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Making Hot Sauce 101

Making and Bottling sauces

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#261 salsalady


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Posted 19 January 2017 - 05:17 PM

Hello. I intend to make a low ph hot sauce soon and wanted to try to hot fill as the instructions ay to do. If I wanted to be extra safe and then refrigerate it *before* opening, how long would I wait from when ifilled it to when I stuck it in fridge? Also, can this idea of hot filling (flipping bottlefor 15 min) then refigerator actually be more beneficial safety wise than just letting sauce cool dowb to room temp, then filling woozies then putting in fridge? Thanks.

I missed answering this question, my apologies....


It is best to Hot Fill as opposed to letting the sauce cool to room temp then bottling.  If the sauce is cooled, then it needs to be refrigerated from the start and won't have the added shelf life (even in the fridge) of a sauce that is Hot Packed. 


By doing the Hot Fill and immediately capping, when the sauce cools it creates a vacuum in the bottle and a tight seal with the cap.  The Invert step is to get the heated sauce in contact with the inside of the cap, the heat then sterilizes the inside of the cap. 


Once the bottle has been capped and inverted, there really isn't a reason to refrigerate.  Unless you have tons of room in the fridge and just want to be extra-super-safe.  :shrug:  Nothing wrong with refrigerating a properly sealed bottle, but I just don't see the necessity of it if the sauce was properly processed from the start. 


To answer the original question, I would let the bottles cool to room temperature before putting in the fridge.


Sorry for the late reply, but maybe others reading this down the road will appreciate the comments.  Hope this helps~ 




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#262 Neel



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Posted 20 January 2017 - 02:27 AM

Adding meat to hot sauces is extremely risky.  They are not safe to use the hot Fill/hold method of processing, most things that contain meat, even things like bouillon, have to be pressure canned. 


edit- bacon flavoring 


Rocketman posted a process on here somewhere of rendering down a bunch of bacon fat, then adding it to vodka.  Freeze it so the fat solidifies, then pour off the vodka....or something like that.  I'll see if I can find the post....


Bacon Infused Vodka


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Thanks so much! Will be trying the bacon vodka

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