Danger DANGER Danger DANGER - Potential bacterial HAZARD!!! never ever put fresh wet peppers under oil!!!! only dried peppers should go into oil, and even then they and the oil should be raised to 212/220F - 100/105C and held there for several minutes. fresh peppers should only go into vinegar/water/salt solution and the vinegar should be not less than half strength 5% - pierce the peppers first, (and a little boiling in the vinegar solution will increase longevity) these also hold true for fresh garlic/onions/herbs Angel Cooper wrote: > > My sister has been trying to make chile pepper vinegars and oils. > > She has run into a couple of problems with the oils and I now turn to > you for advice. > > The first problem that she had was that after about a week, she checked > the bottles and the oilwas seeping out of the stoppers. I told herto > pour off some of the oil because of gases and expansion of the peppers. > She did this > > Today she called to say that the peppers below the oil are fine, but > that the part that has floated above the oil has molded. > > Any suggestions as to why and or what she should do.? I ad told her > initially to make a slit in some of the peppers to make sure that the > "heat" got into the oil and these sunk to the bottom and have stayed. > > Thanks in advance for your help > > Angel -- Jim W My opinions are just that; not my employer's or my wife's! !! Do not assume that your freedoms are assured !! The truth is out there Brew and Let Brew; Homebrewing is Fun -- For a Hot Time: EAT CHILES