Search results

I use one of these and it's been going strong for a couple of years now. Saying that, I spoke to a Kombucha maker recently who uses clear labels, and they said that they'e trickier to apply and require a squeegee to fully remove all the bubbles.

Hey all,   Cheers for the tip! I'm bottling about 100-200 at a time though I've used a smaller piston funnel in the past. I've MacGuyver'd a faucet onto the bottom of a stock pot which works well, but I didn't fancy doing that to all my large pots. Plus a small build-up of seeds or a bit of...

Hi all, I'm looking for a new way of bottling sauces and I wondered if anyone had any experience with the handy filler or a similar device? I've tried the basic filling machines from Ali Express but they're garbage for sauces. There's the larger piston machines but I'm lacking in room for such...

Yeah, the scare stories around these are ridiculous. Cheers for the tips - I'll give the alternatives a try!

Now that's interesting. I didn't know that.

Hi all, I've been using a little xanthan gum in my sauces due to some separations but a few folk have said they're put off buying because of its inclusion. A couple of people have recommended chai seeds as a replacement but I don't think I've ever come across that in a hot sauce. Has anyone...

It must be tough. No, I've never been able to get a bottle over here in the UK and I was hoping to try and make a similar flavoured sauce. I've heard a few folk rave about it but maybe I'll just fork out for the delivery costs.

How's the clone coming along?

Thanks SalsaLady! I've actually asked someone local who also makes and sells sauces, but they claim they don't get theirs tested, which I guess is pretty irresponsible. Sidewinder, I don't know where you are in the UK but Edinburgh Council offers testing...

Just to bump this; gave you managed to make any headway with the UK regulations?

I was going to call it 'Tom's Curious Sauces', so I should definitely put that on the front of the label. I need to add where it's produced per local regulations so I'll pop that on there too. I'll post the new finished one up when I get all the extra bits filled in to make sure it's good to...

Cheers for that, The Hot Pepper! That sorted it out perfectly!

I messed around with it last night, but when I get the real branded effect, the overall look is really dark. With the blueing though, I'll go back and try and fix that. I'm not too sure why that's happening?

Well, if you're in the UK, I've got a few deli's that'll be selling it on their site soon. If you're anywhere else, then I'm afraid you'll be plum out of luck.

Thanks for all the info! I've checked with the UK Intellectual Property Office and the term "Smokey Chipotle" isn't registered, so I'm safe from anyone with a fancy for lawsuits.   I've just given the text a bit of a halo to bring it out. I'll finish putting the text on, but overall, I'm fairly...

Cheers for all the feedback! I'm pushed to the end of my Photoshop knowledge but I'll try to take everything on board and come out with a better label.

Cheers for that. I thought it may be too dark at the top, so I'll go back and tweak the colours a bit. I've had my local council inspect my kitchen and they've said everything is in order. As for listing ingredients, I've followed the guidelines of the Food Standards Agency over here so I think...

Hey all, I've had a couple of small delis here in Glasgow ask about stocking a sauce I make for friends and family due to enthusiastic mates talking to shop owners about it. Here's a label I came up with j what do you think? Any and all opinions are greatly appreciated. Cheers, KB

Personally I buy fresh coriander (or cilantro to you colonials), freeze it, crush it up, then grab a tablespoon or two as needed. It's never turned to much and keeps its flavour intact.

Hullo from Glasgow! Are you a regular at Lupe Pintos?