Scott wrote:

> In article >,
> George Shirley > wrote:
> > Ran the fermented chiles through the blender and then the food mill
> > today. Three gallons of red and one gallon of yellow. I ended up with 96
> > ounces of red pulp and juice and 64 ounces of the yellow.
> > Sitting in their respective non-reactive pots and mixed with 40% white
> > vinegar. Will get stirred four times a day for the next week or two to
> > ensure the mix "melds" properly and will then bottle it. A taste of each
> > says this will be a good batch of hot sauce, not so hot you can't enjoy
> > it and mild enough you can taste the chiles.
>
> Do you think there's a point to saucemaking for those who don't grow
> their own peppers--i.e., those with access only to what's available in a
> supermarket?

Around my house, all this preserving business is not really about cost-
effectiveness, it's about art and taste. I wanta go live in George's
neighborhood (eggplant zucchinimania and all) except it's too damp.
Edrena in the desert