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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...

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...

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.   

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...

Hey all,    I am knee-deep in prepping for website launch, but I am stuck on a shipping function with WooCommerce, and my web designer/developer does not include assistance with this.    Anyone out there have any experience in setting up flat rate shipping?   Thanks! David Hellraising Hot Sauce

Hey all,   So I made the jump to go with a co-packer (local guy, does 32 gallon minimums, easy to work with, very solid business overall) but I was less than impressed with the samples I received. Their versions were much thicker and the flavor just wasn't there. Flavor can be tweaked...

Just wanted to give you guys a sneak preview of our newest sauce, flanked by our other two. Production run of Green Fever started this week, just in time for Independence Day at our most popular customer's outdoor restaurant.   (Please forgive the sloppy application of the safety seals -- I was...

I think we all agree that people who sell without the proper licenses and registration, or who don't follow regulations and proper safety procedures are a nuisance. But what happens when one is in your area, marketing to the same places and actually selling it?   It's a weird situation, but I...

Ok. I've been experimenting for a while now and I came up with a pretty good blend of pineapple and orange habs, mixed with carrots, onions, garlic, vinegar -- the usual suspects. Take a look! Here's another look so you can see how the orange really stands out.

Hey everyone, greetings from the great North! After many years of experimenting with peppers and sauces, I'm ready to take the plunge and start bottling my own. Hope to learn a lot and make some new friends here.