Downriver
Extreme Member
I call them "gimmies" because everybody wants to try your sauce but most can't take the heat, so why waste anything bigger? Plus, they're a good single-serving size and easy to carry. Well, that was my original line of thinking anyway. The problem is I apparently can't get them to seal properly.
I made six sauces in the Oct/Nov time frame. They were made with a variety of ingredients and I was able to produce red, yellow and orange sauces. The pH of all the sauces ranged between 3.2 - 3.8. I did the hot-pack / inverted bottle method and used both 1.7 oz (50ml) and 5 oz woozies. ALL the 5 oz are fine. ALL the 1.7 oz are turning a dark, off-color in the neck of the bottle which, I assume, means "bad".
Has anybody tried to use the small woozy bottles? If so, is there a secret to getting them to seal correctly? Or, should I just forget the little bastages?
I made six sauces in the Oct/Nov time frame. They were made with a variety of ingredients and I was able to produce red, yellow and orange sauces. The pH of all the sauces ranged between 3.2 - 3.8. I did the hot-pack / inverted bottle method and used both 1.7 oz (50ml) and 5 oz woozies. ALL the 5 oz are fine. ALL the 1.7 oz are turning a dark, off-color in the neck of the bottle which, I assume, means "bad".
Has anybody tried to use the small woozy bottles? If so, is there a secret to getting them to seal correctly? Or, should I just forget the little bastages?