I feel like for someone as “experienced” as Brian, he would’ve realized that thing was running it way too fast of a speed earlier on. Also, just bring the bottle closer to the fill spout and it’s easier to get the sauce in the hole
I learned to program weights in college using PLC- pneumatics for food industry etc. We had to do the same, physically move bottles & cap. Then came to the programming of everything automated. Been thinking about getting back into the food industry packaging programming. But congrats on your business adventure... have you looked into the fuel house in Bonner Springs? They have vendors inside, I think that'll probably be a great place to start. Friend was planning on opening his micro brewery there, but with covid hitting it put a halt on opening
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
Are you using vinegar to reduce the ph? Is it still safe to make a hot sauce with vinegar at a ph of 3.5 and bottle it without heating it up? Will it still be shelf stable, or do i still need to pour it in hot like you???
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 was just thinking. . .man, there should be a setting to slow that thing down. . .then voila. Also, missed editing opportunity. . .should insert the Lucille Ball candy assembly line video. . ;)
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.
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
Could you fill about 10 bottles, turn off the machine, cap them all, turn them upside down, pack them in your box, turn the machine back on and repeat. Or have someone else cap them for you as you fill them. How is your product safe without water bath canning them? In other words just putting a cap on them. How long are the shelf stable? Does it need to be refrigerated after opening? Where can we purchase your hot sauce? Interesting video. I enjoyed it.
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.
How much is that bottling machine? and what type of bottles are that? are the caps plastic or metal? if they are plastic, isn't the hot sauce do something to it? like heat with other plastics?
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.
I was told one should do a water bath at 212F after bottling to sterilize further, will that make it safer and even more shelf-stable after hot filling or would that be overkill?
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.
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.
@@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.
![[SFM] Risky Recital](http://i.ytimg.com/vi/RzNkY1_Nk3o/mqdefault.jpg)
Loved the video. Thank you for sharing
I love lucy!
Love this video, just started making my own hot sauce from all my garden peppers. This helps so very much, thank you.
Glad to hear it. Thank you! Good luck and have fun!
Informative video bud thanks for the content! Hope your business is doing well
Thank you, Peter. Much appreciated.
I feel like for someone as “experienced” as Brian, he would’ve realized that thing was running it way too fast of a speed earlier on.
Also, just bring the bottle closer to the fill spout and it’s easier to get the sauce in the hole
And then he actually speeds up the machine rather than slowing it down… Yeah, that guy sucks
I learned to program weights in college using PLC- pneumatics for food industry etc. We had to do the same, physically move bottles & cap. Then came to the programming of everything automated. Been thinking about getting back into the food industry packaging programming. But congrats on your business adventure... have you looked into the fuel house in Bonner Springs? They have vendors inside, I think that'll probably be a great place to start. Friend was planning on opening his micro brewery there, but with covid hitting it put a halt on opening
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
When an ingredient says by weight do you multiply or divide it? Then that becomes however much of that ingredient to be added to recipe
Are you using vinegar to reduce the ph?
Is it still safe to make a hot sauce with vinegar at a ph of 3.5 and bottle it without heating it up? Will it still be shelf stable, or do i still need to pour it in hot like you???
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 was just thinking. . .man, there should be a setting to slow that thing down. . .then voila. Also, missed editing opportunity. . .should insert the Lucille Ball candy assembly line video. . ;)
ruclips.net/video/NkQ58I53mjk/видео.html
Haha. You're right. I did miss a good opportunity there.
So with the hot fill process you don’t need to add any other preservative to your sauce? Do you know what the ph is?
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.
What is that machine called you are using?
This definitely looks like a two man operation!
Do you blend and prepare your sauce the same day you cook and fill?
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
Hello , Where to buy this plz
Could you fill about 10 bottles, turn off the machine, cap them all, turn them upside down, pack them in your box, turn the machine back on and repeat. Or have someone else cap them for you as you fill them. How is your product safe without water bath canning them? In other words just putting a cap on them. How long are the shelf stable? Does it need to be refrigerated after opening? Where can we purchase your hot sauce? Interesting video. I enjoyed it.
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.
How much is that bottling machine? and what type of bottles are that? are the caps plastic or metal? if they are plastic, isn't the hot sauce do something to it? like heat with other plastics?
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.
I was told one should do a water bath at 212F after bottling to sterilize further, will that make it safer and even more shelf-stable after hot filling or would that be overkill?
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 ;)
Why did you boil your hot sauce? Hot sauce is naturally sanitized. Also why didn't you just bottle them at your house? It's not rocket science.
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.