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After a cooked batch, I often find myself at a ph around 4.8-5.0 depending of course what I choose to add. I usually end up adding limes to lower ph to a figure below 4.6. I believe that citric acid is used to lower ph, but how much will this affect taste? I assume it will be tart, but will a...

I just did a new ferment and reused about 3 cups of my last brine, which I had refrigerated. There was so much brine, I didn’t need to add a fresh salt/water combo to it. i want to know if this will ferment ok. Thank you!

Hola, I use a Vitamix to blend. I do the hot bottling inversion process. I have noticed I lose about the entire neck of a 5oz. Woozy once the sauce cools. Is this because of too much oxygen in the sauce, possibly caused by the Vitamix? I have a vacuum blender too. I assume I can try to place...

Hola, I use a Vitamix to blend. I do the hot bottling inversion process. I have noticed I lose about the entire neck of a 5oz. Woozy once the sauce cools. Is this because of too much oxygen in the sauce, possibly caused by the Vitamix? I have a vacuum blender too. I assume I can try to place...

Hi all, my Scorpion plant was just transferred to a large pot yesterday; the leaves on the upper portion of the plant are turning brown and wilting a bit.  I bought a water meter and it said WET yesterday, so I’m gonna lay off watering for a few days.  Can the over-watering be the case?  I was...

I make small batch hot sauce and looking for a recommendation for a ph tester under $50 if possible.  Thx!  

Ive been having an issue with my cooked sauce fermenting and blowing up once opened. Once all cooked at 200 degrees for 20 minutes, I bottle and then refrigerate. Im incredibly confused why, as I have read a ton about this and the general understanding is that once cooked at 190 for 15 minutes...

Ive been having an issue with my cooked sauce fermenting and blowing up once opened. Once all cooked at 200 degrees for 20 minutes, I bottle and then refrigerate. Im incredibly confused why, as I have read a ton about this and the general understanding is that once cooked at 190 for 15 minutes...

Hola, Ive noticed that my guajillo and arbol sauce mellows at a pretty good rate even after 4-7 days. I hot-water bathe and usually place in fridge the same night or next day. Any suggestions to keep it spicy as intended? Thanks all!

Hola, Ive noticed that my guajillo and arbol sauce mellows at a pretty good rate even after 4-7 days. I hot-water bottle and usually place in fridge the same night or next day. Any suggestions to keep it spicy as intended? Thanks all!