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Hi everyone,   I'm researching commissary kitchens in my area and have found one that has a steam kettle but the rent at that place is more expensive than another place that just has stock pot burners.   Does anyone have experience using a steam kettle to cook their sauce and think it's worth...

Thanks SalsaLady!

Out of curiosity, is the hot fill and flip method still efective at sterilization if you've placed an orifice reducer on the bottle before capping and flipping?

Semi-related question for you folks... When is the appropriate time to do the pH reading? I thought I read somewhere that it had to be between a certain range, something far lower than the cooking temperature. But if you have one of those fancy Hanna meters that goes up to 221 F then would you...

Thank you salsalady!

I learned recently that temperature can affect a pH reading and that the most accurate time to measure is when the product is around the same temperature as your buffering solutions.   How does this work with the hot-fill method? Does everyone measure pH before cooking?   I'm curious what those...

HI Salsa Lady,    Should the plastic caps have any kind of liner inside when doing the HFH process? I see a lot of options from suppliers from plastic to foil liners on the inside. 

Thanks for your reply. Maybe sharpness was the wrong word and it's just the flavor that seems different after boiling.

Does anyone add vinegar or acids after the cook instead of before? I feel like the sharpness is dulled when cooked. 

  Anyone have thoughts on adding citric acid powder to stop the fermentation for a raw uncooked sauce INSTEAD of vinegar? Will that accomplish the same goal?

  That's one of my favorite brands ever. I hope it's not true. How did you find out about this?

  I've been searching for that info for a long time! Curious how you came about this fact? From my understanding, Tabasco doesn't dilute at all based on videos I've watched of their production process.   Thanks!

  Some people use 100% acetic acid in hot sauce !?!

Hey everyone,   Most vinegars tend to be around 5-6% but I found a stronger distilled vinegar that says it's for pickling and it's 10%. Anyone know what the max strength that is safe for human consumption? I tasted it in some uncooked sauce last night (just a small taste) and today my throat is...

Split down the middle, I see. Well, I guess I'll try it both ways.

Quick question for all you pepper heads... do you add your dry spices to the ferment or add it during the cooking phase? I've heard that some will tie up all the dry spices in cheese cloth and add it into the crock during fermentation but I tend to keep it to fresh produce only.   Thoughts?

I've never had a ferment show this much activity. And this is only 3 days in. FYI - I've been using a salt brine with whole peppers technique now instead of pureed mash. Anyways, what is all that white foam??? There are so many bubbles floating to the top it looks like soda or champagne! Check...

Hey pepper heads,   Any one have different results fermenting in the winter and summer? Sometimes my jars won't show any signs of progress when it's cold in the house. Once, I moved ferment jar that was almost two weeks old to a cabinet above my oven. Then within days I had bubbles! It just...

I read somewhere recently, probably on this forum, that it's best to NOT add your xantham gum while the sauce is still hot from the stove. I think it makes it even thicker or something like that. Maybe someone else can confirm but I've since begun adding it when necessary at the very end instead...

    Thanks RocketMan. I kept it and gave it a rinse off in some water before processing.