Recently put up a batch of this one. I call it Post Apocalyptic because I think you only really need one batch to get through the rest of your life.
180 habanero peppers
The reason I say 180 habaneros rather than giving a weight to the amount is because so much of the time I find that retail grocery stores have moldy, freezer burned, bruised, or otherwise rotten peppers. I have to call the produce department and ask for them to order a couple bags for me (90 ct each). Still, this last time I wound up with about a quart and a half out of the original 180 that were not food quality. Since I promptly picked up my order, promptly used them, and promptly called to ask for an exchange, I was able to drive over to the local market and trade my peppers for a third bag that also contained numerous "winners" to pick through. I think in the end I probably wound up with about 180 usable peppers, so I'm not crying too much. At 25c a pepper though, I wasn't in the mood to torch off $22 when I still had to go back to the same store to buy replacement peppers anyway...
I'm not sure the retailer would want me to name them, so I'll leave it at that. They made good on their product so I'm happy enough but would rather deal with a retailer that did a little better of a job at QC on their own.
No comment on the rest of the ingredients as they are easy to obtain, assuming you have a Winco nearby or some other store that sells these ingredients in bulk. At first I tried grinding up dried Poblanos in a food processor but had time consuming, noisy, lenghthy, and in the end unsatisfactory results. I'm not sure whether the pre-crushed Poblanos were cheaper but I wouldn't hesitate for a moment to buy them again.
To make a short story short again, set out 14 quart-sized canning jars in the top rack of your dishwasher, simmer 14 caps, and have 14 screw-on lids ready.
Slice your 5# of Jalapenos however you like. You might even want to go so far as to run them through a food processor if you think that will make your sauce hotter, or remove the seeds to cool it off a little.
Equally distribute the crushed and dried pepper mixes in each quart.
Pack 13 habaneros in each quart.
Distribute the jalapenos equally
Add the crushed pineapple and mango juice equally
Top off with vinegar to appropriate canning height for your jars
Process for 90 minutes according to applicable directions available from Ball Canning and the USDA.
I found that not all the peppers burst during processing. To make each jar a bit more uniform as I opened them for use, I took a whisk and spun it in the jar, breaking up the peppers and catching the skins on the whisk. I just used the skins first, and then enjoyed the rest of the pepper sauce as desired.
$79 for ingredients, $10 for propane, and I already had everything else, so $80 for 32oz x 14 = about 20c and ounc. This kind of pepper sauce typically retails for about $4-5 an ounce (ounce and a quarter, ounce and a half) so this is probably a good money saver as well.
I've been doing some research on how to cook dried beans to minimize flatulence. Among the schools of thought that I've come across say to soak for 24 hours, to soak for 24 hours with baking soda, to cook to boiling and break the skin, and then soak for 24 hours, to do all of the above with the addition of caraway seeds, cardamon, and cumin, to purchase Alpha-galacticose (beano) and just use that with the first bite of beans, several folk remedies that don't seem scientific in nature (buttermilk, boiling for extra extra extra long times) and many other ideas.
My objective is to make bean/turkey/bacon soup with a high acid base using tomato paste as the base in a pressure canner. The pressure canner will reach 240 degrees for 90 minutes, so I'm not worried about cooking time. The spices I've mentioned are all palatable to me. Keeping a high acid concentration is fine with me, and I'm willing to take an Alpha-galacticose tablet before eating to keep my pantstink to the lowest possible degree.
That's as far as I've gotten with my research. I have stored a lot of dried beans and legumes, and it's time for me to go into survival mode to make the best use of these materials. I have seven months to stretch my resources as much as I can.
I can add any foods I want in the jar as long as they can survive 90 minutes at 240 degrees. However, I want to take a quart of soup with me to work and eat from that for an eight hour day, get home, and hopefully shunt the money I would spend on feeding myself to feeding my children and my wife.
Ultimately, I want to make a jar of bean/bacon/turkey (or chicken) for about $3 for a 32oz jar and not fart all day at work.
If that means I need to make a somewhat concentrated version of the soup and dilute it at work, nuke it for a couple of minutes, and season to taste I can do that. I just want to make sure the base is going to do the job.
Thank you for any feedback