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Information and discussion about canning and dehydrating tomatoes and other garden vegetables and fruits. DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK

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Old November 20, 2016   #496
Rajun Gardener
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Thanks to both of you, so it's very little. I'm doing the same, just enough to not separate.
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Old November 20, 2016   #497
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Did I ferment to long? They taste great and it will make it easy to scrape off the flesh for a hot sauce. I might not need the xatham to thicken it.
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Old November 20, 2016   #498
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Did I ferment to long? They taste great and it will make it easy to scrape off the flesh for a hot sauce. I might not need the xatham to thicken it.

You will need the gum to keep it from separating not you didn't ferment too long.
Considering Tabasco brand does it for a year.

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Old November 20, 2016   #499
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I checked a few sites and some let them ferment 4-5 weeks so I should be good. I'm off to spin them up.
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Old November 20, 2016   #500
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I finally finished the project after all the interruptions. I put the pulp in the food processor and turnip(get it?) to a smooth sauce. It was really a mellow sauce with excellant flavor but not hot enough so I grabbed a jar of Red Moruga Scorpion I had sitting in vinegar in the fridge and added 1/4 of a pepper with a little honey. I added 1/4 cup Apple Cider Vinegar and 1/8 cup of water to the pot and heated it up while blending a tad of xatham with water then mixed and simmered and bottled in sample jars. I use the kettle method and they sealed in a few minutes. In this pic I poured it on a plate then poured it back in the jar and poured it back on the plate to see how much would cling to the plate. It was my test to see if it was runny but you can see the sauce is thick enough to stick but not like ketchup. It taste good and has the citrus scorpion flavor that's mild and gradually starts building a little heat.

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Old November 20, 2016   #501
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Looks really good!

Here's my finished sauce. All it needs is some proper labels and it'll be ready for gifting to a few select people who I know will appreciate it.

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Old November 20, 2016   #502
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Looks really good!

Here's my finished sauce. All it needs is some proper labels and it'll be ready for gifting to a few select people who I know will appreciate it.

Wish I could buy that in store!. Looks great bet it's hot!
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Old November 21, 2016   #503
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Both products look great.

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Old November 30, 2016   #504
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The wild pepper fermented sauce is really starting to smell good and not just like ground up peppers.
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Old November 30, 2016   #505
Rajun Gardener
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Watcha talkin bout Worth, wild peppers?
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Old November 30, 2016   #506
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Has anyone ever done Kombucha at home?


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Old November 30, 2016   #507
Worth1
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Watcha talkin bout Worth, wild peppers
The chilitepin I have growing.
They truly are wild the mother plant was collected in the woods.

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Has anyone ever done Kombucha at home?


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I haven't.
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Old December 1, 2016   #508
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Recruiterg - I am on my third batch...
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"He who has a library and a garden wants for nothing." -Cicero
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Old December 1, 2016   #509
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Your sauces look really good. I'm curious why your Aji Amarillo sauce is green. Did you process them when they were green?



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Looks really good!

Here's my finished sauce. All it needs is some proper labels and it'll be ready for gifting to a few select people who I know will appreciate it.

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Old December 1, 2016   #510
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I just came home and ate two hotdogs with the green stuff all over the top of them it is big time good and stands up in a spoon, not runny.

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