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Thread: Homemade Cayenne Pepper Hot Sauce

  1. #1
    Nicholas Fryer Guest

    Default Homemade Cayenne Pepper Hot Sauce

    Greetings one and all!

    I am new to canning and preserving, so please bear with me

    I grew a bumper crop of cayenne peppers this year, and I want to make
    a thin, "Tabasco"-style hot sauce. I want to bottle this sauce and
    process it so that it is shelf-stable. If I make enough, I would like
    to give it as gifts to friends and family. The only problem is that I
    cannot seem to find good instructions on how to accomplish this! Any
    suggestions y'all may have will be GREATLY appreciated. Thanks in
    advance!

  2. #2
    George Shirley Guest

    Default Re: Homemade Cayenne Pepper Hot Sauce

    On 9/7/2011 10:34 AM, Nicholas Fryer wrote:
    > Greetings one and all!
    >
    > I am new to canning and preserving, so please bear with me
    >
    > I grew a bumper crop of cayenne peppers this year, and I want to make
    > a thin, "Tabasco"-style hot sauce. I want to bottle this sauce and
    > process it so that it is shelf-stable. If I make enough, I would like
    > to give it as gifts to friends and family. The only problem is that I
    > cannot seem to find good instructions on how to accomplish this! Any
    > suggestions y'all may have will be GREATLY appreciated. Thanks in
    > advance!

    Hot sauce is normally made with fermented chiles. I used to make quite a
    lot until they ate out the lining of my stomach.

    Basically you need to wash, cap (take off stem), dry, and then fine chop
    the chiles. Put them in a large jar or crock, cover top of chiles with
    about a half-inch layer of pickling or kosher salt. Leave in a dry, cool
    place, like a cellar and keep an eye on the stuff. If it grows mold you
    need to scrap it off. It will mellow out and get good over time.

    Alternatively you can just make the stuff the way you want, run it
    through a blender or a food processor until slurried, add about 30% by
    volume of 5% USP white vinegar, mix well and blend.

    Tabasco is fermented in a played out salt mine on Avery Island in
    Louisiana. It is in used wooden barrels, salted down and the lids
    replaced and held for a year before processing. The salt mine provides a
    constant humidity and temperature which is used for making fermented
    sauces. YMMV.

    Do a Google on this newsgroup and you should find several references to
    "Hot Sauce" from the last nineteen years.

    George

  3. #3
    Nicholas Fryer Guest

    Default Re: Homemade Cayenne Pepper Hot Sauce

    On Sep 7, 11:54*am, George Shirley <gmshir...@suddenlink.net> wrote:
    > On 9/7/2011 10:34 AM, Nicholas Fryer wrote:> Greetings one and all!
    >
    > > I am new to canning and preserving, so please bear with me

    >
    > > I grew a bumper crop of cayenne peppers this year, and I want to make
    > > a thin, "Tabasco"-style hot sauce. I want to bottle this sauce and
    > > process it so that it is shelf-stable. If I make enough, I would like
    > > to give it as gifts to friends and family. The only problem is that I
    > > cannot seem to find good instructions on how to accomplish this! Any
    > > suggestions y'all may have will be GREATLY appreciated. Thanks in
    > > advance!

    >
    > Hot sauce is normally made with fermented chiles. I used to make quite a
    > lot until they ate out the lining of my stomach.
    >
    > Basically you need to wash, cap (take off stem), dry, and then fine chop
    > the chiles. Put them in a large jar or crock, cover top of chiles with
    > about a half-inch layer of pickling or kosher salt. Leave in a dry, cool
    > place, like a cellar and keep an eye on the stuff. If it grows mold you
    > need to scrap it off. It will mellow out and get good over time.
    >
    > Alternatively you can just make the stuff the way you want, run it
    > through a blender or a food processor until slurried, add about 30% by
    > volume of 5% USP white vinegar, mix well and blend.
    >
    > Tabasco is fermented in a played out salt mine on Avery Island in
    > Louisiana. It is in used wooden barrels, salted down and the lids
    > replaced and held for a year before processing. The salt mine provides a
    > constant humidity and temperature which is used for making fermented
    > sauces. YMMV.
    >
    > Do a Google on this newsgroup and you should find several references to
    > "Hot Sauce" from the last nineteen years.
    >
    > George


    George, thank you for the reply! I searched and did indeed find many
    informative posts you have written over the years! One final question:
    if I do not ferment the chilies, and I want to bottle the sauce in the
    small "woozy" style bottles, is it necessary to process the bottled
    sauced in a water bath? If so, how long would you recommend? Thanks
    again for sharing your knowledge!

