Ed wrote:
Les Hemmings wrote:
Hi all....

Have a glut of Scotch Bonnets this year... Would like to preserve
them for use over the winter. Have been thinking about mincing them
into some white vinegar with sea salt and putting the resultant mush
into a big Kilner jar. Anyone tried anything similar? Any better ideas?

All tips welcome...

Les



Is it possible just to freeze them?


Yes... but the freezing breaks the cell walls and they go mushy anyway. I
have a jar of commercial chillies preserved the way I mentioned and the
stuff tastes like fresh chillies... was hoping to do the same. Maybe if I
get the Ph of the jar I have and match it with a vinegar reduction i could
get close...

L