I might have to try this over the weekend instead of zucchini bread.
We like the brownies better than zucchini bread here.
Just watch that pan size. I was bummed when I realized I put it in my smaller pan and it wasn't fully cooked.
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I might have to try this over the weekend instead of zucchini bread.
That sounds good, regular wax beans go from slightly turning yellow to big and almost too tough in the span of 48 hours.Dragon Tongue is hands down my favorite. It's more of a wax bean, I think; the pods are big before the seeds get much size, and they stay tender. I might plant just those next year.
Sorry! I tried sauerkraut last year & it was great, tried beets & not so muchDoes anybody ferment hot sauce? I need to know the basics. I'm considering the fermentation lids for mason jars or possible getting a fermentation crock. Opinions on which option to go with? And what are the general rules/guidelines to safely fermenting? I'm only going ferment hot sauce. I want to can it in pint or half pint jars after ward. Does it make sense to waterbath or pressure can it or is it best to keep the culture alive and just toss the hot sauce into a jar with a lid? Is it shelf stable when it comes out of the fermenting process?
I do, but I don't can it, it goes in the fridge or freezer. It'll stay good in either location pretty much forever. Fermented foods should have a low enough pH but I couldn't find any instructions for canning.Does anybody ferment hot sauce? I need to know the basics. I'm considering the fermentation lids for mason jars or possible getting a fermentation crock. Opinions on which option to go with? And what are the general rules/guidelines to safely fermenting? I'm only going ferment hot sauce. I want to can it in pint or half pint jars after ward. Does it make sense to waterbath or pressure can it or is it best to keep the culture alive and just toss the hot sauce into a jar with a lid? Is it shelf stable when it comes out of the fermenting process?