Recent content by lindalouwho

You know, an airlock is a great way to burp your ferment without letting in air. I would still use some sort of weight on the mash because you will need to leave several inches of room (translate: air) as your ferment will def grow while it is rocking. You need to keep an eye on it and sometimes...

No, I have a lot of uses for the preserved lemons, including stirring in a teaspoon of the thick juice into gravies, etc. But, I like your idea about a lemony flavor in the hot sauce. I make a green sauce out of the unripened ghost peppers that are still on the vine right before the first frost...

We make preserved lemons at our house to use in cooking. Essentially, take about 8 lemons and cut 4-6 long slits in 4 of the lemons and stuff them with salt (I use Kosher), then stuff them into a jar and fill up over the lemons with juice of the other lemons. I put it in a cabinet and turn it...

Preserved lemons are a lacto-fermented food as well and are insanely delicious when cooked with chicken and garlic and rosemary. So, I started my ferment of a mash of ghosts, reapers, garlic, onion, and some mango (and salt and some water) with a tablespoon of the preserved lemon "curd." The...

Right before the first frost, we harvest all the unripe ghosts and make a green hot sauce also using green tomatoes and tomatillos and lime and sage.  Most of the summer harvest goes into the freezer, anyway, because in the winter when life is a little more boring (summer is beach & fishing &...

A couple questions. Why do you seed the peppers? The alcohol in the wine doesn't hurt the fermentation?   I guess you are not going to heat process this later for canning? (because many of the probiotic items would be destroyed by heat?)

What I was reading about fermenting peppers (as I'm ready to give this a try) is that anything above the liquid line in your jar gets ruined. If you open your jar to press stuff beheath the liquid, you are risking introducing bacteria from the air. Amazon (and probably a lot of other sellers)...

I don't cut and deseed because I bought (from Amazon) a tomato strainer Back to Basics Food Strainer & Sauce Maker  It removes the seeds and much of the skin after I have cooked the sauce. I feel this way I'm still getting the membrane the seeds are attached to (which in my opinion when you pull...

My hubby bought a Nesco American Harvest that came with 3 trays so I could make him jerky. I purchased 4 more trays to do bigger batches, and also purchased the "fruit roll-up sheets" for every tray. Stuff dries fine on the sheets and they can be popped into the dishwasher. It's a long process...

I just purchased 336 Bottles, orifices, 400 black lids, shrink wraps for $240 including shipping at fillmorecontainer.com   That equates to .71 a bottle with all the accessories.   They also sell the type of funnel that has a "dent" in the side that allows air to escape so as to keep a vacuum...

Thanks for that input. Another idea I had was to take a cocktail straw and band it to the exterior of the pipe part of the funnel (everything through the dishwasher first, of course). I'm going to make sauce this weekend, and maybe try both.

  How much xanthan gum do you use - say if you were making about 180 oz of sauce (maybe 36 woozies)?

  You can't really put a woozy into a pressure cooker because of the plastic top, right? I was using regular canning jars and all was good, but the woozy bottles are so much prettier for when you're gifting the sauce. IAlso, adding a bit of citric acid (the same powder used in making cheese at...

I think I will take the plastic spout I have that does cause the airlock problem and heat a knife and make a dent in it on the lower lip as. Other than the airlock problem, it has an almost 5 oz fill capacity and works great.

Rocketman, how are you testing your pH?