very good advice. I would add that freezing works really well too. Ingrid

On Tue, 07 Jul 2009 19:35:02 -0500, Mark Anderson wrote:
A few years I read up on this and concluded that canning peppers wasn't
for me. You either need to use vinegar to up the acidity or employ a
pressure cooker and be damned sure you know what you're doing or you'll
end up with botulism if you screw up and eat the rotten peppers. Botulism
doesn't just give you diarrhea for a day and that's that, botulism can
literally kill you.

I grow around 80 habenero plants per season and chose to buy a dehydrator
and dry the harvest out and crush them. Just slice them in half, gut the
middle, and place in dehydrator. Wait 12 hours and repeat. It worked out
well and I'm still eating dried peppers from two years ago. After crushed
you can put them in a salt shaker or a pepper grinder or whatever.
Somewhere between zone 5 and 6 tucked along the shore of Lake Michigan
on the council grounds of the Fox, Mascouten, Potawatomi, and Winnebago