Description

In the past few years, questions on preserving hot peppers have increased due to their popularity. In the United States, most food-borne botulism (approximately 10 outbreaks per year) stems from eating improperly preserved home-canned foods, according to the Centers for Disease Control and Prevention. Although asparagus, beans, and peppers account for most of the outbreaks associated with home canning, other cases have resulted from consumption of chopped garlic in oil, home-canned chili peppers, and tomatoes.