Quote:
Originally Posted by Chainsaw13
Started a new batch of red pepper hot sauce. A mix of red Anaheim and red lantern peppers, about 3300g in total. Another 200g of garlic and 4% salt. Hopefully this one doesn’t go bad like the last.
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Decided to process tonight. Much to my dismay, mold. And on my other batch that was just over a year old.
Enough trying to do large batches in buckets. Too much head space. Going to stick to half gallon or smaller batches.