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I know the brand Bubbies, buy the kraut, but never looked at the pickles. Equilibrium is the thing I was aluding to but did not articulate.

sounds like you had a great growing season, enjoy the down time. -love the LavaThrone avatar. :lol: Welcome to THP! Have Fun~ salsalady

Not to get too scientific here, cuz I'm absolutely NOT a scientist.... I'm wondering about the salinity of a used brine. I'm assuming a significant amount of the sodium penetrates the vegetable/cucumbers and is no longer in the leftover brine. I wouldn't trust that to be usable for another...

++ what Boss said~~ ^^ Mushy peppers are totally fine for sauces. They dehydrate fine, although they take a bit more time.... And they can be smoked after the fact. I have smoked fresh habanero chiles and then food processored the smoked chiles into a paste and frozen in batch quantities in...

If the designs are formatted for an Avery or such precut page, you might be able to take the design on a flashdrive and have an OfficeBox store laser print them for pretty reasonable. They can print as fewvpages as you need. I use Avery 10-up (10 on a page) for most of my small batch sauces...

Aight~ no need to be verbose~ For a 1-3 out of 10 sauce, you only need 1-6 habanero chiles in 1 gallon of sauce. That is for general peopke, not chileheads. You could make a couple 1 gallon batches and still have some for candied habaneros.

https://thehotpepper.com/threads/candied-jalapenos-habaneros.18572/ Sheesh, some posts in that rings true to home for me. I know, random comment. The comment was about making some stuff for the owner of our local food store. Which has just been sold, to a regional market Inc in business...

++ to DaQatz candied habs! Shoot, now i gotta find the post.... BRB~~~~

Add in some other fruit or orange bell peppers, brown sugar to offset the citrus.... OH! CARROTS!!!! Yes! with orange habs, orange bell peps, lemon/lime juice, cherries, maybe some other subtle spices.... Onions and a little fresh garlic cloves. Sure, that would work~ have fun, let us...

Welcome Bink! Others here on THP are much more fermenter experts, here's my .02 ... Fermentation doesnt happen in a Vac sealed bag as fermentations have to breathe. Hence the use of air locks and bubblers. 8% salt sounds waaaaaaay to high. Most notes are in the 2-4% range. Good luck and...

Hot Water Bath depends on the pH of the product. watermelon/orange/lime Sounds Like it would have a low pH. but the only way to know for sure is with a pH tester. Good ones available for <$90. Unless you know for sure the pH, BWB for shelf stable is not recommended. You mentioned doing a...

YUP! Those incidents happened 15 years ago. Funniest episode... Ever heard of rattlesanake eggs? https://sciplus.com/magnetic-rattlesnake-egg-singing/?gad_source=1&gclid=EAIaIQobChMIzraw0P_KhgMVcAytBh2HTwuZEAQYAyABEgLZAPD_BwE Dude was sitting at the computer with the keyboard...holding a...

I have had to completely tear apart the keyboard, clean it and reassemble due to wine spillage. Also had to prop up the laptop at an angle to drain.....

I just checked your first post. No other ingredients than what is posted? Usually there is some salt or even a bit of sugar...? Normally, I mix the xanthan with other dry ingredients, not just add it straight to the sauce. Xanthan has a tendency to lump up if not mixed in properly. Then you...

There are no issues to cook-cool-reheat-bottle as long as proper cooling and heating procedures are followed! Shallow pan or ice bath to cool, heated up to temp in the proper time, stir to avoid scorching.... For bottle filling- If the sauce is very aerated due to blendering, I sometimes have...

Superhot? REALLY Superhot? What do you consider 'SUPERhot'? Sauces are relative to a person's tolerance and experiences with hot sauces. Tell us what you like, we can prolly throw out some suggestions. Nice selection there, Marturo. Several years ago, I cleaned out the fridge and ended...

Thanks!

https://apps.chhs.colostate.edu/preservesmart/produce/pickling/peppers-hot/

Green jalapeno...cuz they are easy to get... In a Colorado pickled Mix. Which is a mix of jalapeno, cauliflower, carrot, garlic, onion. I use the recipe on the colorado state extension service website, except i do a cold pickle process and keep refr8gerated instead of doing a boiling water...

Link? YT vids? Need some new entertainment~~~