Re: [CH] Self Preservation

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> 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.

They don't need to be pressured canned.

I use vinegar diluted with water to 2.5%.

>  I would prefer not
> having to pack in vinegar, but just in water, so that it preserves the
> original chile flavour. 

To preserve original flavor, freezing is best.

Tom

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