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Post by deadeye on Sept 29, 2017 17:02:26 GMT -5
got home from Colorado & have gobbs of both peppers & don't want those to go to waste but time is limited on my end. will freeze a few.
was thinking making & ghost pepper sauce,don't have pepper sauce bottles but I do have say pint & quart canning jars.
lets hear your fav recipes & canning instructions!
GM?- king of peppers- imo!
TIA! |
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Post by GMB54-120 on Sept 29, 2017 18:06:46 GMT -5
Peppers freeze just fine if being used for hot sauce. Take your time and google up some recipes. Try some different vinegars and see what you like. I mix it 50/50 with water during the cook down. Adjust later with either lime juice or more vinegar. Adjust your salt and sugar also after its cooled and blended. I let mine rest in the fridge for several days after it was cooked down.
Onions
Shallots
Garlic
Carrot
Ginger
Some milder peppers for filler
All work well in hot sauce
Some fruits/juice too like pineapple, mango, pear....the list is somewhat endless.
Around 500grams of peppers/veggies/fruit combined for a quart of sauce. Use just enough "brine" to almost cover it. Bring to a boil and reduce to a simmer for 45min-1hr. After its cool chuck in the fridge for a few days. Then blend, strain and make any adjustments.
The bottles are called "woozies" and available in 5oz or 8oz They cost less than the shipping. Around $5/12
I dont mess much with super hots but a word of warning. Simmer it outside if you can. The fumes are brutal. Allow it to completely cool before blending and do that outside too or at least be really careful. Keep your face away from it and wear gloves. The thicker the better like nitrex gloves instead of just latex.
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Post by deadeye on Sept 30, 2017 18:28:18 GMT -5
well my first batch was cooked today outside as recommended & now is in the walk in cooler for canning maybe tues/wed after woozies' are expected Monday.
really good advice by gm.
I have been drying many jalapeno,cherry bomb,habanero & cayenne for a dry sprinkle mix done in my garage. even that is noticeable even from 30ft away.
the year of the pepper  |
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Post by deadeye on Oct 3, 2017 13:12:30 GMT -5
update,got pepper canning cold feet after reading about canning low acid foods regarding Clostridium botulinum/spores which can poison if not canned properly.
so I'm on hold until Ph tester is her in a couple of days.
I'm sure I am ok but want to make sure the product is safe after canned/bottled.
my self recipe- approx. 25-30 ghost/Trinidad peppers simmered in olive oil approx. 1hr adding water as needed to completely boil down then added approx. 25 tomatoes after running through a salsa peeler/processor...removing skins 1 1/2 cup vinegar 3 fine grated carrots salt & black pepper to taste 8 tablespoons minced garlic
simmered about 2 hrs & now refrigerated 2 days waiting to be canned/bottled |
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Post by GMB54-120 on Oct 3, 2017 13:38:53 GMT -5
I dont use any oils in hot sauce. If you do, getting the pH low enough is critical. Mine are safe if kept in the fridge. They last for months with no issues. One thing that can help is using stronger vinegar. Lots of wine vinegars are 7% instead of just 5%. Lemon juice and even lime juice has a lower pH than many vinegars. Korean vinegars also come in dbl strength which is 8%. They have rice and cider in 8% but you will only find them at a Asian market.
Im making a 7Pot Yellow and Beni Highlands scorcher this week.
150grams peppers
Carrot
Shallot
Garlic
Cumin
Coriander
Black pepper
salt and sugar to taste
Vinegar (dry white wine)
Lime Juice.
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Post by deadeye on Oct 3, 2017 17:15:33 GMT -5
Note-good learning curve for me,glad I posted & GM responded.
Pepper canning education!
Again TIA! |
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Post by tnhunter54 on Oct 14, 2017 18:15:05 GMT -5
Dang sounds HOT to me.
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Post by GMB54-120 on Oct 15, 2017 15:56:05 GMT -5
Super Hots get brutal fast. Especially Bhuts (Ghost)and hotter. Brutal during the cook down and total agony during the tasting/adjustment part. I managed to get a few Caribbean Reds to ripen before the temps got too cold. They are close to the 500k range. Well i needed seeds for next year and tried a small piece...Yep they burn alright. Absolute scorcher by my standards.
I can probably add 5 of them to a bunch of mild habanero...Yes there is such a thing as a mild hab. Those 5 will be hotter than 400grams of the mild ones. Carrot, apple and other fillers will tame it down alot. Super hots though would require way more fillers.
A hot sauce with a real 100k Scoville will really light up most people. Most hab sauces don't even break 20k. Many are only on the 10k range or less.
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Post by super7 on Oct 20, 2017 7:54:04 GMT -5
I know when they cook the Carolina Reepers and vinegar they only take them to 190 degrees for around 45 minutes. Then they add more vinegar after to get the ph down to 4. The Reepers are around 2 to 2.5 million scoville which is too hot. I like their fresno relish which is way milder.
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Post by GMB54-120 on Oct 20, 2017 11:59:30 GMT -5
Mix 1-2 reapers in with 500gr or more of milder peppers like Jalapeno or Fresno for a quart of sauce. Depends on other additions like onion ect. It will be plenty zippy but still have good flavor. My pepper powder should be ready today. It has 2 Caribbean Red habs, 6 really small ripe poblano, 6 ripe jalapeno and 2 large Sandia Selects (Hot Anaheims). This wont make much powder because its just a test batch for flavor. This would easily make a killer hot sauce too.  |
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Post by GMB54-120 on Oct 20, 2017 13:50:56 GMT -5
A few minutes ago.   |
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Post by deadeye on Oct 27, 2017 19:42:49 GMT -5
GM/WOW looks great,during this hot adventure I have learned a thing or 2.
its best to heat up say salsa etc with limited amounts of hotter peppers rather than try to load up volumes of lesser heat peppers to achieve desired spicy hotness but takes some time etc as it does in load development  1 teaspoon on my above sample in a bowl of chili tints it quite warm,add another teaspoon to the chili the heat is on but tasty. too hot for some.
Next up for me is trying to develop some tasty "Hatch Green Chile Sauce"---I have purchased some sauce from authentic restaurant in Colorado in the past which I froze with success in ball jars-
This Hatch Green Chile Sauce will be from Scratch starting low & working up according to the Scoville Chrono! LOL  |
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