🌶️🌶️ Blending, Bottling & Acidifying - BONUS - Dehydrated Fermented Hot Sauce 🌶️🌶️

[@Wilderstead]

How To START The FERMENT: kzbin.info/www/bejne/kJ7FZpVmYtd0qq8 SUNGLIFE Dehydrator: amzn.to/3dhMi7I BALL Fermenting Kit: amzn.to/3Eos4VD Hot Sauce Bottles: amzn.to/2ZRZT2q

[@Atheism-And-Normative-Ethics]

Use the word canning instead of bottling please... Misleading title

[@HVACRTECH-83]

You don't have to acidify the sauce if it was fermented satisfactorily. Generally when my batches are done the ph is in the range of 3.2 to 3.9 or so on average without any vinegar added. That is more than shelf stable but still is recommended to refrigerate after opened. In fact if you're not measuring your ph before you pasteurized and bottled, the addition of vinegar could actually be raising your ph. Also need to mention that we pasteurize to stop fermentation to get prepped for storage, if you dont bring to 145f or so for 20 min, you risk bottles exploding once someone opens it, it will cover them in hot sauce if pressure has built up. You need to have a ph meter if you're planning on selling or giving away any, if you don't, then I would recommend you refrigerate all your bottles because you're just guessing if it's shelf stable or not. You keep mentioning how important it is to make shelf stable but you don't know if it is or not. The rub you made is in fact shelf stable do to the fact you have gotten all the moisture out regardless of the ph. Harmful bacteria as well as beneficial can not survive without water so I agree with that part. But please get a quality ph meter for your sauces. Especially since you're trying to teach others how to do this. Without one, you're teaching people wrong. Sorry, not trying to be confrontational at all. It's just a safety concern for you as well as others watching

[@jammygrl08]

thank you, taking notes :)

[@abbshurz]

I have had lacto garlic open in the fridge for over 2 years, and carrots for almost 3. They are quite sour, garlic is soft, but they aren’t off at all.

[@ATXHotSauce]

fermentation adds acidity

[@HVACRTECH-83]

@ATXHotSauce the fermentation process results in a lowered ph do to bacteria consuming sugars and leaving behind lactic acid, that's the short explanation I would give to someone wanting to learn more about the process.

[@hybrid4984]

Does 3.9 ph is good? No more exploded bottle? I have pasteurized it 97°C and still exploded after. Never check the ph before.

[@heathermorrison6983]

I picked up a tip somewhere to do when grinding things to make powder....it's so simple and clever I can't believe I never thought of it before. When you put the product into the grinder, cover the top with a piece of saran wrap before you put the lid on. It keeps the powder from clogging up the lid and in the end, you waste less.

[@robingirven4570]

Works great on blenders but not so much on a coffee grinder 🤷‍♀️

[@bradlafferty]

I like your “use everything” philosophy. I’m doing this next summer. Thanks!

[@Wilderstead]

Wonderful!

[@robertharlan2218]

Love the juicer we have four. One year ago we did 300 lbs of tomatoes. We make pasta sauce, chili sauce, juice, we do grapes, apple sauce, cherry sauce too make jelly. Thanks for your video’s.

[@Wilderstead]

That is awesome!

[@bradsmith1632]

Could I use my slow /cold juicer to get rid of the extras instead of having a manual juicer?

[@MiAnUAcres]

I just love how you guys use EVERYTHING! Awesome recipes as usual guys!

[@Wilderstead]

Thanks so much!

[@glendalivingston6236]

You clever folks, using all the pepper solids to make hot powder! It all looks terrific! Another storage idea that I use for our fermented pepper & garlic sauce is to freeze small portions in little containers which I pull out during the year as needed. It works perfectly!

[@Wilderstead]

Gotta use everything as much as possible before the leftovers go to the compost. In this case, nothing goes to the compost. Cheers!

[@beautyofthebackcountry]

Love that you let nothing go to waste - thanks for the tips!

[@Wilderstead]

You bet!

