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Hi, Has anyone entered their hot sauce competition before? Cheers

Sorry for the late reply! The Nuclear Bum sauce bottles are 50ml samples, whereas the others are full 150ml bottles. I should probably put the bottle volume on the listings.

All my sauces are on http://www.curioussauces.co.uk but I'm tweaking them soon. Just give me a shout which one you like and I'll post it out. There's a few markets around Glasgow that I attend, but like most, it's trial and error to see which are worth it and which consist of me freezing my feet...

Howdy Aaron,   Hope the building work is going well! I'm making sauces in my home kitchen at the moment and can usually get a few hundred made in a day if I've got off my arse and prepped beforehand. The biggest thing I found was getting the HACCP plan up to scratch for my local council health...

Hi SalsaLady, Yeah, with those descriptions in mind, it's Shelf Stability I'm looking to work out. Cheers, Tom

Welcome! 

I have a normal 13 litre stock pot that I modified with a tap from a tea urn. It can be a little fiddly, and my thicker sauces don't work with it, but the thinner hot sauces work fine. 

Hi all,   Does anyone know how to determine the approximate shelf life of a product without going through full laboratory testing? I've spoken to a company here in the UK that manufactures and bottles sauces for other companies, and they've said that they can either send products away to a lab...

Howdy! I've been selling at small farmers markets.

Hi DragonFire, Thanks for that! I hadn't considered cheese wax, but if it's the kind that wraps around a Babybel cheese, then that could definitely work. The almost rubbery feel could be perfect for bottles. Cheers, Tom

Hi SalsaLady, Thanks for the info. I honestly have no idea why they're getting harder to source over here. Cheers too for the customer side of things (I can imagine it'd be a pain if the wrong wax or application process was used). I was using sleeves on about 300 bottles and thought it'd never...

Hi, That'd be great, thanks! Any and all tips are appreciated. Cheers, Tom

Hi all, Has anyone here tried wax sealing their bottles? I currently used the plastic shrink wrap sleeves, however here in the UK they're getting trickier to source. I also had my heat gun break during a production, and if it had been for an order, I would've been gubbed! At least you can't...

Hi from Scotland!

I think you're right, salsalady. It's more than likely aging. JHC, it's just hab mash, vinegar, onion, garlic, and mustard. Not even a stabiliser.

Yeah, I cook them thoroughly before hot bottling. I can't think why the ferment would keep going. I'm stumped  :confused:

Haha. Yep, it made my stomach turn a little when they told me. Saying that, I tried the sauce and couldn't taste what they could, albeit I thought I could detect a slightly stronger fermentation smell than I expected.

Hi all, I've been making a sauce using a hab fermentation, and a few folk have commented lately that some bottles that are 6 months old are starting to smell a little like the fermentation is still going. The pH was down at 3.something, so I'm struggling to think why it's still going. Any...

Cheers for that. I'm in the UK so hunting over this side of the pond for a supplier.

Hi all,   Does anyone here use plastic bottles for their sauces? I'm thinking of trying it out due to the fact that my trial run of mail order has resulted in a trial run of people receiving a soggy cardboard boxes full of glass shards!   I know it's possible to get plastic bottles you can hot...