This is just a little bit of info I found. Being diabetic I really am careful with my food. Elizabeth Andress did not give any information about the refrigerator pickles at the conference. One of the things I wanted to ask was about that subject. LISTERIA What is Listeria monocytogenes? Listeria monocytogenes (Listeria) is a pathogenic (disease-causing) bacterium that is food borne and causes an illness called listeriosis1. It is frequently overlooked as a possible cause of illness due to its unique growth capabilities. First, it is somewhat difficult for laboratories to grow, and when they do so, Listeria can be confused with common harmless contaminants and disregarded. Second, most bacteria grow poorly when temperatures fall below 40°F, while Listeria survives in temperatures from below freezing (20°F) to body temperature and it grows best at 0°F to 50°F,1 including the temperature range that we use for refrigeration. As a result, Listeria may be transmitted in ready-to-eat foods that have been kept properly refrigerated. Its ability to grow in such diverse environments is just one of the many challenges presented by this dangerous bacterium. It is estimated that Listeria causes approximately 1,600 cases of listeriosis annually, resulting in 415 deaths. Where does Listeria monocytogenes come from? There are many opportunities for contamination with Listeria during the process of food production because Listeria monocytogenes is ubiquitous in the environment.1 For example, it can be grown from wild and domestic animals, birds, insects, soil and wastewater, and vegetation. As it is a bacterium found in soil and vegetation, it is easily contracted and transmitted by herd animals. Listeria is found in grazing areas, stale water supplies, and poorly prepared animal feed. It can live in the intestines of humans, animals, and birds for long periods of time without causing infection. The bacterium is often isolated in cattle, sheep, and fowl, and is also found in dairy products, fruits, and vegetables. Here is a link that might be useful: About listeria.

Just pulce dried pods in a food processor. Do only a few pods at a time and remove what is the right size as they get chopped up. Use a colender to sift the flakes. Anything with larger holes than a sifter will separate the flakes.Metal ones work better.Plastic ones have too much static electricity and the flakes stick to it.

for what its worth.. you can get a deeper red by taking out the seeds before the grind. I've been told by a couple Indian mothers that when they buy chile powder in large quantities, they look for a deep red. they say that the lighter red powders are due to the seeds in the grind, that can take away from the pure pepper flavor. that being said, I throw it all in my grinds.. i mean, why waste? BUT.. if you are looking for the best/purest flavor, it might be worth a try hope this helps, -E

My first batch of Kung Pao didn't go that well. I put them whole in the blender, and ended up with powder as I had to blend too long to get rid of the lingering pods. The next batch I broke the pods up a fair amount with a spoon first, and ended up with slightly flakier result. What are your technique tips for crushing red peppers?