cwbe coordinatez:
101
63564
63588
690922
8538598
8539091
8539772

ABSOLUT
KYBERIA
permissions
you: r,
system: public
net: yes

neurons

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total descendants::4
total children::1
show[ 2 | 3] flat
Serus :)

Ja mam tuto osvedcenu:
https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/roasted-red-jalapeno-pepper-hot-sauce/

Akurat na zaver este pretlacim cez jemne sitko aby bola mega hladka a trosku dochutim cukrom alebo medom, ktory v recepte chyba. Mam rad sladke chilli sauces ;)




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sptxy
 sptxy      03.09.2018 - 10:22:13 , level: 1, UP   NEW
toto ma celkom zaujalo, mavam casto problem ze mi omacka splesnivie:

It should keep a few months easily in the fridge, or even longer. It’s all about the acidity. To be technical, target level ph for shelf stable foods is below 4.6 ph, but should probably be lower for home cooks, around 4.0 or so, to account for errors. If you’re concerned, add more vinegar to lower the ph. Sauces made with fermented chili peppers will last even longer.

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Rusty.
 Rusty.      03.09.2018 - 20:57:55 , level: 2, UP   NEW
potvrdzujem. minulorocny sauce prezil bez pasterizacie.

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sptxy
 sptxy      03.09.2018 - 21:08:41 , level: 3, UP   NEW
tak tento rok to dam s PH metrom

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ooo
 ooo      03.09.2018 - 10:38:07 , level: 2, UP   NEW
Pasterizaciou zabijes iba funkcne bugs, ich spory preziju. Ak je to dost kysle tak sa zo spir nevyvibie bug, ale ak to je ktsle malo tak ti pasterizacia nepomoze. Mozes pockat 24-48 hodin a pasterizovat opat druhy krat (cca za den sa zo spir vyvonu bugs abtie opat znicis) alebo dokyslis.