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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 June 23, 2018   #871
Worth1
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I just did pretty darn good.

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Old July 15, 2018   #872
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Another quart of ghost peppers like I need anymore.
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Old July 15, 2018   #873
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Oh... I have two quarts I picked just the other day.... not that I am planning on eating anyof them...Now if I can sell them. Of not I will dry them and sell ghost pepper powder?
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Old July 15, 2018   #874
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I would ferment them and make a sauce with lime juice and sugar.
Just a wee drop on food is to die for, I keep it in the truck for work.

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Old July 15, 2018   #875
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Quote:
Originally Posted by Worth1 View Post
I would ferment them and make a sauce with lime juice and sugar.
Just a wee drop on food is to die for, I keep it in the truck for work.

Worth
Worth, can you give us your recipe for the fermented pepper sauce. I want to try making some, sorry for the bother if you posted it previously.
Thanks
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Old July 15, 2018   #876
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Quote:
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Worth, can you give us your recipe for the fermented pepper sauce. I want to try making some, sorry for the bother if you posted it previously.
Thanks
No worries but keep in mind I do it by taste.
I will be back with it soon right now I am cooking blackened Redfish I caught.
Cant afford to burn it.
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Old July 15, 2018   #877
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Wonderful. Thanks for sharing. Speaking of fish... Did you see the story of the 8' gar caught in Texas? That is a huge fish.
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Old July 15, 2018   #878
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No but I looked it up.
Glad he let it go back.
Here is one that impresses me big time caught on a Penn 209 in Texas.
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Old July 15, 2018   #879
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Fishing the Illinois or Mississippi with my dad, when I was a kid... alligator gar and carp/buffalo were "trash" fish... Until a real river man showed him how to clean a carp, but not so much an alligator gar. Now it's all Asian carp where we fished, and you hunt them with bow and arrows and nets. And you need a good Louisana cook to show you how to clean them and eat them.
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Old July 15, 2018   #880
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On another note, one of the friends that helps in the garden wanted to make pickles...
I fermented mine in a 3 gallon crock (as per a link posted by Worth), he "canned" his...
Mine are in the fridge nice and crispy, his are mush...lol!
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Old July 16, 2018   #881
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I have some in the fridge that if I pop the lid on them they fizz like a soda pop.
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Old July 16, 2018   #882
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No hurry, my peppers are no where near ready to ferment. Thanks.
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Old July 16, 2018   #883
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Quote:
Originally Posted by velikipop View Post
No hurry, my peppers are no where near ready to ferment. Thanks.
Someone I know is trying to introduce me to a lady.
She texted me last night to call her and I did.
This was about the time I was going to sit down and explain what I do with the peppers.
It seems complicated but it isn't but now I am on my phone.
It is all up to the taste of the person making it.
Everyone that has tried it loves the stuff and you cant buy it anywhere.
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Old July 18, 2018   #884
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I'll get the fermenting suace recipe out tonight if I can.
Mentally whipped every day after work.
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Old July 18, 2018   #885
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Whenever you have the time, don't rush or stress about it.
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