Will keep that in mind for sure - I've got about 100+ unopened right now and it feels a bit extreme hoarder-Ish, but once I whittle down the shelf a bit I'd be down. :)
Thanks for the Spicetme Achievement Award!
Very cool - was on a bit of a limited budget this year, so happy to have placed in 2 of the 3 categories I entered.
Thanks for hosting THP!
Congrats to all the winners!
In most states, shelf stable acidified hot sauce has to be made in a licensed cannery by or under the guidance of a licensed canner. It's why many of us use copackers.
Check your state's regs - you may not be as licensed as you need to be. ;)
Ps - check around on that fill rating. HDPE has a higher temp limit than 180, though some "recommend" not exceeding 190. But it has a "hold temp" toleranceof 190, so you can run hot liquid through it at that temp and it won't melt or leech.
But as you said - they can become misshapen, because...
I've abandoned the plastic squeeze bottles.
Too many were "paneling" (sucking in due to the vacuum)
The way around that is to hot fill, invert, then use a water bath to cool the product so that the plastic cools and hardens. Note: it's not melting, it just gets softer when filled with 185...
Actually the size of the net weight statement is a regulatory compliance issue.
There's a thing on the FDA website about it being proportional to overall label size.
That's why the statement on a cereal box is huge. Huge box.
Hard to tell from the photos and I'm not an expert in the...
So great to see a list with so many small makers on it, including a few THPA winners!
I'm honored to make the list (and to be the only company with more than one entry!)
Check it out for a list of excellent sauces (a few big brands, but mostly small batch stuff)...