=Mark writes: > 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, That may well be. The ferment that failed was entirely thin-walled chinense. I can't help but think that there is a chile-head out there someplace that knows the answer for sure. Ideas for setting up an experiment welcomed. jt ----- Original Message ----- From: =Mark To: chile-heads@globalgarden.com Sent: Thursday, February 14, 2008 9:07 AM Subject: Re: [CH] Botulism question. 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 -- No virus found in this incoming message. Checked by AVG Free Edition. Version: 7.5.516 / Virus Database: 269.20.5/1278 - Release Date: 2/14/2008 10:28 AM