tag:blogger.com,1999:blog-32933752.post8223742136596147329..comments2009-11-30T12:33:20.782+11:00Juliehttp://www.blogger.com/profile/05380570737780717931noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-32933752.post-26968375879445101302009-11-30T12:33:20.782+11:002009-11-30T12:33:20.782+11:00Just found your blog - *love* this recipe as my chilli bush is overflowing atm!<br /><br />Just a quick question as I&#39;ve never done preserves before - is there a specific vinegar that I need to use??Victoriahttp://www.blogger.com/profile/10543082969574164167noreply@blogger.comtag:blogger.com,1999:blog-32933752.post-17385423234612055712009-11-10T14:14:56.085+11:002009-11-10T14:14:56.085+11:00Hi Reyna,<br />Another reason why I shouldn&#39;t type when I am tired - I actually use cayenne pepper, not chilli powder, as it gives a more mellow, rounded flavour, if that makes sense? Having said that, just use your chillies as is (you probably have already LOL).<br /><br />Cheers, JulieJuliehttp://www.blogger.com/profile/05380570737780717931noreply@blogger.comtag:blogger.com,1999:blog-32933752.post-42675215511269692352009-11-10T12:46:47.635+11:002009-11-10T12:46:47.635+11:00Julie<br />Why use chilli powder and not just more chillies? (It&#39;s just I have loads of chillies, but no powder...)Reynahttp://www.blogger.com/profile/04901690860583967825noreply@blogger.comtag:blogger.com,1999:blog-32933752.post-30033731272059311242009-11-07T19:58:48.712+11:002009-11-07T19:58:48.712+11:00Thank you Darlene, I missed that as I always process it with a stick blender when hot; I have amended the recipe.Juliehttp://www.blogger.com/profile/05380570737780717931noreply@blogger.comtag:blogger.com,1999:blog-32933752.post-44968386827198661662009-11-07T00:21:49.890+11:002009-11-07T00:21:49.890+11:00This recipe sounds delicious, thank you for sharing it.<br /><br />One thing I would comment is this: this recipe should REALLY be water-bathed before putting it on the shelf! You&#39;re putting a cooled product in a hot jar. Yes, it seals, but sealing IS NOT the same as &quot;canning&quot; something. <br /><br />Sealing is when the center pings and that will happen any time there is a temperature inversion between jar and lid that causes a vacuum to exist. <br /><br />Canning is when you kill the bacteria in the food AND the jar. The sealing of the jar is just to prevent any bacteria from re-entering the jar. Cooling the food a bit to process it and then putting it into the bottle gives plenty of time for bacteria to enter into this process.<br /><br />As we have become more aware of food safety issues practices change. Some of the old folks around here still water-bath green beans, but it&#39;s not an acceptable process any more. Too many jars were found to contain dangerous bacteria.<br /><br />Thought you might want to know this.Darlenehttp://www.blogger.com/profile/03414690312305496399noreply@blogger.com