'll probably look for dice green chilis that are in a larger can at a better price you know maybe i don't know if i can find a number 10 can of dice green chilies if so i would probably do that and or else just keep an eye out on ones that are on sale at a good price but for now this will be enough to keep me going for a while so i hope that you enjoyed this video if you did i'd appreciate it if you would like the video and also if you would subscribe to my channel thank you so much everyone have a great day

Channel: Stocking My Pantry

Views: 1,069

Keywords: dehydrating canned and fresh roasted green chiles, how to dehydrate roasted green chilies, build a prepper pantry, long term food storage, stocking my pantry, dehydrating canned green chilies, how to make more room in your prepper pantry, dehydrating green chilies, dehydrating peppers, The best way to dehydrate peppers

Id: mas76LU0MNg

Length: 14min 44sec (884 seconds)

Published: Wed Sep 22 2021