How to Make Shelf Stable Hot Sauce | Vacuum Bag Ferment Hot Sauce - DIY Fermented Hot Sauce
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- Опубліковано 30 вер 2024
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That’s really interesting. Have you had any issues with mold growth doing the fermentation in the bag? Removing the oxygen seems ideal.
No issues so far.
You just giving me all kids of ideas for my peppers.
So I messed up and blended all my peppers up with the salt and can it still be fermented this way?
Yes! All good. Some prefer to do it this way. It's called a mash.
Fermenting with 2 bags of lemon drop and 1 tabasco, thanks for the tutorials !
I have been making hot sauce for 15 years. Thank you for this video. I am going to local flea market this weekend to get peppers and try this fermenting.
When you say you "relieved the air," did you just cut the top off and then reseal further down?
Yes
Oh heck yes! I've got to do a salt ferment this year and now I know how. Thank ya kindly! Also gotta get those bottles. They look like the shrink wrap is much better than what I have.
You will enjoy it!
I just finished a ferment and my PH was 3.17 after 6 weeks without adding any vinegar! I think I prefer a natural tang to the vinegar tang, and as far as I know it is shelf stable without adding vinegar.
For selling, did you have to get fda approved, or how did you go about that?
It totally depends on your state. Our state's cottage laws allow hot sauce to be sold from non commercial kitchens.
Where did you get the precut label paper? Love your logos and video.
@101tubeyou thank you! Designing the labels is half of the fun. The labels come with the bottles that I purchase. Here is the link- amzn.to/3T2YcpG
@@virginiagraceliving Good to know, I just ordered printed labels. Thank you.
Exactly all the info I was looking for. Thank you!
Thanks! I'm new to the bottled sauce game and you gave an excellent presentation of the process. Lots of good detail and ideas simply presented. And thanks for the links to the products used.
How long would these last on the shelf?
About a year
Great video m8. How do you get the ph down if it's too high.? Last year, my chilli oil went off because I used fresh chillies so this year I've dried them all.
Bought way too many dried mangos. Gonna try a mango & hot pepper salsa, a' la' Vac bag.
Thank you for this idea.
That will be good!
THAT LOGO IS THE WOLF FROM JERRY GARCIAS GUITAR??
It is! Good catch.
@@virginiagraceliving im a major deadhead haha thats my favorite logo from the band! Always wanted that tattoo!
@zackdunn5315 I love GD too 💀🌹⚡️
When you leave it to ferment, you leave it out of the refrigerator correct? Sorry for the silly question, we have a huge harvest of hot peppers this year and want to make good use of them! Thank you for the informative video, super helpful!
Not a silly question!.That is correct it needs to be in a somewhat neutral environment. Not too hot, but not cold.
I leave my ferment at room temp at around 70 degrees. works well of me.
Can I only use fermented chillis for it to last longer or can I just go ahead cook and oil chillis to have the same shelf life ?
You can skip the fermentation part if you desire. I would not recommend using oil anymore as it can become rancid overtime.
Are you saying sterilize after around 12:10?
Can I blend my pickled peppers and bottle them? I'm not looking for 1+ years shelf life, I put very small batches into tiny bottles. Cheers!
I think you could definitely
Love your Video I Subscribed! Im not fully understanding what the inversion does?
Here is a great article that explains it well! www.sen5es.co.uk/post/hot-fill-flip-and-hold-method-for-filling-hot-sauce-bottles
Do you have any idea what the risk of botulism is in this process? I'm thinking about making my own hot sauce, but the thought of botulism scares me.
Extremely low
I have a few questions so I’m not sure if I keep asking you on the comments or if there a way I can give you my personal information and we can talk over a few things.
Shoot me an email virginiagraceliving@gmail.com or find me on Facebook and we can message back and forth.
Can the vacuum sealed ferment go longer than 30 days. I have one I forgot about and has been fermenting a month and a half 🙃 😳 its a mash ferment
Absolutely it can go as long as you want it to as long as the bag doesn't blow up
U have video on doing not by fermentation way? If so can u add link in reply to this. I’ve subscribed too
Yes I have a few hot sauce videos! Scroll through my videos section.
Is it safe to seal hot sauce that is still hot/warm? Great video and thank you for the information!
Yes. You want to bottle hot to ensure everything remains sterile.
@@virginiagraceliving Thank you for replying. One more question. If hot sauce isn’t fermented, should you still check the pH levels?
@elcucuyspooks yes this helps to ensure good shelf life.
@@virginiagraceliving I appreciate your help brother, I’ve watched your video at least 6-7 times back to back lol. Super informative and beyond helpful. Hope all is well for you, and sending best wishes your way. Thank you and god bless!
