Cooking & Baking

Good thankless job but yummmmm...when you say, "I made the chili paste and chorizo myself." I don't can very much because I have to improvise the water bath (no canner) and that's a bit scary. I got a nasty sugar burn long ago following a recipe as a newbie making some some cooked concord jelly for canning. I'll spare you the details.

It sounds as though you've got a good handle on the scoville scale and precautions as well. What material(s) do you use for freezer storage of the meat?

Yesterday I tried some Thai coconut chili soup with chicken but used Penzey's sweet ginger, sweet curry, garlic and very little red pepper flakes. The cilantro and lime were also a dried spice combo along with rainbow chard and green onions. Enjoyed it, but three of us didn't finish all of the 6-8 cups it made...wondering if it will have more or less heat as it sits (last chance for the winter lidded dutch oven garage non-fridge?) or poured in a ziplock, shaped stackable in a plastic Chinese to-go container bottom, for the freezer.