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It made just under 2-1/2 pints... So allowing for my spoon licking and taste test samples...I'd estimate roughly 40 oz.

Here you go DownRiver... Aji Limon-Pineapple/Mango sauce 2-1/2 TBS Aji Limon pwdr 1/2 tsp Habanero pwdr 1 tsp cumin pwdr 1/8 tsp garam masala pwdr 1/16 tsp curry pwdr 1 TBS brown sugar(or sorghum) 1/4 tsp canning salt (or to taste) *(1 tsp arrowroot-optional/as needed) 3 limes 20 oz...

Greetings DownRiver.... I sure did....now....finding it is part 2 of my answer,lol. I'll dig it out after I get home today...and will try to post it this evening sometime. If not tonight....It'll be posted first thing in the morning. CM

With the evening temps in the mid 30's last Saturday and needing harvest what I could....I enjoyed yet another fun filled "Pickin' & Smokin'" Weekend. So after picking...weighing...and recording.... ...the days harvest spent around 6 hours in the dehydrator. Meanwhile... a smorgasbord of...

>>>>>>>>>>>>>UPDATE BELOW<<<<<<<<<<< One using a 3.6% brine solution with assorted peppers,garlic and adding some dried kefir starter, ...and the other, an Aji Limon mash.(detailed on another thread) >>>>>>>>>>>>>>>>>UPDATE<<<<<<<<<<<<<<< After 20 days all airlock activity ceased in both the...

Whew....that sounds great and looks even better !! Southern fried chicken....good for what ail's ya...anytime of the day or night.

As a matter of fact...the ol gas fire logs might just have to be called into action this weekend. While I hate to see the growing season end...(especially with all the new blooms I've got), I absolutely love autumn weather and all the associated activities. Dinner at Emrli's sounds great....and...

Yes indeed ..... those little LAB's like to have something to munch on regularly...and their "bio-waste" is what contributes to a successful ferment. They're kinda like those gold fish my Daughter used to have....the more she fed them (which she loved to do),the more waste product they left...

+1 Rm.... When I saw sweet potato on the list...I immediately thought of your sauce recipe. HeirLoom...when this batch get working (which shouldn't take long)Katie bar the door. I'd just make sure to allow substantial space at the top of your ferment jar...and put a pan underneath, just in case...

rmardis, Oh no,.... don't throw any of them out based upon the yeast growth. The yeast doesn't indicate there is any spoilage.Its a common occurrence. Just remove it as best you can and make sure there is enough brine to keep the ingredients submerged. If not add some more brine. The growth...

What ingredients & amounts did you use...has the container been opened since first sealed? I'd probably just open the container...remove as much of the yeast growth as is possible, and stir in enough additional brine to cover the solids.....Reseal and let it continue fermenting.

Here is a site with step by step photo's http://www.curbly.com/chrisjob/posts/1673-salvage-and-season-cast-iron-cookware

Welcome to THP Mark... Here is a recipe I used recently and was quite pleased with the results. ....of course you can substitute and use any pepper variety. Datil Pepper Relish Chop Fine: 1/2 cup seeded Datil peppers. 1 medium onion 1 medium bell pepper 2 cloves garlic In a LARGE pot, mix: 1...

That is an interesting question wheebz...I don't recall ever reading about using lactic acid as an additive/preservative for vegetables. I regularly use whey (recently used a kefir starter)and can obtain a pH of 3.4 to 3.6 within a few weeks....sometimes sooner. The additional fermentation time...

Greetings finitejest Be aware that the use of a starter is purely optional. Successful ferments will occur without adding a starter,because the "friendly" bacteria is present on the air and on the vegetables, but it may take a little longer to begin "working". I'd suggest using a starter that...

You might want to check out some of these links and review the various techniques and recipes. Helpful Links. Fermenting pickles and peppers http://www.grist.org...ing-made-simple Steps to fermenting peppers http://www.nathaliel...uce-raw-tabasco Several good recipes and instructions...

Eggs or no eggs in your shakshuka.... sounds a lot like a beans or no beans in your chili debate. (but that shakshuka looks like it would be pretty tasty either way)

Why wait a whole year? Experiment with a small batch of what ever you have available and enjoy the process. CM

Good morning frydad4... How's that Aji Limon mash coming along...? I just started a batch of Aji-L mash myself recently, and was wondering what to expect...and what you think about both the heat and flavor? CM

I've got a burr coffee grinder that was a waste of money for grinding my peppers. And as Kevin mentioned, I also mason jars (sm-med-lg) which work very well over all...and are easy to come by. However,I still get some bigger flakes along with either whole or partial pieces of seeds mixed...