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Hey everyone! I had a question that I am hoping some more experienced hot sauce makers could shed some light on.   How is it possible to produce and bottle hot sauce in a rented commercial kitchen in squeeze plastic bottles without the need of a cannery license?   One of the commercial kitchens...

Hi there! I am currently in the process of turning my at-home fermented hot sauce business into a legitimate operation, and as with many of us here, have run into a TON of questions as to how to do certain things the proper, legal and safe way.   My question today is: How do I properly...

Hey everyone! Hoping I can get some clear cut answers here pertaining to my specific scenario. I've been crafting and iterating on my recipe for a fermented hot sauce over this past year, and have learned quickly that I cannot just bottle it myself and sell it to people as hotsauce does not fall...

Hi everyone, my name is Jerome, but most people call me Jerry. I'm a Los Angeles native, who does digital product design (UX/UI) for a living. I make fermented hot sauce in my very limited spare time, and I am excited to join this community to learn more and eventually scale my hot sauce...