How to Dehydrate Jalapeno Peppers
This is our step-by-step guide on how to dehydrate jalapeno pepper slices. Dehydrating pickled jalapeno pepper slices is really easy to do. Many of our dehydrated camping meal recipes use these in one way or another. So it just makes good sense to dehydrate what you use day-to-day and have it on hand in your pantry for when it’s needed.
Equipment
- Removable fruit roll sheet insert (one for each dehydrator tray)
- Common kitchen tools (including cutting boards, chef's knife, spatula, strainer, etc.)
- Canning jars with tight-fitting lids
- Desiccant packets for moisture control (optional)
Ingredients
- several jars pickled jalapeno pepper slices
Instructions
Process the Pickled Jalapeno Pepper Slices
- Using a wire mesh strainer, drain the peppers of the canning liquid.several jars pickled jalapeno pepper slices
- Inspect the pepper slices as you rinse them, removing anything that shouldn't be there, such as woody stem pieces. Despite the use of modern cleaning equipment, it is not always possible to remove all foreign materials.
Prepare the Dehydrator
- Spread and layer the processed jalapeno pepper slices on the fruit roll sheet inserts; one 32-ounce jar of pickled jalapeno peppers will fill four 13.5-inch round dehydrator trays. If it’s too crowded, prepare another tray.
Dehydrate the Jalapeno Pepper Slices
- To speed up dehydration, set the dehydrator thermostat temperature to 160 °F (71 °C) for 2 hours, then dial it back to 135°F (57 °C). Dry for 6 to 8 hours until done.
When is the Dehydrated Jalapeno Peppers Done
- Fully dried, the dehydrated jalapeno pepper slices should be brittle little rings that easily break into smaller pieces when bent or crushed.
Equalizing and Conditioning the Dehydrated Jalapeno Peppers
- After a short cooling period, loosely pack the dried pepper slices into a clean, dry canning jar with a tight-fitting lid, leaving some headspace.
- Every day, for 7 to 10 days, check the jar for moisture. Roll the jar contents around and note any clumping or sticking. If seen, put it all back on the dehydrator for several more hours.
- If you notice any mold at all, even the slightest bit, throw it all out.
Storing the Dehydrated Jalapeno Pepper Slices
- Use appropriate-sized canning jars for storage. Depending on how well you dehydrate them and your pantry storage conditions, the dehydrated pepper slices should keep for at least 12 months.
- An optional food-safe desiccant packet will aid with moisture control and enable a longer shelf life
- Attach or include a label describing the jar contents and the date the product was dehydrated. The label identifies the canning jar contents, and the date helps with the rotation schedule. A first-in, first-out rotation helps us to use items that have been on the shelf the longest, so we're using the oldest food first.
Notes
Drying times will vary depending on your dehydrator and environmental conditions. Refer to your dehydrator owner’s manual for recommended temperatures and times for dehydrating specific foods. Remember to use drying times as a guide.
Nutrition
Serving: 3gCalories: 5kcalCarbohydrates: 1gSodium: 380mgFiber: 1g
Nutrition information is only an estimate and may differ depending on the ingredients you use.
Tried this recipe?Let us know how it was!