Another great video. You never over-complicate things and you make things possible. When I am eating I often say 'Do you know what this needs? Hot sauce!' I can't wait to make my own.
Well I sure have a good supply of good peppers and this recipe looks like a winner to me. So simple and easy to do. Thank you for sharing it. Great video by the way. Straight to the point. No fussy talk about your family or personal issues. I appreciate that.
We have made a hot pepper jelly, but intentionally made it more like a sauce consistency for use in stir fry and other one pot meals. We cleaned, removed seeds, and chopped the peppers for our hot pepper sauce. It’s always nice to have the ability for creating delicious foods you enjoy!
just done this, bang on! added some blueberries and a pinch of carolina reaper powder for variety and also left out the garlic as it upsets me - awesome, nice one
My husband loves hot sauce, i am definitely going to make this for him. I always tell him he drinks hot sauce. Hope it doesn’t burn my eyes. 2:43 am. Boston.
It will only burn your eyes if you get some of the hot peppers in them. I will recommend rinsing the mesh strainer under cold water after using it to strain pepper mixture, otherwise it WILL definitely choke you up!
@@mikesoutside we use a mix of jalapeños, hot banana, sweet banana, cayenne, and habanero peppers. No certain amount of each, just whatever the pepper plants have to offer in the garden. We do limit the habanero quantity to about 8-10 peppers per large batch as to not have a sickening hot result.
We’ve never heated up lids in all of our 27 years of home canning and have never had any issues. The gasket gets good and hot during the canning process. Everyone seems to have their preferences and thats okay! We appreciate your comment, take care.
What about drying the leftover seeds and grinding them up for use as a pepper powder type of spice. Could be ground to a fine or coarse grind. Maybe even mixed with some other spices to create some spicy blend of seasoning. Loved the video. Thank you!
Yes, you could do that. We’ve done that in the past many times. It will definitely light up chili soup, just ask the guys my husband used to work with, lol. They had hiccups, red faces, and were sneezing. A little bit goes a long way.
I was a the grocery store and thought their franks hot sauce was a little pricy so i didnt buy it but leaving the he store i noticed they had red pepper 🌶️ hanging baskets that were reduced price 10 buck and it had tones of peppers . I took it home and i must have plucked about 5-7 lbs lol so i will make my own hot sauce and i like this recipe and will give it go 🙂 thx
That amount of vinegar needs more salt and sugar to give the pepper sauce an equilibrium taste. I'd have added onions, and something fruity such as a half ripe mango or apple.
Hi this is the first recipe showing how to can for extended shelf life, i was wondering if this could be made with all jalapeño peppers i seem to have a lot of them this year
well I had three large red peppers and 6 small red jalepenos so I gave it a shot....I found I needed to add more vinegar and salt.....it only amounted to about 2 cups that I canned and another cup in the fridge....hotter than you might think but similar to red hot for sure....thx again....another new thing I tried this year.
I should try this. I love hot sauce a bit on the hot side. This depends on ones tolerance. Currently I have Yucateco. Good and hot habanero. It has to have good flavor and not just heat. I have made really good but very hot salsa.
I've tinkered with hot sauce for years and basically gave up on it. It was either so blazing hot you couldn't eat it, or it was lackluster in heat and disappointing. This has inspired me to try again. I'll be planning my pepper selections for planting in the spring. Our garden is done for this year. Thanks for the inspiration!
Don’t give up! It’s really pretty easy and worth every ounce of effort. Blend the hot peppers to suit your taste. We used mostly jalapeño and hot banana, some cayenne, and a few habanero peppers. We made 2 large batches this year and really enjoy it!
By fermenting the pepper mixture, different flavor profiles/notes may be found (fruity, sour, tangy), adding a depth to the finished hot sauce. By using a variety of freshly picked peppers, we find fermenting to be unnecessary for our preference. We use hot sauce on a regular basis and find this to meet all of our needs.
@@OutdoorsandCountryLiving good to know! How long do non fermented hot sauce last in the fridge? I want to make my own Sriracha sauce so I will try fermenting.
@@GuitarsAndSynths with the amount of vinegar in the hot sauce, it will remain good in the refrigerator for 12+ months. We have a large glass bottle that we keep in the refrigerator at all times. I fill it up as needed with the canned/shelf stable hot sauce. Of course, use good judgement. Be certain that the vinegar used is at least 5% acidity. There are some on the shelf that are only 4% acidity…this will result in negative consequences.
I'm curious if you have tried using apple cider vinegar rather than white vinegar for this recipe to give the sauce a more sweet taste, and if so would the acid affect the long term shelf life for canning if using apple cider because the acidity level is lower
@@mrlondon049 Store in the refrigerator for up to a year. If you want to store the hot sauce longer, water bath canning is the way we do that. Once our bottle in the refrigerator is empty, we refill it with canned sauce.
