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Member Since 30 Dec 2009
Offline Last Active Yesterday, 03:18 PM

#1539600 Recipe for Hot Cheeto Powder?

Posted by salsalady on 22 March 2018 - 09:42 PM

Btw, Boss, did you spell colloquialisms by spell check or from scratch? Lol!!!

#1539599 Recipe for Hot Cheeto Powder?

Posted by salsalady on 22 March 2018 - 09:39 PM

Yep, TBs gonna have to post up some serious nonhippy cookery schtuff soon or lose his master pepper stuffer card.

#1539517 Hot Fill/ Hold Time

Posted by salsalady on 22 March 2018 - 04:11 PM

in the previous post, I was typing on the kindle which is a PITA so I didn't explain a lot.  In case you haven't submitted your samples yet, or for others who may read this-


I would suggest writing up your recipes and processes using the HFH method of processing and let them come back to you if they want something further.  


Here is a basic outline of how the PA's like the recipes presented-


Recipe Ingredients- Everything noted by WEIGHT, including liquids if you can.  But don't worry too much about the liquids if they are in cups or gallons.

All the other ingredients should be by gram weight.  Don't say "bring to boil", make note of temperature "bring up to 212F and gently simmer for 20 minutes".  Don't just say 1# carrots, note if they are fresh, frozen, canned, dried.



(random made-up recipe)

454g fresh trimmed carrots

250g fresh trimmed onions

25g dried habanero powder

20g fresh peeled garlic

15g frozen shredded ginger in water

1 cup pineapple juice(bottled)

2 cups apple cider vinegar

10g sea salt




wash/peel fresh carrots and dice using food chopper

wash/peel fresh onions and dice using food chopper

peel fresh garlic


Add fresh vegetables, ginger, salt, juice and vinegar to stock pot.  Simmer at 212F for 45 minutes.

Run everything through a blender until smooth.

Return to clean stock pot and bring up to 200F.

Hold at 200F for 15 minutes.


Using a ladle and funnel, fill bottles one at a time, cap and immediately invert for 5 minutes or more.





The PA may come back and want further explanation of an ingredient or process.  They may want a list of what is in the bottled pineapple juice.  Usually, if you have run your process by your local inspector, there won't be much to figure out.


This also brings up a side note-

If something like a bottled juice is used, make sure you are happy with the product and that you can get it and use it for a long time.  Whatever the ingredients listed on the label of the juice are, they have to be printed on the sauce label.  If the juice changes, the ingredients may change, which could be  problem if the label doesn't list something.


Good Luck and Have Fun!!!

hope this helps~






#1539053 Hot Fill/ Hold Time

Posted by salsalady on 20 March 2018 - 11:46 AM

The standardhot fill hold does not require punching a hole etc.

All my recipes are
Put heated 200f sauce in bottle
Immediately INVERT
Keep inverted for 3 minutes

The punching a hole thing is probably for line filling in jars or cans.

#1538474 How to make sauce hotter???

Posted by salsalady on 17 March 2018 - 10:35 PM

Salt increases heat to some degree. I never add salt (beyond the required for ferment etc.) until the last so that I can fine tune the heat.


Never heard of that. Not saying it couldnt be true....but you would think that over the years, someone would of made that correlation by now.
Sugar toning down the heat, that has been proven.

Something to try is to take the seeds of peppers and the white ribbing inside the pepper, put it in a cheesecloth and tie it off like a tea bag and let it steep then remove after a few days or the cooking process.

This does have some merit. If a person has a bunch of extra peppers, especially superhots, the placenta and seeds could be put in cheesecloth and steeped in the sauce. The capsaicin will leach into the sauce making it hotter without adding more pepper flavor.

#1538147 Fermented Sauce Getting Kinda Cheesy

Posted by salsalady on 16 March 2018 - 05:37 PM

Once the sauce is cooked, the fermentation process is halted.  But, the sauce will still age.  Smell. color, and taste will change, might be that~


Tabasco is aged in barrels for 3 years.  Not fermenting, just aging.

