Cannery Days: Hot Sauce
Virginia Food Works Kitchen Manager Christy works with Bellair Kitchen Manager Mackenzie to cap peppers for pepper jellies.
Even though we are working on and in our own kitchen, we are still utilizing Virginia Food Works and the Prince Edward County Cannery for some kitchen productions. Their facility can accommodate large batches and has one piece of equipment in particular, the pulper, that is essential and amazing for the efficiency of our productions.
Last week, Bellair Kitchen Manager Mackenzie and myself (Michelle), headed down there to work with VFW staff on three (3!) batches of hot sauce! We still need to print labels for them, but soon, you'll see a restock on everyone's favorite GREEN sauce as well as our signature RED milder sauce and finally, a new creation, an ORANGE sauce made with sweet peppers and habaneros. It is about the same heat level as the green (a solid "medium"). All of these sauces include Bellair garlic and local honey to give them that sweet heat flavor. The only non-local ingredient is the vinegar!
While at the cannery, we also prepped peppers (diced and frozen) for pepper jelly and we'll make one more cannery trip before the end of the fall to jar that up. We might also test out a tomato soup recipe! What kitchen items would you like to see us make?
