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This has to be the sexiest topic ever posted:) Do folks generally use Quick Books for this or are there any cheaper systems for really small companies like mine?   Right now I just have invoices and spreadsheets that I've built with Excel and Word and I change and move them around manually. Not...

Anyone with experience taking a recipe from a small to large? I don't believe it will be directly proportional, but I am having to just guess with trial and error. If anyone has suggestions to make this process easier, I would be grateful.   Thanks,   A nascent sauce maker

Great fun this year at the festival. First, it was under 100 degrees unlike last year. (Actually it rained a little, which right here, right now is a blessing.) It was great fun talking to some of the commercial guys and buying anything that stood out. Got a hatch/habanero green sauce and a...

I have a lot of plants producing right now, four of which I had never even tasted. One of the untested are Trinidad Seasoning. Of like 10-15 plants, I am getting some variation on shape, but more uniquely one plant produced dark purple pods: I haven't seen any pictures or text describing...

Hello all: After reading recipes on the forum that use ingredients far outside of the box in which I've been thinking, I tried to experiment a little with interesting results. I started with some peppers from my first harvest of the season. The little purple ones are the ones I used. They...

I have read through the threads regarding the sauce-making business and still have a bit of confusion. I am currently a hobby sauce maker in the process of becoming official. I am going the route of renting a commercial kitchen by the hour and selling locally. After getting local Food Manager...

I read somewhere on the forum about using a food mill and not de-seeding peppers because the mill, well, milled everything. Anyone have experience? Also curious about immersion blenders in the cook pot instead of transferring sauce to blender and back. It is both a pain and each transfer steals...

Last year I saved some red habs by chopping them and then mixing in sea salt and just barely covering the mix with hot vinegar.I guess this is simply a pickling process, but the peppers still have good flavor(though a little mellower) and a low pH. Can anyone see any disadvantage for using this...

Hello everyone, I've already found your forum to be a great resource for all things from pepper seeds to pH testers. Glad to join a group discussing one of my favorite topics. Cheers.