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Hey everyone. I'm not even finished picking my peppers for this season but I'm chomping at the bit for next year already and I'm going to start early. I'm in Nova Scotia and it's starting to get cool already and I don't know how long my plants are going to last. I started very late this year...

Yes, it is a thickener and an emulsifier, which means if you have a sauce that is thin and the pepper particles settle to the bottom it will keep them suspended in the liquid fairly evenly. You do not need very much and it would depend on how your sauce is without it. It would be best to try...

I got the same feeling while reading about his other books. I don't own a single book on chiles yet though so I thought this might be a good one. I'll let you know what I think about it.

By Dave DeWitt and Paul W. Bosland. I'm eagerly awaiting for my copy to arrive in the mail! Has anyone else ordered this? It was just published.

I have been trying different vinegars as well. I just added some malt vinegar to a batch of sauce and it's smooth!

I agree. As I was reading this thread that's what I was thinking too. You could sell them a license, in a lump sum, that gives them the rights to use your recipe for their business but NOT to distribute the sauce (ie: compete with your retail efforts) or distribute the recipe.

I found a place in Canada, Richards Packaging, and they have a location in Dartmouth, where I live! I called them hoping they serve retail / walk in customers and they do. I visited them today at lunch time and picked up two cases (12 each) of 5 oz woozies plus tops. It was suggested I don't...

Does anyone know of a bottle supplier in Canada? I don't want to pay rediculous handling charges across the border.

LOL. I felt I should have taken pics but was too lazy and had too much else going on. :) Next week (assuming this gets eaten) I'm going to do a batch with cayenne peppers and will make a point of taking pics then.

The sauce I made last week went over so well that it's all gone. The consistency was great so I stuck with the same format this time around. This week's sauce is from jalapenos from the market. -1/2 small yellow onion, diced -2 good sized cloves of garlic, crushed -1/4 tsp pickling salt -1/3...

FYI what I have is "Woodland" Natural Hickory Liquid Smoke. 150 ml bottle cost around $4.00.

Ok this stuff is potent. The kind I have is hickory smoke and it comes in a small bottle with woozy type spout. I added a small amount, measured in drops, to some sauce I just made (50 ml maybe) and it was too much. It does taste artificially smokey - partly because I used too much and partly...

Thanks everyone. I'm not going to mix it into the main batch but will add it to a small lot at the end to try it.

Has anyone tried liquid smoke in their hot sauce recipes? It's generally used for cooking so perhaps it may be a good alternative to smoking chiles. I don't think it would take much. I am going to make a jalapeno sauce tonight and may try some liquid smoke with some to test it out.

Yummy, eating some on top of cheese whiz english muffins with a slice of corned beef sandwich meat. :)

Heyas, I've been making some hot sauces lately so I thought I'd share the one I conjured up this evening. I had about 3 assorted habaneros in the fridge and decided to make a sauce with them. I didn't want to melt my face and wanted enough to fill a small bottle so I picked up some sweet red...

Thanks for the input everyone. MichChef, good idea with the shelving tracks. If I build something I may do that as well. Otherwise I may find a used cheap bookshelf and mount the lights on chains.

I'm just sitting here and had this idea of mounting a grow light in a book shelf to grow seedlings, etc. Has anyone here done this before?

Thanks for the info... that's really big. Hopefully I can find some place for it. If it gets too big I'll have to find it a new home.

Thanks, going to go find a warm place for germination now.