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Making Hot Sauce in Oregon: How We Navigated the $400 Training Route
How we navigated North Carolina State University’s $400 acidified-food training route, compared training options recognized in Oregon, and found commercial kitchen resources in Southern Oregon.
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Our First Process Authority Letter: Turning Mango Jammin Into a Real Food Product
Our first process-authority letter was a major milestone. Here’s what it took, who evaluated Mango Jammin, and why approval of a recipe is only the beginning.
Category: Behind the Bottle
Food safety, processing, commercial production, and lessons from the Three Little Peppers Sauce Co. kitchen.