@@HorrorWithCucuy that means a lot! I appreciate the words of encouragement 🙏 God Bless!
Same process work with frozen pepppers?
Yes
I've heard freezing can kill the bacteria already on the fruit and it's best to add juice from another successful ferment to act as a starter.
How many ounces are those bottles and what would you charge for a full bottle so it's worth your while making them.?
5oz $10
Bro, thanks a million. I've been looking up info as my first bottling nears, and it freaked me out not understanding what people meant by "hot fill and invert".
Thanks to you, now I know.
Glad to be helpful!
I bet the plastic weight 300g 😂
Can I save fresh picked peppers inside a freezer untill I have enough to ferment later?
@@Yorgolicious absolutely!
so by simmiring the hot sauce from the blender will stop the ferment?
@@wulfman76 yes it.needs to reach 110 degrees
Thanks for showing this process!
What if you don't have a shrink wrapper?
I was also curious about what is the difference between fermentation the sauce and not, why is it better to ferment it?
I guess if you don't ferment the pepper you just cook it down and grind it up?
. Going to get this set up
Ferment vs non Ferment is just a personal taste preference. I like both. If you aren't fermenting just cook your onions, garlic, peppers or whatever else you add in the water/vinager then blend. I have another video showing how I make non fermented sauce with recipes if interested! ua-cam.com/video/pHFQ2f5nfco/v-deo.html
You can ferment without bags.
1)Get a mason jar and put it in the scale and tare it.
2) add the peppers and other ingredients you want to ferment to the jar
3) fill the jar up with water up to 1” head space. Now you have the weight in grams of the water and the ingredients. Multiple that weight I. Grams by .02 or .03 and that is the amount of salt you need.
4) pour the water out and add the salt to the water. Stir to dissolve. Add the salt brine back to the jar.
5) you have to put something in it to keep everything under the brine, or else stir it daily. You can fill a small bag of water and place it in there or simply a little plastic wrap. Ball sells springs that push everything g down and that’s what I use.
6) cap the jar with a fermenting lock or a cap with a one way air valve. You could also just loosely cap so that CO2 can escape during the fermentation
6) ferment between 1 week and one month. Keep and eye on it and make sure things don’t float. When you like the flavor it’s ready to prepare.
7) pour out and reserve the brine. Blend the peppers and other stuff. Add cup of the brine and blend. It’s all how you like it from this point and you can see how he prepares and bottle his sauce in the video.
This goes in the fridge unless it is 4.6 ph or below. You can add vinegar and honey if you like. I do.
Awesome job. Thanks for the education
no need to sterlize the cap?
Did you try adding Ice in the vacuum bag to play as a liquid brine after it's done? I'm trying to do that now to avoid adding water and a lot of vinegar in the future.
I have not. Let me know how it turns out!
Thank you. God Bless and stay safe.
Seeds dont make the peppers hot... Its the pith you have to worry about.
That's true!
Seeds absolutely increased the heat, but not as much as the ribs.
@@gregfalcioni8235 do your research...
But they can be bitter. 🤷
@@timtyndall4025 cool that's not hot...
Why do you prefer vacuum seal vs. brine?
Easier, No mold, and I already had everything needed.
How can stay for long time becase I want to do some small bisnes can u halp me
Get a pH tester and make sure it's below 4pH it eill be shelf stable. I'd love to help you out shoot me an email at virginiagraceliving@gmail.com
thank you, especially for the shink caps illustration. I wanted to do my homemade sugar free ketchup and sugar free maple BBQ sauce samples and voilà here was your video.
Yay! Glad to help.
Isn't it just easier to use airlocks or fermenting lids instead of risking a huge mess? I do about the same as you but use a lil more salt with water creating a brine that I can use to make more thin. I add vinegar if I have to after testing for pH but I rarely have to. I then bottle the exact same way using what looks to be the same bottles with included wrap.
If you have airlock, weights, and bottles I'm sure it works great as well. Not once have I ever had an explosion or mess though. Just can't forget about your ferments haha.
👍❤️
Thanks for sharing this recipe
So those bottles and caps will seal? Could you use them for like BBQ sauces and seal?
Yes you could as long as the pH is below 4. Still need to sterilize bottles ect
Printing labels for bottles?? Which ones??
The labels come with the bottle I order. Link in the video description!
Those tongs look helpful can you post a link or direct me to those ?