FAQ: What is the shelf-life of home-canned goods? As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. When in doubt, throw it out. This and more information can be found in the video description. Click “more” under the video for the details.
@@ethanzapach we keep the swing top bottles in the refrigerator. We have other family that enjoys the hot sauce as well so a couple went to them to have in their refrigerator. We typically refill the swing top with what we have in quart or pint jars for convenience. Thank you for the comment and have a great week.
Real quick, just a question? I've been canning for 13 years..I do hot sauce and salsa .. I've never canned without the water being in an inch above the jars at least minimum.. in a pressure cooker, yes, I would go halfway up, but in your water bath it looks like you didn't cover the top of the jars how does that work out? I thought it was supposed to be inch minimum covering?.. I've actually recently had a few problems with siphoning, but I've always done it the same way so I'm going through different videos back to the beginning seeing what other people do because I don't know why recently I've changed nothing and one or two jars are coming out not popping due to wanting to come through the lid,, Thanks
My apologies 😂 reading back through my comment, to reiterate my question?.. the halfway method you're using here? Are they still keeping fresh after a year or so? I use half pints normally for my real hot sauce, but the habanero I usually use pints that's where my siphon has been happening occasionally these days fyi. because some are coming out like that, and ones right next to it are doing fine, it's bizarre, I'm mixing everything well and everything I'm thinking about trying your method is what I mean.
@@e.v.langley2537 at 8:44, it is stated that the jars are covered by 1-2 inches of water and I assure you that they were. As for preventing siphoning, once done processing in the boil phase. Turn heat off and remove the canner lid. Let jars sit in the hot water for 10 minutes before removing. Do this with all water bath canned items. We canned hot sauce in 2022 and are still using that supply from the canned jars. We simply refill the bottle we keep in the refrigerator with the canned sauce. Delicious!
You could, however, it’s best practice not to. Bands could rust making them difficult to remove and/or by having the bands on, it could portray a false seal on the lids. Thanks for watching!
This is found in the video description under “more”. The vinegar amount will vary depending upon how thin you prefer the sauce. No water is used in the making of the hot sauce. HOMEMADE HOT SAUCE Yield: Approximately 4 Cups INGREDIENTS 40 Fresh Hot Peppers of Choice (a mix of cayenne, jalapeno, habanero, hot banana, etc.) 3 C. White Vinegar (plus more for consistency preference) 1 t. Salt 2 T. Minced Garlic (fresh or in water)
Yes, 1 teaspoon of salt. The amount of salt be adjusted up or down to your preference. We use a natural pink Himalayan salt. The recipe is listed in the video description. Click “more” for the details.
It will last 6-12 months if kept in the fridge. We take it a step further and water bath can it to ensure shelf stability, then simply refill the bottle we keep in the refrigerator as needed. Works perfectly and we never run out of delicious homemade hot sauce!
We haven’t created any. It’s pretty simple and self explanatory. We like to buy young pepper plants at a local greenhouse each spring. Usually 4 plants per pack. Plant the plants in the ground, spaced as recommended on the tag that comes with the plants. Water and remove weeds on a regular basis. Harvest the peppers in the late summer/early fall. Be sure to plant sweet and hot peppers apart. Sweet peppers in one garden and hot peppers in another. This prevents cross pollination so your sweet peppers won’t be hot and the hot peppers won’t be sweet.
Hot sauce made with 5% acidic vinegar will last 6 months at room temperature and longer if kept refrigerated. Canning hot sauce, as shown in this video, allows for long shelf life at room temperature. Best of luck!
❤ your recipe looks delicious.. I make my own pepper sauce and can my own whole Peppers as well but I think I would leave the Habanero's out even though I speak Spanish I am not very brave for Habaneros I will use every other kind of pepper even the ones that grow wild that we called Chile pequin.. those are extremely hot but Habaneros are bitter in the throat.❤😊
@@ShaikhFahadMajid once the jars are canned, yes, store them in a cool, dry, and dark area. They will last a long time. Once opened, store in the refrigerator.
@@OutdoorsandCountryLiving oh OK.. thanks...I wasn't sure if you could use it in canning or not..I bought my first jar of pink himilayn salt today actually
@@ritabb9692 you can use any non-iodized salt in canning. Iodine causes clouding and taste disturbance in canned foods. Use a natural salt (Real Salt, pink Himalayan, or Celtic)
@@ritabb9692 we haven’t made one yet but do plan to. We haven’t needed to make any salsa recently, hence the reason for not making a video on the process.
