How To Make Fermented Hot Sauce Shelf Stable

The episode is a tutorial on how to use fermented hot sauce and how to make it shelf stable.

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Fermentation Recipe

This recipe is for 5 quart jars filled to 2 inch headroom with serrano peppers and a brine. I love Masontops products. I used pickle pebbles and pickle pipes by Masontops.

If you want to make just two quart jars use 5 cups spring water and 6 1/4 tsp of pickling salt for brine

Masontops Pickle Pebble Wide Mouth https://a.co/d/6RPgc4i
Masontops Pickle Pipe Wide Mouth https://a.co/d/fCdj5SR

VEGETABLES
Serrano Peppers Sliced 1/4" Pieces
LIQUIDS
10 cups Spring Water
PICKLING SALT
12 1/2 tsp Pickling & Canning Salt

Instructions

1-Fill the mason jars leaving one inch headroom. In cheese cloth place the pickle pebble on top of the serrano pepper slices. The cheese cloth helps prevent the peppers from going around the pickle pebble. Pour the brine over the pickle pebble  leaving one inch headroom in the mason jar. Clean the rim of the mason jar with a paper towel and place on the pickle pipe and ring to hold it down.
2- Place the filled jars into a dark cool place. A closet makes a perfect place just make sure to use a sheet pan or plate to collect any liquids that may occur.
3-Fermintation can take up to 5 days. Check for fermentation by tapping on the glass of the jar bubbles should rise.
4- Check the fermented peppers daily. I fermented 10 days and the flavor was good and only a little tangy.

Fermented Verde Sauce

Ingredients

VEGETABLES
10 Tomatillos Sliced Horizontally In Half .
8 cups Pureed Fermented  Serrano Peppers
LIQUIDS
1 cup .332 White Vinegar  5% Acidity

SEASONING TO TASTE
Canning Salt
Ground Coriander
Ground Peppercorn Blend
Onion Powder
Granulated Garlic

GLASSWARE
5 oz Certified Hot Sauce Jars-  https://a.co/d/dh0C5DS

NOTE: Twenty percent of the sauce must be vinegar to make shelf stable. The end PH should be 3.8 or lower. Measure out the puree and google search what is 20 percent of 8 cups for example.

1- Preheat the oven to 300'F . Slice the tomatillos in half and place flesh pointing up on a rimmed baking sheet. Season the tomatillos with a combination of coriander, canning salt, ground peppercorn blend, onion powder and granulated garlic. Oven roast the tomatillos for 45 minutes.

2-Strain the peppers from the mason jars. Save the brine it will be used for processing in a blender.
3- After blending peppers  till smooth use a mesh strainer and pour it over the stock pot. Removing the pulp makes the sauce more consistent.
4-Chop the tomatillos and use the vinegar to puree smooth in a blender. Pour tomatillo puree in a mesh sift over the stock pot that has the serrano pepper puree in it. The idea is to remove the pulp which will help make a smoother sauce in the end.
5-Bring the sauce to a hard simmer. Allow sauce to simmer for 20 minutes. If sauce is too thick just add a little more vinegar. If the sauce is too thin use room temperature vinegar and whisk in potato starch. Re heat the sauce if adding potato starch to thicken and hard simmer for another 2 minutes.
6-In 5oz glass hot sauce jars that have been sanitized and heated by hot water that is at least 180"F pour in the sauce and leave a 1/4" headspace just over the bottom area ring of the glass where the cap goes on. Place on the dripping clear piece then press down hard and twist on the cap of the bottle. In the cap there is a white sealing paper so pressing down and twisting hard engages that seal.
7-Allow the filled hot sauce jars to cool down to room temperature on a metal wire rack.

STORAGE

An opened bottle of vinegar based hot sauce could last 3-5 years if its kept in the refrigerator. Unopened hot sauce jars in the fridge can last even longer. Smell and look for spoilage before consuming. On the shelf you will have 6 months from the date it was made.

NOTE: Shelf stable hot sauce is due to high vinegar , cooking 20 minutes and relatively high canning salt doing all of this prevents growth of bacteria.

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