Bottling ketchup, pepper sauce, and sliced hot peppers

 The fermented peppers and ketchup are finished and we bottled them for storage today.  I wanted to share with you how we did it.  I took the sliced Jalapenos out of the brine/whey solution and packed them in sterile jars.  Once packed tight in the jars we covered them with the brine, being careful that there weren't any sticking out of the liquid.  One jar went in the refrigerator for use now and the other was covered with a thin layer of olive oil and will be stored for later.

Old wine bottles are great for fermented storage because of the narrow neck.  This is a picture of me filling a bottle with our hot pepper sauce.  The other two bottles were used to put the Old fashioned Ketchup in.  You need to fill the bottles up to the neck so there is little surface area on top.  Once filled we put a thin layer of olive oil over the top, placed the corks on loosely, and labeled for storage.  See it isn't hard to have healthy condiments.