You can simply omit the salt if desired. Using a salt substitute is not recommended, as this can cause an undesirable taste, especially when canning it.
It’s a condiment so we use it on top of meats, tacos, taco salad, potatoes, salads, as a dip, chicken wings, chicken tenders, eggs, skillet meals, casseroles, quiche, etc.
We use pink Himalayan salt but any non-iodized salt is fine. Other natural salt options include Real Salt or Celtic Salt. Iodized salt is not recommended for canning as it alters the taste and clarity.
Thankyou so much for the quick reply back as I'm making a few batches of that hot sauce. I'm thinking of adding some onion to it, that should be good, right?
I think I can make this. 😊 Does adding so much vinegar make it ‘vinegary’ in taste? In other words, does additional vinegar water down the pepper taste?
You could but we find that it’s too tedious and time consuming. We find it easier to strain them out after cooking and blending. Do what works best for you!
We do not, the heat primarily comes from the chosen peppers, not the seeds. We make hot sauce in bulk, so taking the time to remove all or some of the seeds from raw peppers is way too time consuming when you are processing a half bushel + of peppers at once. To each their own, remove some if you like. We usually add around 8 habaneros and 16-20 cayenne peppers to each large batch, the rest are jalapeños and hot banana peppers. Not too overpowering, even ladies like it. Adjust the intensity to your desired level with the right hot pepper choices.
And I forgot to ask after viewing the video, what is the purpose for the water bath ? is it to seal the jar or help preserve the contents ? how long will the hot sauce last when stored ?@@OutdoorsandCountryLiving
@@richardsmith4187 yes, the canning process seals the lids making the hot sauce shelf stable for long term use. Will last several years on the pantry shelf if canned.
@@tradelikebrandon the size does matter, each having different processing times to allow heating of the contents and jar to properly seal. Any basic canning book will reveal such information as well (which we strongly recommend reading one). Depending on the type of food you’re canning and the size of jars used, the processing times vary AND the method of canning also varies between water bath or pressure.
@@OutdoorsandCountryLiving Then why do you say 10 minutes in your video about canning pickles when you're using quart sized jars? th-cam.com/video/EGdjFTm85VE/w-d-xo.html
@@tradelikebrandon as stated in the last response: Depending on the type of food you’re canning and the size of jars used, the processing times vary AND the method of canning also varies between water bath or pressure. Examples for water bath canning (quart jars) times: tomatoes 45 minutes, peaches 30 minutes, pickled beets 30 minutes, etc.. They are not all the same. Please get a canning book and read it, you’ll be glad you did.
Yes, you definitely can do that! We have so many dehydrated hot peppers and hot pepper powder blends from years past that we don’t need to do this, lol. We appreciate you watching, thank you!
We use hot sauce on just about anything. Tacos, chili, soup beans, sandwiches, chicken breasts, chicken wings, any cut of chicken really, on top of a cracker with cream cheese, as a dipping sauce, on roast beef, pulled pork, etc. The possibilities are endless if you like hot sauce. As for the intensity of the hot sauce, this is all dependent upon what kind of hot peppers you use. You can make it mild, medium, or hot. Our blend had cayenne, jalapeno, hot banana, and habanero peppers. No specific count of each kind, just what the garden had to offer us that day. Thanks for watching!
What I made in the video was a doubled (or more) batch and it was mentioned. The recipe and measurements are correct. Recipe is also typed out in the video description. I tend to process home canned foods in bulk quantities, much larger than most folks would do, so making manageable quantities is always a good idea. We grow all of our own food that we preserve and our gardens are not small. The quantity of food that we harvest is large which results in large quantities preserved.
Includes a variety of peppers such as hot banana, sweet banana, jalapeño, habanero, cayenne, bell pepper, etc. When you grow your own, the choices are all yours! Picking on us means you’re leaving someone else alone. Thanks
Go for it! We like raw apple cider vinegar too but it’s quite expensive now and using raw vinegar is great but the canning process deletes the health properties of it.
Way too much vinegar. Vinegar is a seasoning and preserative, to thin out the hot sauce, use water (after the initial vinegar amount). Hot sauce should not taste like salad dressing.
We value your opinion and thanks for sharing. This is a perfect tasting hot sauce. Your kitchen, your rules. By adding water like commercial sauces, it most definitely will not last as long nor taste as good. Blessings!
@OutdoorsandCountryLiving Vinegar is a key component to the flavor of any pepper based sauce, but thinning out the consistency is a balance. The product should taste like peppers, not malt vinegar. That's why water is suggested as a sauce thinner.
@@contrabandjoe7974 we’ve been making this hot sauce for many years now and everyone loves it, perfectly peppered. We will end this discussion here. We wish you all the best!
