I dumped them both in. I actually used this same mix two years ago using 40 oz of jalapeno juice. That was also a very good jelly.ahayastani said:
food Skullbikers Staying Healthy in 2020 Flog
- Thread starter skullbiker
- Start date
Processed (2) 2lb batches of Rocoto Montufar sauce ferment.
That ends up being 96 oz of ferment mash.
Now to just swish it around every 2 days and wait a couple of months.
That ends up being 96 oz of ferment mash.
Now to just swish it around every 2 days and wait a couple of months.
I blended up a few more sauce ferments.
Mixed Rocotos(about 5 lbs, gallon jar) consisting of Rocoto Montufar, Equadorian Sweet Rocoto, and Monzano Giant Red Rocoto.
Gelbe Riesen Giant Yellow Rocotos
Mixed yellow peppers with Pepperoncini, Jamaican Yellow, and a few Gelbe Riesen Giant Yellow Rocoto
As usual, swish around every day or two and wait, wait, wait.
Mixed Rocotos(about 5 lbs, gallon jar) consisting of Rocoto Montufar, Equadorian Sweet Rocoto, and Monzano Giant Red Rocoto.
Gelbe Riesen Giant Yellow Rocotos
Mixed yellow peppers with Pepperoncini, Jamaican Yellow, and a few Gelbe Riesen Giant Yellow Rocoto
As usual, swish around every day or two and wait, wait, wait.
Yesterdays project. Three pounds of Jalapenos and 9 pounds of assorted Rocotos.
Twelve pints of COWBOY CANDY. The front four pints are strictly Rocoto Montufars and will NOT be shared.
Twelve pints of COWBOY CANDY. The front four pints are strictly Rocoto Montufars and will NOT be shared.
I blended up another ferment this morning, 1 1/2 lb mixed Red & Yellow Brazilian Starfish, 1/2 lb Suhauro Big Chili, and (2)Devils Brain.
Still have a half of a shelf open!
Still have a half of a shelf open!
I've never tried blending before fermenting. I just cut them up in small pieces first. Is there an advantage to blending them?
Judging by your glog, you'll have no problem filling up that 1/2 shelf.
And I guess it's safe to say that you like those lids! I have several different types around here but I like those the best.
Judging by your glog, you'll have no problem filling up that 1/2 shelf.
And I guess it's safe to say that you like those lids! I have several different types around here but I like those the best.
Rain most of the day yesterday, so.............
More assorted Rocoto Cowboy Candy.
Another four pints.
More assorted Rocoto Cowboy Candy.
Another four pints.
Tybo said:
I am not sure if there is an advantage to blending before fermenting, probably just personal preference. I really do like the vacuum lids as you can pull out most of the oxygen before the ferment starts.
Rain again yesterday so time to use up the pepper juice I had saved. One pint of Rocoto Montufar juice and two pints of mixed pepper juice consisting of Suhauro Big Chili, Cherry Bombs, Antep Aci Dolma, and assorted Jalapenos.
The result.
The result.
I finished up eating some pickled beets last week and decided to get double duty out of the juice and pickled some boiled eggs in it.
After 5 days in the refrigerator.
Perfect!
After 5 days in the refrigerator.
Perfect!
Yes, another batch of pepper jelly. It seems as though anyone that likes spicy food really goes for the pepper jelly.Tybo said:
Speaking of pepper jelly. One year I grew a bunch of Hot Banana Peppers and made a ton of pepper jelly from them. Put them in the small (4oz?) cute jelly jars so I could give some away as gifts.
Anyway, I had so many that after a while, we stopped eating it and forgot about the rest. One day I was going through all the canned stuff and came across these jelly jars and picked one up and my thumb went through the lid. The lids had disintegrated over time. Maybe the acidity inside? None of my other canned good ever did that.
Needless to say, I don't make that much anymore!
Yep, pepper jelly is a favorite for sure.
Anyway, I had so many that after a while, we stopped eating it and forgot about the rest. One day I was going through all the canned stuff and came across these jelly jars and picked one up and my thumb went through the lid. The lids had disintegrated over time. Maybe the acidity inside? None of my other canned good ever did that.
Needless to say, I don't make that much anymore!
Yep, pepper jelly is a favorite for sure.
Downriver
eXtreme
Saw this SB and thought you might find it interesting.
'Study links fermented vegetable consumption to low COVID-19 mortality'
https://www.news-medical.net/news/20200708/Study-links-fermented-vegetable-consumption-to-low-COVID-19-mortality.aspx?fb&fbclid=IwAR26cZhiWhn4LYTqUnx7k4qJDVT9skLo-aK7l9X3B9kxlEsM1cU6IP43DZ4
'Study links fermented vegetable consumption to low COVID-19 mortality'
https://www.news-medical.net/news/20200708/Study-links-fermented-vegetable-consumption-to-low-COVID-19-mortality.aspx?fb&fbclid=IwAR26cZhiWhn4LYTqUnx7k4qJDVT9skLo-aK7l9X3B9kxlEsM1cU6IP43DZ4
DownRiver said:
Pretty good article. I should be in good shape from eating my hybrid kimchi at the rate of a half pint a day! But, I will not be attending any Covid parties to test the theory. Currently out of Kombucha or that would be another good source. I better make another batch soon.
Just started a large batch of Kombucha(4 gal). I split it between (2) 2 1/2 gal jars. I also finally did my maintenance on my SCOBY hotel, I screened out the yeast and added some new sweet tea to feed the SCOBYs.
Brew on each side, SCOBY hotel in the center.
Here is a super simple recipe once you have a SCOBY(either started by yourself or purchased) and you can buy organic kombucha for starter at Walmart or most grocery stores, or use your own if you have it.
Brew on each side, SCOBY hotel in the center.
Here is a super simple recipe once you have a SCOBY(either started by yourself or purchased) and you can buy organic kombucha for starter at Walmart or most grocery stores, or use your own if you have it.
I finally bottled up my batch of Kombucha, this one took it’s time. The reality is that I should have given it more starter because of the batch size. Oh well, it turned out okay and tastes good.
The tall bottles are quarts, the others are pints.
The tall bottles are quarts, the others are pints.
Made some more pickled eggs. A few for breakfast hits the spot!
I have never eaten "pickled eggs", not even thought about preparing them... They made me think of 1000-year old egg, which I don't dislike, but they aren't pickled I guess. The use of "beet colourant" is a splendid idea, however 