Recent content by Bloto

Ya that's kinda what I'm thinking. Heat the water, add sugar, blend in vitamix then add to already warm/hot sauce.

Ahh, gotcha, just what I've always referred to the big pots as, that or soup pots. 🤣

I could try that.. doesn't follow my PA letter to the T but as long as I get a cook after sugar is added it should be fine I suppose. This particular batch, after find the issue due to chunks of black burnt sugar scraped off the bottom, I sifted everything and switched the sauce to a clean pan...

So I do blend first, all ingredients are pulverized to a liquid in a Vitamix prior to going into the pan. When I blended the sugar, I did it was just purified water and some other ingredients and instead of doing a normal 20-30second blend, I ran the thing full out for almost 2 minutes thinking...

The batch I was making was in a 12qt sauce pot, about 250oz of sauce. Done on a commercial induction burner with a pan that works with induction obviously. It has either a dual or triple layer bottom on the pan, not the 3-500$ pots for commercial use but it is a well rated almost 200$ saucepot...

Figured I may have heated too fast. Thinking next time I'll heat the water that goes in my sauce, fully dissolve the sugar in that before adding. Hoping that will help.

Never thought about one of these. Best option for good heat distribution and minimizing burn?

Hey all wondering if anybody else has had this issue, made a batch of sauce last night in a very large saucepan and ended up with a thick layer of burnt sugar at the bottom of the pan. Trying to figure out where I went wrong, I'm assuming I did not stir the sauce enough and possibly cranked the...

Thanks for the 3 options, I'll have to price them out. Local pickup doesn't work either as I'm out of Florida and don't see any manufacturers local. Maybe I need to get into glass making, plenty of sand in florida. 🤣

Wondering where yall order your bottles from? I've been ordering off Amazon as my batches have been smaller, 30-60 bottles a run, but looking to scale my orders and do around around 100 bottles a run. Looking to save some money, paying around .85c for bottle/lid/reducer/shrink wrap. Went to...

  I'm just now realizing that Adam is with and/or owns Endorphin Farms? These questions are something he'd be willing to assist with even though I am not currently looking at working with a co-packer?

No but I have come across the name/business during my online researching. Starting off I am wanting to do smaller batches and the minimum run of 1 kettle is abit much for what I'm doing to start out. I plan on making sauce myself in much smaller batches, like 200oz batches to start off and go up...

I know everyone has heard this story as I have even read it before but here goes. So I have been making my own sauce for a couple years now at home. Friends and family say it is awesome and I should sell it. I already run my own business (albeit completely unrelated to the food industry) so I...

Hi from Florida, read many posts from this forum and figured it was time to join up. I currently grow my own peppers, from Bell to Reapers and make homemade sauce with them. Looking to make it a legit business sometime in the not so distant future.