I make my own sauces too.
Last year I tried canning the sauce in 5 oz woozies.
Because of the pot I had at the time, I was unable to totally immerse the filled bottles, but had the liquid almost to the top.
Not knowing better, I sanitized the caps separately, planning to put them on as soon as the sauce filled bottles had boiled adequately.
My little experiment was a dismal failure!
About half of sauce erupted out of the bottles, and was lost, as well as making a mess of the bottles, requiring me to clean the tops before capping.
I think it's the shape, but I'm not entirely sure.
Anyway...it was for my own use, and the PH was low enough, and it was kept in the refrigerator anyway, and I didn't die.
I've done a good bit of research since, and have a fresh batch of sauce ready to go.
I'll be boiling the bottles, sanitizing the plastic caps in a bleach solution, and rinsing with boiled water, and hot filling the bottles, capping, and turning the bottles upside down to cool.
This is supposed to help with the seal. Or so the internet says...
Not sure the PH yet, I need to test it still, but as much vinegar as I used, I know it's well below what is needed for stability.
Once I get this technique down, I do plan on selling the sauces.
I grow my own peppers, and have several really good recipes I want to try on the permies.
Everything I've been able to get from researching says the hot fill meathod is perfectly safe.
