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Old Salty was a real gem. I still miss that dude. His smoked fish methods were boss, no doubt.

Checking in to say that my pepper ferments are almost always very slow, with very little visible activity throughout their term - absolutely nothing like beer & wine that I've done in the past... That said, airlocks have been key for me to keep kham yeast and nasties at bay during the ferment.

So... if the caps are on tight is there a need for a vacuum seal (so long as all precautions are taken, PH level is low enough, etc)? There isn't a need for a vacuum seal with the hot fill & hold method. Your process is sound and your sauce is safe.

many of my sauces will not hold color for more than a year or so - especially lighter colors like orange and yellow. vacuum sealing will help protect the color.

Virgil's is excellent. Also a fan of Bundaberg.

wow its awesome to be here once again

No idea about in WA but here in IL if you want to sell perishable (must be refrigerated) items like sauces & dressings you must have an ANSI accredited certified food protection manager license and the production of your perishable food product must be done at a licensed kitchen facility.  The...

Things are starting to slow down, so I will have more time for the things I truly want to pursue shortly

Welcome!

Welcome!  Your journey may be just begun, but speaking from experience it is a most fun one indeed. This is an excellent community for you to have found.

Awesome sale!!!

time to start this year's pepper seeds!

wishing you all a safe and happy new year.

I concur with the above.  that said, I dig the lofi labels.  especially if they were clear so sauce was visible in most of the bottle.  Decide on your fonts and placement and yer good.   my feedback:  the CONTAINS ANCHOVIES takes up way too much real estate on the back of the label.  Like so...

edax's relish idea is a good one.  You could also put those jars in the fridge and fish them out for accompaniments to salads and sandwiches for the next few months, or you could pour out both jars into a large pot and make a nice hot sauce with them.  If storage space is an issue you could dry...

I am thankful for this community

Beautiful!

I always save back a bit of my brine to help jumpstart the next round of ferments.  I've also used the brine to make quick pickles - basically just sliced up some cukes and let them sit in the brine for a few days with good results. 

I don't care who you vote for, but I do encourage you to exercise your right to vote and make your voice heard. participation is key