@OutdoorsandCountryLiving my family has been making it for over 100 years commercially. My ancestors, as well as the family, currently have tested every possible recipe one can imagine. The balance is important
Great video. Dehydrate the leftover mash after straining and keep for seasoning.
Ooooh! That's a GREAT idea!
Thanks for the 💡
Was wondering what to do with that. Thanks
Chicken wings and any sauces. I put that crap on everything 😂
definitely never let any pepper go to waste!
This is the most thorough recipe I have found online. Thank you for taking time to explain your steps to all us novices!
@@teresahouse4165 thank you and if you have any questions just let us know. Blessings!
Another great video. You never over-complicate things and you make things possible. When I am eating I often say 'Do you know what this needs? Hot sauce!' I can't wait to make my own.
Thanks for watching! Let us know how your hot sauce turns out.
dehydrate the leftover seeds and pulp. Makes a great seasoning powder.
Well I sure have a good supply of good peppers and this recipe looks like a winner to me. So simple and easy to do. Thank you for sharing it. Great video by the way. Straight to the point. No fussy talk about your family or personal issues. I appreciate that.
We appreciate your kindness, thank you.
Perfect thanks for sharing the easy method😁👍👍❤️
Best video I've seen yet on explaining the process 😊
Appreciate the positive feedback!
Perfect 👌
i need to compare this recipe to my regular one. it looks worth trying.
going to make this soon. Thanks for sharing.
Have you ever made hot pepper jelly? We made it recently and it is delicious! We kept the seeds in, by the way, and it was still good. 😊
We have made a hot pepper jelly, but intentionally made it more like a sauce consistency for use in stir fry and other one pot meals. We cleaned, removed seeds, and chopped the peppers for our hot pepper sauce. It’s always nice to have the ability for creating delicious foods you enjoy!
Put the seeds in your dehydrator for red pepper flakes ( just a thought)
just done this, bang on! added some blueberries and a pinch of carolina reaper powder for variety and also left out the garlic as it upsets me - awesome, nice one
Thank you. It’s nice being able to make it the way you want. Have a great weekend!
this is an excellent video....thx for posting....
Thank you for your assistance. Hope you have a great (or Habanero) day😊
Damn it!!! Where does somebody complain around here??? 😂 I ain't got any but I was just wondering 😊 We be Jammin' 😮
This seems like a delish and straight forward recipe .. I’m going to make it this weekend - thank you for sharing it with us 😊
You are welcome. Let us know if you have any questions. Blessings!
I'm doing same thing today.
Beautiful color.
My husband loves hot sauce, i am definitely going to make this for him. I always tell him he drinks hot sauce. Hope it doesn’t burn my eyes. 2:43 am. Boston.
It will only burn your eyes if you get some of the hot peppers in them. I will recommend rinsing the mesh strainer under cold water after using it to strain pepper mixture, otherwise it WILL definitely choke you up!
Thank you so much for sharing your hot sauce looks great 🥰
@@regeniacooper6589 it’s great and we use it on many things. Thanks for your kind words.
another nice video thanks
VERY NICE VIDEO!!!!! New to hot sauce making and this was a perfect video for me!!!! Thanks!
We appreciate your feedback.
What kinda of peppers? I’ve seen that fermenting peppers makes even better hot sauce. Congratulations and thanks for sharing! The color is gorgeous
@@mikesoutside we use a mix of jalapeños, hot banana, sweet banana, cayenne, and habanero peppers. No certain amount of each, just whatever the pepper plants have to offer in the garden. We do limit the habanero quantity to about 8-10 peppers per large batch as to not have a sickening hot result.
Tks for sharing. I’ll be trying this
Let us know how it turns out for you! Thanks for watching.
Have a lot of peppers this year. Gonna have to this a try. Thank you.
This came out great, Very hot but also tast great. Thank You
Good video, thanks
Thanks for watching!
I always put the caps in boiling water before putting them on jar. that makes sure they sealtight. good recipe I will try it. thanks.
We’ve never heated up lids in all of our 27 years of home canning and have never had any issues. The gasket gets good and hot during the canning process. Everyone seems to have their preferences and thats okay! We appreciate your comment, take care.
New caps don't need it. Ball changed their sealant.
This can pretty well be safely customized as long as the acidity is really high?
Thank you so much for sharing and explaining as you go for us beginners
Excellent tutorial!
Thank you
What about drying the leftover seeds and grinding them up for use as a pepper powder type of spice. Could be ground to a fine or coarse grind. Maybe even mixed with some other spices to create some spicy blend of seasoning. Loved the video. Thank you!
Yes, you could do that. We’ve done that in the past many times. It will definitely light up chili soup, just ask the guys my husband used to work with, lol. They had hiccups, red faces, and were sneezing. A little bit goes a long way.
