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SAUCESMITH

SauceSmith

Craft better hot sauce at home.

SauceSmith is a practical hot sauce workshop app for planning batches, calculating salt from real jar weights, tracking fermentation notes, recording pH readings, finishing and bottling sauces, estimating costs, and creating printable labels. Built for home hot sauce makers who want a cleaner way to organize their process from jar setup to finished bottle.

Core Features

01

Jar Setup & Salt Calculator

Enter jar weight, filled weight, and salt percentage to estimate the salt needed for your ferment.

04

Ferment Bench & Logs

Track fermentation notes, pH readings, headspace checks, overflow notes, and batch progress.

02

Craft Batch Notes

Build sauce batches with peppers, fruit, garlic, acids, water, salt, and flavor notes.

05

Finish & Bottle Flow

Record final yield, bottle size, bottle count, tasting notes, and estimated cost per bottle.

03

Ingredient Builder

Add ingredients, amounts, costs, and batch details in one organized workflow.

06

Label & Print Tools

Create printable side/bottle labels, regular-mouth lid labels, and wide-mouth lid labels for your sauces.

JAR SETUP • SALT CALCULATOR • BATCH NOTES • INGREDIENT BUILDER • FERMENT BENCH • PH LOGS • FINISH & BOTTLE • LABEL PREVIEW • PDF EXPORT • PRINT TOOLS • SAVED SAUCE LIBRARY

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Workshop Tools

Ferment Logs — Record pH readings, batch notes, and fermentation progress.

Bottling Flow — Estimate final yield, bottle count, batch cost, and cost per bottle.

Label Tools — Preview, save, share, and print SauceSmith labels for jars and hot sauce bottles.

Print Tools — Create printable label sheets and test alignment before printing.

Local-First by Design

SauceSmith is designed for local, on-device use. Your sauce batches, notes, labels, and pricing details stay on your device unless you choose to share, save, print, or export them. No account required for core app use. No cloud sync required. No selling of personal data.

Important Note

SauceSmith is a planning, recordkeeping, and label-building tool. It does not replace proper food-safety practices, tested recipes, laboratory testing, professional advice, or legal requirements for selling food. Always follow safe fermenting, bottling, and food-handling practices.

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