Re: [CH] Red Savina Makin's!
Uncle Steve (chiles@flash.net)
Thu, 28 Oct 1999 10:17:43 -0400
Honey has an infinity for water. Yours has thinned out because it is
absorbing the water in the Habs and the Habs have shriveled do to lose of
water. Not to worry, you can heat the honey to remove the extra water, or
put the Habs into a fresh batch of honey. It is best to put only a few
fresh Chiles into honey because of this problem. Better yet is to use
dehydrated Chiles to start with. If you want to heat up the honey either
method works fine. If you are truing to preserve habs, the honey method is
an expensive and time consuming way to go.
Steve
From: Ricky Pike <ricky@metronet.com>
>>The honey has turned somewhat watery, and the peppers have shriveled. I am
unsure about these things at this point. Not only that, I'm almost as
concerned about my health as much as my precious Red Savinas. Did I
preserve these things in honey properly? The jars had some pressure build
up them that I'm worried about. I'm hoping that in the worst case, I'll be
told that they may be bad, but I can save them by putting them on the
dehydrator, and making dehydrated, honey-glazed Red Savinas.<<
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