How to store chili

Buried in the storage pit or room, first shop 6 to 9 cm of dry sand, placed 20 to 30 cm thick disease-free, pest-free, no mechanical damage of the pepper, and then lay 9 to 12 cm of sand. So stack 1 to 3 layers. It is also possible to use baskets or wooden boxes to hold hot peppers. Cover the wetted sediments at 5 to 7 cm from the top of the box or basket. Put baskets and boxes of 4 to 5 layers and cover the top layer with 30 cm thick moist sand. Cellar or indoor storage temperature can be stored for 50 to 60 days. The cellar method selects a land with a solid earth and high dryness and digs underground cellars. The wall of the cellar should be solid, with the bottom pad bricks, and the cellar opening should be sealed with plastic film to prevent rain and freezing damage. The storage methods of peppers in the cellar are: Basket storage: Put the selected peppers in the basket. The basket is filled with paper or thin packs, capped after installation. Stack the baskets. Storage: Make a shelf of 1 to 2 meters high in the cellar and divide it into 3 layers. Lay the peppers on the shelf. Divide: Lay straw on the ground, place peppers 30 centimeters thick, and stack them into long strips. Pouches, grasshoppers, etc. in the pit should be kept moist and keep the cellar temperature at 7~9°C. Check every 15 days. Plastic film air-conditioned storage method? The selected pepper into the sterile crates, each containing about 10 kilograms, according to "D" shaped pile. Each stack of 48 boxes. The uppermost layer is covered with sacks or kraft paper to prevent water droplets from falling on the fruit and avoid direct sunlight on the peppers. At the bottom, 5 to 7 kg of lime are placed to absorb carbon dioxide. The outer layer is covered with a plastic film cover, and the air is sealed off from the outside air. The oxygen content was initially reduced to 2-5%. After several days, oxygen was adjusted within 5%. The carbon dioxide produced by breathing is absorbed by increasing slaked lime so that its content is controlled within 5%. Expose bills once every 10 to 12 days, dry the water droplets on the film, and remove the rotting fruit. If there is no oxygen purging device, natural oxygen reduction method can also be used. That is, using fruits to breathe spontaneously reduces oxygen to about 5%.

Kidney beans are commonly used in chili con carne and are an integral part of the cuisine in northern regions of India, where the beans are known as rajma and are used in a dish of the same name. Red kidney beans are used in New Orleans and much of southern Louisiana for the classic Monday Creole dish of red beans and rice. The smaller, darker red beans are also used, particularly in Louisiana families with a recent Caribbean heritage. Small kidney beans used in La Rioja, Spain, are called caparrones.

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