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Information and discussion about canning and dehydrating tomatoes and other garden vegetables and fruits. DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK

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Old 3 Weeks Ago   #1051
imp
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Okay, thank you for answering. Guess I won't be making it though, as just storing it without either processing it after fermentation or keeping it in the 'fridge may not be considered safe food practices.



I am careful as I have had a bad bad case of food poisoning ( put in the hospital bad) before so I get sticky about food at times.
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Old 3 Weeks Ago   #1052
Hunt-Grow-Cook
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Originally Posted by imp View Post
Okay, thank you for answering. Guess I won't be making it though, as just storing it without either processing it after fermentation or keeping it in the 'fridge may not be considered safe food practices.



I am careful as I have had a bad bad case of food poisoning ( put in the hospital bad) before so I get sticky about food at times.

Not processing fermented products is kind of the norm. Processing after fermentation would completely negate the need/want to ferment in the first place. Just keep it in the fridge. Processing absolutely changes the flavor and final product of a sauce and imo it isn't the same thing. Not to mention the acidification and refrigeration slow if not halt fermentation altogether. You buy fermented products in the store, they are refrigerated.
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Old 3 Weeks Ago   #1053
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First, I don't like to store a whole bunch of jars in the fridge of 1 thing, LOL, I try to make batches of stored foods at a time to better utlize the prep and volume of the foods- like getting a bushel or more of peppers at once done and put by.


Second, I haven;t knowingly eaten any fermented food since I was under 3 years old and ate my grandmother's home made sauerkraut, which I liked, but never liked any other that I had tried ( slimy or, poor tasting or funky smell or odd colored or ?) . So, a flavor change would not be noticed by me.


Need/want would be to put by the produce for later, with a good taste or a product I would like that is shelf stable, but I am not aware of any other need/want that would negate being safe and canning it and freeing up my 'fridge space?
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Old 1 Week Ago   #1054
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My across-the-street neighbor gave me about 10 lbs of jalapenos that he picked before our 1st frost last week. I'm thinking of using some of them to make a fermented, green jalapeno sauce. I assume you can ferment green peppers...??
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Old 1 Week Ago   #1055
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My across-the-street neighbor gave me about 10 lbs of jalapenos that he picked before our 1st frost last week. I'm thinking of using some of them to make a fermented, green jalapeno sauce. I assume you can ferment green peppers...??
Absolutely.
I just fermented some whole.
Best pickled pepper you ever had.
I dont wash mine but that is your choice.
The most I ever fermented was 15 liters.
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Old 1 Week Ago   #1056
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My final tomato picking before the frost produced a ton of little green cherries some larger toms. DH just put on 4 jars to ferment. It's a long ferment, 14+ days. I'll be interested to taste the results. Garlic, salt, peppercorns, some with hot peppers, some without.
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Old 1 Week Ago   #1057
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I'm curious as to how they will taste, Nan, hope you update with that.
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Old 1 Week Ago   #1058
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I'm curious too, Imp. I'll let y'all know.
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Old 5 Days Ago   #1059
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Pics of the fermenting green tomatoes, with peppercorns, garlic, sesame seeds, and a few hot red bishop's cap peppers.





<img id="hzDownscaled" style="position: absolute; top: -10000px;">
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Old 5 Days Ago   #1060
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Pretty looking so far, super nice fine chop on the garlic!
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