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Assuming you handled everything properly and your acidity is low enough, they should be shelf stable, outside the fridge.

I'm guessing those are the Gochugarus at the top center of that box? What are those purple/orange ones right under them?

I do remember seeing those JPGS X reaper in the B train, didn't pick any up though. I did finally get my hands on some P. Dreadies! And I got some Korean Gochugarus, I believe from you Jeff. How are they? I'm excited about them because as a cook and chef, I've gone through bags and bags of...

What do you mean exactly? What was split between the trains? Or why? As far ask know, it was leftover seeds from last years train, divided in two because they wouldn't fit into one package. Anyway, here's the tracking https://tools.usps.com/go/TrackConfirmAction?tLabels=9505513972367334081751

Just got it. Lots of good stuff to pick through, and a lot to add! I'll send it back out to Bpiela tomorrow

That shit is weird...something seems off

9505513972367317078747

Sorry, had a busy weekend. Shipped it out to Midwestchilihead today, should be there on Thursday. I added about 15-16 new varieties that I don't think were in there! Thanks to everyone that added or will be adding seeds!

I don't know, maybe you could cook it longer to mellow the flavor.   But, every time I make hot sauce, I'm trying to figure out how to preserve or amplify that chinense aroma and flavor.

Awesome, thanks!

I'm growing SB7J, and other than mine being red, these look just like them. I know I didn't get the desired pheno, as they are still unstable. I was disappointed at first, but I ended up really enjoying them for what they are...which I assume is pretty much a Scotch Bonnet.

7-Pot red.

I would just google search for using natural food coloring, not necessarily in the context of hot sauce making,  Obviously you'll have to sort through to find compatible flavors.   The last sauce I made, I used some achiote(annatto) powder, trying to get a more red color.  And also because it...

I'm growing it right now.  It's an awesome pepper.  Heat level and flavor seem to be right in the middle of a Yellow 7-Pot and Bonda ma Jacques.   Just checked the RFC site, and mine seem to look more like a 7-Pot than their picture, which looks pretty similar to my Bonda ma Jacques.  I don't...

  Those seem cool, I hadn't seen the wide mouth woozys before.  Might try them out when they're back in stock.

Yeah, that's true. I wonder if the high sugar content in the BBQ sauces make a difference. Seems like it would. And then think about all of that Ketchup and Mayo sitting out in every burger joint. I wonder if a lower pH would be effective. I find that I'm usually closer to 3 than 4.

Thanks for links! I was really looking for something with a smaller opening. But now that I think about it, larger might work for some of my thicker sauce. I just like tactile feedback loop of the squeeze bottles...apply pressure, and that amount of sauce comes out, easy peasy

I'm trying to find some direction about bottling hot sauce in plastic bottles.  I've searched a bit, but everything seems sort of vague...at least for the home producer. Most of the sauces I make are on the thicker side, compared to the vinegar heavy sauces at least.  The 5oz woozy bottles I use...

Cool, thanks for the link

Do you use curing salt in your jerky?