Well, it's that time of year again when I have to empty the freezers of all the peppers I haven't done anything with yet. So it's time to make mash. Some chilies I have enough to make a single quart mash other, others not so much. So I put them together according to classification, chinense, fructecens, annuum, baccattum.
Got about 11 quarts of mash out of it. I mix canning salt with water until the water is super-saturated and add about a cup to the peppers as they go into the blender. Occasionally, I may have to add a bit more to keep the blender going and not burning out.
I know I have 1 qt. of 7 Pot Burgundy, 1 qt. of Island Hellfire, 1 qt. of Indian RC-1, 1 qt. of Yellow Chinense, 1 qt. half/half yellow chinense and red chinense, 2 qts. of red chinense, 1 qt. of yellow baccattum, 1 qt of of annuum, 1 qt of mixed cayennes, 1 qt. of mixed fructecens.
So they'll sit in the garage for the next 6 months at least or later depending on when I can buy enough 5 oz bottles to put them all in. When bottling, I put the qt. through the blender again and then put through the food mill twice, put the sauce into a qt. jar and fill up the remaining space to the 30 oz line with distilled white wine vinegar. Then I put that mixture back into the blender for a few minutes until I bottle it. Of course, before even adding the vinegar, I check for a proper ph in the mash to make sure it has been uninhabitable by the nasties. Here's a pic of yesterday's work.
Got about 11 quarts of mash out of it. I mix canning salt with water until the water is super-saturated and add about a cup to the peppers as they go into the blender. Occasionally, I may have to add a bit more to keep the blender going and not burning out.
I know I have 1 qt. of 7 Pot Burgundy, 1 qt. of Island Hellfire, 1 qt. of Indian RC-1, 1 qt. of Yellow Chinense, 1 qt. half/half yellow chinense and red chinense, 2 qts. of red chinense, 1 qt. of yellow baccattum, 1 qt of of annuum, 1 qt of mixed cayennes, 1 qt. of mixed fructecens.
So they'll sit in the garage for the next 6 months at least or later depending on when I can buy enough 5 oz bottles to put them all in. When bottling, I put the qt. through the blender again and then put through the food mill twice, put the sauce into a qt. jar and fill up the remaining space to the 30 oz line with distilled white wine vinegar. Then I put that mixture back into the blender for a few minutes until I bottle it. Of course, before even adding the vinegar, I check for a proper ph in the mash to make sure it has been uninhabitable by the nasties. Here's a pic of yesterday's work.