Hey there from Texas

gilgatex

gilgatex

Hey all!
 
I came across this site when I was googling how to make a hot sauce shelf-stable.  I have a pH meter on order as we speak.
 
I made my first batch using jalapenos and golden raisins a few weeks ago and it turned out well (although a little thick).  Going to try again with some tweaks in a week or two.
 
I look forward to browsing and learning :)
 
 
:welcome:
 
You found the right place, good luck!
 
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