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So I have a food manufacturers license and I know the topic of shelf stability quite well. But I have an oddball question. Normally I would hot fill and hold and leave it at room temp. But I have a friend who wants one of my homemade sauces and I don't feel like making an entire new batch...

Wifey is tired of being maced and the lingering smell in the house.  I wanted to do a batch of my Relaxin' Jack hot sauce but use a mix of peach congo, CARDI yellow scorpions, bahamian goats, 7 pot whites and brazilian starfish.  This batch is for friends and family not for wholesale purposes...

Who wants some peppers?  Who doesn't want to pay for them?     If you have over 500 posts and you can list the last 10 Men's Tewaarton Trophy winners you can have a lovely mixed box of pods for free.  That is right, I will foot the enormous financial burden of paying for the SFRB.  lol  Contest...

Suns out guns out!  Beautiful blue skies but a little windy today.  Getting one of the two vertical smokers I picked up seasoned today.  Running about 10 lb of Kingsford Competition Briquettes through the rig for a few hours at 250.  Before that I sprayed out the inside of the cooking box and...

So I have officially taken the plunge on a real deal smoker.  We have used basic Brinkam bullet smokers and Weber Kettles for years and won some local comps.  But while selling my Relaxin' Jack products I always get asked if I do catering....   Well, time to expand the business model.  I just...

Had just 17 plants last year.  This year the goal is about 50.  Will have a ton of non pepper plants going as well.  But let's face it, we are here for the pods!   Started the following seeds on 1/2/2015.  The # in parens is what has successfully germinated. Planted just 2 of each seed.  If some...

The local rock radio station is hosting a wingfest this weekend.  As one of the competitors they invited me in this morning to help promote the event.  Take a listen...   https://clyp.it/3cv3tcw5

Gettin' rained out on doing the last of my Fall cleanup outside.  Saw this fine looking chuck roast (5+ lb) at my butchers.  Made a paste with fresh rosemary and thyme, garlic, salt and pepper and olive oil.  Lubed up my meat and blasted it hard and fast at 450 for 20 mins.  Added some veg, more...

I did an awesome 7 pot white and pear jam last Fall.  Trying to up the ante with it this year.  Instead of the canned pears I used last year I am poaching some pears in water, honey, vanilla extract(wish i had a whole bean...), cinnamon stick, clove, nutmeg, cardamom, and ginger.  Threw in a...

Every now and again I get a hearty laugh out of THP.  For obvious reasons, the people are what makes up an online community.  I used to frequent a ski related forum and got to know a bunch of the local CT members.  I have met a bunch of them in person over the years skiing in the north east.  A...

I just took delivery of a Nesco FD80.  I have a freezer full of pods and want to play.  Before I load it up I was wondering who runs their machine outside.  The manual specifically says to not do this.  I have a covered porch.  After this afternoon there is no rain in the forecast for a few...

Through a little trial and error I have refined my shipping costs.  Now that I have that squared away I wanted to start up a thread on THP to see if anyone is interested in trying some of our products.  Please visit our web site to learn more and place an order.  Also feel free to private...

These pods are off of 3 plants that I started indoors last January.  They are planted outside now and thriving.  These are my babies and all massive and loaded with pods.  I was given these seeds by buddy for which I am grateful.  Since he was so kind to give me a stack of seeds packets I want...

What a roller coaster of a weekend!!!  We stepped up big time and did an official KCBS State Championship.  So many amazing people willing to offer advice and support (much like here on THP).  We didn't do as well as we hoped in the rankings but we put out or best BBQ to date.  Time to keep...

I passed my inspection and am awaiting final review of my paperwork for my food manufacturer's licence.  Once I get the thumbs up we start production!!!  Take a look at the labels for 2 of the 3 products we are launching with.  The 3rd product is my bbq rub that is paired with the sauce.    

I was just about to do a cook for my lab samples.  It got me wondering what is the best way to sanitize the caps.  I think I know the answer but hear me out.     I have a no rinse sanitizer that I am trying to avoid like the plague.  I hear they are good but I also heard if you don't use them...

Please help me welcome Relaxin' Jack to the sauce world!  As some of you may have seen in one of my threads, I was kicking around the idea of starting a hot sauce business.  I decided to branch out from the beginning and offer a variety of products.  In the coming months we will be putting the...

My buddy moved his evaporator over to my house for the season.  We have 10 trees tapped.  Did our first boil yesterday.  We worked out some kinks with the taps and the evaporator needs some fireplace mortar to seal up all the internal joints in the firebox.  We probably boiled close to 20...

I acquired these seeds from buddy who had ProdigalSon written on the bag.  I started these seeds in July I think and they have been indoors and under a light ever since.  These are the firs pods that are ripening.  Do these look true to their name?  Not complaining or worried about it.  Just...

Mods, please move this thread if I started it in the wrong spot.   One of my good HS friends, Rob, runs a catering business and restaurant.  He will be on The Kitchen tomorrow.  The show airs at 11 am on Food Network.  Tune in and check him out!   I am heading to his shop tomorrow to attend the...