• NataliePortland@thegarden.landM
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    1 year ago

    How are these prepared and cooked? I tried growing them once and found it hard to open them up and remove the skin- a lot of work! Is there a trick?

    • Wombo-Combo@lemmy.nilskrau.deOP
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      1 year ago

      To be honest, its the first time for me growing them. So I’ll still have that experience. But I heard that you can “just pop them open” when they’re ripe. But that maybe also depends on the specific species.

      I plan to can them, use them as side dished (just cooked and with some herbs and spices) or in different chilli.

      • Merthin1234@sh.itjust.works
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        1 year ago

        Do you use a pressure canner when canning? I always thought it would be cool to get into but it seemed a little difficult.

        • Wombo-Combo@lemmy.nilskrau.deOP
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          1 year ago

          I own a pressure cooker. Works the same as a pressure canner as far as I know, just isn’t as big. It isn’t as bad as you think. The first time I also was a bit nervous but it really is worth eating your own canned food.

          • Merthin1234@sh.itjust.works
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            1 year ago

            You can actually use a pressure cooker?! A lot of the things that I had read said that you could not (probably wanting to sell me some sponsored pressure canner or something). What you said makes sense though so I may have to give it a try! Thanks a lot!

            • Wombo-Combo@lemmy.nilskrau.deOP
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              1 year ago

              Yes, pressure cooker and pressure canner work the same. They use high pressure to reach higher temperatures - that higher temperature kills more bacteria.

              A pressure canner still might be useful, because most pressure cookers aren’t as big as the canners. I only use the cooker because I already had one way before I thought about canning stuff and because here in germany most canning still is done with hot water rather than in steam and therefore pressure canners are harder/more expensive to come by.