On 4/22/00 I wrote: >Freezing is good; canning under pressure (not boiling water bath) is >good if you are talking about storing pure chile. If you add enough >acid (vinegar, lemon juice, etc.) to get the pH up it's OK to can >with a boiling water bath. That should have read, "...If you add enough acid...to get the pH _down_ (i.e. more acidic) it's OK to can with a boiling water bath." That always confuses me - acidic is lower pH. Sorry about the confusion. -- Mike (C-H #36, hab seed intact) Carpe Capsicum! (My words not NASA's)