Hi, I have 100kg of frozen habanero and decide to make mash from them to be able to keep them at room temperature. For 8kg of pepper I put 3 litter vinegar and 1kg iodized salt. I don't want it to ferment, I want it to be stable. do you think I used enough salt and vinegar?
Hi, I have 100kg of frozen habanero and decide to make mash from them to be able to keep them at room temperature. For 8kg of pepper I put 3 litter vinegar and 1kg iodized salt. I don't want it to ferment, I want it to be stable. do you think I used enough salt and vinegar?
Thanks oldsalty, I will do a ph test but Im pretty sure it will be between 3 and 3.5. I have an hot sauce company. Its sometime hard to find pepper there in the north (Québec, Canada) so I have to froze them but I think it will be more convenient to make mash.
Thanks oldsalty, I will do a ph test but Im pretty sure it will be between 3 and 3.5. I have an hot sauce company. Its sometime hard to find pepper there in the north (Québec, Canada) so I have to froze them but I think it will be more convenient to make mash.
No problem Damn I freeze almost all my peppers for my ferments works great never had any issues!! Love me some poutine with a little hot sauce on top!!
