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:welcome: ˙ɹəpunuʍop ɯoɹɟ əɯoɔləʍ   Sorry for your loss and best of luck with your new venture.

:bday: Happy birthday Hogleg, I hope you have a great day, mate!  :bday:Cheers.  :cheers:  :metal:

I boiled my bottles early on, but these days I sterilize them in my oven. It's quicker, less messy, and you don't end up with any residual water in the bottom. You can also leave them in the oven until you are ready to bottle, just as long as you don't open the door. 

The total amount of liquids (assuming 5 cups of water was used) would roughly create a 17% vinegar mix. Adding the other ingredients would bring down this percentage even further. I would say your recipe definitely didn't have pH levels low enough to sustain shelf stability.    A very rough rule...

Must be a female kangaroo......... :rofl:

I would add dehydrated peppers dry, they will soften and rehyrate when added your liquid sauce during cooking.    I would advise against bringing the whole batch back to room temperature for the reasons I have already mentioned.    To get back to your initial problem, I can only think of two...

Podz, please tell me, under what circumstances would pressure build up in a bottle of processed sauce, and why?

1. Why are you rehydrating peppers?   2. Why not put a tiny amount of sauce in a glass (keeping glasses in the freezer for this purpose, and pH testing is recommended) to taste test while the bulk sauce remains on simmer?   Cooling a whole batch to room temp just to taste test seems irrational...

No sterile, cooked and bottled sauce should be under any pressure once at room temperature. To the contrary in fact, it should be under a slight vacuum due to the hot air inside the bottle cooling and condensing to a smaller volume (Put a balloon in the fridge and it will get smaller). This is...

Because it's Realtree camo Hogleg?   Bloody Americans......... :rofl:

I believe you can seal many vac sealers early once the desired squeeze has been achieved. Mine is a cheap one that I purchased on Fleabay and it has this function. 

These perhaps? :seeya:

:rofl:  :rofl:  :rofl:  

I'm glad it finally made it safe and sound Reggie, I sent that package over a month ago, the suspense was killing me.   The Kangaroo balls..........well you see, Reggie had called me "numbnuts" on a number of occasions. It's a term we use here also, so once they presented themselves, I had no...

I'd buy that! 

  Down here that burger would be called a "Bunnings burger with Chipotle Ranch on Foofoo bread".  :rofl:

  Tough Jalapeno!  :rofl:

https://youtu.be/S-5YU6kFZso