Hi, all; I've been reading the last 75 or so digests and have read several accounts of how to preserve Habaneros in honey. I am left with some questions. I'd like to read how others have preserved Habs this way. * Does anyone know how/why it works? * Is refrigeration necessary? * Does the low temp accelerate the crystalization of the the honey? * My plants are heavily laden with young fruit, though some are full sized with no color change yet. Can I safely start a jar with a few habs on the bottom so long as they are covered with honey and add to it as more ripen? * How long does this preservation method keep the habs in a desirable condition? * What happens to the pods after that point? * Does anyone have a peanut brittle recipe that might use this honey as the peppers are removed from it? The recipes I have call for Karo; I wonder if this honey could replace it without adjustment. Any answers will be greatly appreciated. If you post a response to the group, please also send it by email to my box (quail@cobweb.net); I read the posts in the daily digest format and it'll likely be a day or two before I get to read your responses. Thanks much in advance, Dave -- Dave Burrows 10 Burkett Lane Washington, PA 15301 USA http://www.cobweb.net/~quail/Dave1.htm