  4. #4
    George Shirley Guest

    Default Re: Homemade Cayenne Pepper Hot Sauce

    On 9/7/2011 12:00 PM, Nicholas Fryer wrote:
    > On Sep 7, 11:54 am, George Shirley<gmshir...@suddenlink.net> wrote:
    >> On 9/7/2011 10:34 AM, Nicholas Fryer wrote:> Greetings one and all!
    >>
    >>> I am new to canning and preserving, so please bear with me

    >>
    >>> I grew a bumper crop of cayenne peppers this year, and I want to make
    >>> a thin, "Tabasco"-style hot sauce. I want to bottle this sauce and
    >>> process it so that it is shelf-stable. If I make enough, I would like
    >>> to give it as gifts to friends and family. The only problem is that I
    >>> cannot seem to find good instructions on how to accomplish this! Any
    >>> suggestions y'all may have will be GREATLY appreciated. Thanks in
    >>> advance!

    >>
    >> Hot sauce is normally made with fermented chiles. I used to make quite a
    >> lot until they ate out the lining of my stomach.
    >>
    >> Basically you need to wash, cap (take off stem), dry, and then fine chop
    >> the chiles. Put them in a large jar or crock, cover top of chiles with
    >> about a half-inch layer of pickling or kosher salt. Leave in a dry, cool
    >> place, like a cellar and keep an eye on the stuff. If it grows mold you
    >> need to scrap it off. It will mellow out and get good over time.
    >>
    >> Alternatively you can just make the stuff the way you want, run it
    >> through a blender or a food processor until slurried, add about 30% by
    >> volume of 5% USP white vinegar, mix well and blend.
    >>
    >> Tabasco is fermented in a played out salt mine on Avery Island in
    >> Louisiana. It is in used wooden barrels, salted down and the lids
    >> replaced and held for a year before processing. The salt mine provides a
    >> constant humidity and temperature which is used for making fermented
    >> sauces. YMMV.
    >>
    >> Do a Google on this newsgroup and you should find several references to
    >> "Hot Sauce" from the last nineteen years.
    >>
    >> George

    >
    > George, thank you for the reply! I searched and did indeed find many
    > informative posts you have written over the years! One final question:
    > if I do not ferment the chilies, and I want to bottle the sauce in the
    > small "woozy" style bottles, is it necessary to process the bottled
    > sauced in a water bath? If so, how long would you recommend? Thanks
    > again for sharing your knowledge!

    I never did, with 30% vinegar in the solution I never had a problem with
    bottled hot sauce going bad. Not sure how the professionals do it,
    didn't ask last time I visited the Tabasco place. You probably will have
    to shake the bottle a bit each time you pour some sauce, it tends to
    separate a bit whilst sitting on the shelf.

  5. #5
    Nicholas Fryer Guest

    Default Re: Homemade Cayenne Pepper Hot Sauce

    On Sep 7, 1:29*pm, George Shirley <gmshir...@suddenlink.net> wrote:
    > On 9/7/2011 12:00 PM, Nicholas Fryer wrote:
    >
    >
    >
    > > On Sep 7, 11:54 am, George Shirley<gmshir...@suddenlink.net> *wrote:
    > >> On 9/7/2011 10:34 AM, Nicholas Fryer wrote:> *Greetings one and all!

    >
    > >>> I am new to canning and preserving, so please bear with me

    >
    > >>> I grew a bumper crop of cayenne peppers this year, and I want to make
    > >>> a thin, "Tabasco"-style hot sauce. I want to bottle this sauce and
    > >>> process it so that it is shelf-stable. If I make enough, I would like
    > >>> to give it as gifts to friends and family. The only problem is that I
    > >>> cannot seem to find good instructions on how to accomplish this! Any
    > >>> suggestions y'all may have will be GREATLY appreciated. Thanks in
    > >>> advance!

    >
    > >> Hot sauce is normally made with fermented chiles. I used to make quitea
    > >> lot until they ate out the lining of my stomach.

    >
    > >> Basically you need to wash, cap (take off stem), dry, and then fine chop
    > >> the chiles. Put them in a large jar or crock, cover top of chiles with
    > >> about a half-inch layer of pickling or kosher salt. Leave in a dry, cool
    > >> place, like a cellar and keep an eye on the stuff. If it grows mold you
    > >> need to scrap it off. It will mellow out and get good over time.

    >
    > >> Alternatively you can just make the stuff the way you want, run it
    > >> through a blender or a food processor until slurried, add about 30% by
    > >> volume of 5% USP white vinegar, mix well and blend.

