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How to Seal Hot Sauce Bottle  RSS feed

 
Edwin Rivera
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I am making 5oz and 10oz hot sauce to sell, and I need to know how to seal the bottles and keep the air out. I was told that I need woozy bottles with the metal cap to be able to seal them, but I want to know what the process is to seal them and will that keep the air out. Thanks
 
r ranson
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Sounds like a great project.

Laws for selling food varry drastically depending on where in the world you are. It would be difficult to give advice without knowing where you are. Best bet would be to check with your local law makers to discover what they require in the way of container and processing method. We can tell you what we know and do, however; it's not necessarily in agreence with your local authority.

Another factor to consider is how the sauce is made and if it's pasteurized. If you are making fermented hot sauce and selling it live ( not heat treated) then it would need different packaging then cooked sauce.

Can you tell us a bit more about your project?
 
Edwin Rivera
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I live in IL and the sauce has vinegar, habanero peppers and salt as some of the key ingredients.
 
r ranson
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Is it cooked or live culture ( fermented)?

PS. Sounds delicious!
 
Edwin Rivera
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Cooked
 
r ranson
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I think it will need to be heat or pressure treated to seal the caps. This is beyond my skill set. I'm confident someone here knows the answer.

If it was just for home use, I would probably take a similar recipie and guess at it, but selling adds a whole different element of safety concerns.
 
Edwin Rivera
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I think I can follow the canning process with the woozy bottles, but I am not sure if it works or how to do it which is why I am asking for help. . Thanks for your input
 
Jessica Padgham
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I think the actual technique is going to depend on exactly what kind of bottle you are using. Different bottles have different instructions for sealing. I've seen some that use heat/vacuum from a boiling water bath just like regular canning jars. Another option would be to use something like beer bottles and a capper. Not sure if that would work well or be safe for hot sauce but you can see the difference in method.

I looked up the Woozy bottles and it looks like you seal them with shrink wrap. Wether or not you need to process them the way you do jams and jellies before sealing isn't really clear.
 
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