Ripening peppers

rhines81 · October 25, 2015

I had close to 100 peppers of different varieties that were still unripe (green) that I picked prior to the first frost.
Sadly they do not do well in bags ripening like tomatoes do. I lost a couple dozen Poblanos due to rot and finally just cooked up my last remaining ones tonight, still green, but very delicious. The jalapeños held to a point and one even turned red, but they were all very soft so I tossed them. The only ones so far that benefitted from bag ripening were the cayennes and paprikas.
Lesson learned for next season... if I have green peppers at the end of the season, especially jalapeños and poblanos - I will consume them as soon as possible after harvest not even bother with trying to redden them up.
I always thought that pepper would, if anything, dry out, not get mushy if left out to ripen - maybe the bagging held in moisture? Not sure, but not repeating it next year.

Worth1 · October 25, 2015

You need to read more of my posts on peppers.

Never ever ever put a pepper in a bag and leave it there ever never ever.
Not no but double hell no.

They will rot every time.
Set them out in a row on the counter or hang them up.
If they are about ready to ripen and turn red or what ever they will.
If not and the humidity isn't too bad they will start to dry.
I have done this untold hundreds of times and had peppers on the counter for over a month
If the pepper is smashed or bruised in any way it will croak.
Worth

rhines81 · October 25, 2015

I guess I missed your posts Worth! Wish I hadn't because it broke my heart to see all of those poblanos rotting and the jalapeños I could have cried - dozens and dozens wasted - when they would have suited me just fine in their green state of ripeness (but was holding out for some reds). At least my final 'home grown' poblano meal was fantastic ... looking forward to next year and taking in my lessons learned!

Worth1 · October 25, 2015

Every bit of the red jalapeno jelly I made was from peppers I bought from the store hung up and let turn red.
You will lose some but not many.
You dont want to know how many red peppers I have laying on the ground rotting right now.

I was simply over ran with them.

When it comes to peppers I feel for you guys in the north east, I truly do.

Worth

October 25, 2015	#1
rhines81 Tomatovillian™ Join Date: Mar 2015 Location: Zone 5A, Poconos Posts: 959	Ripening peppers I had close to 100 peppers of different varieties that were still unripe (green) that I picked prior to the first frost. Sadly they do not do well in bags ripening like tomatoes do. I lost a couple dozen Poblanos due to rot and finally just cooked up my last remaining ones tonight, still green, but very delicious. The jalapeños held to a point and one even turned red, but they were all very soft so I tossed them. The only ones so far that benefitted from bag ripening were the cayennes and paprikas. Lesson learned for next season... if I have green peppers at the end of the season, especially jalapeños and poblanos - I will consume them as soon as possible after harvest not even bother with trying to redden them up. I always thought that pepper would, if anything, dry out, not get mushy if left out to ripen - maybe the bagging held in moisture? Not sure, but not repeating it next year.

October 25, 2015	#2
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	You need to read more of my posts on peppers. Never ever ever put a pepper in a bag and leave it there ever never ever. Not no but double hell no. They will rot every time. Set them out in a row on the counter or hang them up. If they are about ready to ripen and turn red or what ever they will. If not and the humidity isn't too bad they will start to dry. I have done this untold hundreds of times and had peppers on the counter for over a month If the pepper is smashed or bruised in any way it will croak. Worth