Search results

All done. The red one I added blueberries for flavor and a bit of lemon juice to drop the PH. The green one I added vinegar to drop the PH and cilantro for taste. Each of them were blended, cooked , strained ,refrigerated for two days, then pH checked, cooked some more, then finally jarred...

OK, thanks. I've got no problem bringing it down to safe level < 4. I'm just concerned that it'll still be safe after it's been above 4 for the last 14 months. Is cooking it down and dropping the pH enough to kill any nasties?? I just checked my jalapeno brine and it was at 4.45. I've already...

Looks like I only have enough woozies for one batch. So I opened the ghost/carrots and it's PH was at 4.24. I am about to cook it down on the stove for an hour or so. Curious if a pH of 4.24 is safe. Also the ferment was a bit darker on the top than on the bottom http://i.imgur.com/n50K95c.jpg

Thanks for the suggestions. really appreciate the good advice. I'll be sure to update thread with photos of the process.

I've looking for some suggestions or ideas on what to do with my ferments. I currently have 3 different ferments going since October of 2015, all in quart sized jars. 1 - salt brine, ghosts, onion, garlic, carrot 2 - salt brine, (green) jalapenos, garlic, onion 3 - salt brine, reapers, ghosts...

Thai chilli Sent from my XT1095 using Tapatalk

Thanks for the replies. Luckily out of the 3 different types of seeds I received (Reaper, Bhut, and Scorpion) I grew two plants of each. I do have true pods of each mentioned, plus this weird cross of sort. I've already picked up some seeds for next year from pepperlover.com, so at least I have...

Hi, I bought Carolina reaper, Trinidad scorpion and Bhut Jolokia seeds off a guy online. This was supposed to be a Carolina reaper but looks different to me. Is it a cross or maybe did the seeds get mixed up and it's actually a scorpion or something else? All three pics are from same plant...