[@rockymountainkitchen7834]

We have several flavors of our home made Sriracha style fermented hot sauce that we make, sell, and eat, and we also usually dehydrate the leftover mash and make hot sauce powder out of it (but sometimes, we add the mash to vinegar and use that for various things...like marinade). However, I have always just used a regular old fine mesh strainer and spatula to separate the sauce from the mash...until I watched your video, I never thought to use my electric tomato strainer/mill for that purpose...that will get a LOT more of the sauce out of the mash! So thank you! Also, not to be negative at all, but just a tip, like Bryan Swanson said, you really don't need all that vinegar (unless you like your sauce real vinegary, Louisiana style) to make it shelf stable. Since it's fermented, we add VERY LITTLE vinegar (for a 2/3 full half gallon mason jar of fermented pepper mash, we only use about 1/3 cup vinegar), and the ph of ours usually comes out to around 3.3 to 3.9 or so, which is shelf stable. We just like our sauce less vinegary. Thanks again for the great idea of the tomato mill! Edit to add: We actually usually use a food processor and make a mash out of all the ingredients and ferment the mash instead of fermenting big chunks. I have done it the other way, it's just that I learned to do it by fermenting the mash. haha

[@jimbox114]

Thanks for the video. I let a mixture of different hot peppers ferment for a little over 3 weeks. Opened it up an the smell was amazing! Blended it up with a mix of garlic powder, abit of extra salt and a little bit of honey. Even my 10 year old son loved it! I plan to grow alot more hot peppers next year.

[@The-Ancestral-Cucina]

There’s always more than one way…. Love your ‘no waste’ philosophy. 🤔 I most definitely need a dehydrator 👍🏼

[@Wilderstead]

We try to use everything possible in many instances, before the waste hits the compost pile. Thanks for watching!

[@The-Ancestral-Cucina]

@@Wilderstead have you ever tried dehydrating the skins to grind into a powder to add to soups, stews, etc..? I will be trying this myself at the end of our next tomato season🤞🏻

[@Wilderstead]

@@The-Ancestral-Cucina we've tried that, we were'nt a fan, though. We have a tomato paste recipe that uses the skins, seeds and cores from other canned tomato recipes. If you haven't seen that one yet, you might enjoy it.

[@francesvandenbergh3118]

I do not have a dehydrator....I just left the pulp on a tray..indoors to dry out...I then put the dry pulp and seeds into my food processor and made the spice powder...Regards from Sunny South Africa

[@jackduk]

Learned more here than I did in the last five videos in my fermentation research ;-)

[@jenniblais]

Great video! It's so fun and tasty to ferment hot sauce! Looks great! I love dehydrating my mash for seasonings. Love your lil shop of treats that you make.

[@Wilderstead]

Thanks so much! 😊

[@Jaydawg1250]

This is fantastic. I've just started into the process and been researching to ensure I do it right. Thanks for your wonderful tutorials

[@TheCanadianBubba]

Great days getting more outfitted and provisioned up !

[@Wilderstead]

You got that right!

[@lostcreekcabin2021]

Amanda I was waiting to see the results of you drinking that sauce. !! No wonder you put it in glass jars . I expect it could melt thru plastic. 😊. Great recipe 🇨🇦

[@Wilderstead]

Next time! Hahaha! Cheers Paul!

[@Абдулхамид-ъ3ч]

🎉Спасибо за полезный видео

[@MickHuerta]

Love what you do! Greetings from NL, Canada!

[@Wilderstead]

Welcome to the wilderstead!

[@debiwaleski1797]

This sounds so good. We need to make this!

[@JimDockrellWatertone]

Pantry must be looking pretty good right now.

[@Wilderstead]

Mouth watering!

[@stevecampbell3537]

That was a hoot. Glad I came across it, looking for a refresher, as I am about to bottle my second year's batch. I haven't seen any of your other vids, but your production is top notch, good sound (seems to be the hardest to master) and four stars for editing as well. The bloopers at the end are a nice touch as well.

[@21Swayzee]

Wow, looks amazing. Lots of work put into this!

[@Wilderstead]

It really is!

[@georgeslehner7733]

Nice Team Work! Learn few things and this video was instructive on dehydrated remaining pulp/mash. Great Jobs! Thank You ! From a fellow in Quebec, Canada.

[@Wilderstead]

Glad it was helpful!

[@michaelpardue2400]

Thanks for sharing this recipe

[@Wilderstead]

My pleasure 😊

[@OakKnobFarm]

I bet that little splash of maple really adds a nice taste! Great video you two. Was always curious how to make our ferments shelf stable. Easy enough!

[@Wilderstead]

And now ya know! The maple and extra garlic definitely kicks it up a notch. Cheers buddy!

[@HVACRTECH-83]

Then don't do it this way, read my above comment please. You only typically use vinegar in a fermented sauce to add flavor, or thin out if you run out of brine and still want it thinner. The vinegar is not needed to make shelf stable. Please use a ph meter people. A quality one like a blue labs, milwaukee,ect. Don't cheap out on an inaccurate one off Amazon. I'll say it again, if you're not checking ph, you don't know what's going on with your sauce. If fermented properly, your ph is already perfectly shelf stable.

