Any Jam Makers or Home Canners Out There?

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You’re such a tease!

Not sure if fermented hot sauce belongs on this thread, but for me there’s a lot of overlap, so I wanted to link to this thread;

How to make fermented hot sauce from scratch.

Sounds interesting! I believe @bogman has some fermented hot sauce going as well. I am on around day five with mostly red serranos and some sugar rush peach, in what I think is a 3 percent brine. I used a circle of parchment to cover the top of the peppers ( as seen on YouTube!), and may have overfilled the bottle. A small amount of juice occasionally makes its way up into the air loc. I’m shooting for a four week ferment, but I’m not sure I trust this set up and may change something before …