Chile peppers are sometimes preserved in a vinegar-oil solution.
Chile peppers range in flavors from mild to very hot. The chemical substance that adds heat to a pepper is called capsaicin. In the early 1900s, pharmacist Wilbur Scoville developed a scale to rate the relative heat in peppers, ranging from 0 to 500,000 units. A green bell pepper rates a 0; an ancho chile rates 1,000 to 5,000; a Thai chile rates from 50,000 to 100,000; and a habanero chile pepper holds the highest heat at 100,000 to 445,000 units. Despite their relative heat, chile peppers are ideal for home preservation.
Instructions
1. Select firm, unblemished chile peppers for preservation. Depending on the heat of the peppers, wear gloves to protect your skin from the heat.
2. Clean the jars and lids in the dishwasher on the sanitize cycle or boil them for 10 minutes. Make sure the jars are dry before use.
3. Rinse the chile peppers of any dirt or sediment and allow them to dry on paper towels. Discard the towels after the peppers are dry.
4. Cut two small slits in each pepper, or you may slice them instead.
5. Mix water, vinegar, sugar, canning salt and garlic in a saucepan. Turn the heat to high. When the mixture reaches the boiling state, reduce heat and simmer for 10 minutes. Remove the garlic.
6. Fill the jars with peppers and top with the vinegar solution. Leave 1/2 inch of head space between the food and the top of the jar.
7. Wipe away any chile pepper or vinegar residue from the tops of the jars with a paper towel. Adjust the lids to the jars and tighten, being careful not to over tighten.
8. Dial the pressure canner to 12 lbs. of pressure and process the jars for 15 minutes.
9. Allow the canner to depressurize before removing the jars. Let the jars settle for 12 to 24 hours.
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