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Thanks, luck would have it that when doing my homework beforehand I found that adding lacto from a previous ferment would help kickstart it, so that's what i did from the getgo! Added about 2 cups from my previous glass jar experiment..

7 1/8  pounds, should be enough for about 15 10oz. bottles if I keep the pulp(would be only about 12 10oz. bottles if I didn't include the onion and garlic). If I get too much char flakes I'll probably just extract the liquid with cheese cloth. I did wanna do a mash but  didn't wanna risk the...

Been getting into making hot sauce from store-bought peps. First batch turned out so good that I almost cried (and not just from the heat). Experimented with different combinations of additives such as apple cider viegar vs. white vinegar and lemon juice vs. lime juice.     That was using mason...

Beginning my journey as a grower and a show-er. Currently working on spice blends and fermented hot sauces!