Have no idea what Frank's is but I assume you are talking about ordering hot peppers seeds, peppers that can be made into sauce, correct? Looking for a fermented pepper sauce or a hot pepper flavored vinegar sauce?

Linked several previous discussions including recipes below. Then there are the recipes at NCHFP like Cayenne pepper Sauce and Pickled Hot Peppers which many can and then puree and strain after opening for a good fridge-stored sauce..

There are also lots of recipes available over on the Hot Pepper forum here but not all of them can be safely canned for shelf storage. They are fridge storage only.

Which Ball recipe did you use since there are several of them?

Dave

Here is a link that might be useful: Hot pepper sauce discussions

OMG, digdirt, Franks is soooooo good. When I make hot wings sauce, I grab Franks! It's similar to Louisiana Hot Sauce. I'm pretty sure those two are a fermented cayenne pepper sauce then whirred up with some vinegar. When I looked at my Lousiana hot sauce it only says "red peppers" but when I looked up Franks online it said it's a cayenne pepper sauce.

FWIW, according to Wikipedia, they use cayenne peppers.

Edit: Sorry, I didn't read carefully. Apparently its a *variety* of cayenne peppers and doesn't name names.

Here is a link that might be useful: Frank's hot sauce

This post was edited by seasyde on Sat, Feb 23, 13 at 12:11

This is the hot sauce recipe I used this year. I used a large variety of hot peppers from my garden- not just the peppers called for- and I also didn't strain it once the three months were up. The sauce tastes AMAZING, and we've been eating it on everything. (And also learned that I did not make near enough.) I learned that the straining is a personal preference- I like the texture of the unstrained sauce.

I don't know about canning it at all. It's hot sauce, so it really doesn't go bad. I put it in small canning jars and tucked the jars away in our extra fridge.

Basic Hot Sauce

3 cups of distilled white vinegar
2 lbs of cayenne/jalapenos seeded and chopped
2 teaspoons of salt

Start by simmering vinegar, salt as well as peppers not less than 5 minutes, afterward process the mix in a blender. Afterwards, preserve sauce in a glass bottle and then place it in a dark cabinet. Allow this to age not less than three months. Strain it once itâÂÂs ready to use.