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  Exactly, most of the corn produced for human consumption comes from strains genetically modified to protect against the european corn borer.  Then theres the banana blight....  You could even expand this to genetic modification for medicines.  Insulin for one is produced by genetically...

Yes.  I have no problem with it.  I work in a lab, Im very familiar with what is done to produce GMOs, as well as the strict regualtions and oversight with it.  For the most part those who do not like it usually have listened to some fear mongering from hippies and have not read up on any...

I made a mango/hab sauce but I add in a bit of agave to sweeten it.

I would think that TO would have an ample list of bottle manufacturers and distributors. Also look into restaurant supply stores. I'm in the Windsor area, I'm going to be buying some within the next week or so from a place in Detroit and then just pick them up to save on shipping. A quick...

Where in Canada?

Agreed. Don't know why you wouldn't want to use any gums, but it really is your best option, and they are harmless. Xanthan gum is in soooo many things you buy... and a tiny bit will go a long way to stop separation.

This my first year as well. My garden mainly consisted of habs and cayennes. We did plant some jalapeños but for some strange reason they grew well but had absolutely no heat whatsoever. You could cut one open and grind it in your eye and you'd be fine. They tasted like green peppers. For...

I'm about to order some from a place in Detroit called Porter bottle company. For like 144 10oz woozy bottles with caps and orifice reducers, it will be around $78. Sounds reasonable, and we will just pick them up so no shipping... of course the hospital bills from being shot in downtown...

Apple is always a safe bet.  I believe they use oak for traditional smoked paprika, so that might be good too.

Cumin.  Yea I know its in a lot of hot foods/mexican dishes.  But to me Id rather add powdered ass...it would taste and smell better.

I was thinking the same thing. The sugars in the cranberries alone should blow the top off the jar.

I'm not positive about liquid smoke, but this brings up something Ive been thinking about.  I also want to try making a smoky flavored sauce, but I was going to actually smoke some habs for 3-4 hours, then ferment them.  The problem is, smoking is a method of preservation.  Some of the chemicals...

About 1/8 tsp (or less) per cup of sauce for 0.25% which I found to be more than enough to thicken and avoid separation.  If you go with too much it will be like ketchup and kinda slimy.   I also added during the blending phase, if you dont mix it in quickly and thoroughly enough, it will clump up.

I use 3.6% (w/v) which would be 36g salt/1000ml of water.  I dont base it at all on the weight of the peppers.  One thing to remember though is that the addition of a salt solution will actually draw water out of a vegetable (hypertonic solution), so the brine will get further diluted.  But even...

  Good article.

"Does a wild ferment have a greater chance of spoiling?" In short, yes. The addition of a starter can be viewed as safety. Some people say they don't want to use whey or whatever because that's not the natural species of lactobacillus that would normally ferment vegetables. However the thing...

  If you ferment your peppers first, you will have to add little to no vinegar.  The lactic acid of a successful ferment should lower the pH significantly enough to put it in the shelf stable range.  Lactic acid has a smaller pKa (dissociation constant) than acetic acid, so its actually the...

I had a couple jars that started to get the slightest hint of kahm yeast, I shook the jar up coating everything again with the brine and lactic acid...which effectively stopped it.  The yeast doesn't like the harsh environment of the brine/acid, so it grows on the very surface...which is also...

  Most salad dressings are pretty acidic, either by the types of veggies in it or by the addition of vinegar.  Those that have oils in it as well definitely need some kind of stabilizer like xanthan gum at around 0.5% to help mitigate the separation. The key here being the acid (low pH) making...

  Not at all...if something works and its cheap, then its good to get the word out.     Right now Im just playing around with it, trying to see what works.  I added some to a garlic mash that seems to be slow going, and not much improvement, and its been going for a week now total.  2 days ago I...