While the pH of it is comforting somewhat, pH testing of products is no longer held to be accurate. There are just too many variables that cannot be controlled and can lead to false readings. Freezing should be safe - many cooking recipes can be made and frozen very safely., They just can't be canned and shelf stored safely. I assumed from the info that we were still talking about that same original batch and other than freezing and fridge storage once thawed it is too late to save it any other way. I thought it would be good to go if it was hot processed while that was still possible but the time, as I said, was just a guess. But now there are more variables added. And even without them there is always the caveat that unless you used an approved recipe, there is risk. We each choose the level we are comfortable with. Personally I am very conservative. it has let me and my family can 50+ years now and survive. ;) But few here will recommend sharing unapproved recipes with others unless it is frozen and dated for expiration and safe storage. The bubbles should be able to be skimmed as one would in jam/jelly if it is cooked long and hard boiled enough. They will collect on the top and can be skimmed off for a clearer end product. The metal utensils rule is because anything except quality stainless steel (most kitchen knives aren't as they have aluminum alloys in them) will react with the hot product causing discoloration and possible contamination. Thus the recommendation for plastic. As to comparing with other recipes to determine safety. Even those who do this for a living (Linda Lou) will tell you that isn't safe. She consults with Dr. Elizabeth Andress at NCHFP on such issues. There are too many risks. Sure, highly experienced caners can eyeball a recipe and make some suggestions for making it safer (like using bottled lime and lemon juice instead of fresh) but no one here will guarantee safety and inexperienced caners just can't do that with any safely. Many try. We get lots of posts about "can I can this, it is soooo good?" that quickly get told, no, sorry. ;) So since the BWB processing time is merely a guess, the best and safest way to go is make the sauce using measured ingredients, bottled juices, try to get as much air bubbles out of it as possible and forget canning it. Freeze it. Best I can offer. ;) Dave

Sorry I took days to get back to this. I had to go away for a few days and my personal life was at a stand still. Kay, that is exactly what I intend to do gram for gram...but I just wanted to ask if anyone already had some experience and for my very first round just keep things simple so that I get the ropes of the fermenting procedure itself.....thank you though! Dave, You know, when I was thinking how it could be possible that the calyxes if left on make a big perceptible difference in flavor to the sauce I thought it might be some special bacteria that reside in this tissue that produce some chemical(s) during fermentation that imparts the difference in flavor. I didn't this it would spoil the pepper mix. The calyx region is actually known to cause spoilage?? This recipe is an adaptation from the published and very popular Sriracha book, for all that its worth. A did read in a few places that you are suppose to use about 2% of the weight of the produce in salt. In the recipe I am using there is 1-1/2 lbs of peppers (675gms) to 2 tsp sea salt. I weighed this and it was 13 gms for me which is about 2%. There is no added water. Is that what you know to be correct? Today I read to add 3.3%. Well...maybe next time? And they say to ferment for 4-7 days, stirring once or twice a day, keeping loosely covered. They do say to stop the fermentation and move on to adding vinegar when you like the taste. That is vague for me! When am I supposed to stop? When it tastes 'right' or when fermentation is over? And how do I really know when fermentation is over? People say allow to ferment 1 week, 4 weeks.....you know all about that. Well things seem to be going OK. The fermentation did start on day 2, bubbling nicely, flavor changing very nicely. No mold or off flavors what so ever. This is day 6. I am letting it go on because I really don't know when I am supposed to stop. The fermentation (bubble production) is much slower now. I asked about this in a separate post also. Thank you so much. K.

Thanks! Dave, the fermentation stage is that first pic with all the ingredients in the jar with the air-lock. Once the fermentation is done, I pour off the salt-water brine, then add only half of it back in (otherwise it would be too salty). Then I use an immersion blender to blend all the ingredients. At this point, I add in the vineger to halt the fermentation and to bring the pH of the sauce to a stable, non-spoiling acidity level. I strain out the seeds with a metal sieve. I recommend making sauce this way. It's incredibly easy, and a great way to use up excess peppers. Josh

I made another batch of green hot sauce, and this time I simmered the ingredients for 30 minutes. I used seven jalapeños and seven Serrano chilies, which weighed one pound altogether. I also used three or four garlic cloves, which I cut into four pieces each. After it was done simmering, I let it rest for 30 more minutes covered to cool, and then I puréed it in my Vitamix blender, and so it came out very smooth. I did not remove any seeds (since they may have nutritional value), and they got completely puréed. When I made the previous sauce (which I accidentally left in Cathedral City), I simmered it for only 5 minutes, and so the chilies did not get soft, and they did not purée smoothly, but then I was using a stick blender, which rarely purées completely. Anyway, I like the smooth texture of the sauce I made today. The heat level is the same as the one I made earlier, and I had removed all seeds (but not membranes) from that batch. I prefer to make my own hot sauces rather than to buy them, and it is very much cheaper this way. Next time I will want to try roasting the chilies on the BBQ to get a smoky flavor.