Re: [CH] Habenero Mash

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Following the lead from Jim Campbell, I make pepper mash w/ 2 gals.
white vinegar and 3 gals. pureed peppers.  Seal in 5 gal. plastic pails,
which form a vacuum as they seal, or put into ball jars - bleached
(1T/gallon), along w/ the lids, or boiled in hot water for 20 min.  No
reason to water bath if the pH is low enough.

Do you need to know how to handle 5 gal. pails - haveta burp 'em to get
the air out.

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Robert Farr
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• Next message: Alex Silbajoris: "Re: [CH] Today's crockpot"
• Previous message: Helen L. Gillis: "Re: which grow best in the woods? (was Re: [CH] Which Grow Best In Pots?)"
• Maybe in reply to: James H Boyd: "[CH] Habenero Mash"
• Next in thread: jim@wildpepper.com: "Re: [CH] Habenero Mash"