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Member Since 12 Aug 2016
Offline Last Active Yesterday, 11:13 PM

#1530408 Paper towel germinating

Posted by Jubnat on 22 February 2018 - 08:41 PM

I'd plant them immediately, maybe about a half inch down.

#1528961 Spicegeist 2018

Posted by Jubnat on 17 February 2018 - 09:12 PM

Man, I'm excited to see the 1/2 C. galapagoense x Chiltepin and 1/2 Superhot cross.  What generation is it?  What is the fruit like if you have gotten any yet?

#1528836 What´s this pepper

Posted by Jubnat on 17 February 2018 - 01:27 PM

It looks like it could be some type of habenero or something related.  But, I'm not sure.  Definitely looks like a capsicum chinense.


It would help to have some more information about it.

What's the heat level like?  Taste/aroma?  Pictures of the plant and flowers if you grew it.  Or if you didn't grow it, location of where you bought it, in case someone here lives near you.

#1522289 How do you figure out your recipies?

Posted by Jubnat on 28 January 2018 - 08:10 PM

One thing I didn't mention that I like to do is after a make the sauce, I cool it down overnight and taste it again the next day. And also double check the ph.

This allows me to do minor tweaks like adjusting the salt/sugar levels, adding more acid, adjusting the viscosity/adding xanthan gum if needed, maybe a little more of whatever spices I used, etc. Then I bring the sauce back up to a boil for a bit and then bottle it.

I would hate to have a case or two of an almost amazing sauce already bottled, when I could just fix it the next day. Sometimes flavors need to meld, or your palate needs a reset, especially if you've been constantly tasting the sauce while you're making it.

#1522286 Flipping when hot filling

Posted by Jubnat on 28 January 2018 - 08:03 PM

Per my Food Lab where I send my samples to get my scheduled process, they only require me to flip and hold inverted for 4 minutes (although I often keep them inverted for longer), then flip back right side up to cool. I don't know how the caps would seal to the bottle if they didn't cool right side up to create the pressure for the lid to seal

Of course they would still seal upside down. You're not relying on gravity to create the seal. The pressure for the lid to seal is the vacuum you create by filling the bottles with hot liquid and then capping them.

#1521934 How do you figure out your recipies?

Posted by Jubnat on 27 January 2018 - 11:53 PM

Sounds like you already got your system going. You kind of just got to go about it by feel, and taste. After you do it a few times you'll start to figure out ratios of ingredients you like, and it'll only get easier the more you do it. You'll start to be able to foresee what'll happen when you change certain ratios.

And yeah!...I just made a batch of hot sauce with tomato and achiote. I need to get some recipes posted here eventually.

#1520197 questions about my finished product

Posted by Jubnat on 21 January 2018 - 10:39 PM

I think that if the sauce is blended smooth, then you wouldn't have to let the sauce sit to let the ph balance out.

The hot vs cold reading is the only thing I can point to. But I didn't think it would cause that much fluctuation. It seems like too big of a difference. I don't know...weird.

#1519383 Australian finger lime plant?

Posted by Jubnat on 19 January 2018 - 10:25 PM

I planted one in my yard over a year ago. No fruit yet, still really small. I'm just really hoping this crazy freeze we had down here didn't hurt it too bad.

Sorry, wish I had more to say...just really looking forward to tasting one of these things.

#1519362 Hot fill/ hold question

Posted by Jubnat on 19 January 2018 - 09:38 PM

Assuming you handled everything properly and your acidity is low enough, they should be shelf stable, outside the fridge.

#1508127 Signup for the 2018 mega seed train!

Posted by Jubnat on 30 November 2017 - 08:15 PM

I do remember seeing those JPGS X reaper in the B train, didn't pick any up though.
I did finally get my hands on some P. Dreadies!

And I got some Korean Gochugarus, I believe from you Jeff. How are they?
I'm excited about them because as a cook and chef, I've gone through bags and bags of Korean chili flakes. So I'm excited to be able to make my own.

So...what's going on with the A train? It's not gone forever, is it?

#1508063 Signup for the 2018 mega seed train!

Posted by Jubnat on 30 November 2017 - 03:33 PM

Just curious, what was the split between the A and B trains? 

What do you mean exactly? What was split between the trains? Or why?

As far ask know, it was leftover seeds from last years train, divided in two because they wouldn't fit into one package.

Anyway, here's the tracking

#1507925 Signup for the 2018 mega seed train!

Posted by Jubnat on 29 November 2017 - 09:11 PM

Just got it. Lots of good stuff to pick through, and a lot to add!
I'll send it back out to Bpiela tomorrow

#1506290 what is the hottest pepper in your mind?

Posted by Jubnat on 21 November 2017 - 09:34 PM

That shit is weird...something seems off

#1505013 2018 SEED TRAIN #2

Posted by Jubnat on 14 November 2017 - 09:29 AM


#1504968 2018 SEED TRAIN #2

Posted by Jubnat on 13 November 2017 - 10:09 PM

Sorry, had a busy weekend. Shipped it out to Midwestchilihead today, should be there on Thursday.

I added about 15-16 new varieties that I don't think were in there!

Thanks to everyone that added or will be adding seeds!