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~100 ounces ?

I wanted to know how many ounces or woozies worth is good for testing out a recipe. I know it is easier to use a small amount of food/liquids for ease of preperation and cost and grocery shopping, so that could be 16 ounce I am guessing. But does this lead to correct taste if you 2x or 5x or...

I read the articles. My take on the hot fill method: If i take my sauce which is boiling, (212ish degrees I assume) and fill it with a spoon and metal funnel (maybe a new turkey baster?), and leave an inch of air and cap and flip into new 5 ounce bottles that I heated in oven to 250 and cooled...

I wanted a professional to do it so there is no chance of bacteria or a problem with that. I can boil the bottles and hot fill with my turkey baster or spoon and funnel, but am always concerned about the bottle being unfrigerated for several weeks or months until someone opens it. Unless you...

How would I go about getting 5 gallons of sauce made and filled? 5 gallons = 120 5 ounce woozies. 120 is plenty for a first batch to give away or taste test or sell. Everyone I check online only does 50 gallon pots minimum! What other choices do I have? Surely everyone who is just starting...

Thanks

Without impacting taste - add double habanero or just add in a little bit of a much hotter pepper like ghost pepper powder

Ive been blending everything up then cooking 15 min the bottling. Does cooking it release more spiciness or can I add more peppers and taste test it prior to cook to get a good idea?

I just made a nice sauce with pineapples peaches vinegar water and habaneros. For 40 ounces total liquid by volume I used 6 orange habaneros. I thought this would be spicy (comes down to .75 habaneros per 5 oz woozie.) but it really is just a mild-medium sauce. There is some heat at the end...

If 25% vinegar to 75% mixture is still at 2.75 ph, why would anyone just thin a sauce with straight or even 50/50 vinegar? As long as the sauce is already 4.0 ph, even a 10% vinegar/90% water mix should be lower than 4.0 (confirmation anyone?) So whats the point of just using straight vinegar...

I am making a small batch (12-15 ounces) of sauce and wanted to know how to make it thinner and more volumnous without changing ph. Its too thick to strain so I want to add more liquid. Righg now its at 3.5 ph and is a mix of white vinegar and water and fruit and peppers. If I add another 4...

Thanks for the reply.

Thanks. I was thinking more if I gave some away.. I would rather say use eithn X weeks/months then smell everytime before use, especially if its in a 5 ounce woozie it is kind of hard to smell.

Hi, I was wondering what the refrigerator shelf life is for sauce I experiment with where I do not know the ph, and have no intention of hot packing. For example, if I just try out a recipe or make my own and dont know the ph and have no intention of bottling, how long can I keep it in my...

When a recipe calls for salt, what kind do you use? Does salt add to preservation and ph, or is it just for taste? Thank you

Hello. I intend to make a low ph hot sauce soon and wanted to try to hot fill as the instructions ay to do. If I wanted to be extra safe and then refrigerate it *before* opening, how long would I wait from when ifilled it to when I stuck it in fridge? Also, can this idea of hot filling...

Thanks. I dont have a ph meter so was hoping if some had a tried and true recipe they knew - as is - was low, then that could work. Which ph meter do you have?

Does anyone have a good basic hab sauce with a fruit in it? I am looking for a low <4.0 ph so I can hot fill. Only looking to make a few woozies worth. Thanks!

Thanks SavinaRed. Can I ask do you blend in a blender either before you cook on store or after you cook? Do you do this outside also? Or is it really just the pot on the stove cooking everything that releases all of the fumes? Big thanks

Thanks for the replies! How bad are the fumes if just making a pint/quart... for habs and jalapenos - do i really need to cook outside?