They are extremely hard to home can using vinegar. Because of their very thin skins and little flesh, they quickly turn to mush once they see ANY heat of any kind. I make them here, but use full 5% strength white vinegar, pickling salt, and a vacuum process thats similar to commercial canning these delicate peppers. Believe me, I have tried all kinds of ways to do these and ended up building vacuum pump system with moisture trap and use the Food saver canisters and the canning attachment to make each jar vacuum packed. None of my process involves any heat of any kind, only the removal of air, displacing air and water with vinegar, and canning under vacuum of 30 inches of mercury.