Peppers are not an acidic food and would require plenty of added acid to can them safely. No, oil as a marinade, or for storage is only allowed if the item is to be refrigerated for a short time. Cayenne peppers may dry better to remain strong tasting. Pickling would require at least a ratio of about 60% vinegar to 40% water, and even lower amount of water would be better and safer. I grow pepperoncini here and they are very mild when eaten raw, but once pickled, they become spicy and mildly hot. I pickle mine in all vinegar at the current strength of 5%. I do add salt to my brine too.

So, is oil out of the question even if I boil the bottles??

If done with vinegar, how stong tasting is the vinegar? I am really not a fan of vinegar.
Anyone have instructions/receipe using vinegar?

Any idea how long cayenne peppers can last in oil in the fridge? Would it be as long as 1-2 months???
If so, I am wondering if it's possible to freeze them and just put in oil as I need. Any thoughts?

You can only safely store peppers in oil in the fridge for a few days. After that botulism can grow in the sealed anerobic condition.
However, there is a great recipe for marinated peppers that you are able to can.You can use any kind of peppers. Be sure to follow the recipe EXACTLY and use the bottled lemon juice, not fresh juice, etc.
The bottled lemon juice makes it acidic enough to prevent botulism.

Here is a link that might be useful: Marinated peppers.

Linda gave you the best recipe to use. It is one of only a couple of approved ones that allow the use of oil. If you prefer a softer, more mellow taste to the vinegar you can use cider vinegar (5%) instead of the white vinegar. White has much more of a bite to it.

As an alternative, yes peppers freeze very well and NCHFP also provides the instructions for freezing them but as already mentioned peppers in oil storage is quite limited (except for this tested recipe) in terms of safety so freeze and make small batches of them in the oil if you feel you need the oil.

Dave

I had forgotten about that NCHFP recipe, thanks Linda Lou.

After re-reading it, I have a question; is peeling/skinning harder skinned peppers necessary? Would leaving the skin on compromise the safety of the recipe?

I ask because a) I'm lazy and b) I actually prefer the firmer skin on jalapenos etc. Until now, I've been canning (BWB processing) pepper rings in 100% vinegar with some pickling spices.

TIA,

Bill

Bill,
If you like the peel, then leave it on. Just poke each one with a needle or the tip of a knife first. Then you can flatten them out some, which will be better for packing the jars.

Roasting peppers until they turn black will loosen and make skins fall off. The peppers are now much softer and aesimilar in texture to the kinds you see in commercial jars of roasted sweet red peppers.

Is the "marinated pepper" recipe included in this thread the same as the one from NCHFP ??

Is the "marinated pepper" recipe included in this thread the same as the one from NCHFP ??

Uhhhh, yeah. Did you click on the link provided or look at the URL. Takes you right to NCHFP.

Dave

Yup, right in front of my face, should have noticed! Thanks!

I would like to keep the skin on as well. So I guess I would simply just skip the processes of blanching in boiling water or blistering, just poke each one with a needle or the tip of a knife first (as mentioned earlier) and put the peppers directly into the jar?

Sounds good! Thanks for all the help!

The recipe doesnÂt mention how long they will last jarred, anyone have an idea on a safe timeline?

Yes, thank you for the quick response regarding the skins.

Bill

how long they will last jarred

Since these are tested recipes, properly canned per the recipe and processed as per the directions (pints and 1/2 pints processed 15 mins.) they essentially have an almost unlimited shelf life like most home canned foods do. Average is 1-3 years if they last that long before being used although the oil in this recipe may shorten that a bit. Some of us still have much older produce.

Some discoloration often occurs over time but safety is still good as long as the seals remain intact.

Dave

If you can them whole, pierce two holes in each. Use a skewer thick enough to make about two 1/8 inch holes. This will help to get the liquid inside each pepper.