Q: Dear Dave,
I used your habanero pickling recipe, but I simply closed the jars and put them in a dark place rather than processing them in boiling water, pressure canner, or putting them in the refrigerator. Is it necessary to process jars of pickled peppers in a canner, or otherwise pressurize the jars to get a vacuum seal?
A: Hello Mike:
The recipe does not call for pressure canning. The acid in the vinegar prevents bacterial growth. Just be sure to use sterilized jars.