    >
    > >> Tabasco is fermented in a played out salt mine on Avery Island in
    > >> Louisiana. It is in used wooden barrels, salted down and the lids
    > >> replaced and held for a year before processing. The salt mine providesa
    > >> constant humidity and temperature which is used for making fermented
    > >> sauces. YMMV.

    >
    > >> Do a Google on this newsgroup and you should find several references to
    > >> "Hot Sauce" from the last nineteen years.

    >
    > >> George

    >
    > > George, thank you for the reply! I searched and did indeed find many
    > > informative posts you have written over the years! One final question:
    > > if I do not ferment the chilies, and I want to bottle the sauce in the
    > > small "woozy" style bottles, is it necessary to process the bottled
    > > sauced in a water bath? If so, how long would you recommend? Thanks
    > > again for sharing your knowledge!

    >
    > I never did, with 30% vinegar in the solution I never had a problem with
    > bottled hot sauce going bad. Not sure how the professionals do it,
    > didn't ask last time I visited the Tabasco place. You probably will have
    > to shake the bottle a bit each time you pour some sauce, it tends to
    > separate a bit whilst sitting on the shelf.- Hide quoted text -
    >
    > - Show quoted text -


    Thanks again!

  6. #6
    Mike Guest

    Default Re: Homemade Cayenne Pepper Hot Sauce


    "Nicholas Fryer" <[email protected]> wrote in message
    news:[email protected]...
    On Sep 7, 1:29 pm, George Shirley <gmshir...@suddenlink.net> wrote:
    > On 9/7/2011 12:00 PM, Nicholas Fryer wrote:
    >
    >
    >
    > I never did, with 30% vinegar in the solution I never had a problem with
    > bottled hot sauce going bad. Not sure how the professionals do it,
    > didn't ask last time I visited the Tabasco place. You probably will have
    > to shake the bottle a bit each time you pour some sauce, it tends to
    > separate a bit whilst sitting on the shelf.- Hide quoted text -
    >
    > - Show quoted text -


    Thanks again!

    I just got done putting up 30 bottles of a Pineapple mango hot sauce. I
    prefer red peppers to be fermented and try to go easy on the vinegar. I
    probably used 20% vinegar. Lime Juice has a lower ph and is a good
    addition to use. I have a PH meter and normally my sauce is around 3.6 ph .
    there is no need to have a bwb. I wash the bottles when I am cooking the
    sauce and ladle boiling sauce into the hot bottles cap the bottles and turn
    them upside down to sterilize the paper inside the lid.
    I am on facebook under Mikes Hot sauce if you have more questions or
    e-mail



  7. #7
    Melba's Jammin' Guest

    Default Re: Homemade Cayenne Pepper Hot Sauce

    In article <4e67a1f0$0$26632$[email protected] >,
    George Shirley <[email protected]> wrote:

    > On 9/7/2011 10:34 AM, Nicholas Fryer wrote:
    > > Greetings one and all!
    > >
    > > I am new to canning and preserving, so please bear with me
    > >
    > > I grew a bumper crop of cayenne peppers this year, and I want to make
    > > a thin, "Tabasco"-style hot sauce. I want to bottle this sauce and
    > > process it so that it is shelf-stable. If I make enough, I would like
    > > to give it as gifts to friends and family. The only problem is that I
    > > cannot seem to find good instructions on how to accomplish this! Any
    > > suggestions y'all may have will be GREATLY appreciated. Thanks in
    > > advance!

    > Hot sauce is normally made with fermented chiles. I used to make quite a
    > lot until they ate out the lining of my stomach.
    >
    > Basically you need to wash, cap (take off stem), dry, and then fine chop
    > the chiles. Put them in a large jar or crock, cover top of chiles with
    > about a half-inch layer of pickling or kosher salt. Leave in a dry, cool
    > place, like a cellar and keep an eye on the stuff. If it grows mold you
    > need to scrap it off. It will mellow out and get good over time.
    >
    > Alternatively you can just make the stuff the way you want, run it
    > through a blender or a food processor until slurried, add about 30% by
    > volume of 5% USP white vinegar, mix well and blend.
    >
    > Tabasco is fermented in a played out salt mine on Avery Island in
    > Louisiana. It is in used wooden barrels, salted down and the lids
    > replaced and held for a year before processing. The salt mine provides a
    > constant humidity and temperature which is used for making fermented
    > sauces. YMMV.
    >
    > Do a Google on this newsgroup and you should find several references to
    > "Hot Sauce" from the last nineteen years.
    >
    > George


    D'ya think that's the most asked question here, Jorge? I still have
    your stuff in my fridge. It keeps well. :-)

