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Ping: George Shirley
I have a question for our "pepper afficianado"!
I put up several pints of "Pepper Sauce" - just an assortment of tiny hot peppers packed in jars and filled with boiling hot cider vinegar, then BWB'd for 15 minutes. This was about 3 years ago, and I still haven't opened but one jar. I'm the only one who uses it, and just the vinegar sprinkled on greens or black-eyed peas, with an occasional chopped pepper. Question is, can these go bad? I'm nearing the end of the 1st jar, and the taste is still great, maybe better, but the liquid has become very slightly cloudy. Thanks for your expertise... Wayne |
Ping: George Shirley
Wayne Boatwright wrote:
> I have a question for our "pepper afficianado"! > > I put up several pints of "Pepper Sauce" - just an assortment of tiny hot > peppers packed in jars and filled with boiling hot cider vinegar, then > BWB'd for 15 minutes. This was about 3 years ago, and I still haven't > opened but one jar. I'm the only one who uses it, and just the vinegar > sprinkled on greens or black-eyed peas, with an occasional chopped pepper. > > Question is, can these go bad? I'm nearing the end of the 1st jar, and the > taste is still great, maybe better, but the liquid has become very slightly > cloudy. > > Thanks for your expertise... > > Wayne We made that same sauce from chile pequins when I was a kid. Those chiles grew wild around my folks place. Used the juice on greens, beans and rice, beans and cornbread, etc. Never saw any go bad. The cloudy is probably because you've been refrigerating it between uses. I never refrigerate any chile/vinegar mix, just screw the lid down and put it back in the pantry or the cupboard (got the stuff stashed everywhere, sorta like an alcoholic does their booze). I'm still using some that I put up five years ago on the infrequent occasion I eat greens (ate too many as a boy and decided I didn't need to as an adult). Is very good on cooked swiss chard, the one green I do really like. Also toss some in the pan when you wilt lettuce in bacon grease then crumble the bacon on top and eat. Don't forget to sop the pan with some good bread or a biscuit. Then sit real still and listen to your arteries hardening. <BSEG> Nope, never saw the stuff go bad but YMMV. George |
Ping: George Shirley
George Shirley > wrote in
: > Wayne Boatwright wrote: > >> I have a question for our "pepper afficianado"! >> >> I put up several pints of "Pepper Sauce" - just an assortment of tiny >> hot peppers packed in jars and filled with boiling hot cider vinegar, >> then BWB'd for 15 minutes. This was about 3 years ago, and I still >> haven't opened but one jar. I'm the only one who uses it, and just >> the vinegar sprinkled on greens or black-eyed peas, with an >> occasional chopped pepper. >> >> Question is, can these go bad? I'm nearing the end of the 1st jar, >> and the taste is still great, maybe better, but the liquid has become >> very slightly cloudy. >> >> Thanks for your expertise... >> >> Wayne > > We made that same sauce from chile pequins when I was a kid. Those > chiles grew wild around my folks place. Used the juice on greens, > beans and rice, beans and cornbread, etc. Never saw any go bad. The > cloudy is probably because you've been refrigerating it between uses. > I never refrigerate any chile/vinegar mix, just screw the lid down and > put it back in the pantry or the cupboard (got the stuff stashed > everywhere, sorta like an alcoholic does their booze). I'm still using > some that I put up five years ago on the infrequent occasion I eat > greens (ate too many as a boy and decided I didn't need to as an > adult). Is very good on cooked swiss chard, the one green I do really > like. Also toss some in the pan when you wilt lettuce in bacon grease > then crumble the bacon on top and eat. Don't forget to sop the pan > with some good bread or a biscuit. Then sit real still and listen to > your arteries hardening. <BSEG> > > Nope, never saw the stuff go bad but YMMV. > > George > > Thanks, George! I won't worry about it. Oh, you bring memories, as well... Every so often I simmer some smoked hocks until falling off the bones, then use the cooking liquid to cook a mess of mustard and turnip greens (also the turnips), adding back the meat at the end. A liberal sprinkling of pepper sauce is just the ticket! I have to admit my penchant for slightly mashing blackeyed peas on a wedge of buttered cornbread, then eating with a sprinkling of pepper sauce. I could never develop a taste for Swiss chard. Must be my chemistry, but it always tastes like fish to me. Ugh! In lieu of lettuce in the wilted salad, I usually use very young raw mustard greens, sliced scallions and radishes. I boil up a dressing of the bacon grease, pepper sauce, a bit of salt, and a tad of sugar. That, along with hot cornbread, is a meal I can't stop eating. Thank God I don't do this too often! <G> Wayne |
