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No. Pasteurization is simply heating the product to, usually, less than boiling to kill pathogens. For example with milk I believe the FDA says 145f for 30 min, or 162f for 15 seconds.     So for us, a lot of people hold 180f-200f for 15 min and then hot fill. Hot filling is taking sanitized...

Tonight we did er up. Nothing fancy. guess I could've put this in the comfort food thread because this is what we normally turn to.   21/30 shrimp peeled and deveined from Publix. Sauteed with salt, fresh crack black pepper, some minced garlic and cayenne powder. Cheaped out with roasted garlic...

1. You can add whatever you like. 2. Yes. As long as pH is low enough. 3. I believe it is actually 4.6 but most shoot for below 4 fo additional ease of mind. However, if you don't pasteurize it in time the ferment can keep fermenting even at a snail's pace and cause a time bomb situation. 4...

Dulcettas are my favorite sweet.

I find that dehydrating supers inside isn't all that bad. I have a 7 yr old and a 9 yr old who hate the smell but it doesn't bother them.

It's it in the ground or a pot? How big of a pot?

A Google search of thp yields more results than a site search.

Might be Bhut solid gold variety or check this thread http://thehotpepper.com/topic/49737-mustard-bhut-jolokia/

https://youtu.be/Py2fG-NgfkA

Pics will help.

Don't know if I have the patience for an indefinite ferment though . I don't know if I have the patience for a three year ferment like them.

That's a neat idea.

As for seed viability, that's not really a concern me though. I deseed before dehydrating. Higher temps lead to a fading of color which is unappealing to me.

Idk SL. Might be operator error :)

Wait wait wait. Has it been that long since I've been here that THP doesn't correct the word fuck?!?

Most shoot for 100f or below. I do a little over. They will be brittle when fully dehydrated. When I dehydrate to make powder I take them off when they are brittle and grind them then dehydrate the powder again usually.

I'm just fcking with ya man. I have no idea. It could be anything from beets to cranberries to dried hibiscus leaves that make it red.

Beet juice

Looks and sounds killer. Good job! Blue cheese all the way!!! Gorgonzola 4 lyfe!!!

Paprika is more than just sweet paprika. It originated from Hungarian meaning Pepper. It's commonly referencing sweet paprika though the ranges from no heat to hot.