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Member Since 06 Jan 2013
Online Last Active Today, 07:14 PM

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In Topic: Storing and shipping hot sauce

Today, 07:14 PM

I have some questions about the proper way to handle hot sauce after it's been cooked and cooled. 


I want to start shipping soon, I've got the recipe finalized and I gave out a demo batch for free with fantastic feedback. The next step is to start producing in quantity, but I've hit some snags.

First, the sauce has to cook for about 8 hours, and of course be cooled after that. I've got ice wands to make sure that it's cooled properly, but once something is cooled it needs to stay cold, right? So that's my big hang up. Once it's cooled and I go to bottle it, how can I safely bottle a cold sauce and be able to ship it/store it at room temperature? What is the legal/safe way to do this, and is there any specialized equipment I need? For the record, I'm a professional chef so I've got a pretty well stocked kitchen, there isn't much I can't do in my home kitchen, and I also have access to a commercial kitchen (my job after hours) in the event there's something I need that I don't have at home.


Thanks for the help!


Get yourself a ph meter, test your existing recipe.  IF your pH is low enough, you can bottle using the hot fill & hold method.  Then it's just a matter of re-casing the bottles and then shipping as the orders come in.


Your restaurant background is going to help a lot, but read the hot sauce 101 and fermenting 101 threads in their entirety.  


And welcome to THP.  :)

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soft scrambled eggs, biscuits with sausage gravy and some bacon.  drizzled with some small batch chipotle sauce.



In Topic: What´s this pepper

18 February 2018 - 12:24 PM

Maybe it´s the Scotch Bonnet, right?


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photo credit to Baker Creek Heirloom Seeds.  :)

In Topic: Hello from Oregon.........

18 February 2018 - 12:20 PM

You've come to the right place JaggerPilot74!!  Welcome.  :)

In Topic: hello from Kentucky!!

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Welcome!  :)