I was a the grocery store and thought their franks hot sauce was a little pricy so i didnt buy it but leaving the he store i noticed they had red pepper 🌶️ hanging baskets that were reduced price 10 buck and it had tones of peppers .
I took it home and i must have plucked about 5-7 lbs lol so i will make my own hot sauce and i like this recipe and will give it go 🙂 thx
Sounds like a winner! Hope your sauce turns out great.
That amount of vinegar needs more salt and sugar to give the pepper sauce an equilibrium taste. I'd have added onions, and something fruity such as a half ripe mango or apple.
@@fabiennemitchell2371 that’s the best part about creating your own hot sauce, it can be made according to your preference!
I am making my own and 8ts good add some peppers if too hot 🔥 .good job ma'am
Thanks! We hope you enjoy it as much as we do.
Hi this is the first recipe showing how to can for extended shelf life, i was wondering if this could be made with all jalapeño peppers i seem to have a lot of them this year
You may use whatever type of hot peppers you like.
lovely , mine turned out great, love this recipe.
Glad to hear and that you like it. Enjoy and have a blessed week.
Thank you 👍
❤❤❤ I wish I could test that sauce thank you
Ohhhhh it’s good!!
Yes, it's good for chicken and meat items or on BBQ. But do you sauce for fish items like dipping sauce for fish ball and cakes?
I would be proud of that hot sauce madam, it looks amazing.
We appreciate your kindness and the sauce is pretty awesome too! Thank you.
Nice thank you
Thank you for watching. Have a great weekend.
well I had three large red peppers and 6 small red jalepenos so I gave it a shot....I found I needed to add more vinegar and salt.....it only amounted to about 2 cups that I canned and another cup in the fridge....hotter than you might think but similar to red hot for sure....thx again....another new thing I tried this year.
Very nice 👍🏻
I should try this. I love hot sauce a bit on the hot side. This depends on ones tolerance. Currently I have Yucateco. Good and hot habanero. It has to have good flavor and not just heat. I have made really good but very hot salsa.
I've tinkered with hot sauce for years and basically gave up on it. It was either so blazing hot you couldn't eat it, or it was lackluster in heat and disappointing. This has inspired me to try again. I'll be planning my pepper selections for planting in the spring. Our garden is done for this year. Thanks for the inspiration!
Don’t give up! It’s really pretty easy and worth every ounce of effort. Blend the hot peppers to suit your taste. We used mostly jalapeño and hot banana, some cayenne, and a few habanero peppers. We made 2 large batches this year and really enjoy it!
Excellent! I have a bumper crop of garden hot peppers to use. Some recipes blend the peppers and ferment the blended mash, why do some do it that way?
By fermenting the pepper mixture, different flavor profiles/notes may be found (fruity, sour, tangy), adding a depth to the finished hot sauce. By using a variety of freshly picked peppers, we find fermenting to be unnecessary for our preference. We use hot sauce on a regular basis and find this to meet all of our needs.
@@OutdoorsandCountryLiving good to know! How long do non fermented hot sauce last in the fridge? I want to make my own Sriracha sauce so I will try fermenting.
@@GuitarsAndSynths with the amount of vinegar in the hot sauce, it will remain good in the refrigerator for 12+ months. We have a large glass bottle that we keep in the refrigerator at all times. I fill it up as needed with the canned/shelf stable hot sauce. Of course, use good judgement. Be certain that the vinegar used is at least 5% acidity. There are some on the shelf that are only 4% acidity…this will result in negative consequences.
What brand of store sauce would you say this most mimics if you had to choose? Sauce looks terrific!
Not for sure as I’m not trying to mimic store products but if I had to guess, Franks Hot Sauce?? We love this hot sauce and use nothing else.
I'm curious if you have tried using apple cider vinegar rather than white vinegar for this recipe to give the sauce a more sweet taste, and if so would the acid affect the long term shelf life for canning if using apple cider because the acidity level is lower
We have not used apple cider vinegar for making hot sauce. Most vinegar is 5% acidity. Do not use any vinegar less than 5%.
Any idea what will be the shelf life for this hot sauce?
Do you think I can store them in fridge?
@@mrlondon049 Store in the refrigerator for up to a year. If you want to store the hot sauce longer, water bath canning is the way we do that. Once our bottle in the refrigerator is empty, we refill it with canned sauce.
How long will these keep on the shelf?
FAQ: What is the shelf-life of home-canned goods?
As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. When in doubt, throw it out.
This and more information can be found in the video description. Click “more” under the video for the details.
Your thumbnail shows some swing top bottles with the sauce in it too, how did you seal those/is it safe to keep the sauce in a swing top?
