Hot Sauce Step 3 Bottling

Making your own Hot Sauce it is in the final stage bottling and ready it is. Fermenting your pepper's is the real term.

Your patients has paid off and it is time to bottle your hot sauce.

Hey did you soak your mash in the vinegar for a week prior to this final step?

 Good , if you did not see the note below.






This Fermenting your Hot Sauce is so easy and fun!

Note Below 

One week prior to bottling we are going to pour your vinegar into the mash and let it sit an additional week. It helps the PH balance which keeps it preserved(ish) Use 1 cup of vinegar for each 3 cups of mash. Use your favorite vinegar I always just use good old White distilled 5%.

Tools you need

Food Mill
Large bowl
Funnel
Clean bottle's

Alright let us get started. Place your food mill over a large bowl. It will balance on top. You need to take your crock full of hot yum and pour it into your food mill.






Turn you food mill turning your mill in both directions. This loosens the seeds up and makes sure you get all the juice from the mash.

Do not discard your seeds if you would like to make a nice chili powder from them. Waste nothing!

Now you are left with a beautiful hot sauce. The only thing left to do is bottle it up. You can water bath it in small canning jars. I do not because it will get used up with in the 3 to 4 month period it is good for. I never have left over it is used or given away to neighbors.

I funneled the hot sauce into bottle I have saved. Never ever ever ever throw away a good bottle. They are like little canning soldiers! Here is a link on bottle, cleaning ,saving and storage.

Like little soldiers they are ready to be wiped and labeled.

So cute!

And here you go finished project. Just one more thing you will not be buying in the market. We are getting more and more like our mother and her mother and her mothers mothers mother!








Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes.  

Homemade Hot Sauce Part 2

Here is a picture of the first time I uncovered the peppers after two weeks. There was a lot of bacteria. Kind of gross Ok it is gross.

This is all a part of the process the white around the corner of the crock is a natural fermenting mold. Do not let this scare you.
Take a spoon and gentle remove the white scrum make sure you have enough liquid to cover the mash and clean the sides and return the plate.





This is the stuff you have to scrape off and then re-cover your crock and check weekly or bi-weekly.

Ok all clean. After you scrape the moldy gross stuff off. Just clean the sides of your container. Now replace you plate and cover and back to the waiting game.

When you replace the plate some stuff may rise just remove it. Look bacteria is good for you with fermentation.

I will ferment my hot sauce for 6 to 8 weeks. One week prior to bottling we are going to pour your vinegar into the mash and let it sit an additional week. It helps the PH balance which keeps it preserved(ish) Use 1 cup of vinegar for each 3 cups of mash. Use your favorite vinegar I always just use good old White distilled 5%.

Study up on it it is a very interesting subject.






Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes.