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I ran into that trying to source stoneground mustard i used to get thru the local grocer. The mfg will sell direct, picked up at their warehouse in Cali....minimum 1 pallet of 1 gallons... Yea.....never mind.....

Ribus will send you a sample, don't know what there minimum is now.

That Nu-Rice looks interesting. I better get a sample... thanks for sharing DR

Early on in the relationship with husband, i was cooking a simple pasta primavera. Veggies, evoo, pasta, maybe some meat..... Midway thru the cook, the dude said something that pissed me off while I was shaking the pepper. So I kept shaking and shaking the black pepper..... I enjoyed it...

No markings on any of the pieces. Gonna have to hit up the local plumbers....

There are lots of thickeners including carrageenan which is made from seaweed. Some xanthan is made from waste whey from cheese processing, some from corn, but i have not found a way to find out the xanthan source. At some point you have to realize you will not be able to please everyone...

The machine is advertised for lipstick and food. I will look at getting some SS just to be safe. Knowing where it is made, take it with a grain of salt that they know or pay attention to all that.

After hearing about the Vevor recommended in another thread. I bought direct from the Mfg, they were a couple hundred cheaper than other online sellers...

When the bottles are cool, where is the level of the sauce? I dont think that has anything to do with oxidation, just might shed some light on processing temps and if the bottles arent securely sealed. How accurate is your heat source when bottling? What are the basic ingredients? Like they...

Sheesh! Dayum PaulG! You may have posted in another thread, sorry i missed it. Thoughts and prayers for healing.

Thanks, gyo~ There is some saying about wisdom is learning from other peoples mistakes...or something like that. Well, I have made PLENTY of mistakes, might as well save others the troubles... :cool:

Check out the Making Hot Sauce 101 thread, it explains the Hot Fill Hold in detail. Clean/wash/sanitize bottles using one of the methods in HS 101. Do NOT wash or sanitize the caps. Reasons explained in HS101. Bring sauce up to temp. Cook as desired. Use Hot Fill Hold processing method...

If the PA says 3.0 or below, I'd go with that. Newer plastics have a higher heat tolerance, and commercial processing lines have more precise temperature controls than most small processors. If the PET tolerance is 185f and the line is set to 182f...all good.

Maybe contact the business that went out of business to see if they wuold sell their recipe. Sounds like they are holding on to some proprietary recipes.

Thanks, Siccy! XOXO to you and Sonja! Here's the thread about the capsaicin pain relief. https://thehotpepper.com/threads/capsaicin-vs-pain-neurotransmitters-calling-all-chile-alchemists.63729/ Voodoo6- check this out-

Thanks, Voodoo! DWB has a thread here somewhere about using capaicin powder in a cream for back pain and how it got him completely off opioids. I cant find it using my phoane, will try to link it later.

Thanks, Marturo!

Thanks, Paul!