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You sure it's not the oil floating to the top of the water? Try shaking it and see if the color pops back again. Why put in drops of oil?

Are you selling this? Making it for yourself? Giving it away? The reason I'm asking is because if youre just making it for you then I wouldn't worry about it. Make it, fridge it, eat it. If you're giving it away or selling it, well then that's a different story. Cheese makers can add...

I use to work at a country club and that's the exact reason we used browning sauce on prime rib night.

I don't. But I sure as hell wouldn't want someone to come after me or try to get my homeowner's or pension or whatever the hell people do these days when they sue-all because they got sick from the clams but want to blame my hot sauce.

Dayuuuuummmmm!!!!! That looks great and sounds killer!!!!

12 hrs isn't too long in my opinion. If I dehydrate at 165 then I'm technically cooking. Which is ok if I'm making it for my buddy who like rock hard shoe leather. If I make it for myself I'll go anywhere from 8 hours up to 16 or 18 depending on How impatient I am. If I do it right then the...

Probably not. Just keep swirling.

I'm not sure what you can do about it. If there's anyone who would have a solution it's Salsa Lady, or SmokenFire though.

How's your texture?

I just marinate mine in one of my fave home made hot sauces. Add a little powder as it's dehydrating and love it.

What is the Reddit plc?

Did you hot fill and flip? If you didnt flip then it could definitely do that.

I always swirl the jar. Always. Never use an airlock. Never use a weight. Always good.

No it should not be a problem. Dont open it to take the chunks out. Instead swirl the jar so that the brine washes over the floating chunks to keep them rinsed in the brine to inhibit growth. An 8 percent brine is simply not needed. Remember that for next time. All in all though, sounds...

I don't even calculate brine. Just use about 1.5 tablespoons of salt per quart of peppers. Fill up w water and leave a little headroom for the rise of active fermentation.

https://youtu.be/L4gVE3XswN8

4th from the top looks like a dill pickle!!!

Thumbs def up for sardines and anchovies!

Looks like a bacterial infection I had on my grow one year. Can't remember the name. I do remember that it looked like soot and overtook entire plants. It was recommended to me by a known grower of the forum to ditch those plants.

Over the last day it's been very slow for me.