    --
    Barb,
    http://web.me.com/barbschaller September 5, 2011

  8. #8
    Melba's Jammin' Guest

    Default Re: Homemade Cayenne Pepper Hot Sauce

    In article
    <256c7481-080a-4e08-bd6a-a54cb0dcbd2d@n11g2000yqh[email protected]>,
    Nicholas Fryer <[email protected]> wrote:

    > George, thank you for the reply! I searched and did indeed find many
    > informative posts you have written over the years! One final question:
    > if I do not ferment the chilies, and I want to bottle the sauce in the
    > small "woozy" style bottles, is it necessary to process the bottled
    > sauced in a water bath? If so, how long would you recommend? Thanks
    > again for sharing your knowledge!


    You can't expect a seal if your cap doesn't have a sealing compound and
    I don't think I've ever seen a little cap like that with a plastisol
    liner. All that vinegar will keep it just fine in the fridge.
    --
    Barb,
    http://web.me.com/barbschaller September 5, 2011

  9. #9
    George Shirley Guest

    Default Re: Homemade Cayenne Pepper Hot Sauce

    On 9/18/2011 11:02 PM, Melba's Jammin' wrote:
    > In article<4e67a1f0$0$26632$[email protected] ews.com>,
    > George Shirley<[email protected]> wrote:
    >
    >> On 9/7/2011 10:34 AM, Nicholas Fryer wrote:
    >>> Greetings one and all!
    >>>
    >>> I am new to canning and preserving, so please bear with me
    >>>
    >>> I grew a bumper crop of cayenne peppers this year, and I want to make
    >>> a thin, "Tabasco"-style hot sauce. I want to bottle this sauce and
    >>> process it so that it is shelf-stable. If I make enough, I would like
    >>> to give it as gifts to friends and family. The only problem is that I
    >>> cannot seem to find good instructions on how to accomplish this! Any
    >>> suggestions y'all may have will be GREATLY appreciated. Thanks in
    >>> advance!

    >> Hot sauce is normally made with fermented chiles. I used to make quite a
    >> lot until they ate out the lining of my stomach.
    >>
    >> Basically you need to wash, cap (take off stem), dry, and then fine chop
    >> the chiles. Put them in a large jar or crock, cover top of chiles with
    >> about a half-inch layer of pickling or kosher salt. Leave in a dry, cool
    >> place, like a cellar and keep an eye on the stuff. If it grows mold you
    >> need to scrap it off. It will mellow out and get good over time.
    >>
    >> Alternatively you can just make the stuff the way you want, run it
    >> through a blender or a food processor until slurried, add about 30% by
    >> volume of 5% USP white vinegar, mix well and blend.
    >>
    >> Tabasco is fermented in a played out salt mine on Avery Island in
    >> Louisiana. It is in used wooden barrels, salted down and the lids
    >> replaced and held for a year before processing. The salt mine provides a
    >> constant humidity and temperature which is used for making fermented
    >> sauces. YMMV.
    >>
    >> Do a Google on this newsgroup and you should find several references to
    >> "Hot Sauce" from the last nineteen years.
    >>
    >> George

    >
    > D'ya think that's the most asked question here, Jorge? I still have
    > your stuff in my fridge. It keeps well. :-)
    >

    As well it should, got enough vinegar in it to clean all the calcium out
    of yer teeth. I don't know about the most asked question though. You're
    not supposed to keep the stuff, you're supposed to season yer food with it.


  10. #10
    George Shirley Guest

    Default Re: Homemade Cayenne Pepper Hot Sauce

    On 9/18/2011 11:04 PM, Melba's Jammin' wrote:
    > In article
    > <[email protected]>,
    > Nicholas Fryer<[email protected]> wrote:
    >
    >> George, thank you for the reply! I searched and did indeed find many
    >> informative posts you have written over the years! One final question:
    >> if I do not ferment the chilies, and I want to bottle the sauce in the
    >> small "woozy" style bottles, is it necessary to process the bottled
    >> sauced in a water bath? If so, how long would you recommend? Thanks
    >> again for sharing your knowledge!

    >
    > You can't expect a seal if your cap doesn't have a sealing compound and
    > I don't think I've ever seen a little cap like that with a plastisol
    > liner. All that vinegar will keep it just fine in the fridge.

    I've never sealed any bottles of hot sauce, as Barb says, there's enough
    vinegar in there to keep the nasties from growing. Have had it stay
    shelf stable for up to two years before I used it all up.

    Don't really know if the commercial makers water bath or whatever with
    their sauces either.

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