Last year I harvested perhaps 30 habanero peppers that I made into sauce. This year, I have well over 300 peppers and I have given away tons.
I have a great recipe that my son and I adore and was wondering what would be better, canning the sauce or freezing it? I have zero experience with either.
I have never canned before so is there a dummy-proof method of perserving?
I have a great recipe that my son and I adore and was wondering what would be better, canning the sauce or freezing it? I have zero experience with either.
I have never canned before so is there a dummy-proof method of perserving?
