George Shirley wrote:

> 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?
> . 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

Take a deep breath, Ahboouut FACE. In cadence, EXhale. We have
6' rains - 1 drop of rain every 6'. We had some rain last month but it
wasn't hardly enuf to mess up the windshield.
Edrena, all dry and a little portly myself. Speaking of port, should I make
red wine jelly or port jelly? Hah! I'll make sangria jelly!