Hey all,
I noticed after my last batch of dill hot sauce that there was a stem that got wrapped around underneath the blade.
Anyone have any good solutions to getting under and getting it without taking the base apart? Or is that the other option?
Thanks in advance
Hey all,
Just wanted to show off my buddy’s artwork. Finally was able to get it done on myself. 5-6 hours later, and fuck did it hurt. All for the dark prince though.
Hello,
Title is basically the question. For reference, I pasteurize above 180F for about 20 minutes with every sauce I make. I know it may be overkill, but I prefer to go a bit over on this. I also prefer to get the Ph of them to around 3. However, every once in a while I will have a sample bottle, which I sterilize before hand, that starts to ferment again. At first I noticed it more with sauces that were fruit based, like Habanero Mango or Habaneros with berries. Yet, this will now randomly happen with other ones that don't have fruit.
I have been thinking it's stuff getting into the bottles and reactivating something, but I also pasteurize and lower the Ph to ensure this doesn't happen. Anyone have any this happen to them? Any solutions?
Thank you.
I’m not sure if this is appropriate here or not. But I’m watching reptilicus and I’m deep hurting.
As a hot sauce maker in Saint Paul I’ve loved this show since a couple of older weird kids in the 90s told me about it. I love to blend my other hyper fixations with my hobby of making fermented things. I looked up that Joel loves sauerkraut and mustard and thought I can do a mustard sauerkraut, that’s easy. But I wanted to ferment a hot sauce that was more MST3k themed. And since I’m more of a casual watcher, but absolute lover, of this show I was hoping you fans could give me some funny ingredients to try throwing in a jar and seeing what happens.
So any suggestions?