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fermenting PEPPER MASH

I searched for a thread on this, I'm sorry if I didn't find it.
I am about 2 weeks in on a habanero pepper mash.
I chopped up the peppers and put the puree in a quart mason jar with about a cup of kosher salt. I screwed on a plastic cap loosely and put it in the pantry.
Every few days I check up on it by unscrewing the cap and smelling--- it smells unbelievable.

Does any body know if there is any danger here?
I do not have means to directly test the PH. Also, how long should I let it go?

My plan is to can it when I think it's ready, put it through a long boil...
 
Is it bubbling? I used a starter to get my mash going, the clear liquid at the top of yogurt, for example, but theoretically you can capture wild yeast in the air to start the fermentation. I didn't test my ph either, I just added vinegar at the end. If you are canning I don't think you need to boil for very long. I would worry about how a long boil would alter the flavor. Try the gardenweb chili pepper forum - there is some info there and the Ball Blue Book section on fermenting and pickling. Gee, I hope it's ok to mention another forum, if not, oops, my bad.
 
lamalu said:
Gee, I hope it's ok to mention another forum, if not, oops, my bad.

It's ok, but there is a fine. Just send me $50 in unmarked bills in a plain brown envelope, and all will be forgiven.

Don't let those silly moderators tell you anything different, either. They seem to think *they* should get all the money from the fines. Especially that Devil Duck character, he'll probably offer to void the fine if you'll talk a little dirty to him.
 
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