But I've seen instructions saying it's ok to sterilize the bottles in the oven and then let them cool. Or run them through the dishwasher which is obviously isn't true sterilization. In either of those cases, when you pull the bottles out into your kitchen, they're no longer technically sterile, even if its unlikely that an airborne nasty will have time to float down to the bottom of your bottle.
I pull my bottles out hot and fill immediately so I think that largely takes care of this theoretical problem. I was more curious than anything.
I think we are obsessing over bottles when there is the whole process and all the equipment to consider.
jhc is right, as others have commented in other posts, that once the bottles are taken out of the oven and exposed to the air, they are subject to spores and whatnot and are not technically sterilized/whatever.
Bottles are only one component. To add to everyone's OCD...think about every item used in the sauce making process, especially the last items in the chain.
The spoon or spatula that got set on the (unsanitized) counter and then used to stir the sauce again, the funnel that fell over onto the counter and then wiped with a cloth and used on the next bottle, is that bleach rag used to wipe the threads really as clean as you think it is?
Use quality ingredients, make sure the sauce has a low pH, follow established food processing practices, use common sense and err on the side of caution if in doubt about anything!, make it with love, passion, and excitement, and Have Fun!!!
PS- if anyone is still using a sponge to wipe your kitchen counters and sink....GET RID OF IT!!! NOW!!!
PPS- unless the wet sponge is microwaved daily for 30 seconds and rinsed with very strong bleach to kill all the reeeeaaally bad nasties.....
PPPS- never mind,... just get rid of that square petri dish. It's not worth the risk~
sorry, didn't mean to go off on a tangent~