Re: [CH] Preserving peppers
Tina Brooks (shoestring_louise@yahoo.com)
Fri, 15 Feb 2008 11:40:57 -0800 (PST)
It's not like there is a lack of sugars in the peppers, assuming you use the ripest ones. I would think.
T
=====
Tina Brooks
VP Marketing, Peppermaster Hot Sauces <a rel="nofollow" target="_blank" href="http://www.peppermaster.com">www.peppermaster.com
</a>Brooks Pepperfire Foods Inc. <a rel="nofollow" target="_blank" href="http://www.pepperfire.ca">www.pepperfire.ca</a>
Phone: (514) 393-3430
26 St. Jean Baptiste, East
Rigaud, Quebec, Canada
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----- Original Message ----
From: JohnT <Love2Troll@kc.rr.com>
To: chile-heads@globalgarden.com; =Mark <mstevens@exit109.com>
Sent: Friday, February 15, 2008 1:10:26 PM
Subject: [CH] Preserving peppers (used to be Botulism...)
=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
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