My wife is from Thailand, when she saw the pulp off of my reaper scorpion sauce, I saw her mind go to work quickly. Using her chef skills she turned it into a Thai Sweet Chili sauce. But, I am with you vitamix is the next investment. As always, thanks for sharing!
Thanks for the vid! Going to push back on one important thing you emphasized. Depending on what you are fermenting, bottling an "active" sauce will definitely get messy. However, given long enough fermentation time, almost everything will loose it's CO2 and be stable enough to bottle w/out having to cook it. pH needs to be at 4.7 or below, obviously, but I believe that's unrelated to how active a ferment is. A good example (and hard lesson), is when I made a blackberry mash for a hot sauce. I fermented it 2 months, but it still was way too active to bottle, so I gave it another 2 months....which was what it needed to bottle. Alternatively, I make an Aleppo pepper sauce that's ingredients are "less gassy", and can bottle in as little as a month (but I don't typically). In short, cooking fermented sauce is not a requirement for making home sauces. If you're selling it, that's a whole different kettle of fish.
@@ATXHotSauce I am learning so much from your educational videos. I wish to start a hot sauce company as it's my passion and you have been a great teacher. God Bless you and I'll have to check out your sauces for sure👍💚
I won't strain my sauce. I try to remove as much seeds as possible before I ferment, but I keep everything in it when I bottle up. So many people thank me for it too because the thick hardiness of it
Hi,i'm making hot sauces and took some of your counsellings You are My héroe tough me a lot of treaks ,l like those new machines your showing today ,how can i get those ,please send me information
I have been playing around with the best way to make sauce at scale. I like this idea and have done the same with my ninja hot cold blender as it pasteurizes as well. However I find the limitation being the batch size. You can only make as many bottles as the blender jar will hold at a time. Have you tried going the immersion blender route in a large pot and then using your filling machine. This is what I think I am going to try.
We make our sauces in 6 gallon fermentation buckets. When fermentation is done we use the immersion blender at first and then we use our VItamix blenders to pasteurize and finalize the sauce. we have 5 mixers going at one time! it makes quite a racket!
Those are amazing new time savers! I’m fairly new to hot sauce making so not at that level yet😁! But would love that blender especially!!! Kristy in Missouri 😁. Hey any tips on using frozen peppers for hot sauce? Will they ferment the same as fresh?
Love my new blender!!! i have no problem using frozen components in my brines ...BUT.. you need some fresh ones to. The fresh ones have the "good bugs" still alive that will start the fermentation process.
I have been making hot sauces for about a year and a half now but since watching your channel my process has improved dramatically. Are you willing to give a review or opinion on our Froggy’s Voodoo Hot Sauces
Hello from Canada. I really enjoy watching your videos. I'm from Manitoba Canada and I have been making hot sauce for the last three months. I'm growing my business but I'm doing the exact same thing you where doing. I want to stream line my operations. Can you tell me the exact model of your vitamix blender and the exact model of your bottle filling machine. I like thank you for the great work.
Hello!! Thank you so much for your videos, I'm a big fan. I am writing you from Calgary Canada. Unfortunately our Costco doesn't carry the Vitamix E310. But they have the Vitamix Venturist 1200. Just wondering if you would know if this one also has the pasteurizing capability as the E310? Thank you so much 🙏
best place i have found is amazon. Search of airlock and fermentation jars. If you have a local brewery supply company close to you those are also great resources.
What is your yield difference from the old way to this new one. I would imagine much greater. I have used Vitamix mixers in professional kitchens for the past ten years and found them to be the industry standard. The new method must increase your profit margin?
I love it! yes it really does! NO pulp left over and it does the pasteurization during the blending step! such a great blender i cannot rave more about it. we have 3 currently
Hi John after blending my peppers which wasn't fermented. I then put the mash in a steel pot n bring to boil (pasturisaturization)Why do I still have fermentation going on in the bottles? I don't understand
you really only need to get the sauce up to around 165f for about 2 mins to stop the fermentation .. Not sure why it is still going on.. how long did your ferment before you bottled?
Atx can u please tell us the name n model of that blender that also pasturise. Do I fill my 5oz woozy bottles while the sauce is hot. Should I let it cool before tightening the cap
HELLO!! Try this one www.amazon.com/VIVOSUN-Digital-Accuracy-0-14-0-Measurement/dp/B08228CNGT/ref=sr_1_7_sspa?dchild=1&keywords=ph+meter&qid=1602803451&sr=8-7-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEzSjZFWE1PQVVHRkIxJmVuY3J5cHRlZElkPUEwNzc4Mzk5MUtBWTc2WkwxNksxMSZlbmNyeXB0ZWRBZElkPUEwMjQwOTM4MVREMUpNMEIwMkxJNyZ3aWRnZXROYW1lPXNwX210ZiZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU=
I always heated it up to reduce it a little bit. Not once did I think about the fermentation process still continuing. I'm glad I ran into this video!
My wife is from Thailand, when she saw the pulp off of my reaper scorpion sauce, I saw her mind go to work quickly. Using her chef skills she turned it into a Thai Sweet Chili sauce. But, I am with you vitamix is the next investment. As always, thanks for sharing!
