Hope you don't mind if I just C&P an answer from one of the previous discussions here on siphoning and its causes. NCHFP has a good table on the causes of siphoning/loss of liquid that may help (Carol linked that). One of the main causes is skipping the 10 min wait between removing the weight and removing the lid. Did you do that? You also want to wait several more min after removing the lid before removing the jars. Adjusting the heat source too much is also a common cause. Better to let it run a little high than to adjust too much trying to keep it pegged. Also check out the NCHFP How-To Use a Pressure Canner guide for step-by step instructions. Canner manuals are usually outdated on this info. Dave PS: NCHFP is also a better source of recipes as all there are tested and approved. Some the recipes at the source you used are not.

Thanks, Ken, Zabby, and jt! I have dried alot of peppers in the past, at those low temps.....but haven't made Hab Sauces before. Since i would use less of these peppers than other sauces we like - i am glad to hear that flavor would still be in place! We are moderate corp types, and don't especially seek out pain in our eatings :) I make alot of sauces of dried peppers that are steeped with garlic and various vinegars and salt to taste, make blended chili powders, dehydrated hot sauce powder, and varietals dried for cooking. Love those plants! I hope to use the hotties along with things such as peach, mango, carrot/onion/garlic blends, etc. Just want to taste the pepper thru all the mixers! Have any of you ever made fermented mash for sauces? I had best start a new post for a new topic on that. I appreciate your inspirations here. The tiny freezer is almost full.. and i still need to freeze the bundles of seed harvest each for a few days. How i miss my beloved BIG freezer now. Good growing, Glad

Hmmm, things could get too thin & runny too soon. Since you stated that you want it to be as hot as possible, here's what I'd do: (ballpark figures) 1)start with 1 cup pure mash 2)add approx. 1-4 tbs tequila, "to taste". 3)add approx. 1-4 tbs lime juice, "to taste". 4)add solids, i.e. pureed garlic, onion, etc., blend well. 5)add sugar & salt to taste, balance flavors 6)add approx 1-? tbs vinegar. keep adding until desired PH is reached. 7)add more tequila, juice, or vinegar until you reach desired viscosity. check ph again. **"fruit fresh", vitamin C, etc., will also help lower your ph if you don't want to use as much vinegar (liquid). If this is a small amt. for the fridge, then you won't need as much vinegar, unless you want that for taste. I put the steps in this order to allow you to gauge your principle flavors before you add too much liquid and make it too runny before you have your "right flavor". A hand blender works great for stovetop experiments. Let us know how it turns out! b

Lars, I'm going to have to get some black vinegar and give it a try. I tried looking for the Shirakiku online but had no luck. I live out in gold country, pretty far from the Asian markets in Sacramento. So I'm not sure I'd get an opportunity to shop in person for that brand. If you've got an online source, please let me know. Annie, thanks for your input. I understand the idea that Bragg's might have more health benefits than soy sauce. I just don't understand why low sodium blogs keep suggesting it as a lower sodium alternative to soy sauce. It doesn't seem to be lower in sodium than grocery store low sodium soy sauce products. Teresa, you stumbled upon a true mystery. I went online and found the exact same information about regular House of Tsang soy sauce. I'm with you -- how does the low sodium version end up with more sodium than the regular version? I really appreciate all the comments. This issue has bothered me for several years now.