wittdog
Master Chef
Mine is on the counter...and it's not cus of the Sugar :P
Diva Q said:I just had to look it up.
Garlic contains sulfur compounds that might react with copper to form copper sulfate, a blue or blue-green compound. The amount of copper needed for this reaction is very small and is frequently found in normal water supplies. The other sources of copper might be the butter or lemon juice. The garlic is safe to eat. To prevent this in the future, do not refrigerate garlic and store the bulbs in dry air for 32 days at above 70 F to 80 F before use to prevent formation of the green or blue-green pigments.
wittdog said:It could be the brass top for the canning jar I have mine in or...could be you are using already processed garlic.....
wittdog said:The hot sauce is done...very good...very tastey...I think next time I would cut the garlic to 1/3 of a jar...I'll post pics later If I get the chance..I did add some lime juice and I was really happy with the small bit of cinnamon and allspice I added to the hab garlic sauce...it gave it real nice flavor..The chipolte is sweet and smoky very nice