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Hot Sauce Bubbles

T

TV_LI_111

Hello,
 
So, I've started making my own hot sauce over the last couple of months, and a batch that I made tonight produced a lot of bubbles (see attached photo).
 
I noticed after I was blending, then when I poured the sauce into a pot to finish cooking, they weren't going away.
 
After straining and bottling, the bubbles were still there.
 
Does anyone know what causes so many bubbles and how to avoid them?
 
Does it compromise the sauce at all once bottled?
 
Thanks in advance for any help!
 

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TV_LI_111 said:
Serrano Peppers
Bell Peppers
Onion
Garlic
Fresh Basil
Sea Salt
White Vinegar
Lime Juice
Water
Xanthan Gum
 
Anyone experience this while using these ingredients?
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I have seen this in sauces that were boat motored too long, wherein the immersion blender pulls air into the sauce.  They will settle but will leave a bit of residue up the neck of the bottle.  
 
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My guess it that is the stuff that floats to the top when cooking the sauce that I always skim off and discard and it looks like you didn't do that and it stayed in the sauce that went into the bottles. That is my guess from what I can see in your bottles.
 
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It is possible that I blended too long.
 
After cooking most of the ingredients in a pot, I added them to a blender. I shredded the basil first by itself to break it up, then added the contents of the pot. While blending I added a tiny amount of Xanthan gum, and also added cold filtered water.
 
After blending I poured everything back into the pot and simmered for about 15 minutes before bottling. The bubbled were noticed when the blending was finished, before pouring back into the pot.
 
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Froth = when you blend and the veggies are fresh and not fully cooked similar to if you blended pico de gallo (vs. canned cooked tomatoes), it would be pink foam.
 
You can cook it out you have to be patient. Or you need to cook the right amount of time first.
 
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I've had bubbles but for different reasons that have been eliminated as a culprit thru the OP's basic procedure.  So my question would be, other than hoping for greater motor strength and longevity, what is the advantage and reason these immersion blenders work better?  Because they don't create a downward vortex drawing air into the sauce?
 
 
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emanphoto said:
I've had bubbles but for different reasons that have been eliminated as a culprit thru the OP's basic procedure.  So my question would be, other than hoping for greater motor strength and longevity, what is the advantage and reason these immersion blenders work better?  Because they don't create a downward vortex drawing air into the sauce?
 
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Portability, flexibility, ease of use, less counter/storage space are the first things that come to mind.  But the biggest factor for me is that commercial blenders aren't that big capacity wise - you can find cooking vessels in all manner of sizes but finding a blender that will fit your 5 gallon batch is difficult.  A 5 gallon capacity blender is a floor model that takes up a lot of space and costs quite a bit.   
 
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SmokenFire said:
.....you can find cooking vessels in all manner of sizes but finding a blender that will fit your 5 gallon batch is difficult..... 
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That makes a helluva lotta sense, Dru. I'd never thought about that. I've always wondered why boat motors were so popular, and never understood it. (So far) I've only dealt with 1/2 gallon batches. Thanks! That makes a lot of sense! :cheers:
 
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MikeUSMC said:
That makes a helluva lotta sense, Dru. I'd never thought about that. I've always wondered why boat motors were so popular, and never understood it. (So far) I've only dealt with 1/2 gallon batches. Thanks! That makes a lot of sense! :cheers:
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Yes it does.  Now that you mention it, do people REALLY literally use boat motors?
 
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emanphoto said:
Yes it does.  Now that you mention it, do people REALLY literally use boat motors?
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Scroll up to post #13 and you'll find links to the immersion blenders I speak of.  
 
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