They are canning tongs like these. www.amazon.com/dp/B08DHN4P92/ref=cm_sw_r_as_gl_apa_gl_i_59W7PXEA5JZY5MNMMSSR?linkCode=ml1&tag=virginiagrace-20
great video.. love it
Thanks!
So do you have to use the calcium chloride salt or can you use regular ionized salt
I use Kosher Salt or Pickling Salt by weight.
Great video, I subscribed. I am learning from your videos now I just need to buy some of the items to try a batch myself. Question, which is easier to ferment - liquid or sealed bags in your opinion?
In my personal opinion, sealed bags are much easier. However You do have to keep a little bit closer Eye on them. Due to the fact that they expand you don't want one blowing up on you.
@@virginiagraceliving thank you
Wicked video bro! Thx for all the good info. And all the best to you.
Thank you!
Can you explain a bit more the reason for flipping the bottles upside down? How does that help seal it?
I shouldn't have used the term seal, rather it helps to sanitize the inside portion of the lid and seals it from growing bacteria. More information here
Choosing a Hot-Fill-Hold Process for Acidified Foods foodsafety.wisc.edu/assets/Choosing%20a%20Hot.pdf
@@virginiagraceliving Thanks for the quick reply and clearing that up.
Do you put it in the fridge or on a shelf for a month?
Shelf. Fridge would not allow it to ferment.
Did you sterilize the funnel and the caps?
Not the same way as the bottles but I do clean with hot soapy water.
Good guide, thanks! Will use it for my next ferment.
Hi do I need to dry up the bottle before fill in the chillie sauce?
No need to dry them. Just dump as much water out as you can.
Very good option, I have so much hot peppers. Thank you for sharing your ideas with us. Have a blessed weekend
Thank you! God bless 🙌
Can this be pasteurized once in a bottle ? Like pickles.
What's your Hebrew tattoo? Got just a glimpse.
Thanks for sharing. The finished product looks professional. And it probably tastes better than the average supermarket hotsauce.🧑🍳
how how long does the sauce last? with the cap on and after opening them
After opening 2-3 months refrigerated. Sealed and unopened 12 months on the shelf at least
So can i put garlic onions etc i it and yes i pove this
garlic and onions will raise ph if not fermented. If you put them in ferment, it is fine. I use both all the time.
Great video! It should be mentioned that fermentation increases the complexity of the flavours in the sauce however if heating for “shelf stability” it will kill healthy part of the fermentation process leaving you with very tasty hot sauce without the health benefit of the fermentation process
Fermenting the peppers only in the food saver bag.. Nice idea; much more safer than glass, no worry of broken glass. Also the lack of water in the beginning ensures a nice natural ferment without diluting the flavors.
It's a good guide, but maybe explain why you want to ferment the sauce, or not and how that affects the flavor
Great video!
One question, do you know what ingredient can I use to have more sauce? (I use tomato but it's not enough for fill more bottles, so I have to repeat the process again)
Thank you so much.
Some people use carrots as well. I do add vinager and water at times to thin it out. It adds volume as well.
Use more Pepper's and chilly
Dear brother,
I enjoy your every video.Can we know Your main profession?
-Nime❤️🙂
Thanks! I'm a Government Contractor.
What pH level need
@@limpin7 I aim for below 4 around 3.5
What if I want to do a large batch of hot sauce? how would that look like. For example what would the portion be of each ingredient.
Nice!
how do you decide what % of salt to use
According to personal taste. I have found between 3-4 % to br optimal.
Where do you get your bottles?
@@cathibrady7519 amzn.to/47mbOE6
This video was perfect. Thank you!
Yes it answered my questions I had
I'm glad to hear that!
I love a good hot sauce ! Thsnk you for this informative video!! God bless 🙏🌈
could you also seal in a water bath after for like 15 minutes?
With canning jars yes, bottles no. Those caps are not meant to be pressurized and could become dangerous if subjected to high pressure.
@@virginiagraceliving so I could use small jelly jars?
@cardinhamkilligrew9712 absolutely! I have done it myself
This is dope bro thanks
You got it!
Thank you! This was amazing.
I'm glad it was helpful!
Loving the video. I want to ask though. Why vacuum bag and not plastic/glass fermenting jars? Is there any reason why? I feel like it is nearly the same thing, but wondering if there was a method to the madness. Love the info, making my first hot sauce on our homestead next week. I'll tag you in the video.
I like that I don't have to add water. Just salt it's simple and effective!
Can you roast peppers before fermentation
@@ericw1641 I would ferment then add some roasted peppers to the mix at time of processing. Roasting could sterilize the peppers and make them take longer to ferment.
@@virginiagraceliving thanks, makes total sense. Appreciate the quick response
What should the Ph be?
