Q: How Do You Flavour Your Salt?

We hate food waste in the kitchen. So to avoid it, we decided to embrace byproducts to minimize waste! When we separate our liquids from our solids for our hot sauce, we take those solids (or, more commonly referred to as the 'mash') and mix it with salt! We then dry it slowly in a warm oven until all the moisture is gone. What's left at the end? Yummy, seasoned, spicy salt!

Q: Do You Sell Any Honey/Mead?

I can understand why you'd think that, but we do not carry any honey or mead at the moment. We plan to maybe venture into mead in the future, but making and selling alcohol is a completely different beast from preservatives.

Q: Sooooo.... Why Are You Called The Vee Hive?

The Vee Hive wasn't always meant to be public! My partner and I started making mead in 2024 for ourselves, and wanted to give some away to family and friends. Being extra, we decided we need a name. After much deliberation we came up with "The Vee Hive". Vee for our last name (it starts with V) and bees, a cute lil pun. When I decided I wanted to start selling my jams and other preserves, I went over quite a list of names... but nothing felt quite as right as The Vee Hive. I decided to continue on with the name, and it's become very special to me. One day I hope to open a tavern called The Vee Hive, where people can come and eat good, hearty food with their friends and family. Come be a part of The Hive!

Question 1

How Do I Order?

Accepted Answer

You can order through multiple means!
Send us a DM on instagram/facebook (linked below)
Send us an Email (theveehive@outlook.com)
Click on the link for our facebook marketplace page!

We hope to get an online store-front soon, but with the size that we are at the moment, these methods make the most sense at this time!

Question 2

How Long Is The Shelf Life Of Your Products?

Accepted Answer

The beautiful thing about preserving is that you can buy now, enjoy later!

Jams, Jellys and Marmalades:
Unopened: 1 year in a cool, dark place (pretty much just a shelf in your pantry)
Opened: 1 month in the fridge

Hot Sauce:
Unopened: 1 year in a cool, dark place
Opened: 6 months in the fridge (if you don't eat it before then!)

Salts: 
Unopened/Opened:
Salt lasts..... pretty much forever. It'll be best to use within a year, but the only thing that happens the longer you let it sit may be a loss of flavour, and perhaps some caking.

Candy:
Honeycomb: Best consumed within a couple months of purchase! That being said, it's sugar. Store in a dry place, out of extreme heat and it'll remain delicious for a while.

Question 3

Do You Deliver?

Accepted Answer

Yup!
Free Delivery in Lougheed, AB
$9 Delivery for Flagstaff area, Camrose, and Edmonton (Free delivery on orders over $50)
Orders are delivered on the first sunday of the month, but if you live in flagstaff and need your fix sooner, send us an email. We'll figure it out!

Question 4

Are Your Products Gluten-Friendly?

Accepted Answer

Yup! All Products are gluten-friendly!
They are made in a kitchen that contains gluten, but all efforts are made to avoid any cross contamination. Please be mindful when ordering!

Question 5

Do You Make Any Sugar Free Jams?

Accepted Answer

Unfortunately, we do not have any sugar free jams, jellys, or marmalades.
In order to make sure our product is shelf-stable, sugar is a large part of the preservation process.

Question 6

What Does 'Fermented' Hot Sauce Mean?

Accepted Answer

Food Science!
We take the ingredients of our hot sauce, weigh them, and then add 2% salt to the medley. We then seal them in an airtight container for 1-4 weeks where all the right bacteria can munch on the natural sugars in the ingredients, and the bad bacteria dies off.
What's the right bacteria? Lactic Acid Bacteria (LAB) 
Those little guys are responsible for dropping the acidity of the batch to <4, and making that funky and delicious taste/smell.
When they've done their job and we're happy with the flavour, we then pasteurize the batch to make sure it'll be shelf stable for you. This means bringing the entire mixture to a temp of 180 degrees for 10 minutes to kill off our LAB friends. This stabilizes the hot sauce so we can bottle and store!

Question 7

How Do You Flavour Your Salt?

Accepted Answer

We hate food waste in the kitchen. So to avoid it, we decided to embrace byproducts to minimize waste!
When we separate our liquids from our solids for our hot sauce, we take those solids (or, more commonly referred to as the 'mash') and mix it with salt! We then dry it slowly in a warm oven until all the moisture is gone.
What's left at the end? Yummy, seasoned, spicy salt!

Question 8

Where Are You Located?

Accepted Answer

Flagstaff County, Alberta

Question 9

Do You Sell Any Honey/Mead?

Accepted Answer

I can understand why you'd think that, but we do not carry any honey or mead at the moment. We plan to maybe venture into mead in the future, but making and selling alcohol is a completely different beast from preservatives.

Question 10

Sooooo.... Why Are You Called The Vee Hive?

Accepted Answer

The Vee Hive wasn't always meant to be public!
My partner and I started making mead in 2024 for ourselves, and wanted to give some away to family and friends. Being extra, we decided we need a name. After much deliberation we came up with "The Vee Hive". Vee for our last name (it starts with V) and bees, a cute lil pun. 
When I decided I wanted to start selling my jams and other preserves, I went over quite a list of names... but nothing felt quite as right as The Vee Hive. I decided to continue on with the name, and it's become very special to me.
One day I hope to open a tavern called The Vee Hive, where people can come and eat good, hearty food with their friends and family. Come be a part of The Hive!

The Vee Hive

Artisanal Preserves Handcrafted With Care

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