I have tried the fermented thing several times and I want to try something different. Does anyone know the proper vinegar to pepper ratio to make a safe non fermented mash? I have heard others reference 93 % peppers to 7 % vinegar but I am not sure. If so is that by weight?
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fermenting Non fermented mash
- Thread starter Fireeater86
- Start date
salsalady
Business Member
if you are looking for something that is basically just peppers, check out AJ's Puree-
http://thehotpepper.com/topic/32602-making-some-puree-todaywill-post-pics-of-the-processits-easy/
A classic recipe that LOTS of us have followed, but that recipe should either be refrigerated or boiling water bath or pressure canned.
A lot of recipes on food preservation sites and canning sites list 1 cup vinegar to 10 cups produce/vegetables.
http://thehotpepper.com/topic/32602-making-some-puree-todaywill-post-pics-of-the-processits-easy/
A classic recipe that LOTS of us have followed, but that recipe should either be refrigerated or boiling water bath or pressure canned.
A lot of recipes on food preservation sites and canning sites list 1 cup vinegar to 10 cups produce/vegetables.
Thank you. The plain was to just blend up vinegar, peppers, and salt and then pressure can it. The pH meters I have had were very inconsistent. I figure I could just pressure can it and then the pH wouldn't matter.