[@tiffelfkpoplover]

I'm feeling inspired ✨️

[@Dennis0869]

Good job guys

[@altonruss3913]

Trying this next year

[@Wilderstead]

Highly recommend!

[@offgridwanabe]

Thanks guys another flaming recipe for the not faint of heart or is that heat. lol Don't worry about the other comment all is good.

[@Wilderstead]

Thanks buddy. It’s really upsetting what KZbin is doing to comments on our videos. We appreciate everyone who swings by to watch and comment. Especially our long time friends who have been hanging out with us for years. Cheers!

[@carolynmoody9460]

Just found you guy's..fell in love with your channel..NEW SUBSCRIBER HERE..

[@Wilderstead]

Thanks Carolyn! Welcome to the Wilderstead!

[@jsimo1431]

i'll bet the powdered stuff goes great on popcorn

[@ericryckman5174]

Do you guys put that stuff on everything? 😄very educational. Thank you ❤

[@Wilderstead]

Yes we do! Everything! Hahahaha!

[@Hotsauce-cj7kj]

Great video AND channel so far, just got into it today. Just wondering if that would be a double pasteurization(the heating and mixing in of the vinegar/along with the water bath?) Also, do you prefer the mash or brining method? Thank you.

[@packattack2893]

frkn awesome. i wish i was your neighbor.

[@dfscrush3r841]

Awesome video

[@danielromero3417]

How do you make the sauce in the “fancy” shelf stable?

[@mimiashford5544]

Great video and very timely just now when we're all getting our peppers in! Just found your channel in my feed and immediately subscribed! Can't wait to watch more of your videos!

[@MaskBandit6]

nice

[@Wilderstead]

Thanks Namashivath!

[@ravincathomestead-cecilia2894]

The white grinder/separator you have, what is it called and were did you get it. take care and stay safe

[@Wilderstead]

It’s a food mill that was originally purchased at Home Hardware many years ago. I’m sure they still sell them.

[@jamielea2729]

If you end up using the fancy hot sauce bottles you showed it would no longer be shelf stable correct? You just have to keep it in the fridge? Curious about how to make and give as gifts.

[@Wilderstead]

You could use special hot sauce jars and open kettle can them. I wouldn’t recommend doing that with the particular ‘fancy’ jar you see in this video. The jars you will want to use have a screw on cap, a foam seal and a heat shrink band.

[@shaileshsingh4794]

Very cool thanks! What brand is that pulp extractor / sauce maker.

[@Wilderstead]

Not sure. It was purchased at Home Hardware many years ago.

[@kanilahyadyamahla2997]

I put my pulp ans brine in ice cube trays and froze them to add to future recipes

[@kristing2182]

How long will the hot sauce without vinegar in the fridge last?

[@friendcisco]

I love you guy's white turning machine, apart from the separation process it does for hot sauce what other uses does it have and what is it called? ❤

[@Wilderstead]

It’s a food/vegetable mill typically used to remove skins and seeds from tomatoes.

[@Steven-xf1zn]

Can you tell me where you purchased your sauce maker please?

[@AliHaidari1343]

Very nice and like 32

[@ThePoport]

Hi. Ive been bottling my own hot sauce and ive pasteurised the sauce to kill the fermentation but it still builds up air in the bottle and when i open the bottle it pops. How can i stop that?

[@lannybrasher2452]

Not exactly Amish, but not far from it. Thanks, great video.

[@emmadekemp1759]

Should you be able to smell your ferment as they are fermenting? I can smell it when I open my cupboard. I ordered a fermentation kit off Amazon and I don't think the kit fits the jar I used. I don't think it's an airtight seal and I can smell the ferment and somethings forming around the rubber seal on top too 😢

[@Wilderstead]

The kits are for wide mouth mason jars. If the lids don’t fit you need different jars. Your ferments will rot otherwise.

[@POPPAsmurf-ic9vk]

Can I go straight from the juicer to the bath or do I have to add the vinegar

[@Wilderstead]

You'd want to test the acidity with a ph meter to be sure

[@beyondalpha1072]

good video

[@Wilderstead]

Thanks for the visit

[@pamt8430]

Never had fermented hot sauce. I thought that fermenting was for probiotics, so why do you heat it? Is the taste different from regular homemade hot sauce. Just curious. Looks amazing!!! I will definitely try this!!!

[@Wilderstead]

The taste is delicious! Very tangy, hot, slightly sweet. Things are fermented for many reasons. We don't have room in our fridge for a half gallon of hot sauce, so we that is why we can it for a shelf stable product that we can have on hand all year. We keep a bit of the un heated sauce to use at first.

[@steveomiami]

tobasco is fermented, franks is fermented.....many common hot sauces are fermented.

