Judy and I are teaming up to experiment with Fresh and Dried peppers. I decided to take the route of fermentation as it gives the dry peppers time to rehydrate, I am aiming for similar/exact same tasting, consistency, and heat. Here is the fresh side.
Roughly 1/2 lb Primo 7 pots
chops down to ~3 cups
added 6 pineapple rings with some pineapple juice:
Purees even further down to ~2.5 cups after you get all the Air out
6% of weight of salt is roughly 1.5 TBsp
airlocked and some water added ready to go into my "incubation chamber" @ 84 degrees F
Edited by PexPeppers, 21 November 2013 - 02:20 PM.