frustratedearthmother
Sustainability Master
Thanks ya'll! I think I'll do these in the dehydrator. If I get more, I'll can 'em. I need to check my stock of 1/2 pint jars.
WHAT ARE YOU CANNING TODAY?
- Thread starter Acre of Blessings
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murphysranch
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I've done both. Hubs loves the dehydrated ones!!! Sooo tasty!!
flowerbug
Sustainability Master
yes, we use that in carrot cake...
if you have enough to make plenty of pints it may be faster to use a meat grinder (on coarse setting) instead of chopping by hand.
LaurenRitz
Almost Self-Reliant
I did a batch of salsa. My sister wanted (very) mild, her husband wanted hot and neither of them likes cilantro, so I did hers with just sweet peppers, added hot peppers next, and added cilantro for my own.
Some time next week I need to do a batch of tomatoes.
Some time next week I need to do a batch of tomatoes.
Mini Horses
Sustainability Master
Are these the ones her mom picked, then didn't use??? Wow, that's a bunch of fruits and work. But the greens can be left for another week
to ripen more & spread out the kitchen time.
to ripen more & spread out the kitchen time.
LaurenRitz
Almost Self-Reliant
Yes, and yes. Have enough in the freezer for at least one batch, probably two, and I'm picking them over every morning. I choose which I want to eat that day, and everything else goes in the feezer. They're on dehydrator trays, so if one starts to leak the others aren't sitting in a puddle.Are these the ones her mom picked, then didn't use??? Wow, that's a bunch of fruits and work. But the greens can be left for another week
I'm noticing that the "varieties" seem to want to ripen together. Large oxhearts, whites, small orange. The yellows are ripening now.
LaurenRitz
Almost Self-Reliant
Only a canning question indirectly, as I was planning to can fermented hot sauce.
Every time I try to ferment peppers they go sour.
Does anyone have a process they use for fermented peppers? I used 3 T of salt in the fermentation bottle this time rather than making up a quart of brine and pouring it over the peppers. Same result.
Every time I try to ferment peppers they go sour.
Does anyone have a process they use for fermented peppers? I used 3 T of salt in the fermentation bottle this time rather than making up a quart of brine and pouring it over the peppers. Same result.
Mini Horses
Sustainability Master
Delish Test Kitchen....says precise amounts of salt to peppers by weight. 
so maybe ratios off? Or timing? I believe all hot sauce is "fermented" somewhere in the process.
Couldn't help beyond this but they were talking fermented hot sauce. You've prob looked this up already
so maybe ratios off? Or timing? I believe all hot sauce is "fermented" somewhere in the process. Couldn't help beyond this but they were talking fermented hot sauce. You've prob looked this up already
flowerbug
Sustainability Master
what type of salt are you using? 3 T might be too much, but how big is the bottle? the amount of salt used seems to be about 1 and 1/4 teaspoons per cup of water.
