House made Vinegar and Hot Sauces

We make as much pantry items as possible at the mission.  Hot Sauces, mustards and even vinegars.  We cook gallons of toato sauces.  Preserve lemons and dry herbs. 

We do this for a number of reasons.  This is a way of preserving seasonal produce. We are able to teach new techniques to our students.  And lastly the stuff we make taste so good!  

Our dinners love the condiments that we make. They will devour them. For example we will go through two gallons of our hot sauce in a meal.  These hot sauces can take six months to ferment and age!