First Woozy! BUT.....

[Edgie]

Hi All,

I wanted to test my bottling technique. So, by using the great info that I found on this forum, I set out to make my first bottled sauce. The recipe is simple:

30 ripe Tabasco peppers
1 1/2 cup vinegar
1 cup water
1 tbs salt

1. boiled the peppers for 30 minutes in 1 cup of water.
2. put the peppers, vinegar, and salt in the blender and wirl, wirl, wirl, wirl
3. then placed everything in a sauce pan to simmer ( for 20 minutes), while I boiled the woozy bottle for 20 minutes)
4. as soon as the woozy was done I drained it and added the sauce.
5. I immediately caped the woozy and turned it over for 5 minutes


This was the end result (it looks radioactive):

BUT The next day I found this:

Is the discoloration normal? Could it be because I used water to boil the peppers down?


Since I was little my family has always had either sliced raw onions and tomatoes or avocado with salt, pepper, oil, and vinegar as a salad before dinner. I was planning on using this to spice up the "salad" a bit.

All input is welcome (good, bad, or ugly). Thank you!

Regards,
Edward

 

[Flamecycle]

I'm no expert at this, but that just looks like some of the pepper particles are settling down out of solution. Just give it a shake before you use it.

 

[Hammerfall]

yep... shake before use or add more pepper and no water

 

[Justaguy]

separation is normal depending on the ingredients and the way you process it. Looks to be a thinner sauce so like said above just give it a good :shake:

 

[The Hot Pepper]

1. boiled the peppers for 30 minutes in 1 cup of water.

Don't boil! There goes your pepper flavor right into the water. Just get right to the simmering.

 

[Edgie]

Don't boil! There goes your pepper flavor right into the water. Just get right to the simmering.

Thanks for the tip.

Regards,
Edward

 

[The Hot Pepper]

Separation can be fixed with natural emulsifiers like guar gum, gum arabic, and xanthan gum.

 

[Edgie]

Separation can be fixed with natural emulsifiers like guar gum, gum arabic, and xanthan gum.

Excellent!! Thank you!! I looked in the grocery store (awhile back) for xanthan gum, but couldn't find it. Other than the interwebs, where can I find the stuff?

Regards,
Edward

I love this forum!! The people are great!!

 

[The Hot Pepper]

Try Guar Gum, Vitamin Shoppe has it. You just need a little bit!
http://www.vitaminshoppe.com/store/en/browse/sku_detail.jsp?id=SR-5520

 

[Edgie]

Try Guar Gum, Vitamin Shoppe has it. You just need a little bit!
http://www.vitaminshoppe.com/store/en/browse/sku_detail.jsp?id=SR-5520

Thanks again!

 

[aschaps]

Separation can be fixed with natural emulsifiers like guar gum, gum arabic, and xanthan gum.

Whole grain mustard is also a great emulsifier. its common in many dressings and adds another layer of flavor. It'll likely impact color and texture though.

 

[Datil Patch]

I ordered my Xantham Gum from Amazon. Just remember you only need maybe 1/8th tsp to a cup of sauce to be made. It can be mixed in hot or cold. Creep up on the amount you need cause you may be able to use less, and just a little more may cause you to have pepper sauce jello.

 

[Justaguy]

J-E-L-L-OOOOOOWWWWWWWWIIIIEEEEEEEE

 

[PIC 1]

Excellent!! Thank you!! I looked in the grocery store (awhile back) for xanthan gum, but couldn't find it. Other than the interwebs, where can I find the stuff?

Regards,
Edward

I love this forum!! The people are great!!

If you have 'Bob Mill's" products in the grocery store, it'll be thre, otherwise a health food store

 

[PIC 1]

Try Guar Gum, Vitamin Shoppe has it. You just need a little bit!
http://www.vitaminshoppe.com/store/en/browse/sku_detail.jsp?id=SR-5520

+1 on the Guar gum, emulsifies at boiling point, makes it easy to see the thickness of the finnished product before bottling, I also use the Xantham gum which seems to work better with a short list of ingredients ( only peppers and liquids, + spices) I never have any separation in the sauces.

 

[PexPeppers]

a TINY BIT of xanthan gum in a TINY BIT of oil with that reheated up will cure that in no time

 

[chilliasylum]

i love the colour it looks amazing

 

[Lucky Dog Hot Sauce]

+1 on don't boil. Especially if you make something good & want to be able to replicate it later. Boiling adds chaotic & unpredictable results.

190 degrees is suffiient to pasteurize. While it's at 190, agitate to ensure it's that hot throughout - only need 10-15 mins with uniform temps at 190 to pasteurize.

Also whats the point of simmering? I'd suggest just throwing it all into the pot with the water & peppers & pasteurizing.

These tips should help you replicate time & again.

Great color though!

 

[capsaicin]

My two cents to add to these well-informed replies would be as Admin says, skip boiling in the water. Just simmer in vinegar to capture the flavors and soften ingredients. Blend the heck out of it, and I've found that you can almost entirely eliminate separation with another simmer to fully integrate and and another blend. The second simmer will get you to the pasteurization point. I've never used the gums but things like carrot, when broken down, create nice binding consistency.

I'm with chilliasylum and Lucky Dog: killer color.

Cheers.