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Cranberry Pinaple Mango Sauce

Started off bad, the (new) jar I was washing cracked on the bottom, no buckets unused, finally found an old pickle jar in the cupboard, a little full hope it will go quietly like the last one.
 
1L Cranberries
3Lb Pinapple
1lb Dried Mango
200gr Red Jalapenos
1kg Red Peppers
1 cup Kefir Whey
2oz pink salt.
3 tbls Seasoning
3 tbls Smoked Paprika (forgot to add, will later once the Mango's swell)
3tbls Ginger Powder (to be added later)
.8L water ( so the stuff blended)
Gentle back and forth blitz all and add to jar, will remove some later into another to make room on top.
Total 4L
 
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So I see you used no Airlocks.. Sorry if I am a total n00b for asking this, but is this a viable way to do a ferment without a lid/airlock for 30-90 days? I would assume it is, since you are doing it :-)
Reason I ask is, the only thing holding me back from starting another ferment is because I don't have another lid/ airlock.. 
What is your technique to "burp" the air out?
 
I find a good improvisation is use cling wrap, it expands and lets air out. I want to get some airlocks but until then the wrap works well. Also mason jar lids that are put on with a light twist also works fine an will release if too much pressure. Once its going then just a lid on top held by gravity is fine Ive found.
 
I'm curious about how well your pineapple ferment is going. I recently started a pineapple, carrot, Fatalii mash and it does not seem to be fermenting (no bubbles in the mash after many days). pH is at 4 as of today. I usually see bubbles in my mashes within a few days. I've added a lacto starter from the beer brewing store (Wyeast brand) in hopes of getting something going.
 
A blast from the past.
Found a jar of it yesterday and made a dip with avocado and cream cheese, used a bit too much and the heat crept up and punched in the gut. This morning a bit of ass burn (yup something you realy wanted to know). Realy good just need to use less.
 
Some replacement pics.
 
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