First hot sauce of the season.

[Steve H]

Afternoon all!
While coming home from doing some errands. Ann and I stopped at the store for some jalapenos. Ann has the urge for ABT's for dinner. While looking at the jalapenos, I happened to notice that they had some red Fresnos! Ding, ding! Hot sauce time. Got enough for two quart jars for fermenting.

4 cups distilled water
2 tps pickling salt
The water was room temp. So the salt disolved fine without heat.
Cored. And cut up the peppers into chunks along with a med. sized onion.
Rinsed well and let it drain.
Packed in the mason jars. Added the brine. Put in spacer, capped. And put on airlock.
These will sit for a month before I process.

 

[jcam222]

Afternoon all!
While coming home from doing some errands. Ann and I stopped at the store for some jalapenos. Ann has the urge for ABT's for dinner. While looking at the jalapenos, I happened to notice that they had some red Fresnos! Ding, ding! Hot sauce time. Got enough for two quart jars for fermenting.

View attachment 719225

4 cups distilled water
2 tps pickling salt
The water was room temp. So the salt disolved fine without heat.
Cored. And cut up the peppers into chunks along with a med. sized onion.
Rinsed well and let it drain.
Packed in the mason jars. Added the brine. Put in spacer, capped. And put on airlock.
These will sit for a month before I process.

Should be tasty! It's been awhile since I've done sauces, likely will start a few ferments in June.

 

[Steve H]

Should be tasty! It's been awhile since I've done sauces, likely will start a few ferments in June.

Yeah. Kept it simple the first time of the year. I was surprised I found these peppers this early.

 

[Fueling Around]

Very nice. Wish you success.
Defrosting the upright freezer today and discovered a large pack of ripe jalapeno from last year.
Hunting for my fermenting supplies.

 

[bill ace 350]

Looks great!

 

[indaswamp]

Nice! Following....

 

[hoity toit]

Afternoon all!
While coming home from doing some errands. Ann and I stopped at the store for some jalapenos. Ann has the urge for ABT's for dinner. While looking at the jalapenos, I happened to notice that they had some red Fresnos! Ding, ding! Hot sauce time. Got enough for two quart jars for fermenting.

View attachment 719225

4 cups distilled water
2 tps pickling salt
The water was room temp. So the salt disolved fine without heat.
Cored. And cut up the peppers into chunks along with a med. sized onion.
Rinsed well and let it drain.
Packed in the mason jars. Added the brine. Put in spacer, capped. And put on airlock.
These will sit for a month before I process.

I like that.

HT

 

[JLinza]

Sounds great, I'll tag along...

 

[Steve H]

Process time!

Smells delicious!

Small batch. Should yield about a quart of sauce.

 

[smokerjim]

Looks good Steve

 

[Steve H]

Looks good Steve

Thanks Jim!

 

[indaswamp]

Bet that stuff rocks Steve!! Love the color!

 

[Chris_in_SoCal]

It looks nice but I am not quite following it. Did you separate the onions from the peppers? If so are you planning on joining them back up? I am trying to understand the two jars.

 

[Steve H]

Bet that stuff rocks Steve!! Love the color!

Thanks!

It looks nice but I am not quite following it. Did you separate the onions from the peppers? If so are you planning on joining them back up? I am trying to understand the two jars.

Thanks! The jar on the left is the processed peppers and onions. The jar on the right is the brine that you strain out before running through the Champion juicer. You incorporate some of it back in the sauce with vinegar and spices to finish. Which I'll do today.

 

[JLinza]

There's no doubt, that’s gonna be some good stuff. Nice work

 

[Steve H]

Finished! Added brine, vinegar, salt, pepper, lemon juice. PH is at 3.6 will bottle later. Tastes great!

 

[jcam222]

Finished! Added brine, vinegar, salt, pepper, lemon juice. PH is at 3.6 will bottle later. Tastes great!

View attachment 720552

Looks good Steve! I need to get a couple batches going

 

[Steve H]

Looks good Steve! I need to get a couple batches going

Thanks Jeff!

 

[dr k]

Finished! Added brine, vinegar, salt, pepper, lemon juice. PH is at 3.6 will bottle later. Tastes great!

View attachment 720552

Tiny bubbles up top. The carbs in the lemon juice may feed Lactobacillus a little. I have 2 PH meters with all the calibrating buffers. It's not necessary for me because I do one year ferments for hot sauce at 65* and FDA is 4.6 or .85 water activity or lower for room temp stable after opening. I go by 4.2 or lower but it's 3.7 just the mash and brine. I shouldn't have spent the $20.00 for both meters plus buffers but it's only $20.00 but the process of calibrating is the time waster. After a year I feel I need to recailbrate meters with distilled water and bufffering solutions when I would need them when I used it once the year or more before when I know batches will always be well below 4PH. Like when I ferment Kimchi or pickles. I may have to restart a thread I deleted on freezing peppers with brine and I used a starter from Kimchi so it's a solid, then vac sealed frozen so no air and it inflates some with CO2 no airlock monitoring and no Kahm since Nov 24. When bags ferment and the CO2 is throughout the peppers you squeeze all the CO2 out into the airspace and the compressed peppers are replaced with brine. The bubbles are tiny but make big unseen pockets that can be squeezed/ pushed into the airspace every three days, then forget about it for months.

 

[Steve H]

Tiny bubbles up top. The carbs in the lemon juice may feed Lactobacillus a little. I have 2 PH meters with all the calibrating buffers. It's not necessary for me because I do one year ferments for hot sauce at 65* and FDA is 4.6 or .85 water activity or lower for room temp stable after opening. I go by 4.2 or lower but it's 3.7 just the mash and brine. I shouldn't have spent the $20.00 for both meters plus buffers but it's only $20.00 but the process of calibrating is the time waster. After a year I feel I need to recailbrate meters with distilled water and bufffering solutions when I would need them when I used it once the year or more before when I know batches will always be well below 4PH. Like when I ferment Kimchi or pickles. I may have to restart a thread I deleted on freezing peppers with brine and I used a starter from Kimchi so it's a solid, then vac sealed frozen so no air and it inflates some with CO2 no airlock monitoring and no Kahm since Nov 24. When bags ferment and the CO2 is throughout the peppers you squeeze all the CO2 out into the airspace and the compressed peppers are replaced with brine. The bubbles are tiny but make big unseen pockets that can be squeezed/ pushed into the airspace every three days, then forget about it for months.

The bubbles were from me blending the xanthan gum in to thicken slightly. Pic was taken right after I did this. Forgot to mention that. It has settled down. But seperated a touch. Will need to add a touch more. And blend again. I took my ph meter to work and verified it. It is dead on. Good info though.