Fermenting.

[Worth1]

Originally Posted by velikipop

Whenever you have the time, don't rush or stress about it.

Here it is I make it to taste as I may have said before.
First ferment peppers as instructed.
Cut slits in peppers and pack into jar or what ever method you use.
I use my plunger to push out air bubbles.
Let ferment for a very long time I go about 8 weeks or even more in a solution of 2 table spoons canning salt to quart of pure water not treated water.
I simply mix the salt water up in a separate container and use what I need dump the rest.
Your choice.
After fermenting pull peppers from liquid.
Pull stems if still on.
Put peppers in blender with enough ferment liquid to blend.
You can also use lime juice if you want but you will end up using too much maybe.
Turn blender on and let run forever.
If desired strain contents into kettle to remove seeds.
Now lets say you have a quart of this stuff.
Add lime until you like the lime flavor.
Add 1/2 teaspoon citric acid.
Add ferment liquid if you want it thinner.
Add sugar to desired flavor but it needs to be there.
Add salt if you want.
Bring to simmer and start tasting.

Here is the dangerous part.
Ladle the sauce back into the blender and fire it off.
Be careful as it can erupt from the blender so start slow and increase speed.
Take a wee pinch of xanthan gum about 1/8 to 1/4 maybe a wee bit more per quart and slowly sprinkle it into the blender hole while is it running.
Let it run for a good while to make sure it is mixed up.
Too much will make it like slippery ketchup or even the blob.
Too little and it will separate too soon.

Don't ever add water always use the ferment liquid or lime juice.
Do not use lemon and expect it to be the same as mine.

What you have is a safe sauce by doing this.
1 fermented.
2 lime juice.
3 citric acid.
4 Salt.
5 brought to a simmer.
= safe product.

Notes.
1 A good indication of the peppers being ready is if they start getting this fermented musky smell when you crack the lid to let off gas.
I stopped using the air lock and just let off gas every day.
Mine are fermenting pretty fast do to the heat in the house.
Ferment water will be cloudy.

2 If you want garlic and or onion in this stuff then you need to put them in the ferment too.
I dont recommend it try the regular first.
3 Flavor testing is an experience big time, best done first thing in the morning before food.


Worth

[Shrinkrap]

Nice! Why did you stop using the airlocks?

[Worth1]

Originally Posted by Shrinkrap

Nice! Why did you stop using the airlocks?

I didn't find it necessary and liked the product better the old way I did it.
I can also tell if the ferment is going on by checking pressure every day.
I have a 10 degree fluctuation in my house too from 70 to 80.
No real good explanation or excuse.

I have 1/2 gallon of sauce going on the stove as we speak.
I have no idea what and or how I am going to use it.

Worth

[velikipop]

Thank you. That looks very interesting.

Alex

[Worth1]

Originally Posted by velikipop

Thank you. That looks very interesting.

Alex

You're welcome I just got through cooking off 1/2 gallon of what I would call weak stuff.

[Shrinkrap]

Originally Posted by Worth1

I didn't find it necessary and liked the product better the old way I did it.
I can also tell if the ferment is going on by checking pressure every day.
I have a 10 degree fluctuation in my house too from 70 to 80.
No real good explanation or excuse.

I have 1/2 gallon of sauce going on the stove as we speak.
I have no idea what and or how I am going to use it.

Worth

I have quite an assortment of airlocks now, also with no good explanation/excuse.

I just bought a "high falootin'" blender on Amazon prime day. Wondering if it might make a sauce that will stay emulsified without adding stuff. Just made a pretty tasty romesco sauce, not that that had anything to do with fermenting. .

[Worth1]

Originally Posted by Shrinkrap

I have quite an assortment of airlocks now, also with no good explanation/excuse.

I just bought a "high falootin'" blender on Amazon prime day. Wondering if it might make a sauce that will stay emulsified without adding stuff. Just made a pretty tasty romesco sauce, not that that had anything to do with fermenting. .

Any sauce and I mean just about any sauce you would want to use will settle out after awhile.
No matter how it is blended.
You have two options cook down to thicker or use the gum.
The xanthan gum I use I feel there is nothing wrong with it in my life at least.
It is in practically everything.

The ghosts I have fermenting I am going to ferment some Habanero peppers and add to it.
I might call it Ghostanero sauce.

I need to look around and toss out all of the store bought stuff I have because I no longer have any use for it at all.
I like my stuff your stuff or anybodies stuff over it because it (store bought) all has vinegar in it.
Worth

[Shrinkrap]

"The xanthan gum I use I feel there is nothing wrong with it in my life at least."

I'm sure there's nothing wrong with it, I just don't need even one more thing.

[Worth1]

Originally Posted by Shrinkrap

"The xanthan gum I use I feel there is nothing wrong with it in my life at least."

I'm sure there's nothing wrong with it, I just don't need even one more thing.

I paid close to 13 dollars for a bag it will last a life time.

