I spent $160 this weekend on a case of Jalepenos and other peppers/ ingredients. They are all stored in vacuum sealed containers until they get too tight at which point I have been putting a tiny hole in them and covering the full area in porous medical tape. They are stored at 30.5C in an incubator.
I have everything from pickles to habanero mango hot sauce. Sure hope it works out.
Are you supposed to sit on the railing?
My partner was on a walk and told me about some worm balls he saw. I had to seize the opportunity to rescue them!
I put them into some relatively new garden beds that I built. I hope they enjoy their new homes!
Hey y'all.
I lurked here a bit and made a fermented hot sauce in a vaccine sealed bag with pH 2-3. It fermented at room temp (50-73F) for a while then I got an incubator and it sat at 76F for 2 more months. Total ferment was 6 months.
I processed the peppers, onions, garlic, and carrots and bottled them. I read here that the flavor develops over time so not as consistent ( many said it gets tastier over time). My understanding is that commercial hot sauces will pasteurize to maintain the flavor profile and keep a sauce from popping on open.
My understanding was that I had a similar condition in the bottle as I did in the vacuum bag so I see this as safe at room temp. The pH is the same (checked it) and the ingredients are the save with a tiny bit of added xanthum gum.
Is this safe being stored at room temp ( I have for 2 weeks now)? Can you list any resources that show it is not if the answer is no?
As a science major, essentially the microbiological conditions are the same to me in both containers so I figure it's the same.
I know to be careful when I open it because it can pop a bit. *Safety glasses engage*