I'm trying to find some direction about bottling hot sauce in plastic bottles. I've searched a bit, but everything seems sort of vague...at least for the home producer.
Most of the sauces I make are on the thicker side, compared to the vinegar heavy sauces at least. The 5oz woozy bottles I use work okay, but it seems that they're just too thick to effectively use the orifice reducers. But then without them, people often have trouble getting any sauce out without that delayed pour, then splat...much more sauce than they wanted.
Anyway, I want to use some squeezable bottles, kind of like what sriracha and yellowbird use.
Is it safe to assume that as long as I can sanitize them properly, and then fill them hot and invert(I know some plastics can't take 180F, I'm trying to figure all that out too), then it will be the same as using glass?
Here's a couple bottle types I was looking at:
Well...if any of y'all have any kind of experience with this, I'd be grateful.