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Would it make any sense to just use the soup function on high speed blenders and blend and cook in one step?

For me it’s all the El Yucatán sauces. Delicious and cheap. Especially love the Black Reserve. Doing a ferment now with smoked peppers to try to replicate it.

I use a Vitamix to do my sauces. By the time I blend it multiple times as I adjust taste and PH with salt, vinegar and sweetener I also find it’s essentially aerated.

Thanks all. So what I have so far has remained in refrigerator. I assume you are saying despite the PH being 3.5 there could still be nasty bugs that could present issues? My next batch I will cook I guess then as I do want to ship some for Christmas gifts. When I originally started fermenting...

I actually use erythritol or monk fruit sweetener in low quantity. So far I’ve had no bottle explosions or even burps. I do think my high speed blender may be heating it enough to kill further fermentation but more sure. I distribute these to friends and family so don’t want to make anyone sick...

New to fermenting and the forum so apologies for the newbie question. I have done several pepper ferments and processed to sauce so far. Ferments were chopped up peppers , brine of 1 1/4 t of sea salt per cup of water. I’m using airlock lids. I do have a nice PH tester so finished sauces have...

As the title says I am pretty new to fermenting. A couple of months ago a buddy gave me a huge bag of mixed habanero and bonnets. I remembered I had gotten airlock lids for Christmas and so it started. First couple of batches were great. Next thing I know I have 8 half gallons rolling at a time...