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Noob hot sauce maker

H

hotsaucehuda

Hey guys just thought I'd say hey my name is Huda and I am a newbie to the hot sauce making world and have found all the incredible info on this forum to be extremely helpful in making my first sauces and ferments!!! So firstly thanks to all the contributors for taking the time to supply all this great info on here it is greatly appreciated!!

I recently wrapped up my second ferment ever of habanero and garlic and the resulting sauce was absolutely spectacular!! Currently have another gallon jar of hab/garlic/carrot fermenting and I started a test batch of Serrano/tomatillo/poblano to ferment for a green sauce. Super excited to keep making new sauces and trying new flavor combos

I had a question about bottling/processing of fermented sauces. Do they need to be cooked and bottled using hot fill/fold same as any other sauce? Does this have any negative effect on the fermented taste and probiotic benefits that were so painstakingly and patiently attained through the fermentation process? I've seen some bits of info on this topic here and there in this forum but if someone has any more definitive info it would be appreciated!!

Also, how do I post pictures on this thing?! Would love to share my creations with you guys.

✌ - Huda
 
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hotsaucehuda said:
I recently wrapped up my second ferment ever of habanero and garlic and the resulting sauce was absolutely spectacular!! Currently have another gallon jar of hab/garlic/carrot fermenting and I started a test batch of Serrano/tomatillo/poblano to ferment for a green sauce. Super excited to keep making new sauces and trying new flavor combos
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Nice! Sounds like you've got some tasty stuff going on already! Welcome to the madness :party:

hotsaucehuda said:
I had a question about bottling/processing of fermented sauces. Do they need to be cooked and bottled using hot fill/fold same as any other sauce?
Click to expand...
Not necessarily. If you plan on keeping them in the fridge (short term) you don't have to cook them if you don't want to. Feel free to eat them right outta the jar. Any long term storage (HFH woozies or BWB canning), yes, they should be cooked first or else they'll continue to ferment, releasing gas that'll build up in the jar/bottle until they blow. You're not gonna want "bottle bombs" going off ;) Make sure you check your pH before bottling though, and remember you're aiming for 4.0 or below

hotsaucehuda said:
Does this have any negative effect on the fermented taste and probiotic benefits that were so painstakingly and patiently attained through the fermentation process?
Click to expand...
Boiling shouldn't affect the taste, but WILL kill the active probiotic bacteria, so technically it won't be as "healthy" for you

hotsaucehuda said:
Would love to share my creations with you guys
Click to expand...
Looking forward to seeing what else you come up with. Sounds like you're already on the right track. Welcome, and we love pics around here ;)
 
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MikeUSMC said:
Nice! Sounds like you've got some tasty stuff going on already! Welcome to the madness :party:

Not necessarily. If you plan on keeping them in the fridge (short term) you don't have to cook them if you don't want to. Feel free to eat them right outta the jar. Any long term storage (HFH woozies or BWB canning), yes, they should be cooked first or else they'll continue to ferment, releasing gas that'll build up in the jar/bottle until they blow. You're not gonna want "bottle bombs" going off ;) Make sure you check your pH before bottling though, and remember you're aiming for 4.0 or below

Boiling shouldn't affect the taste, but WILL kill the active probiotic bacteria, so technically it won't be as "healthy" for you

Looking forward to seeing what else you come up with. Sounds like you're already on the right track. Welcome, and we love pics around here ;)
Click to expand...
 
 
Thanks for the tips, I'm going to keep at em and let you guys know how they come along!!!
 
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