• If you have a question about commercial production or the hot sauce business, please post in The Food Biz.

My 4th sauce - post process

Mostly poblano and jalpeno.  A water & Reisling salt brine.  Added some daikon and cabbage to help kick start ferment and some garlic for flavor.  Post process I simmered the mash to get the flesh soft.  Then medium food mill.  Then 3 cups of 4% vinegar to the 9 cups of cooked mash.  Then added 1 t of Xanthan gum (prob a tad too much) but I was going off 1/8t per cup and still thought I was staying under.  Then blended and bottled.  Also curios what you guys thought of my bottling.  I'm a home brewer so I'm used to santizing bottles with StarSan and then just no-rinse pouring in the contents (in this case, sauce).  Anyone else do this?  
 
Cooked Mash
 
W305RcC.jpg

 
Through the food mill
WWHI2oe.jpg

 
Milling
nK11hXF.jpg

 
Sanitizing bottles
IOSuDc0.jpg

 
Finished bottles
7jF3zb3.jpg
 
Sterilize in the oven. 120deg Celsius for 20 minutes in a preheated oven. Leave the bottles in the oven until you are ready. Sauce looks good too.
 
 
SR.
 
StarSan/no-rinse works for me. Since you're a home-brewer, I know you submerged the bottles completely. :)
 
I'm not sure how you sealed though. Did you hot-pack, then invert or did you StarSan the caps or ?
 
Anyway, nice consistency and great color you got there. How's the taste?
 
patrad said:
Yeah technically I think if you rinse starsan you are un-sanitizing with potentially contaminated water
Cool thanks I usually rinse in sterile water that has been boiled the place bottles in pan with 180 water till I fill bottles instead of the oven method but whatever floats your boat :)
 
Back
Top