I am a grandmother of 5 boys, mother of 4 daughters, 1 son. Married almost 40 years. I had a wine making shop in my house/commercial zoned building for 10 years and sold the business a few months ago. I took the shop part and turned it into a separate kitchen and have been making all kinds of fun stuff, just like I did when the kids were little and we couldn't afford an awful lot. I used to be out picking crabapples, chokecherries, strawberries, etc and making food. But now I'm planning to sell at markets. I've made a lot of red pepper jellies, with and without hot peppers, along with the jams. Everything so far I've made has pectin in it and I hot water bath can it, so making hot sauce is a new venture, but I'm always looking to try new and exciting recipes. This fermentation aspect intrigues me. Lots of good info here!