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I would totally keep it in the fridge and eat it, but I wouldn't cold pack it and sell it.

Hahaha, we are all waiting for SL to weigh in on this one!   I wouldn't SELL anything using that process, no matter how low the acidity. If I eat it at home that's one thing, but bottling it for sale would scare the crap out of me.

Question for the masses: is there ever an instance where it's ok to bottle hot sauce that has been processsed, cooked and cooled overnight -- WITHOUT then reheating it before bottling?   We never did this when bottling at our shared kitchen, always followed the tried and true method of...

I used a Vitamix 5200 for two years before switching to a copacker. Made hundreds of batches of hot sauce with it and never let me down. It's retired to my home kitchen now, but I still use it for test batches and normal blending jobs like smoothies, malts, etc. For me, the performance...

Absolutely -- when it's my own labels and copy, I have another editor read it for me. I don't trust myself with my own material!

Nice looking labels here, thought I would throw my 2 cents in. Most of my suggestions are regarding copy/content. And they are merely suggestions!   Blackberry Belle Technically mélange should have an accent mark over the first “e” – it’s not incorrect without it, but it’s kind of like using...

Thanks for the tips guys, very helpful!

It's just an alternative option for people who don't want to taste it right off a sample spoon.     Plain tortilla chips work well, but I was just looking for other ideas or anything else anyone had tried.

That's kind of what I was thinking -- like a pita chip or some other chip-like vessel for the sauce. 

I see your point LDS, and I agree -- I prefer to keep it simple so I can explain the intricacies of the sauce flavor. But this is kind of a one-shot deal for this specific client.   It could be a huge client for us, potential game changer.

We've got an in-store with a new client (a very important one) coming up in a few weeks and it's time to step up our game a little. We typically offer the choice of mini tasting spoons or a 1-ounce cup with a tortilla chip in it -- fairly common for most vendors. But this is a different type of...

Ahhh, I got it now. That's a good solution for shipping three bottles.

PepperDaddy -   In your process, what size flat rate USPS box are you using? Not the small one right, because you can't fit three bottles in there?  

For whatever reason, I can't view salsalady's response -- did it disappear?

Anytime Scott -- we enjoyed meeting you and tasting your sauces!   PS: I've gone through the bottle of Orange label already, gonna crack the Black label soon.

Yeah, I worked with some really GREAT web people. They took care of me!

www.hellraisinghotsauce.com went live today -- I know there are still a few minor bugs to work out, but take a look!   Feedback is welcome and appreciated -- I've got thick skin. I didn't design it, but I will be providing and updating the content.   

We use the plastic bottles for all tastings -- less messy, easier to pour, all the same reasons others have cited. Customers seem to prefer them too.

Thanks SL, I knew I had seen some stuff on here about plastic before. I see the appeal of plastic bottles -- it would be great to have a restaurant use your sauce as their "house sauce" and just refill the bottles -- but I always figured it was too much of a pain in the butt to deal with. I...

Question for the group:   Many of us use the squeeze bottles for demos and tastings, but I'm starting to see a few local producers selling their sauce in these same bottles. I suppose it's doable with high density polyethylene that can handle the hot packing temps, but I don't think that's what...