Re: [CH] Botulism question.
=Mark (mstevens@exit109.com)
Thu, 14 Feb 2008 10:07:55 -0500
On Thu, 14 Feb 2008 08:03:58 -0600, JohnT wrote
> Peppers I find rather puzzling. They aren't high acid so if you
> want to can just peppers you have to pressure process (which kills
> heat and taste IMO) rather than the boiling water bath method that I
> prefer. What puzzles me is that I suspect that capsaicin is
> somewhat anti-bacterial. When I ferment very hot peppers I have to
> add other ingredients (fruits etc) to get the ferment started in a
> timely manner.
It would seem to me that the lack of fermentation with just plain peppers may
have more to do with a lack of starches or sugars than antibacterial
properties of the peppers...
--
=Mark
http://www.exit109.com/~mstevens