Thanks for the vid! Going to push back on one important thing you emphasized. Depending on what you are fermenting, bottling an "active" sauce will definitely get messy. However, given long enough fermentation time, almost everything will loose it's CO2 and be stable enough to bottle w/out having to cook it. pH needs to be at 4.7 or below, obviously, but I believe that's unrelated to how active a ferment is. A good example (and hard lesson), is when I made a blackberry mash for a hot sauce. I fermented it 2 months, but it still was way too active to bottle, so I gave it another 2 months....which was what it needed to bottle. Alternatively, I make an Aleppo pepper sauce that's ingredients are "less gassy", and can bottle in as little as a month (but I don't typically). In short, cooking fermented sauce is not a requirement for making home sauces. If you're selling it, that's a whole different kettle of fish.
I literally bought the Vitamix A3500 20 minutes before watching this video! It arrives tomorrow and the first thing I'm making with it is a mash.
Enjoying the videos john! You have me wanting to start my own fermentations! We need more videos lol
More to come!
You need to start but fair warning - addiction
Wow so helpful. Great information. Thank you w gratitude
Glad it was helpful!
@@ATXHotSauce I am learning so much from your educational videos. I wish to start a hot sauce company as it's my passion and you have been a great teacher. God Bless you and I'll have to check out your sauces for sure👍💚
thank you! very helpful
your welcome
love this!
well thank you!!!
bought the filling machine. thx
NICE
A question: When you look inside the filler, do you see the O-Ring inside the white Plastic or is it on the other side?
I won't strain my sauce. I try to remove as much seeds as possible before I ferment, but I keep everything in it when I bottle up. So many people thank me for it too because the thick hardiness of it
Awesome information
thanks!
Looks awesome!
Thanks!!
There was a prowler in your yard at about 4:02
HAHA
Love it. Had to replay just from your comment.
Subscribed . Have you done a Video on how to sterilize all of your equipment?
will do
I really enjoy your shows.. Congratulations... what kind of sanitizer do you use ?
thanks! i use Star San.
What Manufacture/Model is the Manual Filling equipment and how reliable is it. Mixed reviews found on line.
www.amazon.com/gp/product/B07TWLLY7W/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
I found this one to be VERY reliable.. we bottle thousands each month with this one
Thanks. Luckily this is the one that i purchased.
Hi,i'm making hot sauces and took some of your counsellings You are My héroe tough me a lot of treaks ,l like those new machines your showing today ,how can i get those ,please send me information
best place i find is on Amazon.
I have been playing around with the best way to make sauce at scale. I like this idea and have done the same with my ninja hot cold blender as it pasteurizes as well. However I find the limitation being the batch size. You can only make as many bottles as the blender jar will hold at a time. Have you tried going the immersion blender route in a large pot and then using your filling machine. This is what I think I am going to try.
We make our sauces in 6 gallon fermentation buckets. When fermentation is done we use the immersion blender at first and then we use our VItamix blenders to pasteurize and finalize the sauce. we have 5 mixers going at one time! it makes quite a racket!
Those are amazing new time savers! I’m fairly new to hot sauce making so not at that level yet😁! But would love that blender especially!!! Kristy in Missouri 😁. Hey any tips on using frozen peppers for hot sauce? Will they ferment the same as fresh?
Love my new blender!!!
i have no problem using frozen components in my brines ...BUT.. you need some fresh ones to. The fresh ones have the "good bugs" still alive that will start the fermentation process.
I have been making hot sauces for about a year and a half now but since watching your channel my process has improved dramatically. Are you willing to give a review or opinion on our Froggy’s Voodoo Hot Sauces
wood love to
Hello from Canada. I really enjoy watching your videos. I'm from Manitoba Canada and I have been making hot sauce for the last three months. I'm growing my business but I'm doing the exact same thing you where doing. I want to stream line my operations. Can you tell me the exact model of your vitamix blender and the exact model of your bottle filling machine. I like thank you for the great work.
www.amazon.com/gp/product/B07TWLLY7W/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
VitaMix E310
Thanks so much
Hello!! Thank you so much for your videos, I'm a big fan. I am writing you from Calgary Canada. Unfortunately our Costco doesn't carry the Vitamix E310. But they have the Vitamix Venturist 1200. Just wondering if you would know if this one also has the pasteurizing capability as the E310? Thank you so much 🙏
yep . just make sure you put it on the highest setting . should take around 7-9 min
@@ATXHotSauce Awesome!! Thank you so much 🙏
What model is this vitamix?
Vitamix E310.. Costco has great prices on them in their business center
@@ATXHotSauce ok thanks! I ended up getting the a2500. I love it!
What vitamix blender model is for pasterization and what is name for fuel jars machine?
greetings ATX , please let me know if am supposed to pour the hotsauice into the bottle while its close to boiling temperature
That vitamix pasteurized it ?? I normally heat up for 20 mins around 200 degrees….there’s a setting on that blender that pasteurized it ??