@@ethanzapach we keep the swing top bottles in the refrigerator. We have other family that enjoys the hot sauce as well so a couple went to them to have in their refrigerator. We typically refill the swing top with what we have in quart or pint jars for convenience. Thank you for the comment and have a great week.
How long is the canned sauce good for unopened in root cellar
@@desiraejenks2608 it can last a few years if stored properly (cool, dark, dry). Of course using your best judgement is vital too.
Real quick, just a question? I've been canning for 13 years..I do hot sauce and salsa .. I've never canned without the water being in an inch above the jars at least minimum.. in a pressure cooker, yes, I would go halfway up, but in your water bath it looks like you didn't cover the top of the jars how does that work out? I thought it was supposed to be inch minimum covering?.. I've actually recently had a few problems with siphoning, but I've always done it the same way so I'm going through different videos back to the beginning seeing what other people do because I don't know why recently I've changed nothing and one or two jars are coming out not popping due to wanting to come through the lid,, Thanks
My apologies 😂 reading back through my comment, to reiterate my question?.. the halfway method you're using here? Are they still keeping fresh after a year or so? I use half pints normally for my real hot sauce, but the habanero I usually use pints that's where my siphon has been happening occasionally these days fyi. because some are coming out like that, and ones right next to it are doing fine, it's bizarre, I'm mixing everything well and everything I'm thinking about trying your method is what I mean.
@@e.v.langley2537 at 8:44, it is stated that the jars are covered by 1-2 inches of water and I assure you that they were. As for preventing siphoning, once done processing in the boil phase. Turn heat off and remove the canner lid. Let jars sit in the hot water for 10 minutes before removing. Do this with all water bath canned items. We canned hot sauce in 2022 and are still using that supply from the canned jars. We simply refill the bottle we keep in the refrigerator with the canned sauce. Delicious!
Can you keep the bands on the jars
You could, however, it’s best practice not to. Bands could rust making them difficult to remove and/or by having the bands on, it could portray a false seal on the lids. Thanks for watching!
I can not find the vingar, salt, water measurements?
This is found in the video description under “more”. The vinegar amount will vary depending upon how thin you prefer the sauce. No water is used in the making of the hot sauce.
HOMEMADE HOT SAUCE
Yield: Approximately 4 Cups
INGREDIENTS
40 Fresh Hot Peppers of Choice (a mix of cayenne, jalapeno, habanero, hot banana, etc.)
3 C. White Vinegar (plus more for consistency preference)
1 t. Salt
2 T. Minced Garlic (fresh or in water)
hello@@OutdoorsandCountryLiving what does the t stand for teaspoons or tablespoons? thanks
@@julieburch2536 Lowercase “t” is teaspoon, Capital “T” is tablespoon.
Thank you. Have a great week!
Thank you. Have a great week!
Just double checking for this recipe - we are only going to use 1 teaspoon of salt?? What kind of salt? Thank you!
Yes, 1 teaspoon of salt. The amount of salt be adjusted up or down to your preference. We use a natural pink Himalayan salt. The recipe is listed in the video description. Click “more” for the details.
Thank you so very much!@@OutdoorsandCountryLiving
Can you bottle this? I'm curious if the vinegar would keep it shelf stable
It will last 6-12 months if kept in the fridge. We take it a step further and water bath can it to ensure shelf stability, then simply refill the bottle we keep in the refrigerator as needed. Works perfectly and we never run out of delicious homemade hot sauce!
Hello , do you have videos on how to grow those different peppers?
We haven’t created any. It’s pretty simple and self explanatory. We like to buy young pepper plants at a local greenhouse each spring. Usually 4 plants per pack. Plant the plants in the ground, spaced as recommended on the tag that comes with the plants. Water and remove weeds on a regular basis. Harvest the peppers in the late summer/early fall. Be sure to plant sweet and hot peppers apart. Sweet peppers in one garden and hot peppers in another. This prevents cross pollination so your sweet peppers won’t be hot and the hot peppers won’t be sweet.
Are you growing your own peppers ?, the cost to buy them today if I can even find a good variety would be costly.
Yes, we grow our own peppers.
i want to start a small hot sauce business here in my country south Sudan
hope you can help me out with ways to help the shot sauce last longer
Thanks
Hot sauce made with 5% acidic vinegar will last 6 months at room temperature and longer if kept refrigerated. Canning hot sauce, as shown in this video, allows for long shelf life at room temperature. Best of luck!
I dont have a frig how can i keep it plz iwant to start business
Thanks for the video. What percentage of acid in vinegar is best for sauces that last for a year?
@@emeliamangeya1712 for all canning/food preservation purposes, vinegar with a 5% acidity level is required.