[@brt5273]

Transforms the flavors

[@paulp6386]

Nice video :) If you add acid you kill all the lacto fermentation goodness.

[@Wilderstead]

Yup, thats true.

[@jbettimperley1225]

great video watched 3 times bought tomato pressed and made the hot sauce and left overs in dehydrator ill grind ,in dehydrator as im writing this comment sent pics to u on face book message

[@Wilderstead]

Awesome!

[@krismeaney2841]

Does that sauce turn out really salty with all that brine liquid added in there? When I fermented chilies for my first time I thought they were rather salty.

[@Wilderstead]

This is a standard fermenting brine.

[@balthizarlucienclan]

I wonder if you could rehydrate the powder to make “Emergency” hot sauce?

[@Wilderstead]

I suppose in an emergency situation, yeah. It would be pretty grainy though. We just use it as a seasoning in various dishes

[@balthizarlucienclan]

@@Wilderstead I love your content. I love the way you waste very little from your harvest. Did you find a use for the fermenting brine? Capsaicin is probably diluted into it. I wonder if you could use it to make spicy pickles…

[@DWade-ok2db]

WHAT IS THIS MILL SHE USED CALLED? I WANT ONE

[@chadvollrath1760]

Didn't see other video..fermented in what? Salt and water? ACV water half half?

[@Wilderstead]

Salt and water. Full details are in the starting the ferment video.

[@chadvollrath1760]

@Wilderstead . I saw it after 2tbsp to 4 cups?

[@lostcreekcabin2021]

Hello Amanda. I'm curious about that hand crank juicer you have. It looks like a handy unit. Would you tell me what you think of it and the brand name. Thanks 😊

[@Wilderstead]

I'll have to dig it out again to double check the make. We've had it for quite a while. Still in the original box! Pretty sure it was from Home Hardware from back about 20 or possibly more years ago!

[@lostcreekcabin2021]

@@Wilderstead about a year and a half ago I purchased a hand crank grain mill . It's a vkp. By Roots & Branches . I'm trying to remember if I saw that typesauce maker then. I know the grain mill is good quality . I ll try and hunt it up also. Thanks my friends. 😊

[@Wilderstead]

About to send you a pic of the box over on IG buddy! We have been looking for a grain mill and will have a look at the one you mention.

[@laura-leemurphyuta78]

Instead of cooking the hot sauce to add the vinegar, why not use at least part vinegar when you blend the peppers? Then you would still have a shelf stable product without destroying the probiotics?

[@Wilderstead]

You might be able to do that. This is the way we do it though and it's guaranteed to last us a year or more on the shelf. I think we'll just stick to this method as it work great for us.

[@MisterFuturtastic]

Why i something like sriracha shelf stable even without all that vinegar?

[@Wilderstead]

Sriracha has distilled white vinegar in it….

[@MisterFuturtastic]

@@WildersteadIt seemed like you have a lot more vinegar in this recipe - higher ratio. Is that necessary or just the flavor you are going for?

[@Wilderstead]

@@MisterFuturtastic yes, this is our hot sauce recipe. There are a million ways one might choose to make it.

[@nicholaslandolina]

Who is wilderstead

[@Wilderstead]

We are?

[@melindapearson295]

I will not be using the amount of peppers that you are. Can you give me an estimate of vinegar in order to water bath? Say I use 2lbs of peppers. Thank you!

[@Patshes]

Maple syrup??? Noooooooo!

[@Wilderstead]

Ummm yeah. Maple syrup…..

[@jimhatfit7909]

Never seen a chamber pot used for cooking. But whatever works.

[@Wilderstead]

I’m sure there are a lot of things you’ve never seen before, Jimbo. Glad you learned something today. Are you sure that hat fits? 😊

[@jimhatfit7909]

Seriously though, nice operation and very clear and informative

[@13keough]

interesting method,,,but many steps and many dirty pans, bottles, jars, etc

[@doris5625]

I don't understand why you are cooking your fermented hot sauce to make it shelf stable. Why would you even bother fermenting? Now you are taking all the good stuff and killing it anyway? I was watching this to try and figure out how to get my hot sauces acidic enough on their own, so they would be shelf stable. Nice video, but defeats the whole purpose IMO.

[@Wilderstead]

Because it tastes good? If you think you’re going to get some great probiotics from your fermented hot sauce, you’ll need to be drinking a bottle a day of it. We have no space here to store gallons of fermented hot sauce in a refrigerated environment. And we take great care in ensuring the produce we grow and the products we make are safe and shelf stable for year round use.

[@deanwilson7047]

Amazing