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I have a bunch of empty jars like this one, and they have a foil lined cap.   Has anyone here used foil liners like that? How do you seal them? I'm assuming I need an Induction Sealer - anyone have a recommendation for one?

I did a small ~20 case run awhile back with a local co-packer called Preserve Sonoma. That was the smallest run I could find for a locally, and Merrillee is really great.

I've used corn utensils. They are just like plastic ones for the most part. But be careful with hot stuff, some biodegradable spoons aren't designed to take the heat. Once I stuck a corn spoon in a bowl of soup and it came out wilted and bent. 

  I had the same thought.   Definitely count me in for a jar of salsa, I'm going camping on my way back up north, that'll be awesome to have.

I've never tried miracle berries, but I hear they have the effect of making sour things taste sweet.   Has anyone tried them in conjunction with hot sauce? I figure that'd be a kind of cool effect.

  She copy and pasted the same advice about 200 times (as I recall, stay hydrated, have 2 people if possible, post the same simple price list multiple places, try to enjoy yourself, etc), then edited out, presumably to save us all from carpel-tunnel from excessive scrolling.

Thanks everyone for the advice!     You're right Lucky Dog, it isn't too much different than what I do at Heat daily.    And salsalady, good thing you copypasted that so many times, by the 42nd repetition I think your advice finally started to sink in   :rofl:   Looking forward to seeing ya'll...

I'm doing the California Hot Sauce Expo this year, and I figured I'd ask ya'll if you have any tips on setting up a nice looking booth.   It won't be my first time doing this sort of thing (I've done some local things like Eat Real festival and some Berkeley Chamber events) but it'll be my first...

:welcome: from Berkeley, California!

Earlier tonight I put a pizza in the oven, and then what seemed like an eternity later, I realized it had completely slipped my mind. I rushed to the oven, expecting to see a blackened crisp where my dinner should be, but instead there was a perfectly cooked (well, a bit crispy) pizza waiting...

  And we even carry two PexPeppers sauces  :dance:

Right, the fact that it is a state park is a key point here. And they clearly knew that going in. The weird thing to me is that I went to that very store 3 years ago, and they had some of those sauces for sale, and I even tried a sample of a 1 mil+ SHU sauce without any trouble. Maybe they...

  Wow, how did I not see that. That almost makes it stranger. Why is are they shutting down the shop now just because of a 6 year old letter...

I saw on facebook today that HotLicks hot sauce is shutting down their store in Old Town SD because the state park has forbidden them from selling certain hot sauces (some blairs, marie sharps, da bomb). Here is the...

Lots of good advice here (think long term, build local relationships, etc), but I'll add one thing: Focus on what makes you unique. And I think your honey thing is pretty unique. On your product labels, you could say "Honey Habanero [or relevant pepper] Hot Sauce" on the front. You could also...

Pepper powder is the traditional preparation, but I think coarsely ground chile flakes would be good. My parents grew some a few years ago and gave me some flakes that were absolutely delicious.

I have that one and it's worked well for me - no complaints!

Welcome!  :dance:

:welcome:

:welcome: from Berkeley!