Need help with Hot Pepper Sauce (peppers in vinegar)
moo_
15 years ago
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kayskats
15 years agoRelated Discussions
Looking for a hot pepper recipe in sauce
Comments (15)Sometimes I feel a whole lot like the Grinch, spoiling people's canning. I don't know if that recipe is safe or unsafe. It's the not-knowing that's the problem. It's on the higher-risk end, though, because you have to have acid to counteract the oil and then more acid to raise the pH of the low-acid onion, peppers, celery and garlic. How much I don't know. Also, 10 minutes processing time is great for jams, but it seems awfully short for this. 1994 is the date of the last USDA revision and the NCHFP recipes developed since then, as well as what you see in new editions of the Ball Blue Book or any of the current sources, work from those standards. The USDA is planning a new revision now, but I don't know how soon it will come out or what will change. There's always new research changing what we assumed, like the listeria problem with certain refrigerator pickles. Who could have imagined? The trick is there are a lot of great recipes out there in books like Chesman's and then scattered amongst them are those that are doubtful. I'm not suggesting abandoning the book, just being selective. In "Blue Ribbon Preserves" Linda Amendt suggests canning curds, which are loaded with eggs and butter. When I asked her about it, she said the recipe wasn't tested (I don't know how she arrived at the pressure and time) and that she no longer cans her curds but refrigerates them. That's a really popular book. But there's been no revision or errata sheet and she hasn't said anything on her website. It gets kind of worrisome when you think an author has changed her own practices but hasn't acknowledged that in print. So the odds are that nothing would happen if you ate that sauce the rest of your life. But the potential for problems is definitely there. I'd refrigerate it; I don't see why it couldn't be frozen for long-term storage. It might be worth taking a small amount, if you have the space, and doing a test-container for the freezer, just to see how it holds up. Carol...See MoreAcid for hot pepper sauce - is lemon OK?
Comments (4)you can test the acidity with a pH meter or pH test strips. from what i gather, you want the pH to be around 4. but again, ask on the harvest forum....See MoreAbout making fermented hot pepper sauces
Comments (4)One is using a starter(microbes) to get the action going and is, IMO, TRUE fermentation. The second is nothing more than pickling, using the salt and vinegar to preserve the peppers. I use lacto to do my hot sauce..just started a batch today. In the second option, I keep the peppers whole, usually jalapenos and/or serranos and served much like i would serve a cucumber pickle...sandwiches, salads, toppings, condiment. If you like your hot sauce like i do, tangy but not vinegary, lacto is the way to go. Also, it isn't necessary to add vinegar to your finished lacto mash...I don't. For much more info.. click here Kevin...See MoreLars - I tweaked your roasted hot pepper sauce
Comments (1)Sounds great, although I would have omitted the tomato purée, as you are aware! You can always add tomato purée to a recipe, if you want it, and lately I've been using tomato powder that I buy at a restaurant supply store. It keeps better than the tomato paste I've bought on line. If your sauce is wicked hot, it will probably last you a long time, but the vinegar and salt really do preserve it without having to can it - at least from my experience - and since it is so hot, I don't notice the vinegar or salt at all! My favorite use for it is to mix it with mayonnaise, for use on sandwiches. I'm growing Chocolate Habanero chilies this year, and last week-end we grilled some of them (over mesquite wood) with some other peppers and garlic so that I can make sauce this week, even though I have quite a bit of sauce left over from last year. If you can grill your chilies of wood/charcoal, you will get a nice smoky flavor, which I particularly like. If you have too much sauce, you can bottle it and give it to friends, especially at Christmas. Some of my friends (and Kevin's) prefer this over other gifts. I bought a bunch of little bottles on Amazon for this purpose and also make my own labels. Thanks for sharing your experience!...See Morecandiecane
15 years agosmittybrucems_yahoo_com
13 years agofisher496_bellsouth_net
12 years agoMaterex
12 years agovodkapepper
9 years ago
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