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Salsalady,   Once again you provided me with such great information!   I appreciate it very much.  I definitely need to invest in a digital scale for consistency in weight.  I do use weight now, but I have been using those old school scales.  Oh wow even measure the liquids in weight?  Hmmm I've...

Thanks for the replies!  Yeah Im just an amateur when it comes to making my hot sauce.  I have a career that doesn't involve the food business.  Its just a hobby/passion that maybe one day i can get into for an income.  Until then I'm just working on different recipes, and getting feedback from...

Hello everyone!   I've been messing around with some labels for my sauce with pixelmator.  I'm not licensed or anything.  But I want to implement the nutrition facts on my labels.   I'm sitting here scratching my head, surfing the net, trying to figure out how to get an idea what my nutrition...

Thanks for the replies. Yes I would use 10 heads of garlic per batch of hot sauce... Using anywhere from 8-12oz of pepper, and usually 4-6 cups of liquids, with misc ingredients... However I never got the garlic flavor I wanted. I just made a new batch. This time I used raw garlic... Based on...

Hey chilli heads, So I can't seem to get the strong garlic flavor in my sauce... I've been roasting my garlic... Would using raw garlic give me a "stronger" garlic flavor? Also I use a vitamix blender before my last 30 min simmer...you think since it's all a smooth purée without any chunks...

Good responses! I wasn't going to crush them into flakes or powder... Just de-stem and dehydrate.... Then throw them into my sauce as I would if they were just picked from the garden.... I'll weight out the 8oz-10oz when fresh... Then dehydrate and put in little baggies... Ready to go per...

Hey chilli heads, I grow several peppers. I have several species that are starting to ripen. I used to freeze them until I had enough of a particular species to make a batch of sauce with...Due to power outages last year I loss several several pounds of peppers. So I'm done freezing and will...

Perfect. Thanks everyone! Definitely not throwing it away after reading your comments... Funny thing is this sauce is for my family and friends that can't handle the heat... When I try it I have to keep asking people "are you sure you can feel any heat?" I used a 80/20 jalapeño/Serrano...

It tastes good besides the tart ( too much lime) flavor... I don't have the exact ph rating on hand because I'm not by my notes... But it was in the safe range of 3.7-3.9. I refridgerated it as soon as I properly let it cool off after boiling it down etc. I just didn't know if it was still safe...

Hey everyone... Long time since I've checked in here.. Need some advice from my chile heads... 3 weeks ago I made a green Jalapeño Serrano hot sauce... I didn't like the taste ( I used too much lime juice)..... So it's been in my fridge ever since in Tupperware..... I was going to make another...

To any wax sealers, I know what kind of wax to use. However I heard it can be a pain in butt to unseal the wax bottle. So I would want to use a string of some sort as a rip cord. What do any of you use for "rip cords"? How do you get the rip cord to stay around bottle neck while dipping? (...

You learn something new everyday. Thanks for educating me on that. So the placenta I want to keep then!!!! The mill won't remove the placenta?

Ok cool. So run it through the mill after the blender. I just realized one thing though. I like keeping the chile seeds in the sauce for the heat. Will the mill take the seeds out or will the blender that's used first get the seeds to a liquid first? Basically I wanted the mill for the...

That's what I was thinking too JHP. But I figured I'd rather get conformation on it before having a hot sauce day.

I never used a food mill. I'm buying one this weekend. Here is the way I process my sauce without a food mill. My question to anyone that uses one, where would the food mill step be placed in my current process for best results? 1. All ingredients together for 15 min boil 2. Simmer 45 mins...

Hahah thanks!

what is the easiest way to check soil saturation? Is there a device or tool that you use? I'm not sure where I read this but if I remeber correctly we want the soil saturation to be around 20-25% during the over-winterization? I'm not sure how to know what my soil saturation is.

Yes mine was shipped dry as well. To activate it the instructions were to let it sit in drinking water for 2-4 hours. After that use as you would. Anyone out there that doesn't use ph meter pens? Is the storing process much different? Now I'm wondering if I should have spent the extra bucks...

So my plants have been inside my home for about 2 weeks now. I've watered them just once. I did prune them back before bringing in the house. Now they are starting to develop new growth on the main stalks. Do I continue Pruning if need be? Some leaves are turning brown and drying and...

SalsaLady, Im going to do what you suggested except for putting a lid on it. I will just add more water to it as needed. If it breaks oh well 65 bucks down the drain. But I will need to know of a much better PH meter that wont be such a pain to store.