Processing and Bottling Hot Sauce
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- Опубліковано 16 лип 2021
- Welcome back!
Today I'll show how I process and bottle up my first two hot sauce batches.
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Great looking sauces brother! Can almost smell them over the internet! LOL. One thing, you do not have to cook fermented sauces if they've fermented long enough to stop being "active". You have to be patient, but a few months on a shelf is usually plenty to be able to bottle. I know a lot of folks (including myself), who don't cook their sauces. It maintains it's beneficial properties that way, but just make sure the pH is at or below 4.7. I ferment anywhere for 8 weeks to 9 months, depending on ingredients, have for years now. My 2 cents.
I really appreciate the conciseness of this video.
Thanks so much for explain why you cooked it. I watch so many videos and nobody says why am going to start my pepper sauce business thanks so much
Thanks brother. Look forward to more videos. Great help👍
My face started sweating just watching you work with habanero.
Very good video.
Gotta let you know the colors of your sauces in the thumbnail pulled me in! As a fanatical pepper grower, breeder and hot sauce maker I love meeting other chili heads!
Thank you! And likewise. :)
Hey neighbor Oklahoma new friend love peppers 🌶 looking forward to watching thank you 👍🏻
Great video! I like the cutaway to Sprout, lol
Great work I would love to try one and great guide 🙏🏾
New sub! Hey neighbor, Kristy in southern Missouri here😃🇺🇸🇺🇸🇺🇸
👋👋
Any thoughts on freezing for pasteurization? Got the idea from chiliichump and it seems to manipulate the flavor less than the simmering method but I’m looking for more perspective, I’m new to the game. Thanks! Loved the video
Nice video subscribed
Hey I love this video! Where could I found the PH meter you used in this video?
Hi, may you please give me an idea of how long the shelf life would be with this method
How do you sanitize the bottle lids? I know you can boil or bake the bottles, but don't the lids have a paper style lining on the inside?
Appreciate the upload it helped out a lot 👍 couple quick questions: is there anything that the brine can be used for afterwards or the leftover pulp after straining? Thanks
I use it for Bloody Marys. 🍸
Great video. For pasteurization process are you using a thermometer to make sure it gets to 180° or are you just doing a slow simmer for 10 to 15 minutes?
also, I’m noticing my ferments the brine is not taking on that hazy white color. Any reason why that would be ?
THANKS ! when you say pasteurised at 180 degrees for 10 minutes, is it Celsius or Farenheit ? I love the french name of your blender :)
For packing hot sauce in container do you need to use any type of suction device for air or no?
Just the preservative right! I heard a lot of mix information about this want to ask a pro like yourself!
Should you be able to smell your ferment as they are fermenting? I can smell it when I open my cupboard. I ordered a fermentation kit off Amazon and I don't think the kit fits the jar I used. I don't think it's an airtight seal and I can smell the ferment and somethings forming around the rubber seal on top too 😢
You don't have to seal it or when you twist the lid on does it seal the lid?
so the bottles themselves dont need some kind of process done to them after theyre filled? i was expecting to have to boil a jar or something
can i use this method for plastic bottles? any idea?
The fermentation is what makes it last long😅?
What size are those bottles?
So if I make a sauce that’s below 4.6 do I have to hot fill it? Even if they’re 3.0-3-6?
I need to know who could do calculations for my sauce if is cooked in large scale.
Where did you buy your bottles? Thank you!
Why did you stop making videos. I live here in arkansas too and i lije watching videos from people here
Do you have to fermentate it in order to get shelf life?
Not if you add hot vinegar or boil it. Alternatively you could dry the peppers which also makes it shelf stable. Using salt and sugar might make your sauce an active fermentation regardless of ingredients if the ingredients were not cleaned properly or if the PH level wasn’t around 3.5. Don’t add too much water.
What is that Yellow instrument you use for testing?
PH meter
How to preserver it for a long time
Almost all bottles hot sauces I've tasted have a vinegar taste. What is the purpose of adding vinegar and do you ever add it to your sauces?
you have to use vinegar to ferment and make it shelf stable if im not mistaken difference between fermented and non fermented
You use a 3% saline solution to ferment but some will add vinegar during the blending process for preservation .
It can be added to lower the PH if needed. Also for the consistency and flavor of the sauce. I didn't add any to this sauce because the PH was low enough to be stable. In hindsight, I would have added vinegar. The consistency was a bit pasty, and I do like the flavor of some vinegar in my sauce. Cheers and thanks for watching.
@@thearkansaspodfather1413 thank you for the information. It's funny when I was a kid I hated vinegary sauces but now my kids and I enjoy that little bit of tanginess that it adds. Good to know it's an option.
@@jarezlem you absolutely do NOT add vinegar during fermentation, it voids the process completely.
Can you please help me to better understand the process I would like to start my own business
In the yellow pepper I didn't see you add no sea salf no shadowbenni no garlic?
Never use sea salt. Any sort of idolized salt will kill your sauce. Only use kosher or canning salt.
@@IsaiahHoerauf you can use 100% sea salt been doing it for years only thing you can't use is iodized salt or table salt.
How do you know when it’s been heated to 180?
I was using a digital thermometer, but after a few times you can gauge by the way it simmers. I don't quite let it get to a boil. Make sure to stir constantly to avoid burning and make sure you let it go for about 15 minutes.
@@thearkansaspodfather1413 have you tried using a sous vide and putting the sauce in a mason jar for the cooking?
that hair surprised me
Great video mate! Just wanted to know how long can we expect these to last? Also, how can we (or is it even possible) attain a shelf life of six months without preservatives?
Also curious about this! A lot of people tell you the PH level and process, but how do you know how long the shelf life is if we wanted to put an safe expiration date on it for selling?