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fermenting Fermented Mash - Peach/Pineapple Hot Sauce

Chili Monsta

Chili Monsta

Since all my plants are really beginning to produce,last week I decided I needed to start making some room in the fridge for this seasons bounty.
So I pulled out a quart jar of some 10 month old red saviva habanero mash (12%)
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Gave it a good stirring...
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...then checked the pH (solid 3.6).
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After finely chopping the following in the food processor...
8oz. Delmonte Premium peaches
1/2 fresh pineapple
4oz Gerber Peach baby food
3 Red Yum Yum
2 roasted anaheim
2 garlic cloves
2 TBS guava nectar
3 limes-zest
I combined the ingredients in a sauce pan,slowly brought it to a boil and let it simmer for about 20 minutes.
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Then I added 7 TBS of the Habanero mash(equivalent to approx 20 pods),the juice of 3 limes,bringing it back to a boil. After 5 minutes I strained the solids for chutney,the juice for a liquid sauce, and refrigerated.
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I honestly intended to let it age for at least 2 weeks, preferably a month...but after 7 days of seeing it on the refrigerator shelf, I finally buckled and had the liquid sauce with some Chinese carryout last night.
Nice fruity flavor and some very significant heat. Really complimented the flavors of the grilled shrimp,egg roll and fried rice.
 
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CM awesome as usual. I may havento give this baby food thing a whirl. What dud you ferment the Habs with. I've gotta get some Red Savina seeds soon. Nice thing about Florida is the growing / planting season is nice and long.
 
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...The 12% is the amount of salt(by weight)used when fermenting the mash.
And yes... Wondertwin's thread got my attention on using the baby food fruit,which I think it works pretty well(for me at least.)Its tasty...cheap/appropriately sized packages..and readily available in a wide range of flavors. Think I might have to try a banana flavor soon.
 
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What is the difference than going by weight and then by brine with the 3.5%? Since i do not have good scales i was just going to use the brine and my kefir starter to start my ferment. Then when it gets done or where i want it, put it in the fridge to keep to use when i get ready like you just did, if i do not use it up right away. If i do use it right away i will follow the directions with good ph, boiling and all that. I am just talking about storing a fermented sauce. make any sense?
 
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rmardis said:
What is the difference than going by weight and then by brine with the 3.5%? Since i do not have good scales i was just going to use the brine and my kefir starter to start my ferment. Then when it gets done or where i want it, put it in the fridge to keep to use when i get ready like you just did, if i do not use it up right away. If i do use it right away i will follow the directions with good ph, boiling and all that. I am just talking about storing a fermented sauce. make any sense?
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RM,
IMO... you should do just fine and have successful results using your 3.5 brine solution and kefir starter.
Using a weight ratio of peppers to salt is merely the more accurate method due to size differences of salt granules in the types of salt. I also find it easier, and less prone to measurement errors, than trying to accurately determine a volume measurement of the ingredients. My guess is that's probably why the commercial mash manufacturers use it also.

I normally go by weight when I am making a mash where the salt is combined/layered with the vegetables, (referred to as a dry brine).Pressing...mashing...pounding at each new layer breaks down the cell walls in the vegetables,and increases the surface area for the salt to do its thing.
This method relies on the salt drawing enough of the natural juices out of the vegetables to totally cover them in the ferment container. Its the method I use most often when making sauerkraut or Kim Chi because the cabbages (which are referred to as self- brineing)release so much juice that additional water is unnecessary.
I will make a brine solution when fermenting things like pickles,or whole peppers, onions, beets...where I want the vegetable to remain intact and not be smashed.
BTW...I picked up my digital scale at Big Lots here in town for $10.00. Its a cheapie...but works just fine for my needs....and much more accurate than the old kitchen scale I used to use.(plus...the metric measurements are so much easier)
 
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CM.... Thanks for the info. Things are a lot more clear now. Just playing the waiting game with my garden now. I got a lot of peppers out there, just not fully mature yet. I guess i am going to start picking all the ripe peppers that has turned color and put them in the freezer until i get the amounts i want to ferment. I am gonna look for some digital scales if you found some that cheap that gets the job done. Ones i have seen were all around a 100$ Thanks again. Later on i would like to talk with you about some good hot peppers to grow for next year that has great flavor when fermenting and other uses if you don't mind.
 
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You're very welcome RM....just glad I could help out...especially a fellow Kentuckian.

...you may want to check out your local Walmart for a scale. I recall seeing one a few weeks ago (approximately 6lb capacity) that was around $18.00.
Enjoy your harvest!!
 
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Thanks. I saw some digital scales on amazon withh a ton of reviews and most all of them were good for 25$ i think it went from 1gram to 11Lbs. But before i get them i am going to get me a ph meter. I heard i think you and some other talking about that one that sper scientific has, the ph pen 85001. Then get some scales or maybe scales first since i need to ferment it before i check the ph :crazy: Nothing fancy, just making sauces and nutriential food for the house and of course giving stuff away. Just wanna make sure everything is safe and will store for awhile. I think i am for sure addicted to all of this :eek:
 
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I don't have a pH meter...I use wine making pH strips(2.2 to 4.4)instead. I get 100 strips for $5.95(Leeners).
When I compared $5.95 to the initial cost and on-going expense of a reliable meter, I decided to go with the test strips. I know some local wine makers who have used them successfully for years.
Some folks might take issue with strips, but the color scale is very easy to read and interpret. It's especially distinct beginning at the 4.0 level, and can leave no doubt if tests at the 4.4 level.
Of course they won't work for someone with any color blindness.

I use the 4.0 reading as a "go/no-go" test.
Anything that measures at 4.0 or above...I go ahead and pressure can the batch anyway.
(I've even carried some along when dining out...and test the bottle of hot sauce on the table.)
 
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I am going to try them since you said that. i bought a ph meter from leeners a few weeks ago and it did not work right. I called them, sent it back, and they refunded me this week. They said they are going to start stocking a different meter due to all the trouble they have had with it. Wish they would have told me that before i ordered it. But they were really nice about it all. I am going to call and order them strips. You mentioned pressure canning. I do not have a pressure canner. All the stuff i can is high in acid so i just do the boiling method. Thanks
 
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