Howdy everyone! I'm Rick and I'm here to learn! I've been making my own sauce for a while in very small quantities. I need to learn more about stability and shelf life. So if you drop me a howdy back throw in some links or keywords I can use in the search bar to find answers such as testing acidity, where to get a ph tester that won't break the bank and tips on bottling. Currently one batch makes about 5 bottles of sauce, 2 for me and 3 for friends! I use 5oz woozies and bottle it while hot. Seems to be a good method but I've never had a bottle last more than a month ( can't keep people out of it! ). But seriously would like to find out what I need to do to make sure I can keep the stuff safe for longer term storage.
My first hot sauce child is a hab pineapple concoction that I've made for the last 10 years. My newest addition is a vinegar based scorpion sauce, fast becoming a replacement for store bought vinegar sauces.
Hope to learn much and meet some new and interesting people!
My first hot sauce child is a hab pineapple concoction that I've made for the last 10 years. My newest addition is a vinegar based scorpion sauce, fast becoming a replacement for store bought vinegar sauces.
Hope to learn much and meet some new and interesting people!
from NC! 
