1.0Newsroomhttps://www.unmc.edu/newsroomKaren Burbachhttps://www.unmc.edu/newsroom/author/45c48cce2e2d7fbdea1afc51c7c6ad26/The poison center comments on peppersrich600338<blockquote class="wp-embedded-content" data-secret="pjAr8KoNsa"><a href="https://www.unmc.edu/newsroom/2007/10/10/the-poison-center-comments-on-peppers/">The poison center comments on peppers</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.unmc.edu/newsroom/2007/10/10/the-poison-center-comments-on-peppers/embed/#?secret=pjAr8KoNsa" width="600" height="338" title="“The poison center comments on peppers” — Newsroom" data-secret="pjAr8KoNsa" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript">
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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.