The season is almost upon us when many families take to their kitchens and begin canning some of their favorite foods to enjoy during the winter months.
Special care must be taken when handling hot peppers such as jalapeno, cherry, bell cayenne, chili and habanero.
Capsaicin, the oily chemical irritant found in these peppers, can cause irritation, redness and burning pain when handled. The oil is spread easily, so avoid touching areas such as the eyes and face. The best prevention is to wear rubber gloves while canning.
If you develop skin irritation or burning while canning, call the Nebraska Regional Poison Center or your physician. The Nebraska Regional Poison Center recommends the following:
- Wash exposed area thoroughly with soap and warm water;
- Cold water has been recommended, but seldom provides long lasting relief;
- Soaking the afflicted area in liquid antacids has been known to provide relief;
- Vinegar water or vegetable oil soaks have been shown to be moderately successful in providing relief.
The Nebraska Regional Poison Center offers tips on poison prevention as a free community service. For more information, contact the Nebraska Regional Poison Center by calling 955-5555 in the Omaha metropolitan area or toll-free at 1-800-222-1222.
The Nebraska Regional Poison Center is sponsored by UNMC, The Nebraska Medical Center and Creighton University Medical Center.