Hey,

What is the best way to get chilli in a conserve or preserve?

Oil, vinegard ? any recipe?

Thanks

Arno wrote:

> Hey,
> What is the best way to get chilli in a conserve or preserve?
> Oil, vinegard ? any recipe?
> Thanks

I've made wonderful peach preserves according to the recipe
on the pectin package and added 3 seeded&veined habenero
chiles, sliced up thin and short or diced. The orange or red
color is certainly compatible. If you'll check the Ball Blue
Book or your local county extension agent, they'll have lots
of recipes on how to process chiles. One can also chop up
alotta good stuff, chiles, onions, tomatoes, whatever you like
and pour rice wine vinegar over and a little salt. Will keep in
fridge many days. The USDA does not recommend trying
to preserve fresh chiles (very dried ok) in oil more than a
few days, refrigerated.
Edrena

With those small, very hot, bird's eye chillies[*] I follow the
technique my father used decades ago. It's not really a "recipe" -- I
just blanch the things for a minute or two in boiling water with a
view to killing any surface bugs, then bung them into a jar with a
good vinegar, using the chillies to fill maybe a third of the volume
of the jar. They seem to keep for years in the fridge. (ISTR that
the old man just kept them in one of those pouring bottles with a
ground glass stopper, in the kitchen cupboard with the Holbrooks
Sauce, even though living in the wet tropics!)

After the brew has matured for a few months, I usually just use the
vinegar for "heat", rather than the chillies _per se_.

* See image at bottom right of this URL:
<http://www.seedsavers.net/tour/htmlfiles/vt6.html>
for a photo fairly typical of the things.
[Must say I don't know what they use the Velvet bean for!]

In article >, The Joneses
> wrote:
>Arno wrote:
>> Hey,
>> What is the best way to get chilli in a conserve or preserve?
>> Oil, vinegard ? any recipe?
>
>I've made wonderful peach preserves according to the recipe
>on the pectin package and added 3 seeded&veined habenero
>chiles, sliced up thin and short or diced. The orange or red
>color is certainly compatible. If you'll check the Ball Blue
>Book or your local county extension agent, they'll have lots
>of recipes on how to process chiles. One can also chop up
>alotta good stuff, chiles, onions, tomatoes, whatever you like
>and pour rice wine vinegar over and a little salt. Will keep in
>fridge many days. The USDA does not recommend trying
>to preserve fresh chiles (very dried ok) in oil more than a
>few days, refrigerated.
>Edrena

Cheers, Phred.

--
LID

"The Joneses" > wrote in message
...
> Arno wrote:
>
> > Hey,
> > What is the best way to get chilli in a conserve or preserve?
> > Oil, vinegard ? any recipe?
> > Thanks
>
> I've made wonderful peach preserves according to the recipe
> on the pectin package and added 3 seeded&veined habenero
> chiles, sliced up thin and short or diced. The orange or red
> color is certainly compatible.

Habanero and peach = match made in heaven!

If my seedlings do well, I should have heaps of orange habs and chocolate
habs this year, as well as Jamaica Red hots, orange Scotch bonnets,
fatali's, hot lemons, and some others I can't remember now. BUT, it's gotta
be the habs I'm most looking forward too.

Habs make excellent hot sauces with exotic fruits too, such as mango, green
date, fig, as well as plum, peach etc.


Shaun aRe - Chilehead fer sure ',;~}~