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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#976 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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#977 |
Tomatovillian™
Join Date: Jan 2009
Location: Edina, MN (Zone 4)
Posts: 945
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Cheers to all!!! Thanks to everyone for sharing their fermenting recipes. I've had a blast this year trying new things!
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#978 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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My peppers have gone into the volcanic stage.
![]() ![]() Worth |
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#979 |
Tomatovillian™
Join Date: May 2006
Location: N. California
Posts: 695
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Not sure when I've repeated my self.......which I see I was saying two years ago!
Want to make sure I've shared this one. Fermented Carrot, Chile, and Tomato Sauce https://www.saveur.com/fermented-car...o-sauce-recipe https://www.saveur.com/fermented-car...o-sauce-recipe My versions; without and with tomato. Last edited by Shrinkrap; December 26, 2018 at 07:03 PM. |
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#980 | |
Tomatovillian™
Join Date: May 2013
Location: New Mexico
Posts: 2,052
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Very interesting! Thanks for sharing.
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#981 |
Tomatovillian™
Join Date: Jan 2018
Location: Steens, MS 8a
Posts: 410
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Just wanted to throw out a big THANK YOU to Worth for his help in making my first-ever batch of fermented salsa picante! One quart of fermented Fatalli & Ghost peppers yielded about a pint of sauce. The heat is right at the upper limit of what I can tolerate, but the flavor is excellent! A little dab will do ya!20180812_151139-1 (1).jpg
20181209_140210.jpg
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~Jon~ Downheah, Mississippi |
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#982 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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You are more than welcome Jon I hope the flavor was everything I said it was.
![]() Worth |
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#983 |
Tomatovillian™
Join Date: May 2013
Location: New Mexico
Posts: 2,052
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Beautiful looking sauce Goodloe! Great color and texture.
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#984 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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My next batch of habanero sauce will be a huge surprise to folks as to what I put in the finished product.
![]() Worth |
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#985 |
Tomatovillian™
Join Date: Apr 2009
Location: Wichita Falls, Texas
Posts: 4,832
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What a lovely color on that sauce, goodloe! So pretty!!
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I'm not a complete idiot, some parts are missing. |
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#986 |
Tomatovillian™
Join Date: Jan 2018
Location: Steens, MS 8a
Posts: 410
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Thanks, all! The color and consistency turned out great! It's hot as Hades, but has a nice flavor! And NO vinegar....
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~Jon~ Downheah, Mississippi |
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#987 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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I'm gonna let the cat out of the bag.
I procured 3 pounds of habanero peppers and 5 big orange bell peppers at the store. Once they are fermented I will add pure tart/sour cherry juice and pure pomegranate juice to the usual mix. These will be going into one of my smaller fermenting crocks. ![]() |
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#988 | |
Tomatovillian™
Join Date: May 2006
Location: N. California
Posts: 695
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#989 | |
Tomatovillian™
Join Date: Apr 2009
Location: Wichita Falls, Texas
Posts: 4,832
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Now that I would like to see a picture or three of! Sounds interesting.
__________________
I'm not a complete idiot, some parts are missing. |
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#990 |
Tomatoville® Recipe Keeper
Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
Posts: 2,821
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Give it a try, shrinkrap! I've used different juices in pepper jelly. Delicious!
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Corona~Barb Now an Oregon gal |
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