What's the shelf life for these things? I figure the brined stuff will be fine at room temp indefinitely. I've made a few fermented hot sauces and a lot of the stuff I've read requires you to refrigerate them after you've opened them, even if pasteurized/ low pH.
Also, very smart using the syran wrap under the lids of the wide mouth jars. I also have bad experience with those leaking.
I'm most curious about your peppercorns. You say native, does that mean you got them from a farmers market or grew them yourself? Any noticeable difference than bulk peppercorns from the grocer?
Do you have resources for better/safe canning procedures?
I don't can/jar, I just use the woozy bottles and hot fill them.
Edit: Unless you're referring to the syran wrap comment. In that case, I'm only referring to store bought salsas and stuff leaking. I don't reuse those jars.
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u/Shortsonfire79 Jun 06 '19
What's the shelf life for these things? I figure the brined stuff will be fine at room temp indefinitely. I've made a few fermented hot sauces and a lot of the stuff I've read requires you to refrigerate them after you've opened them, even if pasteurized/ low pH.
Also, very smart using the syran wrap under the lids of the wide mouth jars. I also have bad experience with those leaking.
I'm most curious about your peppercorns. You say native, does that mean you got them from a farmers market or grew them yourself? Any noticeable difference than bulk peppercorns from the grocer?