❤ your recipe looks delicious.. I make my own pepper sauce and can my own whole Peppers as well but I think I would leave the Habanero's out even though I speak Spanish I am not very brave for Habaneros I will use every other kind of pepper even the ones that grow wild that we called Chile pequin.. those are extremely hot but Habaneros are bitter in the throat.❤😊
That’s the best thing about making your own, you can tailor it to your taste!
Great video. Hi, new to your channel. Can you mixed frozen peppers with fresh peppers to make hot sauce?
Sure can!
@@OutdoorsandCountryLiving thank you for replying. Blessings
@@mygrannysgarden our pleasure, blessings to you as well.
What's the purpose of giving the jars a water bath in hot water?
To can them for long term shelf stability.
@@OutdoorsandCountryLiving So we can just store them on room temperature for a year or so?
@@ShaikhFahadMajid once the jars are canned, yes, store them in a cool, dry, and dark area. They will last a long time. Once opened, store in the refrigerator.
What kind of salt did you use plz?it looks like pink himilayn salt?thx
Yes, pink Himalayan salt is what we use in everything.
@@OutdoorsandCountryLiving oh OK.. thanks...I wasn't sure if you could use it in canning or not..I bought my first jar of pink himilayn salt today actually
@@ritabb9692 you can use any non-iodized salt in canning. Iodine causes clouding and taste disturbance in canned foods. Use a natural salt (Real Salt, pink Himalayan, or Celtic)
@@OutdoorsandCountryLiving thank you again...would you happen to have a video for canning salsa?
@@ritabb9692 we haven’t made one yet but do plan to. We haven’t needed to make any salsa recently, hence the reason for not making a video on the process.
Great video. Can I replace the salt with a salt-free seasoning blend?
You can simply omit the salt if desired. Using a salt substitute is not recommended, as this can cause an undesirable taste, especially when canning it.
What can I use this with plz?any ideas or suggestions would be great thx
It’s a condiment so we use it on top of meats, tacos, taco salad, potatoes, salads, as a dip, chicken wings, chicken tenders, eggs, skillet meals, casseroles, quiche, etc.
@@OutdoorsandCountryLiving great...thank you for your feedback
You should keep the seeds to dehydrate and make a seasoning no waste
You absolutely can do that. We have in the past but didn’t need to when this batch was created.
If you don’t do the water method can you not dry store them?
If you don’t water bath can the sauce, it must be stored in the refrigerator. It will last 6-12+ months in the refrigerator.
What kind of salt do you use?
We use pink Himalayan salt but any non-iodized salt is fine. Other natural salt options include Real Salt or Celtic Salt. Iodized salt is not recommended for canning as it alters the taste and clarity.
Thankyou so much for the quick reply back as I'm making a few batches of that hot sauce. I'm thinking of adding some onion to it, that should be good, right?
I think I can make this. 😊
Does adding so much vinegar make it ‘vinegary’ in taste? In other words, does additional vinegar water down the pepper taste?
We don’t think so.
@@OutdoorsandCountryLiving
Thank you!
Nope...
Nice. Why not take the seeds out from the start?
You could but we find that it’s too tedious and time consuming. We find it easier to strain them out after cooking and blending. Do what works best for you!
How long would they stay if not kept in the fridge
Up to 6 months at room temperature. The high vinegar content prevents bacteria from growing. Longevity is attained with refrigeration or canning.
Thanks for sharing ‼️
Love this recipe
We enjoy it and hope you like it too!
@@OutdoorsandCountryLivingI couldn’t find the recipe.
@@KatyDalton-t8s it’s typed out in the video description. Click “more” for the information.
it doesnt looks hot to me but i like your style.
Do you ever remove the seeds from the pods or at least seeds from 3/4 of the peppers ? With all those seeds it would be really HOT.
We do not, the heat primarily comes from the chosen peppers, not the seeds. We make hot sauce in bulk, so taking the time to remove all or some of the seeds from raw peppers is way too time consuming when you are processing a half bushel + of peppers at once. To each their own, remove some if you like. We usually add around 8 habaneros and 16-20 cayenne peppers to each large batch, the rest are jalapeños and hot banana peppers. Not too overpowering, even ladies like it. Adjust the intensity to your desired level with the right hot pepper choices.
And I forgot to ask after viewing the video, what is the purpose for the water bath ? is it to seal the jar or help preserve the contents ? how long will the hot sauce last when stored ?@@OutdoorsandCountryLiving
@@richardsmith4187 yes, the canning process seals the lids making the hot sauce shelf stable for long term use. Will last several years on the pantry shelf if canned.
Thank you, Think I'm going to be making hot sauce soon !@@OutdoorsandCountryLiving
@@richardsmith4187 that’s great, you’re going to enjoy it!
can you can quarts? and how long
Sure! Process quarts in a water bath canner for 25 minutes.
