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.

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.