RE: [CH] Self Preservation
T. Matthew Evans (matt.evans@ce.gatech.edu)
Fri, 14 Mar 2003 17:09:40 -0500
Walter --
To my knowledge, the vinegar is required to lower the pH to a safe level.
However, when using pure vinegar (as in your method), a pressure cooker is
not required. Rather, a deep stock pot will do -- just boil the jars 10
minutes for pints, 20 minutes for quarts. I have had very good luck with
this method using whole, chopped, and pureed chiles -- regardless of the
consistency, about 2 teaspoons of kosher salt per pint works well. Good
luck.
Matt
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
T. Matthew Evans
Graduate Research Assistant
Geosystems Group, School of Civil and Environmental Engineering
Georgia Institute of Technology
URL: www.prism.gatech.edu/~gte964w
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> -----Original Message-----
> From: owner-chile-heads@globalgarden.com
> [mailto:owner-chile-heads@globalgarden.com]On Behalf Of Walter Spencer
> Sent: Friday, March 14, 2003 3:18 AM
> To: chile-heads@globalgarden.com
> Subject: [CH] Self Preservation
>
>
> Hi there Chile-Heads. In anticipation of a huge crop of red hot
> chiles this
> coming season, I wonder what all you fellow chile lovers think about
> bottling chiles?
> I read somewhere last year, that one method was to pack the chiles into
> clean jars. Fill with vinegar and seal with metal lids Place jars into a
> pressure cooker and bring to full pressure for ten minutes. Allow to cool
> slowly, after which the chiles should be okay for a year or two.
> Have any Chile-Heads any comments to make on that one? I would prefer not
> having to pack in vinegar, but just in water, so that it preserves the
> original chile flavour. Is that possible? I would appreciate any comments
> and sugestions on the theme of bottling chiles. Thanks. Walt.
> Hull. England.
>