This Hot fill method and bleach water the caps, and droppers and then plunging into HOT water for a rinse and capping and inverting is all you got to do. I have been making hot sauces since the 80's and have done it this way. Have Never had one go bad.
Keep in mind a high amount of vinegar is the clincher. Process the peppers into a mash using a blender and vinegar to get the smooth consistancy , after heating begins add more vinegar to the thickness needed to come out of the dropper hole on our bottles. Hold at 190- 200 f for about 5 min-8 min and bottle in HOT boiling water bathed bottles, wipe tops, rinse the bleach water caps and droppers in the boiling water and screw on, invert for 5 min and turn over to cool. I never left them upside down til cool but if that worked, great.
Sounds like a lot but once you get going it's pretty straight forward. Been doin it forever, always works.
Shelf live easy 1 - 2 years 2 years pushing it perhaps. Frig after opening (:
starman from WI
