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Thanks for all the replies! I may try some grapeseed oil for the next batch, or just a higher quality canola/vegetable oil.   As for the refrigeration, I'm not sure. It's been a habit to refrigerate after opening, I'm not too sure if it's necessary..?

Hey guys and girls,   It's almost time to prepare the garden for transplants, so I decided now would be a good time to ask about preserving with oils.   I usually make hot pepper preserves after letting the ingredients rest in salt, then vinegar for awhile. Then I put the mixture in jars and...

Lol! Ya you definitely should. I usually go 24 hours in coarse salt (be generous on the salt) and 24 hours completely submerged in white vinegar. Not sure if there are any hard and fast rules for the timing of these steps, but this is the time frame I use and it seems to work just fine. Glad I...

Thanks for all the replies! They can be stored once canned in oil for quite awhile in a cool dry place (I've stored some for over a year). In regards to the oil, those are all good ideas. I need to taste a bunch of them to see which leave the least flavor. Is there anything specific I need to...

That sounds like a bad time!   Did you just chop them and put them straight under oil? I think that's the problem, you need to salt them first, then 'pickle' them. Then the last step is the oil! It's super easy once you get it going. Not sure if you were looking for an answer to where you went...

Oh ok cool. I don't heat the veggies while sealing them. Also, once canned, I leave them at room temp until opened in the cupboard. Then I refrigerate them once opened. I never tried putting sugar, nice idea!

Lol that's the last thing I want! Also, I don't usually add garlic, mostly onions, carrots, celery and peppers. Thanks for the replies!

Hey guys and girls! I have been making hot pepper preserves/spreads/sauces for some time now. In Italian, its called 'giardineira', not sure what the direct translation would be in English. Essentially its peppers and veggies, either cut up in small piece or blended, under oil. My grandmother...

Hey everyone! New to this site, but not to the spice! I have been growing peppers from seed for a few years now (very basic stuff) and making hot pepper spreads/preserves after my little harvests. Been reading around the site and have found a lot of good info, so thought I'd join and see what...