OK, one more time:
(maybe I'll just post this every 4 months
)
1) can (water bath) whole or halved chiles in the 5% acidity vinegar-of-your-choice;
2) let them sit for 6-12 (24-36) months to mellow the bite of the vinegar and to get more capsaicin into the liquid;
3) drain chiles and save vinegar;
4) puree chiles for sauce, adding back just enough vinegar to keep the sauce from getting too thick and to maintain acidity;
5) bottle remaining vinegar for use in marinades, dressings, etc. You shouldn't have to refrigerate it, it's vinegar!
NOTE 1 : If you don't like vinegary hot sauce, then just put a few pods in your mason jars to flavor the vinegar and then can as normal. There you go , safe chile-infused vinegar. (I do the same thing for garlic)
NOTE 2 : GET A PH METER!!! Cooking may reduce acidity in vinegar, so be sure.
brookthecookwhohasntpoisonedanyoneyetdespitethefactheusessimplehomecanningmethodsthatanyonecanfindontheusdawebsiteanytime......