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Member Since 06 Jan 2013
Offline Last Active Yesterday, 09:58 PM

#1569902 Preservation thread

Posted by SmokenFire on Yesterday, 06:04 PM

Anyone that can post or outline their favorite methods and good "old standbys" for preserving peppers (and/or tomatoes) this time of year would be greatly appreciated and would like to see what everyone has in their bag of tricks! This includes pickling, drying, canning, freezing, and anything else you guys/girls might know that I'm not aware of...

I spent so much time, $, blood, sweat, tears on growing not to mention the hundreds of hours of research on perfecting the grow and nutes/techniques, all that-I didn't anticipate that I would have tons and tons of peppers that I actually had to use and boy was that a fatal mistake! I have so much and would like to bulk preserve some things in all different ways as I see no slowing down on the production and that way I can preserve and save everything but what I'm currently using for foods and hot sauces etc.. If it helps I have a kitchenaid. Maybe they got some wicked attachment that would truly aid me? I've been using an old school food mill on the tomatoes for tomato sauce but really need to get the kitchenaid parts for that as it takes forever!

All I have right now for a dehydrator is one of those cheap garage sale ones with all the racks, a heating element, but no fan-junk? Big into the grill as well and would like to smoke some varieties as well..

Sent from my XT1565 using Tapatalk


We dehydrate or freeze or smoke & then freeze or ferment or make hot sauce with our peppers.


For tomatoes we pressure can halves for soups & sauces, can salsa and sauce or freeze anything that isn't sliced and eaten fresh.  The green tomatoes still on the vine at the end of the season get pickled.


That dehydrator you have should be upgraded - I have a couple of these that have served me well the last 4 years.

#1569621 Best tomato for pizza sauce?

Posted by SmokenFire on 19 July 2018 - 09:17 PM

I was all about it until dried oregano :P


I love dried oregano.  

#1569617 Cloning a Hot Sauce Recipe

Posted by SmokenFire on 19 July 2018 - 09:12 PM

Someone say Connecticut??

attachicon.gif 932D02B4-908A-43B2-8D84-04A71D066B5F.jpeg


Really glad to see you back on THP tc!  Missed ya.  :)

#1569516 Cloning a Hot Sauce Recipe

Posted by SmokenFire on 19 July 2018 - 05:52 PM

I should probably keep quiet, being pretty new to the world of hot sauce & such, but 1g sugars per serving seems awfully low for all the fruit in it.


Not if the serving size is ~ 1tsp.  ;)

#1569486 Fermenting in the refrigerator?

Posted by SmokenFire on 19 July 2018 - 04:31 PM

Pics would help.  The fresh ingredients you introduced to the jar *might* be fermenting, but I'd imagine the combination of the hot sauce/pickle juice would have introduced enough vinegar to keep them from fermenting. 

#1569432 Cloning a Hot Sauce Recipe

Posted by SmokenFire on 19 July 2018 - 02:11 PM

Total left field guess Ed but here's how I'd approach it:


4 cups ACV

16 oz pineapple

8 oz peaches (not in syrup)

6 oz papaya

6 oz mango

1 lb Habs (more or less)

2 cups water

1/2 cup brown sugar

1/2 cup lime juice

2 tbsp ginger

2 tsp salt

4-10 cloves garlic

maybe 2 tbsp chili flake


I'd cook the fruits in the vinegar & water with the pods/garlic/ginger in a covered stock pot until everything was soft.  Then I'd add the brown sugar & salt and blend it all up really well before putting it through a food mill on a medium screen to remove all that pulp.  Then I'd bring it back up to temp, add the chile flake & lime juice and taste it to see what else it needed.  Maybe a bit more sweet or salt or even a touch more ACV or lime.


Just a guess. :)  

#1569195 Make your best taco.

Posted by SmokenFire on 18 July 2018 - 07:27 PM


#1569135 C. galapagonese sprout

Posted by SmokenFire on 18 July 2018 - 04:43 PM

Fight, fight!


This is exactly the opposite of what the boss asked for.  

#1569127 Hot Sauce Snob

Posted by SmokenFire on 18 July 2018 - 04:06 PM

Is this the salt dude with a different login?


Had me lol.


I've been making and selling hot sauce for almost ten years now.  I use vinegar in many of my sauces.  Carrots too.  And sweeteners such as turbinado sugar, honey and/or fruits/juices or whatever takes my fancy at the time.  If anyone writes my sauces off due to their ingredients or the order said ingredients are listed in that is their prerogative. 


Knowing what you like and want is a good thing.  With your kitchen and commercial food processing experience you should be able to make a sauce that's perfect for you.  I've a feeling until you do nothing else will measure up regardless of ingredients or cost.   

#1568647 Welcome Shorerider as moderator!

Posted by SmokenFire on 16 July 2018 - 09:34 PM

We're going to need more shorts.

Good on ya mate. Welcome to the other side. ;)

#1568540 Salting Sauces

Posted by SmokenFire on 16 July 2018 - 05:03 PM

That's about the best time to do it when cooking but you also do it to a room temp bottle weeks later right?


I always let new batches age two weeks in the bottle.  Then I open a case and sample (usually on salt free tortilla chips or just plain tortillas) to make sure everything is good and balanced.  I have had to re-bottle a couple batches over the course of the last 6 years to adjust salt/sour/sweet, but I stopped making sauce when I have a cold and that problem went away.  ;)

#1568533 Welcome Edmick as Moderator!

Posted by SmokenFire on 16 July 2018 - 04:52 PM

Congratulations Edmick.  You're a great candidate for the position.  Now to get fitted for your new shorts....



#1568531 Salting Sauces

Posted by SmokenFire on 16 July 2018 - 04:49 PM

I taste and adjust seasonings just prior to bottling while the sauces are ~ 200ish degrees.  Granted at this point I'm making recipes that are years old in most cases, but due to seasonal variation in taste of ingredients I still adjust salt/sour/sweet right before the sauces get bottled.    

#1568524 CHILI-CON

Posted by SmokenFire on 16 July 2018 - 04:43 PM

Brew & Grow is a regional chain that I'd imagine would be interested.


Chicago Roots is another who you might contact.  I'd suggest Urban Produce as well.  These are vendors who are using the products you describe, so even if they aren't into attending Chili Con they could help shed some light on contact info.


Here's an interesting article that might be of use.


Also might be worth your time to contact some of the vendors from the recent Chi Town Hot Sauce Expo - I'm sure there is plenty of "cross pollination" that could be beneficial to both sides.  (and the vendor list that attended was quite extensive)



#1568052 In and Out burger/cast iron skillet

Posted by SmokenFire on 14 July 2018 - 05:46 PM

77/23 yields a really juicy burger.  I usually use 81/19 or 85/15 if the wife went shopping.