Obviously, anything packed in a metal can/tin requires specialized equipment. This goes for all canned vegetables, as well as fish in oil also, as they are packed with no acidity and their only preservation is basically pressure canning.
I'm not a Process Authority. All commercial processing in the USA has to be reviewed and accepted by a food process authority. These are people trained in the food sciences that do these reviews and authorizations for recipes and processing techniques. Regulations are different in other countries, I can't speak to that. Based on my own experiences and knowledge, this is what I would guess would be involved in an oil-based hot sauce-
For an oil based hot sauce, to be made commercially, it needs to be pressure canned, which I suppose can be accomplished with a simple pressure cooker, but there are a BUNCH of regulations and procedures that need to be followed. The equipment needs to be calibrated and accurate to hold pressure for time and temp, the person processing it has to be BPCS certified, the sauce bottle caps are different than the usual plastic cap, everything has to be documented. The biggest things is having an accurate tested pressure cooker with a consistent heat source that can maintain the pressure. And if it is a commercial venture, a home pressure cooker won't handle the volume unless the person wants to make ~30 bottles at a time. Large scale pressure cookers are $$$.
Hope this helps~
SL