Ping: George Shirley
Wayne Boatwright wrote:
> George Shirley > wrote in > : > > >>Wayne Boatwright wrote: >> >> >>>I have a question for our "pepper afficianado"! >>> >>>I put up several pints of "Pepper Sauce" - just an assortment of tiny >>>hot peppers packed in jars and filled with boiling hot cider vinegar, >>>then BWB'd for 15 minutes. This was about 3 years ago, and I still >>>haven't opened but one jar. I'm the only one who uses it, and just >>>the vinegar sprinkled on greens or black-eyed peas, with an >>>occasional chopped pepper. >>> >>>Question is, can these go bad? I'm nearing the end of the 1st jar, >>>and the taste is still great, maybe better, but the liquid has become >>>very slightly cloudy. >>> >>>Thanks for your expertise... >>> >>>Wayne >> >>We made that same sauce from chile pequins when I was a kid. Those >>chiles grew wild around my folks place. Used the juice on greens, >>beans and rice, beans and cornbread, etc. Never saw any go bad. The >>cloudy is probably because you've been refrigerating it between uses. >>I never refrigerate any chile/vinegar mix, just screw the lid down and >>put it back in the pantry or the cupboard (got the stuff stashed >>everywhere, sorta like an alcoholic does their booze). I'm still using >>some that I put up five years ago on the infrequent occasion I eat >>greens (ate too many as a boy and decided I didn't need to as an >>adult). Is very good on cooked swiss chard, the one green I do really >>like. Also toss some in the pan when you wilt lettuce in bacon grease >>then crumble the bacon on top and eat. Don't forget to sop the pan >>with some good bread or a biscuit. Then sit real still and listen to >>your arteries hardening. <BSEG> >> >>Nope, never saw the stuff go bad but YMMV. >> >>George >> >> > > > Thanks, George! I won't worry about it. Oh, you bring memories, as > well... Every so often I simmer some smoked hocks until falling off the > bones, then use the cooking liquid to cook a mess of mustard and turnip > greens (also the turnips), adding back the meat at the end. A liberal > sprinkling of pepper sauce is just the ticket! I have to admit my > penchant for slightly mashing blackeyed peas on a wedge of buttered > cornbread, then eating with a sprinkling of pepper sauce. I could never > develop a taste for Swiss chard. Must be my chemistry, but it always > tastes like fish to me. Ugh! In lieu of lettuce in the wilted salad, I > usually use very young raw mustard greens, sliced scallions and radishes. > I boil up a dressing of the bacon grease, pepper sauce, a bit of salt, > and a tad of sugar. That, along with hot cornbread, is a meal I can't > stop eating. Thank God I don't do this too often! <G> > > Wayne If you really want to stop eating animal fat I can send you pictures of my coronary bypass scar and the scars from the three times they had to mash the fat flat in a couple of other arteries. Oh yeah, don't forget the scar where the right carotid artery was cleaned with a roto rooter. Last Halloween some kid asked me if I was Frankenstein as the throat scar was very fresh them. I still eat lots of meat but without much fat on it. Zocar gets what's left. <VBG> George |
Ping: George Shirley
George Shirley wrote:
> > If you really want to stop eating animal fat I can send you pictures of > my coronary bypass scar and the scars from the three times they had to > mash the fat flat in a couple of other arteries. Oh yeah, don't forget > the scar where the right carotid artery was cleaned with a roto rooter. > Last Halloween some kid asked me if I was Frankenstein as the throat > scar was very fresh them. I still eat lots of meat but without much fat > on it. Zocar gets what's left. <VBG> > > George > That's kind of why I've switched *to* animal fat from shortening and margarine. To avoid future problems from the trans-fatty acids. I don't eat any hard fats very often, but when I do I use lard and real butter now. And "Smart Balance" margarine on my toast in the mornings. Best regards, Bob |
Ping: George Shirley
zxcvbob wrote:
