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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!