#1537415 Using a dehydrator

Posted by salsalady on 13 March 2018 - 08:14 PM

A rough flake would work.

I have used these for seasoning salt spice/Chile blends. Gets the benefit of sorta grinding as needed. 😀

#1537245 Using a dehydrator

Posted by salsalady on 13 March 2018 - 12:20 AM

Welcome! Glad to have you post.

Think about how the dried chile would be used. When does anyone use whole dried chiles for anything? Sometimes the peppers are rehydrated and used into sauces and dinner dishes, sometimes ground into flakes or powder....

Cut peppers in half to accelerate drying, smaller pieces take up less space for storage... Do whatever works for you.

#1537133 DIY Corned Beef!

Posted by salsalady on 12 March 2018 - 04:07 PM


Just started a 7 pound and a 2 pound briskets. Same brine as the first post.

#1536878 Starting a Food Business 101

Posted by salsalady on 11 March 2018 - 02:34 PM

Last bit, promise. SalsaLady mentioned the TIN (tax identification number) that you will need from the IRS if you hire employees. I think for a sole proprietorship this is your SSN, but don't quote me on that. (Again, IANAL.) For an LLC, this is a distinct, separate number also known as the EIN (employer identification number). It can be easily obtained by completing an online form on the IRS website. And you will definitely need one if you want to do business with the federal government, either as a government contractor (soldiers like hot sauce, etc) or as a grant recipient (develop a new product or process, etc.) To pursue those options you'll need to register with a whole slew of federal agencies and that makes what's been discussed so far in this thread look a walk in the park. But now I'm definitely crossing the line into thread-jack so I'll stop. If anyone has questions about this, pm me. If there's enough interest, it may warrant a separate thread.


A person can operate an LLC/Sole proprietor using their SSN, pay taxes, file SchC's etc using the SSN.  Anything involving employees requires the EIN (Employer Identification Number), 941's qyarterlys, W-2's W-4's and the state will issue the employer 2-4 other account  numbers for Unemployment, industrial insurance, etcetcetcetc~~~~


Sometimes businesses we do business with request our TIN (Tax Identification Number) for things like sales tax exemption on wholesale purchases, which could be the SSN if we do not have employees or the IRS EIN number if we do have employees.  EINs are also called 91-numbers cuz they start with 91-xxxxxxx.


Pretty sure that's how it all works, Sorry for the confusion.  :crazy:  Like ^^^Sawyer^^^ said, IANAL.  :D  Anyway, these are the basics, call those SmartFellers at the small business centers for specific help in your state/area. 

#1536717 Starting a Food Business 101

Posted by salsalady on 10 March 2018 - 09:26 PM

Thanks for the input, Sawyer. That is good info for the insurance, too.

I just received an updated processors handbook from Wa state dept of ag. I'll figure out how to link or copy from the other computer later.

#1535974 Candied Jalapenos & Habaneros

Posted by salsalady on 08 March 2018 - 01:14 PM

When I made a batch, I used a slotted spoon to put the candied peppers in small jelly jars which left a good amount of syrup in the pan.  I saved the sweet spicy syrup for use in stir fry, would work as a simple syrup in drinks, on ice cream or pancakes....mmmmm...



A good way to serve candied peppers is with a block of cream cheese and hWheat Thin crackers.  Like that classic shrimp and cocktail sauce hors dourves, but better!

#1535961 Candied Jalapenos & Habaneros

Posted by salsalady on 08 March 2018 - 11:58 AM

"...freshly dried..."  That's the one.   :lol:  I do remember the ground peppermint candies.  

#1535960 Food Processor

Posted by salsalady on 08 March 2018 - 11:56 AM

If you don't use the slicer or shredder plates, BlendTec refurbished blenders are a good option.  I've found the BlendTec does a better job of getting a sauce really smooth.  Better than a Ninja.

#1535891 Pepper State?

Posted by salsalady on 08 March 2018 - 01:35 AM

Replied!!!! :D