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I have received several complaints about my canned hot sauces for chili and Italian dishes being too hot. Even the hot variations are never hot enough for me, so I find myself adding cayenne or pepper seeds for my alequates of these sauces.
I have heard mention storing hot peppers by freezing them in a zip type freezer bag, and I'm wondering if it's just that simple, or if there are some prepatory procedures that need be followed.
I personally go through several of the store bought gallon jars each year of diced Jalapeno's. In storage I have six of these gallon Jalapeno jars which I would like to use for canning hot peppers and any recipes on this would also be greatly appreciated.
As you can tell from the poor quality attached pic, I am serious about my hot peppers. With the exception of the onion seedling flat, these are all pepper plants, and possibly as many as a hundred of these will go into the garden or 2.5 gallon plastic pots. There are over a dozen varieties of hot peppers and several not so hot. I'm certain this whole thing sounds absurd to most of you, but I suffer from a short growing season for hot peppers in the garden. If and when they produce by the end of the growing season, they are harvested similar to determinate tomatoes...all at once!
Click the image for an enlarged view.
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