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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