u/InfectedShadow

Looks fantastic. Those shrink tips are a pain tho. I used them on my cayenne sauce this year and half the time they break before I've fully unsealed the cap.

Yes you should still care about it being below 4.6 even if you're going to store it in the fridge.

I love the name and label. Bet it tastes delicious.

I think it's confusing people since the air lock is still on. You can probably remove that and use the rubber stopper on the lid to just close it up.

As for the separating: sauce is always going to separate over time. You'll want to add something like xantham gum which will hold it together better.

Bought those same jars earlier this year. They've been so good.

Wing Zero

Damn that's nuts then.

I don't think blending them at high speed is going to reach 120F which is where they start dying off.

Hmmm might look into that for myself. Thanks for the info.

Edit: I think I see where my research may have read something wrong. Need to bottle it at 180, cap or and turn it upside down for 5 minutes. Which I also do as well. Well this info just saved me some for next year at least!

Only 6 seconds at 180? Everything I've read and researched for my own recipe has had a 180 hold for 4-5 minutes.

Honestly Ive had seeds sitting on paper plates in my basement that are 10 years old that still germinated last year.

Ah good to know then!

Yeah haven't needed anything else with it. I tend to do a calibration every time, but I'm probably going overkill doing that. I've only had to use it about 5 times this year and just did my last batch of sauce for the year last night.

https://a.co/d/0hi0CiDR

I assume test strips work fine. I invested in a digital ph reader because I prefer a direct reading versus trying to judge a color match.

Well hope for the OP that posted it's sake they at least did PH testing and pasteurized it before selling. I don't even think about giving away sauces I haven't tested and pasteurized.

How was the process for the Acidified Foods Registration and Process Filing? Been looking into maybe selling sauce next year and curious if there were any gotchas.

Plus they look so good if you make some labels for the sauce as well.

Was not expecting to see Gina Darling on this subreddit.

It was giving me written by AI vibes from that.

I've been using a cheap ~$25 one from Amazon and it's worked so nicely. Hell the flasks were more expensive than it lol

Magnetic stir plate is something I picked up from chili chump on YouTube. Letting it run for a day or so seems to emulsify it nicely from what I've been doing with my sauces. I go a step further and blend in some xantham gum before bottling. Have yet to have any separation on my sauces yet.

I may or may not have two more rg wing zero tv's I plan to use for custom painted builds at some point.

No other rg has picked up to this one for me so far. Epyon was comparable tho.