Marcy

Pantry storage in a reasonable room temperature is just fine in my experience, but my pantry stays 50-60 degrees 10 month a year. I keep a half pint or pint "opened" jar of peppers and celery in my kitchen where temps are higher and they last a long long while. If you have tons of peppers you can also freeze them but they take up less space dried.

I've been known to hang them up and dry them similar to how you do those wonderful Chili's when I lived in a desert climate. Doubt I'd have lucky doing that in my wet climate without an abundance of sun.

As far as them being Crisp or brittle when dried...I know when I lived in a desert climate they were brittle...but in Pacific NW...they generally are more leathery.

I do not use O2 absorbers inside a jar of dried peppers...but some people do I hear.

I do not use O2 absorbers on home dehydrated produce because I can't be absolutely sure the moisture level is low enough to not promote botulism...my humidity level is close to 90% most of the year. IF the peppers are BRITTLE...then it probably is dry enough to pack any way you want.

The rule of thumb for me in using O2 absorber for any HOME packed or stored dehydrated food is if it shatters if you hit it with a hammer against concrete. ie) wheat grains, rice grains. Of course this only is applicable if your planning to store longer than a year or so. Season to season there really isn't a need for long term storage.

It's also great fun to smoke peppers before freezing or drying them, though it stinks up the dehydrator. This week I have been steam-blanching ripe bell pepper "boats" and freezing them for stuffing this winter. Yum fun!