[QUOTE=Worth1;600022]I use it mainly on meats when I am cooking as a part of the glaze ingredients.
This is why it is so darn hot, it will last me forever.
I dont eat any bread hardly at all with jelly on it including biscuits or toast because I don't eat much of that either.

Worth[/QUOTE]

Every time I see something like that I think "why can't I use hotsauce instead?" I don't do much meat glazing though, I suppose the sugar helps there.

A few years ago the 'hot' item in playdate adult food was a jar of hotsauce, a block of cream cheese and a box of crackers. Super easy. Just put the cream cheese on the plate, drizzle hotsauce over it, and pour the crackers around it. I think that pepper jelly made this way (with citric acid, and any kind of pepper) would offer better presentation, and possibly flavor, but add a considerable amount of prep work. At least the work wouldn't have to be done the day of.


:)) <-- My four year old says I need this one here, apparently he is "super cute".

Hot pepper jelly and cream cheese on crackers. Very addictive, but not very healthy!

The reason I even made it was because of the other hot pepper jelly thread and to experiment.
I had no idea it was going to turn out the way it did besides the heat.
I tried to make stuff before and it never set right or came out well,
Just like the pasta and bread once I tossed the instructions everything fell into place.
On line I found the magic number is 218F or higher for a good set.
If your jelly is coming out runny put a thermometer in it and wait for that temp to come up.
It doesn't have to be a rolling boil with foam erupting everywhere.
Store bought pectin is a relatively new product.
They made jams and jellies long before it hit the shelves.

I was going to give some to my neighbor Henry he likes hot stuff.
I let him test it.
That's not hot he said so he took a wee bit more and it kicked in.:))
I wasn't mean and told him to try licks at a time not big bites that would be mean to do to someone like him.

Needless to say he said it was way too hot for him.

Worth

Okay I found a test suspect the guy I work with.
I asked him if he liked hot stuff and he said he did.
He asked how hot it was and I said it was all relative to the person it isn't that hot to me.
Well last night he tried it.
Man this is good I can taste the lime and----------holy crap this stuff is hot where is Lee I am going to kill him. :shock::shock::shock::))

Then he put it on a cracker with some cream cheese and it cooled it off.8-)

He really likes the stuff. :yes:

Worth

Test subjects wife loved the stuff.

Worth

Hot pepper spread big hit with the test subjects neighbors too.:yes:
No reason I couldn't sell this stuff.

Worth

I'll buy it Worth! Sell it to me !!

- Lisa

[QUOTE=greenthumbomaha;607000]I'll buy it Worth! Sell it to me !!

- Lisa[/QUOTE]
I think I have 4 jars or something left.
I can do better than that.
I need opinions.
Worth

First step is to call your local health department and see what the local regulations are for a food preparation area known as a commercial kitchen. If you were here you would need a separate entrance, fire hood, commercial heating, cooling, and cleaning equipment. You'd need covers on your lights. No animals would be permitted in the area.
An option would be to rent space in a church kitchen or restaurant.
Some areas are not as strict.

Next step is to call your extension office to see what food processing and handling requirements are. They offer several classes on the cheap and tons of literature.

Then call the SBA and get a mentor to see how to structure your business and obtain insurance.

Sounds like a lot of red tape but local food gets bigger every year.

As an example, a local salsa is made in a bakery one weekend afternoon per week. The salsa is delivered in picnic style coolers to our local chain supermarkets and always sells out. People will pay for fresh.

Local barbeque sauces come in to the grocery too. That is tricky getting people to buy it over cheap bottled stuff on the same shelf.

Then its off to Shark Tank and HSN.

Please take those first informational steps. We are all cheering for you!

-Lisa

[QUOTE=greenthumbomaha;607030]First step is to call your local health department and see what the local regulations are for a food preparation area known as a commercial kitchen. If you were here you would need a separate entrance, fire hood, commercial heating, cooling, and cleaning equipment. You'd need covers on your lights. No animals would be permitted in the area.
An option would be to rent space in a church kitchen or restaurant.
Some areas are not as strict.

Next step is to call your extension office to see what food processing and handling requirements are. They offer several classes on the cheap and tons of literature.

Then call the SBA and get a mentor to see how to structure your business and obtain insurance.

Sounds like a lot of red tape but local food gets bigger every year.

As an example, a local salsa is made in a bakery one weekend afternoon per week. The salsa is delivered in picnic style coolers to our local chain supermarkets and always sells out. People will pay for fresh.

Local barbeque sauces come in to the grocery too. That is tricky getting people to buy it over cheap bottled stuff on the same shelf.

Then its off to Shark Tank and HSN.

Please take those first informational steps. We are all cheering for you!

-Lisa[/QUOTE]

I dont need no stinking permit.:lol:
[url]http://texascottagefoodlaw.com/Frequently-Asked-Questions[/url]

We have a Texas cottage food law that was passed.
My only concern is I am not using the god awful recipe that calls for 100% vinegar and using powdered citric acid and citrus juice instead.
This is what makes mine stand out.
Not really interested in selling seems like a headache and what would I even charge.
Some of this stuff on line is as high as a cats back.
Where would I get all of the peppers?
Worth