Cindy Davis, Program director with the Bernalillo County Cooperative Extension at NMSU gives advice on how to properly preserve this year’s chile harvest for the year.
- Freezing chili, food safety tricks
- Drying red and green chili, is it safe and how long does it last.
- Pressure canning chili, things to know about canning green chili.
Tip Sheets and Suggestions for Home Food Preservation done safely. For specific questions, please contact your local extension agent with food science or home economics, in Bernalillo County contact 243-1386 or email: bernalillo@nmsu.edu
Guide E-307: Home Canning Vegetables
Guide E-319: Home Canning Fruits
Guide E-320: Freezing Vegetable
Guide E-321: Freezing Fruit Basics
Guide E-314: Making Jams, Jelly, Sweet Spreads at Home
Guide E-316: Home Canned Fruit Pie Fillings
Guide E-318: Fermenting and Pickling at Home
Guide E-322: Drying and Dehyrdating
Guide E-118: Storing Food Safely.
Storing Conditions for Produce in Root Cellars
CHILE Specific Resources
Guide E-308: Canning Green Chile
Guide E-311: Freezing Green Chile
Guide E-323: Salsa Recipe for Canning
Guide E-324: Processing Fresh Green Chile
Guide E-327: Using Chile for Ristras and Chile Sauce
Guide E-326: Home Canned Sweet Spreads with Green Chile
Categories: Living Show