Below 4.6 or 4.8. I can’t remember. I’d aim for 4 or less.
Awesome, looks great!
Thanks!
Thank you ... wonderfull ... first time i really enjoyed watching the video ... easy full hones information ... shall try your way
Thank you!
Great instructions.
Thank you!
Dude... using the water to shrink wrap is so much smarter than what I did... I used a lighter lol.
@@gunslingorgunslingorsadf8150 🤣🤣🤣
What if I grill my peppers and other vegetables, can I still ferment them in the bag with no issues or do I have to ferment them in the bag fresh ?
I'm not completely sure. You can always ferment part of them and add the grilled at the end also.
Beautiful garden ❤
Why do you ferment them?
I don't ferment always. It's just a different flavor to try out. Some prefer it.
@@virginiagraceliving thank you
I had no idea you could do it in a bag . I want to make my first sauce soon and this method looks like my easiest option
It's a great way to try it out! Good luck.
I got the hot sauce and it is delicious !!!
Awesome! So glad you got it. Sorry it took a bit to get out.
@@virginiagraceliving No worries my brother. Like your vids and we have a lot in common. I have a 60 acre farm in TX. Cows, chickens, gardening, canning.
@@peweter2 living the dream!
great vid. thanks
What’s a better method to ferment vacuum sealed bags or jars?
Both have pros and cons. Jars have less capacity unless using a large jar. Also you must use liquid and keep everything submerged if using jars.
How did you print the labels/ design them?
I use Canva and a Lazer Printer. The bottles I order come with labels.
Nice!
Problems during fermentation can usually be solved by starting out with dehydrated chili's in your mash.
Not good advice. Dried chili's don't have the bacteria necessary to start a ferment unless you add a starter.
You have absolutely no idea what you're talking about! I've been doing this for over 20 years and the ferment isn't started with "bacteria" noobie! It's started with yeast, which can be added, or you can let it sit open on the counter then the yeast and companion bacteria follow and the symbiotic relationship begins.
Go back to school or go watch some videos about how to ferment chili's. I've made hundreds of bottles of hot sauce and chili vinegar and I've never used a "starter". 🤣
How do you know if the fermentation is good or bad?
You can tell if it smells bad or the ph is off.
@@virginiagraceliving Thanks. Will there be any visual component to it? My stuff doesn't smell terrible but it's changing color to he a bit darker.
@rosenburgs darker is ok. Just make sure there is no mold. Sometimes it develops a yeast or kahm which is ok, but mold is bad
@@virginiagraceliving Roger that. Thanks. I'll let ya know if we don't die...lol.
@@rosenburgs please do haha
Is best to pour it hot into the bottle or first let it cool down?
Before packing do you have to remove any air or just make sure that the acidity it at range 3-4 if the acidity is higher than 3-4 what’s best to drop the acidity?
It's definitely best to pour in hot. This helps to ensure everything remains sterile. I use vinegar to help maintain ph.
Pour in hot then just cap it. Thanks for your reply and for taking your time in responding back to me
You are amazing thank you for all your help
Thank you for your support!!
thank you
I tried your method, and in dove head first. Went and purchased a FoodSaver FM5200, and $50 of bag material. Mixed up four batches and could not get the bags to seal. Now I’ve got three batches I can’t ferment till I get my additional fermenting jars in the mail. Incredibly frustrating not being able to seal the bags.
Why won't the bags seal? I'd send back the vacuum sealer
@@virginiagraceliving I don’t know. Never used one before. It seems that if any juices get sucked into the sealing area, it won’t get hot enough to seal the bag completely. I’m returning the sealer, and just going to use jars.
@@RyanGunnells make sure the correct side is up while sealing. i believe the ripple side has to be down or vice versa. I have to google it each year. Also, don't add salt to the peppers until right before sealing. It helps keep the juices from leaking from the peppers, creating the moisture that is helping keeping it from sealing. I vaccuum seal every year, and it is my favorite way to ferment. Leave a long enough bag for air. If you have fruit in the bag, it will go from flat to popped around day 7 ish (depending on temp). when you see it starting to inflate, you should cut a corner off and reseal.
Sounds like you need to watch a youtube video on how to use your vacuum sealer.
What’s the shelf life of this?
He answered it in the video, lol…pay attention.
How prominent is the salt after the ferment? is it salty like tabasco or a vinegar sauce like that? or is it still similar to a salsa
It all depends on the percentage used. You can adjust to your preference
@@virginiagraceliving can you do a salt ferment with about 3-4% and not have it be super salty in the end?
@@HMuny55 absolutely 💯