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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...

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?

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...

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

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...

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...

For some reason I decided to ferment whole peppers instead of doing a mash. I created a 5% salt brine and submerged the peppers with a glass weight keeping them below the surface. I noticed some white yeast near the top of the fermenting jar but now I'm also seeing what looks like the same yeast...

Hi everyone,    First time posting in this amazing community. I've been making sauces (all cooked) for the past few months with varying levels of success and failure. It's been quite an adventure. My question for you all is whether a ferment has to be cooked in order to remove the "nasties" as...