Hi Cameron - If you don't want to use up freezer space, why not invest in a pressure canner? That way you would have pints & quarts right on the shelf ready to use. No problem w/ botulism there if done properly. There are lots of sites w/ info www.ball.com is one that has lots of other sites referenced. I love my two pressure cookers. One small to make all kinds of goodies & one larger one that I can process pint jars in. Hope this helps! Helen Cameron Begg wrote: > Hi C-H's and John T, > > Here is a question which is a bit off topic but to do with food storage > in general. It could apply to peppers. > > For Christmas I received a super cool Kuhn Rikon pressure cooker set: > http://www.kuhnrikon.com/products/pressure_cookers/pressure.php3?id=11 > and the results are fantastic, the main reason being that these cookers > do not continuously vent steam when up to pressure. Instead you adjust > the heat to keep an indicator on a red line and the contents are cooked > while sealed at pressure. You can barely even smell what's cooking. > > The question is this. I have been making beef, chicken pork and all > sorts of other stocks by pressure cooking leftovers, scraps and bones > for periods of time from half an hour up. So at the end of making the > stock, it is sterile. I then strain the stock into quart preserving jars > in which I have just previously boiled water in the microwave oven to > make them good and hot. Refrigerated when cool. So we have a sterile > liquid with a pH around neutral going into a non-sterilized but pretty > clean jar and sealed at close to 100C. Only a limited amount of air > trapped so basically anaerobic conditions. What's your opinion of the > dangers of long term storage in the fridge? (By which I mean a month or > two.)