In my attempt to get all sterile and standardized in my bottling process, I heated my vinegared sauce as a last step before bottling.
It had fermented a month with only salt and water added.
Welllllllll I overcooked it big time. Too high a temp I imagine.
Bottom is burned and black flecks all around because I started stirring after heating. It was a REAL PITA getting 99% of the black specks out of there!
I pretty much removed the black flecks stirred up by yours truly but there is some oily red slick floating on the surface. I'm leaving it overnight to see what develops but I'm really hoping I can salvage this batch as I have a month of processing and watching it invested not to mention the 4 kilos of chilies but those are relatively cheap.
Here's the bottom of the pot.
Here's the red slick on the surface.
Hopefully there are others who have made this same mistake and can throw in their 2¢ on this subject and any remedies or proclamations of it's demise.