Member discussion regarding the methods, varieties and merits of growing tomatoes.
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November 26, 2017 | #1 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Lunatic Ghost Pepper sauce.
Not willing to make an inferior product lunacy took over.
1/2 gallon of lunacy. Worth IMG_20171126_48676.jpg IMG_20171126_1323.jpg IMG_20171126_18986.jpg IMG_20171126_40791.jpg IMG_20171126_59488.jpg |
November 26, 2017 | #2 |
Tomatovillian™
Join Date: Jan 2007
Location: Southwestern Ontario, Canada
Posts: 4,521
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Makes sense to me! Love the set up.
Now how long will it last?
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November 26, 2017 | #3 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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November 26, 2017 | #4 |
Tomatovillian™
Join Date: Feb 2015
Location: Central Illinois
Posts: 1,836
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I'm in! So your fermenting 1/2 gallon of peppers to make hot sauce with an airlock?
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November 26, 2017 | #5 |
Tomatovillian™
Join Date: Apr 2009
Location: Wichita Falls, Texas
Posts: 4,832
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Using pickle pipes may be a lot easier than drilling holes in a mason lid, plus they are non reactive and re-usable. I think that is what I'll use next year to do some ferments. Small batch fermenting will be the right size for me.
https://www.google.com/search?q=pick...nt=firefox-b-1 |
November 26, 2017 | #6 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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November 26, 2017 | #7 |
Tomatovillian™
Join Date: Feb 2015
Location: Central Illinois
Posts: 1,836
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My peppers are dryed already, wonder if I can rehydrate them and do this?
Last edited by pmcgrady; November 26, 2017 at 08:20 PM. Reason: SP |
November 26, 2017 | #8 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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I have never had a reaction (rust0 using these lids they are coated the rubber on the stopper seals off the cut part and soon there will be no oxygen in the jar to have a reaction.
It will all be carbon dioxide gas. We use the same lids for canning salty pickles in brine. As far as easy to make holes, not everyone has a lathe I do so why not put it to good use. It allows me to make any size hole I want. Just made a setup for the bigger stoppers I bought Worth Last edited by Worth1; November 26, 2017 at 08:27 PM. |
November 26, 2017 | #9 |
Tomatovillian™
Join Date: Feb 2012
Location: Newfoundland, Canada
Posts: 6,793
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Wow I love the fancy airlock.
Us faint of heart pepper eaters can feel safe around your sauce! |
November 26, 2017 | #10 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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November 26, 2017 | #11 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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November 26, 2017 | #12 |
Tomatovillian™
Join Date: Apr 2009
Location: Wichita Falls, Texas
Posts: 4,832
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I like the idea of totally non reactive materials in possible contact with the fermenting foods. Neither the glass or silicone will react, even in contact, so...just depends on what or how one chooses to do things.
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November 27, 2017 | #13 |
Tomatovillian™
Join Date: May 2013
Location: New Mexico
Posts: 2,052
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What's the yellow stuff on top? Is that what keeps the peppers in the brine?
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November 27, 2017 | #14 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Quote:
When I find the materials Im going to make my own lids threads and all. The threads for these jars are four threads per inch I will have to grind my own tool to do it. Seems over the top but I enjoy doing it. Worth |
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