It is best if you pickle them. Canning of non acid foods takes such long boiling time they get mushy.I don't have any references available right at hand. You might try allrecipes.com.
When they are in season I freeze them. I blanch in boiling water3 min. Plunge in ice water to stop the cooking then chop and freeze in the little snack size ziploc bags. I also make a hot sauce frome the. Puree' fresh ones with a little salt and lime juice, Cumin and Coriander. Needs a little water. I have saved some small hot sauce bottles. Fill the bottles and freeze with the caps off then put the cap on.
You mean how can you use habanero peppers? Well I dice them up really fine with diced red onions. I add lemon juice and a little water. You can use it to add to tacos. Use the habanero sparingly and use a latex glove when chopping or you will suffer later! Haha
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It is best if you pickle them. Canning of non acid foods takes such long boiling time they get mushy.I don't have any references available right at hand. You might try allrecipes.com.
When they are in season I freeze them. I blanch in boiling water3 min. Plunge in ice water to stop the cooking then chop and freeze in the little snack size ziploc bags. I also make a hot sauce frome the. Puree' fresh ones with a little salt and lime juice, Cumin and Coriander. Needs a little water. I have saved some small hot sauce bottles. Fill the bottles and freeze with the caps off then put the cap on.
You mean how can you use habanero peppers? Well I dice them up really fine with diced red onions. I add lemon juice and a little water. You can use it to add to tacos. Use the habanero sparingly and use a latex glove when chopping or you will suffer later! Haha
I think if you just wish to preserve you should dry them also can be frozen for additions to stews etc.
Very carefully.
put them in viniger