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New York

Hot Sauce

This topic contains 1 reply, has 2 voices, and was last updated by  David Crabill 10 months, 4 weeks ago.

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    Sterling Smith

    Is there any economical way to sell and
    Bottle hot sauce? Wonder why hot sauce has a PH level that is below the required ph level it is not allowed by the cottage law or home processor?
    Co-packer is $3,200 to 3,800 for minimum of 100 gallons of hot sauce.


    David Crabill

    When processed correctly, hot sauce is perfectly safe. But if best canning practices are not followed, canned goods could potentially be deadly. That’s why homemade acid and acidified foods like hot sauce are not allowed in many states, although the risk is quite low.
    Instead, the ag/health dept will require you to use a commercial kitchen and go through training specifically for canned goods.
    As far as how to bottle hot sauce, you would just use the manual canning/sterilization technique in a commercial kitchen.
    I would never recommend someone use a copacker until their business has reached the point that they’re already doing near the volumes that they require.

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