Q: Hi Dave,
Curious if you can point me in the right direction? I just made some Jamacian Jerk paste using ’Red Savinas’ and it’s out of this world! I would like to make a big batch storing it in clear glass jars (after all the holidays are coming up). I’ve done some canning of jams and marmalades and know that there are issues to be delt with (proper pH level, botulism, etc) and am curious where find out more information.
I would advise against canning the jerk paste. Chiles are a low-acid fruit and don’t can well. The best thing to do would be to freeze the jerk paste. If you must can, follow the detailed directions in Joy of Cooking.