Officially, shelf storage isn't recommended unless the food is heat processed. But many fermented foods require only BWB processing not pressure canning. Personally, since yeasts and molds are the main concern, I would be comfortable with some fermented foods stored in a pantry IF it is a really cool-temp pantry like a root cellar but that's JMO. Dave

This brings back memories... A friend in Alaska sent me some Amish Friendship bread starter in the mail. Different issue of course since it was fermenting! But I open my mailbox and found a small box entirely soaked through with gooey, fermented fruit! I opened it and found a Rubbermaid type plastic container had exploded and the fruit and juices were everywhere! I peeled her 2 page letter from the mess and could read both sides because it had become translucent. Yuck. I don't think I'd risk it. I sure wouldn't vacuum seal them. I think just a double bagged ziploc would be fine. Pickles keep unrefrigerated pretty well! Not optimal, of course, but if you overnighted it.... Maybe call the airlines and see if they even allow it and what advice they might have. Seems like they would do fine in the pressurized cabin, but not sure about cargo area. Can you send some cukes on ice and the recipe? Interesting question. Hopefully someone has actually done it and will respond. Deanna

DMForcier - depending on how many peppers you're using (by weight) you may be risking botulism only using 1/3C of vinegar. University of GA did salsa acidification studies, including onions only and peppers only for comparison. Study concentrated on lemon and lime juice since they are more acidic and result in a more authentic salsa flavor, but it's worth noting that 1/4C of lemon or lime juice safely acidified up to 1 full pint (or app 300g by weight) of peppers (1/4" dice). I wouldn't go over the 300g weight for under 1/4C (60ml) lemon/lime juice. VINEGAR REQUIRES APP. TWICE AS MUCH (3/8C) TO GIVE THE SAME RESULTS (they were shooting for a pH below 4.0). 1/4C of vinegar only brought the salsa (with tomatoes which are more acidic than peppers) to 4.23, 1/8C to 4.48 which is on the hairy edge. They did not test vinegar in onion-only or pepper-only cases but I'd say 3/8C (90ml) for 300g would give a pH of under 4.0 that could be tested with litmus paper, less than that and you'd have to use a pH meter according to the FDA since pH would be over 4.0, 1/3C per 300g may be safe around 4.4 - 4.5 but you'd have to use a pH meter (a good one, properly calibrated) to measure it. They also processed the jars in a boiling water bath for 15 minutes to aid in acidification, make a stronger seal, and less chance of mold (which also can raise pH to an unsafe level over time). There are many pickled pepper recipes available on the UGA/NCHFP website. You can skip the sugar, spices, etc. if all you want is acidified peppers to drain (or not) and blend up later for a sauce. But the ratio of peppers (and size if going by volume not weight) to vinegar is crucial. Please don't vacuum seal (even a weak vacuum by what you are doing, called open kettle canning, or using a Foodsaver jar attachment) peppers or other low-acid foods without proper acidification unless you are freezing them. Here is a link that might be useful: NCHFP Salsa Acidification study

I also found a site with generic bags they say they work in kenmore/sears it also has free shipping if you buy 3 rolls. I don't have a food sealer yet but now will look out at garage sales I always thought the bags were expensive but I always have ziplocs on hand. Thanks for asking the question it made me look into it. oops forgot the website http://www.sealerbags.com/ Cindy This post was edited by CLBlakey on Fri, Dec 14, 12 at 18:35