> George Shirley wrote: > >> >> If you really want to stop eating animal fat I can send you pictures >> of my coronary bypass scar and the scars from the three times they had >> to mash the fat flat in a couple of other arteries. Oh yeah, don't >> forget the scar where the right carotid artery was cleaned with a roto >> rooter. Last Halloween some kid asked me if I was Frankenstein as the >> throat scar was very fresh them. I still eat lots of meat but without >> much fat on it. Zocar gets what's left. <VBG> >> >> George >> > > That's kind of why I've switched *to* animal fat from shortening and > margarine. To avoid future problems from the trans-fatty acids. I > don't eat any hard fats very often, but when I do I use lard and real > butter now. And "Smart Balance" margarine on my toast in the mornings. > > Best regards, > Bob > Smart Balance also makes a shortening without trans-fatty acids. I use it where a recipe calls for shortening and it works as well as the other brands. We also use real butter for cooking but don't use lard. Bacon is drained very well and I just don't eat a lot of pork anymore, never cared for it that much outside of bacon and ham and the odd hamhock in the beanpot. I use Canola oil if I want to fry something or if a recipe calls for oil and I use olive oil, Extra Virgin, for everything else that I can. Too bad I didn't have all this health information 50 years ago. I might have avoided half a million dollars in medical care. George |
Ping: George Shirley
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Ping: George Shirley
George Shirley > wrote in
: > Wayne Boatwright wrote: > >> George Shirley > wrote in >> : >> >> >>>Wayne Boatwright wrote: >>> >>> >>>>I have a question for our "pepper afficianado"! >>>> >>>>I put up several pints of "Pepper Sauce" - just an assortment of >>>>tiny hot peppers packed in jars and filled with boiling hot cider >>>>vinegar, then BWB'd for 15 minutes. This was about 3 years ago, and >>>>I still haven't opened but one jar. I'm the only one who uses it, >>>>and just the vinegar sprinkled on greens or black-eyed peas, with an >>>>occasional chopped pepper. >>>> >>>>Question is, can these go bad? I'm nearing the end of the 1st jar, >>>>and the taste is still great, maybe better, but the liquid has >>>>become very slightly cloudy. >>>> >>>>Thanks for your expertise... >>>> >>>>Wayne >>> >>>We made that same sauce from chile pequins when I was a kid. Those >>>chiles grew wild around my folks place. Used the juice on greens, >>>beans and rice, beans and cornbread, etc. Never saw any go bad. The >>>cloudy is probably because you've been refrigerating it between uses. >>>I never refrigerate any chile/vinegar mix, just screw the lid down >>>and put it back in the pantry or the cupboard (got the stuff stashed >>>everywhere, sorta like an alcoholic does their booze). I'm still >>>using some that I put up five years ago on the infrequent occasion I >>>eat greens (ate too many as a boy and decided I didn't need to as an >>>adult). Is very good on cooked swiss chard, the one green I do really >>>like. Also toss some in the pan when you wilt lettuce in bacon grease >>>then crumble the bacon on top and eat. Don't forget to sop the pan >>>with some good bread or a biscuit. Then sit real still and listen to >>>your arteries hardening. <BSEG> >>> >>>Nope, never saw the stuff go bad but YMMV. >>> >>>George >>> >>> >> >> >> Thanks, George! I won't worry about it. Oh, you bring memories, as >> well... Every so often I simmer some smoked hocks until falling off >> the bones, then use the cooking liquid to cook a mess of mustard and >> turnip greens (also the turnips), adding back the meat at the end. A >> liberal sprinkling of pepper sauce is just the ticket! I have to >> admit my penchant for slightly mashing blackeyed peas on a wedge of >> buttered cornbread, then eating with a sprinkling of pepper sauce. I >> could never develop a taste for Swiss chard. Must be my chemistry, >> but it always tastes like fish to me. Ugh! In lieu of lettuce in >> the wilted salad, I usually use very young raw mustard greens, sliced >> scallions and radishes. I boil up a dressing of the bacon grease, >> pepper sauce, a bit of salt, and a tad of sugar. That, along with >> hot cornbread, is a meal I can't stop eating. Thank God I don't do >> this too often! <G> >> >> Wayne > > If you really want to stop eating animal fat I can send you pictures > of my coronary bypass scar and the scars from the three times they had > to mash the fat flat in a couple of other arteries. Oh yeah, don't > forget the scar where the right carotid artery was cleaned with a roto > rooter. Last Halloween some kid asked me if I was Frankenstein as the > throat scar was very fresh them. I still eat lots of meat but without > much fat on it. Zocar gets what's left. <VBG> > > George > > Thanks, George, but I'm already taking 80 mg tabs of Lipitor a day, but no surgery yet. <G> Wayne |
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