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    preservation Xanthum Gum before or after pasteurisation?

    Hi all, quick question here! Should Xanthum Gum be added before or after pasteurisation? Thanks and kind regards...
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    recipe Hi all! Looking for beginners advice on upscaling a recipe to produce more volume?

    What do you mean by this? Not use the percent by weight method? Just premix a large volume of brine e.g 2.5% say 3 litres Many Thanks,
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    recipe Hi all! Looking for beginners advice on upscaling a recipe to produce more volume?

    Hi Everyone, I would be grateful for some advice on whether I am approaching this correctly.... I've recently made my first batch of fermented Louisiana Style Hot Sauce in a 1 litre jar which contained: 360g Red Chilli's 79g Tomatoes 50g Onion 5 Gloves Garlic This turned out pretty well...
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    Hello, first post looking for advice!

    Hi Everyone, I would be grateful for some advice on whether I am approaching this correctly.... I've recently made my first batch of fermented Louisiana Style Hot Sauce in a 1 litre jar which contained: 360g Red Chilli's 79g Tomatoes 50g Onion 5 Gloves Garlic This turned out pretty well...
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