@@OutdoorsandCountryLiving What do you mean 25 minutes? A quart jar should be 10 minutes, right? It doesn't matter the size of the jar I thought.
@@tradelikebrandon the size does matter, each having different processing times to allow heating of the contents and jar to properly seal. Any basic canning book will reveal such information as well (which we strongly recommend reading one). Depending on the type of food you’re canning and the size of jars used, the processing times vary AND the method of canning also varies between water bath or pressure.
@@OutdoorsandCountryLiving Then why do you say 10 minutes in your video about canning pickles when you're using quart sized jars? th-cam.com/video/EGdjFTm85VE/w-d-xo.html
@@tradelikebrandon as stated in the last response: Depending on the type of food you’re canning and the size of jars used, the processing times vary AND the method of canning also varies between water bath or pressure. Examples for water bath canning (quart jars) times: tomatoes 45 minutes, peaches 30 minutes, pickled beets 30 minutes, etc.. They are not all the same. Please get a canning book and read it, you’ll be glad you did.
What i see people doing with the seed and pulp left over is dehydrating it and powdering it for chillie powder
Yes, you definitely can do that! We have so many dehydrated hot peppers and hot pepper powder blends from years past that we don’t need to do this, lol. We appreciate you watching, thank you!
What do y’all use this on? Is it fire hot?
We use hot sauce on just about anything. Tacos, chili, soup beans, sandwiches, chicken breasts, chicken wings, any cut of chicken really, on top of a cracker with cream cheese, as a dipping sauce, on roast beef, pulled pork, etc. The possibilities are endless if you like hot sauce.
As for the intensity of the hot sauce, this is all dependent upon what kind of hot peppers you use. You can make it mild, medium, or hot. Our blend had cayenne, jalapeno, hot banana, and habanero peppers. No specific count of each kind, just what the garden had to offer us that day.
Thanks for watching!
In your recipe it says the yield is 4 cups but you got way more. You should change that part of the recipe.
What I made in the video was a doubled (or more) batch and it was mentioned. The recipe and measurements are correct. Recipe is also typed out in the video description. I tend to process home canned foods in bulk quantities, much larger than most folks would do, so making manageable quantities is always a good idea. We grow all of our own food that we preserve and our gardens are not small. The quantity of food that we harvest is large which results in large quantities preserved.
U don't need to keep them in the fridge...just after you open them.
Correct, as stated.
"Various variety"
Includes a variety of peppers such as hot banana, sweet banana, jalapeño, habanero, cayenne, bell pepper, etc. When you grow your own, the choices are all yours! Picking on us means you’re leaving someone else alone. Thanks
👍
Thanks!
The only thing that I would change, use Braggs organic apple cider viniger, taste so much better.
Go for it! We like raw apple cider vinegar too but it’s quite expensive now and using raw vinegar is great but the canning process deletes the health properties of it.
@@OutdoorsandCountryLiving It's all about the taste! ;)
I don’t see the recipe
It’s located in the video description. Click “more” under the video.
My god that looks good, marry me lol
My husband doesn’t share. It’s definitely an awesome hot sauce.
@@OutdoorsandCountryLiving lol I'm a hot sauce guy definitely gonna follow this recipe
Ya my wifey wouldn't like it either lol
Looks like everyone is telling you what to do with the pulps put you already dealt with it . People 😊
Lol, we appreciate your comment.
Throw them in a absent part of the yard , a;ong the fence. Pesticide repelant,
Looks delicious...and a great way to fumigate your house too!
Lol, it will choke you if you’re not careful!
the way to pronounce jalapenos is hal a pen yos, ...pen like a pen u write with not peen,a common mistake
Thank you. Have a great weekend!
Way too much vinegar. Vinegar is a seasoning and preserative, to thin out the hot sauce, use water (after the initial vinegar amount). Hot sauce should not taste like salad dressing.
We value your opinion and thanks for sharing. This is a perfect tasting hot sauce. Your kitchen, your rules. By adding water like commercial sauces, it most definitely will not last as long nor taste as good. Blessings!
@OutdoorsandCountryLiving Vinegar is a key component to the flavor of any pepper based sauce, but thinning out the consistency is a balance. The product should taste like peppers, not malt vinegar. That's why water is suggested as a sauce thinner.
@@contrabandjoe7974 we’ve been making this hot sauce for many years now and everyone loves it, perfectly peppered. We will end this discussion here. We wish you all the best!
@OutdoorsandCountryLiving my family has been making it for over 100 years commercially. My ancestors, as well as the family, currently have tested every possible recipe one can imagine. The balance is important