I don't like my above answer. The sauce is boiled and hot packed at a temp of at least 185°. Manufacturers add something similar to ascorbic acid for a preservative. One of them told me to boiling water bath with the bottles upside down for 10 min. And I will have better information the first part of Oct as am going to be partying at the end of this month with at least 3 people in the sauce mfg business. The woozy caps do seal with or without flow restrictors in place. And I have been warned not to overtighten as they can explode. A close examination of the bottoms of the bottles will show how irregular the thickness is from bottle to bottle and even from one side of a bottle to the other. More importantly it should be stressed that BWBing a fermented mash is a long way from being USDA approved even when done in canning jars. I would not share my fermented BWBed mash with anyone. If pressure canned for 30 or 35 min then I would, but I don't like how pressure canning destroys the heat and alters the taste. So far the only fermented mashes that I've shared with other people have been dehydrated and ground for powder. All my ferments are refrigerated when finished. This includes sauerkraut, stringbeans, pickles etc. That said, there are approved pepper sauce recipes that can be BWB canned in canning jars and I think we should stick with that unless willing to take a personal risk.

I just made a batch of quick refrigerated pickles and I have a question..... first off, let me say my experence is limited. I used to make pickles by just adding some seasoning, pickling spices, garlic and water, put them in a tupperware, and refrigerated until they tasted OK.... they didn't alwas come out great, but definately edible. Recently I began to grow some Burpee Picklers, and I've been successful, so it was time to try my hand at pickling again. A couple of weeks ago,I boiled a mixture of pickling spices, dill weed, pepper, and sea salt; let cool, and poured over sliced cukes in a cleaned store bought jar with garlic and onion added, with also a small amount of 5% acid vinegar. The pickles taste good, but too sweet for my taste (can taste too much of the cinnemon from the pickling spice.)I call them sweet and sipcy. I let the jar sit at room temp for about 24 hours, then refrigerated. Tonight, I made a new batch. Boiled dill seed, dill weed, "it's a dilly" seasoning (has garlic, lemon peel in it also)and sea salt. After boil, I removed the residue, and poured over the cukes with small amount of vinegar, hot & sweet pepper, garlic, and onion, and topped of with some whole dill greens. It's sitting on the counter as we speak, and I planned on putting in the fridge after about 36 hours. Now, the questions..... am I way off base with my technique? can the pickles be harmful if left ut too long? what effect does the vinegar have in this process? Help, Help, Help!

Agree. Too soon to worry. I would keep them in the basement though! I just had to abort my fermented dills and salvage what I could because the top layer started to get slimy because temps were too high. I don't have a basement and normally they're fine on my dining room table, but we've had a heat wave and my indoor temps have fluctuated between 60 and 80 degrees. Not good for fermenting. After 4-5 days, you should be able to lift the lid and sniff. They should be starting to smell "pickly". Deanna

or if they did, You need to have the jars where you can watch them, monitor them several times a day. And monitor the room temperature, so you can know that the gloves actually inflate and fermenting is happening. Air temps where the fermenting is taking place is very important as I mentioned above. And the quality of the gloves is also important - no leaks and a tight band on the jar as well as being food grade plastic. I have done 25 pints, 10 quart jars and three 2 gallon jars now and I have never had a glove fly off and I don't poke a pin hole either so it is easy for me to know if all is happening as it should be. 3-4 days for pints is about right for me given my room temps, 6-7 days for quarts, and 2 weeks for the 2 gallon jars. But that is on my kitchen counter where I can watch them all the time and with room temp of 74-75 degrees. There is no way I wouldn't know if one of them didn't inflate. If gloves never inflate then no fermenting is happening. That is a sign that there was not enough salt in that jar. No way to know what is happening or if they are okay without seeing the jars. I guess all you can do is taste it. Dave