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296

Follow-on to my cutting board of death post...

Blueberry-Blackberry-Shallot and Pineapple-Garlic-Ginger-Bourbon. I threw in a couple handfuls of Jalapeños in with the Habañeros in the pineapple one. Fermented these in gallon Ziplock freezer bags inside a black plastic gear tote, as my fermentation locks were all in use. Worked pretty well - just had to remember to vent gas twice a day. 15 day ferments, then stored the bags in the frig for a couple weeks until I had time to mess with them. Canned them (water bath) last night.

Both of them fermented very vigorously - especially the berry combo. Figured maybe some yeast got in there and was fermenting sugar based on how bloated that bag was, but the pH was 3.4 when I measured it so figured it was all lacto activity. Did get a light dusting of Kahm's yeast on the berry ferment as well.

Great flavors! Added a half cup of sugar to the berry sauce batch to brighten it, and a half cup of white vinegar to both batches just to make sure everything was nice and acidic for canning. Meanwhile I've still got 3 gallons of cayenne, habañero, jalapeño and Serrano fermenting in the basement...

Shout-out to @Abnormal for recommending the Tattler reuseable canning lids.

Follow-on to my cutting board of death post... Blueberry-Blackberry-Shallot and Pineapple-Garlic-Ginger-Bourbon. I threw in a couple handfuls of Jalapeños in with the Habañeros in the pineapple one. Fermented these in gallon Ziplock freezer bags inside a black plastic gear tote, as my fermentation locks were all in use. Worked pretty well - just had to remember to vent gas twice a day. 15 day ferments, then stored the bags in the frig for a couple weeks until I had time to mess with them. Canned them (water bath) last night. Both of them fermented very vigorously - especially the berry combo. Figured maybe some yeast got in there and was fermenting sugar based on how bloated that bag was, but the pH was 3.4 when I measured it so figured it was all lacto activity. Did get a light dusting of Kahm's yeast on the berry ferment as well. Great flavors! Added a half cup of sugar to the berry sauce batch to brighten it, and a half cup of white vinegar to both batches just to make sure everything was nice and acidic for canning. Meanwhile I've still got 3 gallons of cayenne, habañero, jalapeño and Serrano fermenting in the basement... Shout-out to @Abnormal for recommending the Tattler reuseable canning lids.
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[–] • 1 pt

Nice work! I’ve made a few very small batches over the years but it has always been on the fly, no real recipe. I tend to go pretty straightforward with habanero or Carolina reapers, a little salt, and some white vinegar. Most have turned out great though. I’m big on making chili oil as well, I use a ton of that