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Questions on making sauce

JH4FSU

JH4FSU

I just started with this and was wondering- I noticed that it seems like everyone cooks their sauce first, do you have to? The recipes I used (before finding THP) didn't say to cook, is it to kill off any bacteria? Does it keep longer? Without cooking how long will it keep? Thanks
 
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boiling for 30 minutes kills nasties. If you are just whipping something up to be refrigerated and used within a week or two then no need, but still recommended.
 
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JH4FSU said:
I just started with this and was wondering- I noticed that it seems like everyone cooks their sauce first, do you have to? The recipes I used (before finding THP) didn't say to cook, is it to kill off any bacteria? Does it keep longer? Without cooking how long will it keep? Thanks
Click to expand...

If you're asking this question, you are not ready. Search is your friend.
 
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what ^^^ said-

http://www.pepperfool.com/recipe_home.html




some other good resources-
http://cru.cahe.wsu.edu/CEPublications/PNW0395/PNW0395.pdf

http://extension.usu.edu/boxelder/files/uploads/FCS/fs-bulletin-007.pdf

Lots of info already here, just start reading the posts and look at the extension service recipes for 100% safe/approved recipes.


Have Fun! and post pics if you can, we love pics!

SL
 
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YES! Cook. When you think hot sauce think of ANY other sauce you make. What sauce do you make that is raw?? Pasta sauce? Cooked. BBQ Sauce? Cooked. Steak sauce? Cooked. Bechamel? Cooked. Bearnaise? Cooked! Blah blah blah dicing stuff up isn't a sauce.
 
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texas blues said:
If you're asking this question, you are not ready. Search is your friend.
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Thanks, guess Im ready now since you told me :) Few recipes I found (while searching) before finding THP never mentioned cooking soooooo I didn't and the batch itself is practically gone within a week. Anyways, will be cooking it next time, was just asking. Thanks for any help and future advice.
 
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JH4FSU said:
Thanks, guess Im ready now since you told me :) Few recipes I found (while searching) before finding THP never mentioned cooking soooooo I didn't and the batch itself is practically gone within a week. Anyways, will be cooking it next time, was just asking. Thanks for any help and future advice.
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Hey JH4FSU.....enjoy making those sauces and remember that cooking is art and not a science, so have fun, experiment, throw stuff around.......cooking will keep it all safe!

Cheers
 
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I cook mine after Fermentation for several reasons.
1. I want a my sauce to have a shelf life and to get that two thing have to line up. First ph has to be low, like below 4 and the sauce had tone heated to190 for 15 minutes and held there during the bottling process.

2. I want my sauce to be a certain considtency and you don't have much control over that without cooking it.
 
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I don't cook mine for several reasons...the main reasons are...it's a far better flavored sauce (which is paramount)....it's probiotic....it's super easy to make.....

I've never had a problem getting the consistency I like, which is fairly thick.

And yes...I do have a fancy schmancy PH meter for quality control. :cool:

~Dig

Edited to add: I'm not against vinegary and/or cooked sauces.....it's just not what I prefer.
 
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Fermented- optional, fresh-short term consumption,optional;To bottle -cook it. I like to bring to a boil -even quick short term consumption as it seems to bring the flavors out completely.But -hey -thats just me and my 2 cents.
MOST IMPORTANTLY:
Always remember that peppers are ideal medium for botulism in low acid solutions....and that ain't nothin' to play around with.
 
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gnslngr said:
Fermented- optional, fresh-short term consumption,optional;To bottle -cook it. I like to bring to a boil -even quick short term consumption as it seems to bring the flavors out completely.But -hey -thats just me and my 2 cents.
MOST IMPORTANTLY:
Always remember that peppers are ideal medium for botulism in low acid solutions....and that ain't nothin' to play around with.
Click to expand...


I thought the ideal mediums for botulism were fats/oils and meats, fermented sauces should have none of those.
 
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JHSeminole...

I hate giving you advice because I'm an orange and blue bleeding Gator (Alum), but since football season hasn't started yet...

You asked a strange question. Sauces can be many things. I've made uncooked sauces with peppers and vinegar and salt. Fantastic.

I've made cooked sauces with mango and habanero and sweet onion...awesome.

Now I'm fermenting for the first time (not me, the peppers) and I'm not sure what I'm going to do with them, but it will be saucy!

There is no one way to make sauces. Just play around with what you like until you get something good. Then experiment with other ways.

There are some great posts on THP about sauce making. Try some new methods and take pictures and let the wizards on this site give advice.

(and I swear, it will be the smartest thing you do as far as hot sauce making goes!!!!)

These guys are masters!

Good luck and Go Gators!

FD
 
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