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Manic Dance
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Manic Dance |
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Traffic |
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Awake |
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| Fundación: | 1998 |
| Integrantes: | 2 |
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Comentarios
| Sanae | 09/11/2015 - 08:06:14 pm |
SanaeHi Mary! I'm sad to say that I actually don't have much exnprieece with canning at all. (It's always seemed like a project that my awkward kitchen isn't really suited for. Which is a shame because I'd really like to get some hands on exnprieece.) Anyway, I think that between the vinegar and the lactic acid from fermentation, the sauce has enough natural preservatives in it to keep it from spoiling for quite a while (although perhaps not at pantry temperature). But if you did want to go the extra mile and can it, I imagine it would work with a process similar to . I like the idea of incorporating the flavor of roasted jalapef1os into the sauce, but I'm curious what it would do to the fermentation process. I actually just bottled up another batch that underwent an 8-day fermentation from doubling the sugar and used smoked sea salt in place of plain kosher salt, and it is AMAZING. I've got a couple green pepper batches going right now following the same formula, plus one with a few Chinese lantern peppers thrown in that's undergoing a triple fermentation. The ones that contain mostly green jalapef1os smell extremely fruity right now, and I'm curious to see how they'll turn out. |
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