No, just friction from the blades; there’s no heating element
Thank you got making this video! I also am not a fan of the process of blending, straining, and boiling, and losing all the pulp/flavor!
you must be watching one fo the old videos! I use a vitamix now and it blends everything to a perfect consistency without any left over pulp!
Can you please tell us where you get the fermentation jar and air breather from and provide a link? Thank you and good job
best place i have found is amazon. Search of airlock and fermentation jars. If you have a local brewery supply company close to you those are also great resources.
Which vitamix is exactly for pasteurization, and does 160 really stop fermentation, dhec wants 180 for 1 minute.
Vitamix Explorian Blender, Professional-Grade, 64 oz. Low-Profile Container is what we use.. and yes it pasteurizes and 160-165
What is your yield difference from the old way to this new one. I would imagine much greater. I have used Vitamix mixers in professional kitchens for the past ten years and found them to be the industry standard. The new method must increase your profit margin?
I love it! yes it really does! NO pulp left over and it does the pasteurization during the blending step! such a great blender i cannot rave more about it. we have 3 currently
Can you fit a whole gallon worth of fermentation in the Vitamix e310?
Hi John after blending my peppers which wasn't fermented. I then put the mash in a steel pot n bring to boil (pasturisaturization)Why do I still have fermentation going on in the bottles? I don't understand
you really only need to get the sauce up to around 165f for about 2 mins to stop the fermentation .. Not sure why it is still going on.. how long did your ferment before you bottled?
Hi John was just wondering how many bottles roughly do you get out of one of them jars?
What size is that jar you are using for the fermentation?
a gallon jar gets me about 25 - 5 oz bottles
QUESTION: wasn’t your old blender a vitamix as well? If so which one was it and which one is your new one?
I have 4 now.. :-) ..i use the Vitamix E310 with the 64 oz container
How long do you run the blender for at what setting?
On setting 10 for about 7 min.. but I use a instant read thermometer and stop it when it reaches right below 160F temp.
@@ATXHotSauce thanks!
If you pasteurize, is the hot sauce still probiotic? Or is hot sauce not probiotic?
it is not after pasteurization but there are better places to get probiotics than hot sauce :-) Plus you don't want the bottles to explode
Atx can u please tell us the name n model of that blender that also pasturise. Do I fill my 5oz woozy bottles while the sauce is hot. Should I let it cool before tightening the cap
www.amazon.com/Vitamix-Explorian-Professional-Grade-Low-Profile-Container/dp/B07CXVSMZ4/ref=sxin_15_pa_sp_search_thematic_sspa?content-id=amzn1.sym.6b029eb3-7d41-4744-b45d-69fe835e098d%3Aamzn1.sym.6b029eb3-7d41-4744-b45d-69fe835e098d&crid=3FQ38S5O4MLHJ&cv_ct_cx=vitamix+a3500&keywords=vitamix+a3500&pd_rd_i=B07CXVSMZ4&pd_rd_r=9aba1655-028c-4457-b126-28f701f5de72&pd_rd_w=64j1B&pd_rd_wg=6ZNwY&pf_rd_p=6b029eb3-7d41-4744-b45d-69fe835e098d&pf_rd_r=2H98BG52YQFJR9GX22WK&qid=1664468935&qu=eyJxc2MiOiIzLjQzIiwicXNhIjoiMi45OSIsInFzcCI6IjIuNzYifQ%3D%3D&sprefix=vitamix+%2Caps%2C96&sr=1-3-a73d1c8c-2fd2-4f19-aa41-2df022bcb241-spons&psc=1
no you want to tighten the caps asap... it helps with the seal. Place them upside down for about 20 mins after caps are put on
Hello John! Which model is your vitamix?
We have 3 :-) the best 2 (IMO) are our E310s - my other one is the A3500 but i would go with the E310 in the future.
What is the new blender. Can I get a name or where to get it.
VItamix E310
Hi John!
How long do you heat the sauce?
I get the temp to 165F for about 1 min.. this pasteurized the sauce.
Curious if these blenders are made for pasteurization or a side effect of the high performance?
Side effect of the performance. VItamix ..
What temp and how long do you pasteurize for?
165F.. for about 1 min
@@ATXHotSauce Which vitamix model allows you to do that temp?
Hey fellow Austinite! Curious as to what pH meter you use? I know I need to invest in one for my myriad fermentations I have going on right now.
HELLO!! Try this one
www.amazon.com/VIVOSUN-Digital-Accuracy-0-14-0-Measurement/dp/B08228CNGT/ref=sr_1_7_sspa?dchild=1&keywords=ph+meter&qid=1602803451&sr=8-7-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEzSjZFWE1PQVVHRkIxJmVuY3J5cHRlZElkPUEwNzc4Mzk5MUtBWTc2WkwxNksxMSZlbmNyeXB0ZWRBZElkPUEwMjQwOTM4MVREMUpNMEIwMkxJNyZ3aWRnZXROYW1lPXNwX210ZiZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU=
What kind of ph meter should I get?
AMazon has great selections .. www.amazon.com/gp/product/B08228CNGT/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 is the one i use
buzzword....ATX..... that branding is losing potency from over use