Hi there! I am currently in the process of turning my at-home fermented hot sauce business into a legitimate operation, and as with many of us here, have run into a TON of questions as to how to do certain things the proper, legal and safe way.
My question today is: How do I properly sterilize, sanitize and fill 4oz plastic squeeze bottles with fermented hot sauce?
These are the bottles I am currently using at home and share with friends and family as gifts:
I know 5oz glass woozy is sort of like the industry standard, but I would really love to make the bottles I have chosen work for me in the long run as I grow and scale the business. I can do 5oz glass bottles, but I really enjoy the light weight of these 4oz plastic bottles as well as the ergonomics and user experience of squeezing exact amounts of sauce on your food (I am a UX designer by trade, so I just naturally think about user experience with products lol)
My hot sauce is fermented and then cooked down. Exact temps for this are not defined just yet, but I will be finding that out soon. pH is around 3.3 to 3.4 when all is said and done. I want to make sure I figure all of this out while I am still fine-tuning the process at home before I pull the trigger and rent out a commercial kitchen and get the CDPH involved.
Edited by ExitPlan, 20 January 2019 - 04:46 PM.