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AJ style puree's

capsidadburn

capsidadburn

I have just made some puree's the way AJ described. I can't remember how long (weeks,months?)they need before opening. Boiled the puree 10 mins. etc. sterilized the jars lids and tongs, the seals popped down, yea! I used some yellow 7s from Judy and a variety of red superhots from Silver Surfer,(thanks guys!) and some of my on 7's,bhuts.

Heres a pic:

Thanks Mike

2010saucepurees002.jpg
 
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I like to let sauces or purees age at least 2 weeks before using, but I usually make a large quantity so the rest is getting a chance to age longer while I'm using the first container. They do improve with age. :)
 
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looking good Mike...as was said above...letting them sit will improve the flavor...

and since they are pressure canned, they will last a long time unrefrigerated in a room in your house...but...once you open them, make sure you refrigerate them...I have a couple of jars in my refrigerator that stayed on the shelf for a year then I opened them, and they have been in the refrigerator for about 8 months...still taste great...
 
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Thanks everyone, I enjoyed making these even though its a rather pathetic quantity. I look forward to the taste. Yes Duvalldave, I have been making powders as enough pods trickle in to use the dehydrator. They are: (left to right)

Pusa Jwala, Lemon Drop, Bailey Piquin, Red Devil's Tongue X (cross), Fatalii ,Yellow Bhut Jolokia, some flakes from Cappy made into powder,
Yellow 7pod/pot, (out of picture are) Bih Jolokia and, Chocolate Bhut Jolokia from Judy, Douglah from Cappy, Dorset Naga, Gambia, Malaga, Malagueta,
Inchanga, and Tiny Samoa. No real great quantity's of anything just trying out flavors.

Mike
 
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