Greetings all!
I recently tried my hand at making a batch of hot sauce.
I just opened the jar and saw that my mash was covered (completely) with green mold. It was fairly easy to scrape off (99.9% of it). But I was a little worried about it.
When searching the web, I found this board and read through some of the posts. I found some great tips and pointers for next time, but I'm wondering if you think I can still use the mash?
The original recipe I had said that "mold" would form, but it made it sound very negligible.
The mash has been sitting with a cloth cover for about a month.
I originally added extra salt and water to ensure my mash was covered, but the mash floated up over time.
Like I said... lots learned for next time, but, any thoughts about *this* time? Can I still use the mash?
I recently tried my hand at making a batch of hot sauce.
I just opened the jar and saw that my mash was covered (completely) with green mold. It was fairly easy to scrape off (99.9% of it). But I was a little worried about it.
When searching the web, I found this board and read through some of the posts. I found some great tips and pointers for next time, but I'm wondering if you think I can still use the mash?
The original recipe I had said that "mold" would form, but it made it sound very negligible.
The mash has been sitting with a cloth cover for about a month.
I originally added extra salt and water to ensure my mash was covered, but the mash floated up over time.
Like I said... lots learned for next time, but, any thoughts about *this* time? Can I still use the mash?
