• When possible, preserve fresh, locally-grown peppers for the best quality and nutritional value.
• Know when fresh peppers are available in your state with this seasonal food guide.

• If this is your first time drying or it has been awhile, it is recommended that you read General Drying Information before beginning.  

1. Selection

• Select peppers at peak quality and flavor.
  • Do not use vegetables that show signs of decay, mold, or bruising. These defects may affect all pieces being dried.

2. Equipment

• Use clean, food-grade dehydration equipment or oven with drying trays or racks that allow for good air circulation.
  • Many types of food dehydrators can be used and are explained in detail in Food Dehydrators.
• Conditioning containers
  • Large, clean plastic or glass container with lid
• Storage containers
  • Clean, dry home canning jars, plastic freezer containers with tight-fitting lids or plastic freezer bags
  • Vacuum packaging is also a good storage option
• Colander 
• Cutting board
• Knife
• Timer or clock

3. Prepare Ingredients

• Thoroughly wash peppers.
• Remove stem, core, partitions and seeds.
• Cut into 1/4-3/8-inch strips or rings.

4. Dry

• Arrange peppers in single layers on drying trays.
• Dry at 140 degrees F (60°C) in an oven or dehydrator.
• If necessary, turn large pieces over every 3 to 4 hours during the drying period.
  • Vegetables can scorch easily toward the end of drying, so monitor more closely as drying nears completion.
  • Dried peppers should be tough to brittle.
• Total Drying Time: 8-12 hours in a dehydrator (may take up to twice as long in a conventional oven) 

5. Condition

• Condition peppers by placing cooled, dried vegetables loosely in large plastic or glass containers, about two-thirds full.
• Lightly cover and store in a dry, well-ventilated place for 4 to 10 days.
  • Stir or shake containers daily to separate pieces.
  • NOTE: If beads of moisture form inside the container return peppers to drying trays for further drying, then repeat the conditioning step.

6. Store

• Store small amounts of conditioned, dried vegetables in moisture-vapor-proof containers or bags.
• Label packages with name of product, date and method of pretreatment and drying.
• Store in a cool, dry, dark place or in the refrigerator or freezer.
  • Properly stored, dried vegetables keep well for 6 to 12 months.
  • Discard foods that have off odors or show signs of mold.

7. Using Dried Vegetables

• Dried vegetables can be eaten ‘as is’ as a snack or part of a meal.
• Adding dried vegetables directly to soups and stews is the simplest way to rehydrate vegetables.