The Joneses wrote:

> 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
>
>
We do have our occasional moments Edrena. One day this past fall the
humidity actually fell below 96% for a couple of hours. ISTR that it was
also raining at the time so maybe the rain just condensed out the
humidity. <VBG> If it ever quits raining here I would probably turn into
a shriveled up little old man instead of the portly gentleman I am.

George