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Not so, kahm yeast infestation is the white stuff common in lacto fermentation that so many confuse with mold.

I have a Harsch crock that I sometimes use for sauerkraut. They are not without their issues, price being the main one and the stone weights require special care (sanitation or covering) to prevent the growth of kahm yeast and molds. What I ferment in the $120 Harsch crock I can also ferment...

I elimination the air space all together. I ferment in 1/2 gallon wide mouth Ball canning jars. Quarts work too. I fill the jar with goods to within an inch or so of the rim. I weigh down the contents with a clear glass tea candle holder. Watch the size on these, many are a bit too big to fit...

They work good for peppers, other veggies and such...but I hate them for jerky...a pain in the butt to clean....even after spraying with oil. If you have a gas oven....that's best for jerky....impale jerky strips on a SS skewer and hang from oven grates with two "S" hooks.

Have they given you feedback on the changes? Those who've actually tasted your sauce are the ones who can give the best advice.

They do need to improve their email communications. I sent several specific questions about culivars in preparation for an order about 8 months ago and never got an answer. I don't plan to order until I do. :confused:

This is crazy! Why did you start the other thread? :crazy:

Have you (or anyone else) used any type of herbicide (particularly Roundup or the like) in or near your yard? The veins of the yellow young leaves don't look green in the pic, but if they are (when the older leaves look mostly normal) my second guess is iron deficiency.

It does say on their website that the peppers for family reserve come from Avery Island....we were also told that pepper seed is grown there. http://www.tabasco.com/info_booth/news/family_reserve_press_release.cfm

Few peppers are grown on Avery Island, the bulk of the peppers come from central and south america....at least that's what we were told on our trip to the Tabasco visitor center and sauce factory.

Just curious why you started another thread and then brought the conversation back here? What was the purpose of the other thread? :?:

I still maintain that it's Brazilian Rainbow. :cool:

Plus the fact the the flan is something that was prepared, not just an accompaniment like bread. Again, is wasn't an easy decision...they all look good...but only one gets the vote. :)

Yes, but most others used as many or more staples. :)

They all look good, but my vote goes to the person who I think made best and most appealing use of the $5 in ingredients without heavy reliance on staples. :)

My guess is Brazilian Rainbow...

That looks very good SalsaLady. I so wanted to participate but I'm away from home for a family reunion this weekend. :(

Sorry I missed your question until now..... Here's the meter I have...... http://www.professionalequipment.com/hanna-food-ph-meter-hi-99161/hanna-ph-meters/

Here's the homepage...... http://www.kdcomm.net/~tomato/