MashDay!
Started March 18, 2012
Jalapenos, garlic, onion, apple, salt, started culture
I used airlocks on the jars, set on the kitchen counter for ~71 days. (too lazy to actually count)
Here's what they looked like taking the lids off-
The smaller jar had this funky stuff on it, and I know others have called it a yeast, but it was pink and white, and the smell wasn't the same as the large jar....so it got pitched.
Simmered the large jar stuff for about 45 minutes, cuz I was busy with other stuff and that's how that was decided, then through the food processor. It still had a bunch of large seeds, so then it got milled. Much Better!
pH in the finished sauce was about 3.2. And since I can't just leave well enough alone, I added a couple things to the other jars. Agave, and some spices. After the agave was added, pH was 3.4.
swirled the jar to show the texture.
It has a good sour taste, but maybe a little too salty. I'm not sure since I don't usually eat mash-type sauces. That was cool to see the pH so nice and low! I'll find out more about the flavor this weekend as we have some
victims volunteers coming over for a visit.
So what about that yeasty jar? I know it's a little hard to see the color, but was that a good yeast or bad yeast? Oh, and thank's for all the suggestions and support.