[imp]

Originally Posted by Worth1

Here it is I make it to taste as I may have said before.
First ferment peppers as instructed.
Cut slits in peppers and pack into jar or what ever method you use.
I use my plunger to push out air bubbles.
Let ferment for a very long time I go about 8 weeks or even more in a solution of 2 table spoons canning salt to quart of pure water not treated water.
I simply mix the salt water up in a separate container and use what I need dump the rest.
Your choice.
After fermenting pull peppers from liquid.
Pull stems if still on.
Put peppers in blender with enough ferment liquid to blend.
You can also use lime juice if you want but you will end up using too much maybe.
Turn blender on and let run forever.
If desired strain contents into kettle to remove seeds.
Now lets say you have a quart of this stuff.
Add lime until you like the lime flavor.
Add 1/2 teaspoon citric acid.
Add ferment liquid if you want it thinner.
Add sugar to desired flavor but it needs to be there.
Add salt if you want.
Bring to simmer and start tasting.

Here is the dangerous part.
Ladle the sauce back into the blender and fire it off.
Be careful as it can erupt from the blender so start slow and increase speed.
Take a wee pinch of xanthan gum about 1/8 to 1/4 maybe a wee bit more per quart and slowly sprinkle it into the blender hole while is it running.
Let it run for a good while to make sure it is mixed up.
Too much will make it like slippery ketchup or even the blob.
Too little and it will separate too soon.

Don't ever add water always use the ferment liquid or lime juice.
Do not use lemon and expect it to be the same as mine.

What you have is a safe sauce by doing this.
1 fermented.
2 lime juice.
3 citric acid.
4 Salt.
5 brought to a simmer.
= safe product.

Notes.
1 A good indication of the peppers being ready is if they start getting this fermented musky smell when you crack the lid to let off gas.
I stopped using the air lock and just let off gas every day.
Mine are fermenting pretty fast do to the heat in the house.
Ferment water will be cloudy.

2 If you want garlic and or onion in this stuff then you need to put them in the ferment too.
I dont recommend it try the regular first.
3 Flavor testing is an experience big time, best done first thing in the morning before food.


Worth

Do you pressure can this or how is it preserved? Is it an approved and tested recipe? Just curious.

[Worth1]

Tested and approved in my laboratory.

One it is fermented.
Two it has 1/2 teaspoon of citric acid per quart.
Three it has lime juice.

[imp]

Originally Posted by Worth1

Tested and approved in my laboratory.

One it is fermented.
Two it has 1/2 teaspoon of citric acid per quart.
Three it has lime juice.

Do you pressure can it or ??? to keep it safe?

[Worth1]

Originally Posted by imp

Do you pressure can it or ??? to keep it safe?

If I do anything I hot water bath it after a good simmer if I give to some one else.
Other than that nothing but refrigerate.
You can treat it like ketchup or any other hot sauce if you want which I never put in the refrigerator.
I even keep a bottle in my truck.
I can assure you it is far more acidic than need be.
The ferment alone does that.
Fermented sauerkraut is around a pH of 3.
This gives me an idea of fermented salsa.

Worth

[imp]

Originally Posted by Worth1

If I do anything I hot water bath it after a good simmer if I give to some one else.
Other than that nothing but refrigerate.
You can treat it like ketchup or any other hot sauce if you want which I never put in the refrigerator.
I even keep a bottle in my truck.
I can assure you it is far more acidic than need be.
The ferment alone does that.
Fermented sauerkraut is around a pH of 3.
This gives me an idea of fermented salsa.

Worth

The National Center for Home Food Preservation recommends canning sauerkraut too. And Salsas have a big write up page, no fermented salsa has been tested.


https://nchfp.uga.edu/how/can_06/sauerkraut.html


" Fully fermented kraut may be kept tightly covered in the refrigerator for several months or it may be canned as follows: Hot pack – Bring kraut and liquid slowly to a boil in a large kettle, stirring frequently. Remove from heat and fill jars rather firmly with kraut and juices, leaving 1/2-inch headspace.
Raw pack – Fill jars firmly with kraut and cover with juices, leaving 1/2-inch headspace."


and link to salsa page:


https://nchfp.uga.edu/publications/n...ets/salsa.html


"We only recommend recipes and procedures we know to be safe, and encourage consumers to use tested, science-based home-canning recipes from reliable sources like our website or some equipment or home preserving ingredient manufacturers. Our recommended home canning recipes for salsa, as well as a discussion of how ingredients impact safety, are collected in this publication:
http://www.uga.edu/nchfp/publication...onal_salsa.pdf
The same, but individual recipes with links to background information in some of them: http://www.uga.edu/nchfp/how/can_salsa.html The most flexible procedure we offer for a home-canned salsa is our Choice Salsa found on this menu."


more at both links.


In other words, it isn't safe to do what you've suggested.

[Worth1]

imp I am getting a little tired of you following me around and disagreeing or finding fault with everything I do.

Please stop.