First Timer - Habanero Plant for Hot Sauce!
Cody Hawkins
5 years ago
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Cody Hawkins
5 years agoDave
5 years agoRelated Discussions
Ardnek710.....choc.habanero hot sauce
Comments (3);)....I haven't been on this forum for a while and I came over today and saw my name...LOL..:) I am soooo sorry, I didn't mean to mislead anyone and I apologize profusely that I wasn't clear in my post. The Chocolate Habanero Hot Sauce has NO chocolate in it..:) The chile pepper itself is called a chocolate habanero for the color it produces when ripe. It is much hotter than many habs and has a very earthy smoky flavor but alas, no actual chocolate. However, the sauce I was speaking of is basically whole chocoolate habs canned in 5% vinegar and let sit for 6months-1year. After that open jar, drain off vinegar (but save it), mash the peppers and run through strainer if you want to remove seeds/skin, then add vinegar back to mix until you get consistancy you want. Then, smoke on outdoor smoker or bbq pit until the sauce has darkened in color and has a great smoke flavor to it. kendra Here is a link that might be useful: picture of chocolate habanero...See MoreMy First Homemade Hot Sauce is Ready
Comments (5)I ended up pretty much giving up on making sauces. I get one exactly like I want and after blending it changes into something else. LOL I decided to not let the sauces age/blend past the time they get made. I freeze my jellies and relishes so I don't have to mess with canning. Ice cube trays work good to freeze stuff in. Add a cube or two to the recipe you are making. Freeze them into cubes then put cubes in a gallon zip lock. No worries about PH etc. I do better with powder mixes and Rubs. I bet that freezing a sauce would work too. I have a 6ft.X3ft.X3ft freezer,plenty of room. It's full of dried peppers now waiting for a trip to the smoker or bur grinder....See MoreHELP - First Timer Hot Sauce Canning
Comments (2)Given the 3 cups of vinegar my gut says it should be safe to heat it up, hot pack and can... BUT For a new caner my best advice would be to stick with "approved" and "tested" safe recipes. Stick with canning recipes from Ball and the NCHFP - National Center for Home Food Preservation Also, you can do some searches/reading and tap into the fine folks over on the Harvest Forum, link below. If you decide to use your recipe it's your choice but you proceed at your own risk. Here is a link that might be useful: Gardenweb Harvest Forum This post was edited by ottawapepper on Mon, Sep 23, 13 at 17:55...See MoreBeautiful plants--NO tomatoes! Help this first timer, please!
Comments (11)"The leaves are quite small too...are they in full sun? ...but the plants should be growing nicely if all other conditions are met..." There's an enormous difference between your zones 2 and the OP's zone 9, and one of those is that high heat can cause a chunky stocky indeterminate to get all wonky thin. The plant can also have a hard time recovering from that state when the weather breaks cool after sustained high heat. Maybe it's just emaciation. Maybe this can be eased by changes in watering/shading/fertilizing. Maybe not, I dunno, but it also tends to produce weeny rooted clones. Again, this happens only to some people in super hot/dry areas. Right now I have one Sweet 100 that's over-summered, a few more that were layered from it in the dirt, a couple that were rooted in water from cuttings from it, and some more that were grown from seed started in July. The mama plant is one sick puppy (that may or may not pull through fruit-wise), the outdoor clones are skinny, the seeded starts are chunky, all except mama are flowering, and there's not a hint of fruit in sight. Hey, it's an experiment and the dirt's not being used otherwise, but the point is that sustained heat, lack of fundamental soil moisture, and very dry air can smack tomato plants silly....See Moredbarron
5 years agolast modified: 5 years agogreen_passion
5 years agolast modified: 5 years agoCody Hawkins
5 years agoCody Hawkins
5 years agoCody Hawkins
5 years ago
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