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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October 13, 2018 | #961 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
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Here is a picture of my last batch of ghost pepper sauce AKA The Devils Triangle.
Worth IMG_20181013_28159.jpg |
October 13, 2018 | #962 |
Tomatovillian™
Join Date: Feb 2015
Location: Central Illinois
Posts: 1,836
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Not to change the subject...but it's hen of the woods time around here. I just rinsed a big batch, cut them up and will let soak in salt water over night. I'm going to can/pickle a lot tomorrow, can I ferment some?
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October 13, 2018 | #963 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
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I have no clue whatsoever.
Worth |
October 13, 2018 | #964 |
Tomatovillian™
Join Date: Feb 2015
Location: Central Illinois
Posts: 1,836
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Lol! That's a quote I never expected. I've canned them before, they are delicious with lots of garlic and anchovies, but have never fermented any. An older Italian lady around here made the best ever, and I suspect they were fermented.
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October 13, 2018 | #965 |
Tomatovillian™
Join Date: Feb 2015
Location: Central Illinois
Posts: 1,836
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double post
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October 14, 2018 | #966 |
Tomatovillian™
Join Date: Apr 2009
Location: Wichita Falls, Texas
Posts: 4,832
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All those pages at the link say you can ferment mushrooms.
https://www.google.com/search?q=ferm...nt=firefox-b-1
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October 14, 2018 | #967 |
Tomatovillian™
Join Date: Jan 2009
Location: Edina, MN (Zone 4)
Posts: 945
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Is this just made from fermented ghost peppers and xantham gum or do you add vinegar when you bottle it up?
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October 14, 2018 | #968 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
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Quote:
I took the peppers out of the ferment liquor and pulled the stems. I reserved the liquor and put it in a bottle. Then I took a goodly amount of lime juice (maybe one cup) and sugar adjusted for what I wanted as far as sweetness and heated it up. While this was going on I put the peppers in a blender seeds and all. After the sugar was dissolved I put it in the blender along with 1/8 teaspoon of the gum and a 1/2 heaping teaspoon of citric acid. Turned the blender on, it has an auto shut off and I let it do the shut off twice. Note, the gum is put in the sauce while the blender is running a little at a time. 1/8 teaspoon of the gum is good for about 1 quart of pepper sauce depending on how watery the sauce is. The xanthan gum is used in just about every product out there as a thickener and to protect against separation. So no I do NOT use vinegar, I use citric acid and lime juice instead. I will never put vinegar in any of my salsas AKA sauces of any kind. Last edited by Worth1; October 14, 2018 at 12:18 PM. |
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November 25, 2018 | #969 | |
Tomatovillian™
Join Date: Jan 2018
Location: Steens, MS 8a
Posts: 410
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Quote:
I'm going to make hot sauce out of my (still) fermenting Fataliis/Ghost peppers in a couple of weeks...when Bama Football is over for a while. It seems like I saw another, more detailed, version of your process on here somewhere, but I can't seem to find it now...
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~Jon~ Downheah, Mississippi |
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November 25, 2018 | #970 | |
Tomatovillian™
Join Date: Feb 2006
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Quote:
I will be happy to answer any of your questions. Worth |
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November 25, 2018 | #971 |
Tomatovillian™
Join Date: Jan 2018
Location: Steens, MS 8a
Posts: 410
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Thanks, I'll send you a PM soon...
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~Jon~ Downheah, Mississippi |
December 11, 2018 | #972 |
Tomatovillian™
Join Date: Jan 2009
Location: Edina, MN (Zone 4)
Posts: 945
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Found this Fermented Giardiniera recipe on youtube:
https://youtu.be/QPvLA-egmWA This recipe is awesome. Give it a try. |
December 11, 2018 | #973 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Quote:
I have a guy at work that said he liked hot stuff. So I had him try the ghost pepper sauce. He tried it and almost fell over it was such a shock to him. Oh Jesus he exclaimed. Now he cant stay out of it. He is eating it with my dried sausage I made. The man deserves a free pint and some sausage. He is even going to get a quart of my famous habanero salsa. Worth |
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December 24, 2018 | #974 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Exactly 2.5 pounds of habanero started on Christmas eve in a 1/2 gallon jar.
Can't wait for the results. Worth IMG_20181224_7796.jpg |
December 24, 2018 | #975 |
Tomatovillian™
Join Date: May 2012
Location: massachusetts
Posts: 1,710
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Ginger garlic turmeric sauerkraut is on day 3.
Bubbling away in the crock. |
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