One for the hot pepper pro's

[normanaj]

Picked these guys yesterday.And with still more warm weather ahead I'll still have more to pick.

 

[jcam222]

My general process is in this thread along with a nice chart for brine concentration. Note the sterilization of the bottles is just an extra step I take now. I've also done by just washing everything in hot soapy water. Relevant to whether or not you need pasteurize boils down to PH. If you get your PH low enough fermentation ceases. Most of my ferments end up <3 . I check PH on the ferment to insure safety and also on the finished sauce to make sure anything I added didn't take it above that level. It will not blow up if in range. https://www.smokingmeatforums.com/threads/hot-sauce-help.322368/#post-2449118

 

[hooked on smoke]

Sorry for the late reply. I didn't mean to be rude just been busy.
Thank you ALL, very much for your replies. I will have to give the fermentation process a try. Maybe next season if I get enough peppers from the plants. This year was pretty poor.
Again, thank you.