Alrighty hot sauce makers,
Steve H
,
jcam222
and others….. check my process let me know where I mess up thus far.
Approx 1 lbs of habaneros. Funny thing, I just got a pound of them. Got to the register, checker asked how many I had. I said I don’t know, a pound. He said, “ well they are .17/each or 6 for a dollar. Looks like you got 10.” I said ok.
Destemmed and sliced. Mixed in some sweet mini peppers I had left from a cook the other day.
Washed and soaked the jars, weights, and airlocks in the steramine tabs and hot water while I was slicing the peppers.
Measured out 33 grams of salt
Packed the peppers into the jars to the shoulders. Used wide slices of the mini peppers under the glass weights to keep everything down. Then filled the jar with the brine just to the top of the weights. Lids and air locks on. Now I guess we wait 3 weeks to see how it turns out. I know this is a long post with a lot of pics. But first time for me doing this. Looking for critique and suggestions.
Thanks,
Jim



Approx 1 lbs of habaneros. Funny thing, I just got a pound of them. Got to the register, checker asked how many I had. I said I don’t know, a pound. He said, “ well they are .17/each or 6 for a dollar. Looks like you got 10.” I said ok.

Destemmed and sliced. Mixed in some sweet mini peppers I had left from a cook the other day.

Washed and soaked the jars, weights, and airlocks in the steramine tabs and hot water while I was slicing the peppers.

Measured out 33 grams of salt

Packed the peppers into the jars to the shoulders. Used wide slices of the mini peppers under the glass weights to keep everything down. Then filled the jar with the brine just to the top of the weights. Lids and air locks on. Now I guess we wait 3 weeks to see how it turns out. I know this is a long post with a lot of pics. But first time for me doing this. Looking for critique and suggestions.
Thanks,
Jim
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