Homemade Hot Sauce Part 2

Here is a picture of the first time I uncovered the peppers after two weeks. There was a lot of bacteria. Kind of gross Ok it is gross.

This is all a part of the process the white around the corner of the crock is a natural fermenting mold. Do not let this scare you.
Take a spoon and gentle remove the white scrum make sure you have enough liquid to cover the mash and clean the sides and return the plate.

This is the stuff you have to scrape off and then re-cover your crock and check weekly or bi-weekly.

Ok all clean. After you scrape the moldy gross stuff off. Just clean the sides of your container. Now replace you plate and cover and back to the waiting game.

When you replace the plate some stuff may rise just remove it. Look bacteria is good for you with fermentation.

I will ferment my hot sauce for 6 to 8 weeks. One week prior to bottling we are going to pour your vinegar into the mash and let it sit an additional week. It helps the PH balance which keeps it preserved(ish) Use 1 cup of vinegar for each 3 cups of mash. Use your favorite vinegar I always just use good old White distilled 5%.

Study up on it it is a very interesting subject.

Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes. 

1 comment:

  1. Hi, Lani. Thanks for directing me to this post. I'll be able to refer to the pictures when I embark on hot sauce making.


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