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

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

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

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

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

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

wrote:

> On Fri, 31 Oct 2003 10:13:08 -0600, George Shirley
> > wrote:
>
>
>
>>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.
>
>
> This is what we do as well.
>
> Instead of putting a pat of margarine (or butter) on a
> vegetable, I drizzle a little olive oil over it now. Even
> on a baked potato.
>
> Pat
>
>
I use some margarine without the bad stuff in it, some fat free sour
cream, and some soy "bacon bits." After you get used to it it tastes
like the real thang. It's amazing how little I miss salt and I've been
off that for 25 years. I cook a good meal, seasoned with herbs and
spices and a little black pepper and then watch in amazement as my
eldest grandkids (17, 20, 23) cover it with salt without even tasting it
first. I finally took the salt and pepper shakers off the dining table
and they look bewildered when they can't find them. I then tell them to
taste their food first and I never have to fetch out the salt shaker.
The plate is usually empty in less than two minutes and they're wanting
refills. My granddaughter-in-law is much more civilized, she never asks
for salt or pepper but savors the taste of the food as cooked and never
fails to compliment the cook. I'm disinheriting the other kids and
leaving both dollar bills to her. <BG>

George

George Shirley wrote:

> wrote:
>
>> On Fri, 31 Oct 2003 10:13:08 -0600, George Shirley
>> > wrote:
>>
>>
>>
>>> 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.
>>
>>
>>
>> This is what we do as well.
>> Instead of putting a pat of margarine (or butter) on a
>> vegetable, I drizzle a little olive oil over it now. Even
>> on a baked potato.
>>
>> Pat
>>
>>
> I use some margarine without the bad stuff in it, some fat free sour
> cream, and some soy "bacon bits." After you get used to it it tastes
> like the real thang. It's amazing how little I miss salt and I've been
> off that for 25 years. I cook a good meal, seasoned with herbs and
> spices and a little black pepper and then watch in amazement as my
> eldest grandkids (17, 20, 23) cover it with salt without even tasting it
> first. I finally took the salt and pepper shakers off the dining table
> and they look bewildered when they can't find them. I then tell them to
> taste their food first and I never have to fetch out the salt shaker.
> The plate is usually empty in less than two minutes and they're wanting
> refills. My granddaughter-in-law is much more civilized, she never asks
> for salt or pepper but savors the taste of the food as cooked and never
> fails to compliment the cook. I'm disinheriting the other kids and
> leaving both dollar bills to her. <BG>
>
> George
>


You can leave your leftover Confederate money to the others. It'll be
*years* before it's worth anything again...

I always use real sour cream, and I try to eliminate all the rest of the
fat in whatever I cook with sour cream. And I cook with peanut oil or
olive oil or bacon grease, but mainly I try to cook without oil.

Bob

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