Search results

Is this still the preferred labelling machine out there? Are there any used ones around, ever?

Yes we are hot packed

We were told a white nutritional label. was required so we went with that and made the other side white as well.     Still looking into change the skwiggles and the chilli peppers to one side and making it a 3 tier heat like was mentioned.   The 250ML can me smaller yes.

How about this.

Our heat gun goes 750w/1500w   It's this one: Genesis GHG1500A   https://www.amazon.ca/gp/product/B00EU2T8GG/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

I am missing the metal piece at the end of your gun .. similar heat gun though ... hmm .. i should go find it I guess?

Anyone use one of these?   We have larger caps thatn woozies bottles and hand capping is starting to get tiresome.  Wondering if this would work?  ...

Damn! - do you rinse your bottles before sterilizing?  Do any or all of you at all?  I get my bottles upright from the distributor and we do a quick rinse before popping them into the oven.   Just to be sure there's no dust or glass or anything else in them

SalsaLady - thanks for the congrats.  It's been a fun year trying to figure out costing and getting our production line going.  We're trying to get into Whole Foods now and are just working out a distribution channel.   The sauce is actually a natural Peri Peri (we say Piri Piri) from...

HI THP Gang!   We've recently managed to get into some stores here in the Vancouver BC area and before we grow into the larger retailers, I though I would ask you guys about our labels.   We have a Mild and Hot product, and the labels for both can be seen below.  Any feedback is welcomed. Would...

Yeah - I was thinking grape seed as well. I dont want to drive the cost up per bottle though. Coconut isn't cheap.

So we managed to do our first "big batch" of sauce in a 10 gallon pot.  We didn't have anything to agitate the sauce, just elbow grease.  It worked fairly well, but not every bottle had the same consistency of little bits and oil.  It's a bit of a work in progress.  My cousin said we should try...

Reviving my topic a little...   1- Since posting, we've tested the sauce and are at 3.6 pH for both Mild and Hot. 2 - Question ... can we use Sunflower oil to cook everything at a boil?  When i test the temp, it's around 200-210F. IS that enough to kill bacteria before hot filling?

Just making sure I am ordering the right ones.   Pretty sure it's a 28/410   Specifications: Capacity 250ml Brim-full capacity: 267ml Weight: 250g Height: 231mm Diameter: 48mm Colour: clear glass Shape: cylindrical/round Neck: screw Cap size: 31mm...

Just curious if there is a formula out there for adding ascorbic acid and how much to get lower pH?  If I have a pH of 5, to get it down 1 level, to 4, how much would I need?

I found this product that may be useful for stirring and agitating my stuff. Thoughts?   http://www.amazon.co.uk/Stirio-Automatic-Adjustable-Pot-Stirrer/dp/B00GQZ44EG

LOL ... dam you guys ... I was on my iphone. hah. And i always drop the "N" when i say it in real life .. weird. I'll emphasize the "N" A LOT more now.   hehe.   Ladle and funnel is taking way too long. I am ready to buy the handy filler and find a solution with the agitation.   Just need to get...

I'm wondering how much xantha to use for the recipe ? Anyone use that before ? Salsa - thanks for all the links. I'll be getting a pot - immersion blender - and stabilizer to help with the bottling for now. Other than those links can you recommend any other sites that sell what I'm after ? I...

The problem, I'm guessing, is with the immersion blenders it will actually purée my goods. I don't want that to happen. I just wanted to keep everything moving. The salsa lady, aren't those blenders going to chop my stuff up and not just keep it moving? That would be a solution though to keep...