Hello Hive

Good morning and Happy Weekend to my Hive community.We had quite a hectic day at the farm yesterday that I overslept waking up really late and past my waking up time.
Well thank God it's Sunday and we are not going to the farm today although I had hoped to catch up with the morning service time for Sunday service in church today. Service starts by 6:30pm and it's funny that I'm just opening my eye. We were all really exhausted from yesterday farm work. Harvest can be as tedious as any other work especially when it comes to rice harvesting that involved several processes all together.

Practically all our farm crops are ready at this time and wish to be harvested. Rice is ready for harvest, beans is calling for harvest and thesame it is with pepper. It is only guinea corn that is still producing it's food and it's not yet ready for harvest.

At this time of the year during pepper harvest, pepper are usually so plenty especially scotch bonnets that it becomes really important to look for a preservation methods that will both keep the quality and taste of your pepper preserve.

Pepper can get spoilt within 7days after harvest when they are not subjected to any proper preservation methods. Last year after our pepper Harvest we were told to perboil the scotch bonnet harvested for a few seconds before drying them out.

To me per-baoiling them in water before trying will make your pepper to lose it's very hot taste but I was totally wrong. When it was time to see the dried pepper for soup it maintained some relative hotness fair enough for our cooking.
So this year again we decided to carry out thesame process of per-baoiling pepper before drying them out. We just pour the pepper in hot boiling water for some 2-3mins then we pack them out and Sun dry here

This process draws out majority of the moisture content in the moisture content in the pepper after which we sundry the pepper and it dries off within 2-3 days of this process

Some other person's in the community here are not bothered to carry out this process but simply go ahead to dry out their own pepper in the varender after harvest. This methods is a slow process and if the pepper doesn't dry off on time it often develop a foul odour as it is trying to get spoilt and dry off at the same time.

Learning to preserve our pepper the right way us very good to prevent any form of nutrient loss of developing of foul odour that may affect the taste of our pepper.

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