Pectin in sauce

AJ Drew

AJ Drew

Before ever trying to make a hot sause, I started experimenting with hot pepper jams.  At first, I mixed peppers in with my grape, blackberry, and other jams who thicken due to the natural pectin in the fruit.  Then I started with pepper jams without the fruit base.  I used Ball brand natural fruit pectin powder.

For folk who don't know, making jelly and jam can be a bit like making fudge.  If you do not get it just right, it doesn't set up right.  With jams that are made to be shelf stable, there is an extra bit of perfection that has to be aimed for.  You wnat it thick enough at room temperature because it will probably come off the shelf and get consumed, but if any is left it goes into the fridge where it gets thicker.  So if you are a hair off either way, you wind up wtih either a sauce or a solid. 

That is where I found myself making sauces for the first time.  I called them thin jams because usually when someone says hot sause, they mean vinigar based.  These were sweet.  Thing is, as I talk to folk I get strange looks when I mention using pectin in a sauce.  So I am curious.

If making a thick sause, do you use pectin?
If not pectin, what type of thickening agents do you use?

Nothing against traditional hot sauces other than if you put them on something like french fries, they just kind of pour on thew and wind up on the plate.  I like something thicker.
 
 
Everyone likes different things. I don't care for most sauces because I'm not much of a vinegar fan when it comes to certain things (like I usually can't stand vinegar and tomatoe products, though some are ok.) Because of this, I tend to reach for purêes, which have less vinegar than most sauces. Some people prefer jellies, some mustards, etc., etc. Generally I wouldn't worry about what other people make or what they use - as long as you are using safe practices, like the results and people are buying, go for it. There are so many hot sauces on the market, it's hard to differentiate between many of them. If your use of pectin makes your product stand out, keep using it. 
 
 
Note that many people only use vinegar as a means to balance the pH. If you have a stable product with the proper pH, go with what works for you. 
 
I don't hear of many sauce makers using pectin, probably because of the issues you stated.  Many use xanthan or other natural gums.  THere's a topic stickied in the Making Hot Sauce section about gums and their different properties. 
 
Many sauce makers use apple or sweet potato which have natural pectins and also contribute to the flavor and body of the sauce.  If you have something that's working, just go for it.
 
Geemee, no commercial kitchen so no real plan to sell hot sauses.  I do a lot of canning.  Water bath and presure.  My recipes for jams are all aproved by the county extension office, but that just lets me sell at local farmers markets.  Weird exemption they have in our laws here in KY.  For anything else, we need a full commercial kitchen.

 
 
ajdrew~ those seem similar to most county rules for sales of cottage industry products.  It has to do with low risk items.  Baked goods (bread, cookies), candy, fruit pies (no cream or merengues) jam/jelly(not sugar-free), pickles, and other items that are considered Low Risk by the health authorities are OK to be made and sold at farmers markets, etc with some regional restrictions.  It's sometimes refered to as the Pickle Bill, which supports sales of locally made products as described~  lots of states have adopted and support the Pickle Bill regulations for local markets.  It's a good thing!
 
Salsalady, yes exactly what we have.  Here there are two categories but I do not remember their names.  There is what I call the no way I can kill you category and the I probably wont kill you category.  Fruit jams are in the No Way I am gonna Kill you category.  Peppery Jelly that is not fruit based is in the other.    In that other category you have to take a class which is really just watching a video and you have to have your recipes approved.  Thing is with the recipes being approved, you can have a single recipe for a dozen different peppers as long as the ratios are the same.

There was a story about a girl (teen maybe) who sold cookies online and got shut down.  After her story broke, the Governor of that state created a law allowing it in limitted quantities.  Thing is, I think once you are interstate the FDA is involved.  So I am not sure if that state's law is legit.  Too bad if not.  Our government needs to encourage cottage industry.  It is so very confusing sometimes, so many laws.
 
Yes, afaik, once sales go across state lines, it goes to FDA regs.  It also has to do with selling directly to the consumer, such as at a FM and selling within your state.  There are several sauce makers who only sell within their state for that very reason of not wanting to deal with FDA regulations. 
 
It's not difficult to get recipes tested.  There's lots of Process Authorities that can do it.  Most are affiliated with state universities and most tests/reviews are less than $100.  PM me if you want more info about that. 
 
SalsaLady, thank you for that very considerate offer.  Here i have the extension office to bounce ideas off of, but they stop at full commercial.  They know all the rules about the exemptions for selling at farmers markets, but them you ask them abotu copackign or commercial kitchens they are out of their scope.

Was kind of gung ho on the subject just the other day.  Been thinking on it for a time.  Have a commercial kitchen I could use about an hour away.  Odd things happened and now I am thinking I really don't have the proper emotional foundtion for such a competitive field.  I think I am better off sticking with peppers and produce, not value added stuff.  Being a dirt farmer is what I love, so probably best to stick with it.  But who knows, maybe will feel better about it later.

Again, thank you for your offer and I hope to chat with you more.  You seem like a very nice person.
 
You're smart to stick with what you love to do.  If you don't have a passion for something, it soon becomes just a job.  Glad to hear you're taking advantage of your extension service also.  They are a great resource. 
 
Best wishes for your adventures, where ever they may lead!
 
SalsaLady, I learned about the extension office from someoen I quasi worked for at a time.  84 years old and he still got out of bed at 5 AM each morning.  As he would put it: Even on Sunday even though I dont go to church.  When he was not in a driving way, I would take him to appointments.  One was with the county extension office for a grant.  I have been hooked on them since that day.

It is kind of odd that more people do not know about the services they provide.
 
I had the same question and stumbled upon this today...I made a thin apple cider superhot jelly a few weeks back..Ended up trying it on ice cream and it was the bomb..I went threw almost 1/2 a gallon of the stuff in three weeks..Tried to duplicate the recipe last week and it is just a tad too thick..
 
I like vinegar in my sauce, I'm Leary of the gums so I just shake it before I use it. It does look weird when it settles though.
 
I've had the "thin jam" sauces you mention, and some are KILLER. So I looked one up that came to mind, and yup, it has pectin.
 
Sam & Oliver Mind Flay (Strawberry Reaper hot sauce). It's like a thin jam/hot sauce, goes great on ice cream.
 
So to answer you: YES.
 
sam&oliver_mind_flay.png
 
(Not trying to derail this, but...) I bought that ^ off Jeff at a BBQ event in CT last year, and it is BANGIN'!!! Goes great on ice cream, cheesecake, pancakes, salad, and mixed with a raspberry vinaigrette dressing to marinade chicken breasts in. SO. MANY. OPTIONS.

Sorry, carry on! ;)
 
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