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And then he actually speeds up the machine rather than slowing it down… Yeah, that guy sucks

How is hot sauce naturally sanitized? Different states and countries have different bottling rules and regulations to sell a commercially viable product. This wasn't some hobby I could do out of my house. You come off as an arrogant asshole who is confidently incorrect. Maybe do a little research. It's not hard. It's not rocket science, as you say. Your username checks out.

​@@valiantorigins2910 lovely responce...you planning on getting you're own machinery soon?

@@fuadhassen5513 no, sir. I don't make hot sauce anymore. Didn't have as much passion for it as I thought. Plus I'm a terrible business person. I left this vid up though, cause it seems like it's been helpful for some folks.

You need to still have an ingredient that will lower the pH to keep it shelf stable - something acidic, like vinegar or lemon juice. The hot fill process just sanitizes the bottle so you don't have to take any extra sanitization steps for your bottles. It also creates a vacuum in the bottle to help prevent any exposure to possible contaminants. I'd just make sure there no debris in your bottles before filling. I stopped producing hot sauce for a while now so I don't recall what pH you need to be at.

It certainly wouldn't hurt to do it but it's not necessary as long as you're filling temps are 180+. You might do it though if your bottles haven't been stored too well and exposed to possible contamination. Sometimes my sauce temps will drop below 180 as I fill, especially larger batches, when I get near the end of my batch. In that case I will put the caps on loosely and put them in a steamer machine the food facility has for about 15 min. It's kicks the temps back up over 180 and then I'll tighten the caps on and invert them.

@@valiantorigins2910 awesome thanks for the tip! About the temperature drop, I was thinking about doing some kind of mod like using a resistance to heat the hopper on the filler (mine’s a manual one) just to keep it warm and slow down the temperature drop, I haven’t seen anyone do that though, any thoughts?

@@elklown might be worth a try. I think there are some high end commercial fillers that keep sauces at proper filling temps while they fill. That'd be cool to see something made for a smaller filling machine.

@@valiantorigins2910 I’ll let you know if it works ;)

For the most part. There have been days that I've made much larger batches and had to come in the following day for cooking and filling. And yes, two people makes the process a whole lot easier

Couldn't tell you how much the bottling machine is. It's owned by the shared kitchen that I rent time in to make the sauce. The caps are made of food grade plastic and are made to withstand the heat of the sauce.

Thank you, Peter. Much appreciated.

Glad to hear it. Thank you! Good luck and have fun!

Yes, we use vinegar or other acids, like lemon juice, depending on the sauce recipe. A couple reasons to cook the sauce: 1. Cooking at a temp of 180 F + will kill off bacteria but that's not hot enough to destroy clostridium botulinum spores. This is why vinegar or another acid ingredient is important. A low enough ph will keep the spores dormant. 2. Filling the bottles at 180 F or more will also sanitize the bottles while you fill them. The process is called "Hot Fill and Hold." You fill the bottles hot, cap them, and then invert them for a couple minutes. Inverting them ensures the heated sauce makes contact with the headspace and cap of the bottle. When done properly this also forms a vacuum when the sauce cools down creating an airtight seal. Even if you sanitize your bottles and caps before filling, you'd still be better off hot filling them to create the vacuum seal. That'll ensure more shelf stability until the bottle is opened.

I haven't heard of them but I'll look into it. I'm currently creating small batches using the shared kitchen at the K-State Biosciences building in Olathe. Thank you!

@@valiantorigins2910 I dont know what all goes into there. Went there for trunk & treat, they had a mini bar, coffee shop, ice cream / old fashion soda shop. Cool little spot with old hot rods & new sports cars etc etc. But yeah go check the place out

Hey Linda. I did just that. Filled some then capped them. As far as food safety is concerned, the method I'm using is called hot fill and hold. You cook the sauce to a high enough temp, over 180 F, to kill any pathogens and hold it there for at least 10 min, then bottle it immediately. The reason we flip the bottle upside down is because the sauce itself, at those high temps, will sanitize the bottle and cap. This also seals the bottle. The labe testing we've done on our products have showed a pH below 4.0 which is shelf stable but we recommend refrigerating after opening to preserve freshness for a longer period of time. The lab testing we had done does not include a shelf life study for an expiration date. That costs about $1000 per product - something we'll be saving up to do in the future once business is growing. We're in the process now of starting up a Shopify website for online ordering and we'll keep everyone updated on social media once it's live. First we're just finishing up some pledge orders for a Kickstarter campaign we ran a few month ago.

Yeah the capsaicin extract in that sauce gives me stabbing pain in my stomach. Typically I drink a glass of milk and take a shot of Pepto before I eat that stuff and it helps me a lot.

ruclips.net/video/NkQ58I53mjk/видео.html

Haha. You're right. I did miss a good opportunity there.

Yeah man... all the sweat dripping from my face, and inflamed lips, are CGI too.

@@valiantorigins2910 you rocked it bro. Haters gonna hate. Cheers 🍻

@@Bstrike69 thank you!

Ill pass !!! Looks painful !! Lol

Lol. Thanks, Chad. Hope your stomach turned out alright.

I'll check it out! Thanks!

@@valiantorigins2910 It's our joy, we enjoyed watching! Thanks so much for brining us a smile by giving us a shot too.

You're 😏

What would that involve?

@@valiantorigins2910 this is it broo yeahh ruclips.net/video/7n2ze34UlVw/видео.html hahaha

@@valiantorigins2910 we know you will complete this one, because you are not wimps yeah

Thanks and congrats on your growth!

@@valiantorigins2910 THANKS MIKE 👊😁..You'll get there yourself, especially with such a great a great channel

👍💚 ALSO, If you do decide to support our channel let us know so we can sub yall back 🇨🇱😉👍💚😊👋!!.

Thanks guys! Awesome to hear from you! I forgot to tag you!

Nick and I both did the One Chip Challenge together. We did it on Instagram but didn't save it properly to be viewed again. The one I told Nick not to do was the Toe of Satan.

@@valiantorigins2910 ahhh, now I remember. toe of satan. nice name

@@scottb2607 yeah, very appropriate.

That would be great!

Thanks, Scott. I'll keep working at it.

Thank you! It wasn't as bad as I anticipated.

You're supposed to chew the peanuts for 15 secs, then wait one minute before eating the next level of nuts. I didn't bother putting a timer up since I gave up so quickly.