Dave:I plan on making some Jalapeno Pepper Jelly. After looking up a few recipes, they all call for cranberry juice as an ingredient. Why use cranberry juice in a pepper jelly?–Bob BirksBob:The reason for this is that people are copying other peoples’ recipes and they spread all over the Net. There is no particular reason for using cranberry juice. Any …
Getting started with Hot Sauce Manufacturing
Dave,I’ve come up with a couple of hot sauces that friends and family think are really good and that I should sell. I’ve been trying to find out what’s actually involved with bottling sauces to be sold. I’d be concerned about anyone getting sick, etc. Eventually, I’d really like to grow my garden and be able to make enough to …
Home-made Hot Sauce too runny
Dear Dave:We tried to make our own hot sauce but it is very watery/runny. We use white vinegar, chili pepper powder, salt, tomato paste, paprika, a dash of lime juice and a dash of allspice. We have tried many variations to try to make the hot sauce to coat our buffalo wings but to no avail. The sauce does not …
How to make a Chili less hot
Hi.I love hot stuff, especially chilli! Unfortunately, my last batch of chili came out much too hot, even for me. Do you know any way to make something like chile LESS HOT? Thank you for any suggestion. Great web-site!–John GrovesJohn:Once the chili is made, the only way to reduce the heat is to dilute the current ingredients with more of …
Storing Chiles in Alcohol
Hi Dave,My UK crops of ’Hot Wax’, ’Jalapeno’, ’Red Savina’ and ’Chocolate Habaneros’ are all doing wonderful now that the weather has improved. I think I love my plants more than my wife. Is this normal? Seriously though, you mention preserving in Alcohol. Can the alcohol be diluted? I bought some tequila with the intention of making some sauces with …