You will enjoy it!

Yay! Glad to help.

Thank you! God bless 🙌

Thank you!

Glad to be helpful!

Thanks!

I'm glad it was helpful!

It's a great way to try it out! Good luck.

Thank you!

I'm glad to hear that!

That will be good!

Thank you for your support!!

You got it!

Thank you!

No issues so far.

Thanks!

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

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! kzfaq.info/get/bejne/pq52hJWXmtTKk6M.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.

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

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.

I like that I don't have to add water. Just salt it's simple and effective!

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!

I have not. Let me know how it turns out!

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

Yes

You can skip the fermentation part if you desire. I would not recommend using oil anymore as it can become rancid overtime.

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!

@@elcucuyspooks that means a lot! I appreciate the words of encouragement 🙏 God Bless!

Yes I have a few hot sauce videos! Scroll through my videos section.

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.

Yes! All good. Some prefer to do it this way. It's called a mash.

I use Kosher Salt or Pickling Salt by weight.

I think you could definitely

Yes you could as long as the pH is below 4. Still need to sterilize bottles ect

It totally depends on your state. Our state's cottage laws allow hot sauce to be sold from non commercial kitchens.

Absolutely it can go as long as you want it to as long as the bag doesn't blow up

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

No need to dry them. Just dump as much water out as you can.

After opening 2-3 months refrigerated. Sealed and unopened 12 months on the shelf at least

I'm not completely sure. You can always ferment part of them and add the grilled at the end also.

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

Shelf. Fridge would not allow it to ferment.

5oz $10

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.

garlic and onions will raise ph if not fermented. If you put them in ferment, it is fine. I use both all the time.

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.

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 💯

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.

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". 🤣

About a year

I use Canva and a Lazer Printer. The bottles I order come with labels.

Easier, No mold, and I already had everything needed.

Yes

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

Shoot me an email virginiagraceliving@gmail.com or find me on Facebook and we can message back and forth.

The labels come with the bottle I order. Link in the video description!

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

Extremely low

Not the same way as the bottles but I do clean with hot soapy water.

Thanks! I'm a Government Contractor.

What pH level need

@@limpin7 I aim for below 4 around 3.5

According to personal taste. I have found between 3-4 % to br optimal.

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 💀🌹⚡️

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

I don't ferment always. It's just a different flavor to try out. Some prefer it.

@@virginiagraceliving thank you

He answered it in the video, lol…pay attention.

That's true!

This is why I use the hot fill and flip method.

So the flipping into the box kills the bacteria in the cap? Hmm. Interesting! I didn’t think of that.

@solidusm88 yes the hot liquid and concentrated heat kills the bacteria.

To seal the lid.

@@virginiagraceliving Seal the lid?? That cap a shaker? and does the heat seal it?

@@ravingiron9356 I should have said to sanitize the inside of the lid and reducer. The sealing happens from the shrink wrap.

@@virginiagraceliving is that reducer a shaker? i ask because it looked a loose fitting.

@ravingiron9356 not sure what a shaker is. It snaps on the bottle tightly.

Just get a airlock system

Different strokes for dfferent folks? More than one way to do things perhaps?

@@virginiagraceliving yeah keep adding plastic to the world system

@@virginiagraceliving wrong and the rest lol