Lightnin Dave wrote:
> I chopped up a small batch of mild peppers yesterday (about a third of a
> quart, chopped) and put the amount of salt you called for on top of them,
> but it didn't draw out enough moisture to cover the peppers. Do I need to
> add some water or vinager to cover, or will the salt permeate the peppers on
> top enough to protect them? Thanks
>
> Lightnin Dave
>
>
I've never had the peppers give up any liquid until they started
fermenting Dave. You just have to keep an eye on them for outbreaks of
mold. When it does show up just scoop it out, toss it, add a quarter cup
of vinegar of at least 5% strength to that area and let them continue.
Tabasco puts a thick enough layer of salt on theirs to preclude the
entry of air. IIRC the lid goes on the barrel and the salt is layered on
top of the lid. I've always done them the way you're doing it and it
works, eventually. HTH

George