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Preservation Chemistry

18 years ago

Recent thread here abt safely storing hot sauce at room temps got me to rummaging through my "Favorites" links. Pure pepper mash will eventually ferment, but I've never been able to ferment garlic. Just curious how accurate the info on this site is using modern day knowledge.

Preservation Chemistry

jt

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Comments (2)

digdirt2
18 years ago
Some interesting pictures but much of the info is outdated - interesting - but outdated. But then I didn't get the impression that offering current info was the goal - it appears to be more of a historical focus.

Dave
love2troll
Original Author
18 years ago
Dave,

Thanks for the "mercy bump". I was wondering how long it would take. Nice to have a cyber-friend now and then.

I was curious about the hot peppers part though.

JohnT
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