salt and pepper
Executive Chef
Today I made 4 cases of hot sauce.
Very nice.
Red=hot? Green=mild? Black=medium?
It is sealed with heat shrink. I heat it with a hair dryer then 10 seconds in boiling water for a tight seal.Beautiful Joey. Tell us how
you sealed it. Looks professional
Done.
Josie
I think most of us make that mistake once...
I try to minimize contact while coring and chopping peppers (mostly just the left hand), then I wash immediately and thoroughly (think like a surgeon scrubbing up) when I've finished. I just use the softsoap that we keep by the kitchen sink and it seems to work okay for me.