I did chamber vacuumed peppers with 3.5-4% salt mix back in October. I haven't had time to process them into a hot sauce. Should they still be safe to make into a hot sauce, or should I just dump them in the garbage can?
Hey all. I'm making my second batch of blueberry habanero hot sauce. First was awesome, so I went for it again sourcing ingredients from the same spot. This is over two weeks into fermentation, and everything is submerged in the brine. But tonight, I noticed this white powdery top in both jars that would make me believe mold or a pellicle from other microbes. I check my bottles each day, so weird to see it now.
I'm a homebrewer, so I know when I see this in a beer, I likely toss it even if not mold...
It doesn't smell moldy, but yeah, can't really tell since everything else was good.
Sad if it's a loss. I have friends asking for bottles of this recipe.
Thanks for any input
I made friends with a local farmer's market vender and as we were talking she mentioned that she had some dried (freeze dried maybe) peppers. She shared some sugar rush peach, hot peppers, and gold habaneros. My ultimate goal is to make a fruit forward, hot sauce, preferably in small batches as I experiment. To that goal I had a few questions:
Thanks so much for all the wisdom!