Recent content by literaphile

Thanks! That makes sense. I did read the HS101 thread but wasn’t sure if I needed to sanitize the bottles AND hot fill. Thanks for clearing that up.

Question for the hot sauce-bottling veterans out there. I’m getting into bottling non-fermented hot sauce for sale at farmers markets. Where I am (BC, Canada), you can sell non-fermented hot sauce that you make at home at markets, as long as the Ph level is 4.6 or lower. I’ve got all my sauces...

Hi! I'm a hot sauce lover, and now a hot sauce creator, in BC, Canada, just outside of Vancouver. I have some questions about hot sauce making and best practices and am looking forward to getting into some good discussions here.