bottling Air bubbles in my hot sauce

I blend all my ingredients in a half-gallon blender. Water, vinegar, hot peppers, spices. I will typically get a lot of air bubbles when I fill the bottles using a funnel. I always fill to the very top of the bottle. But still, the liquid content will drop once the bubbles have dissipated and the bottles do not look full any more. It helps To get rid of most of the bubbles if I blend very slowly before I am ready to pour. But not entirely. I tried adding a little bit of oil to the sauce but that does not seem to help much.

Does anyone have a secret to minimize bubbles?

I could wait until the bubbles disappear before pouring but I want to pour when the sauce is hot.
 

The Hot Pepper

Founder
Admin
Sounds like your blender is aerating the sauce. Do you have different blades? If not a new blender will help. A larger blender like a Vitamix or Blendtec. And you should not be filling to the top of the bottle.
 

The Hot Pepper

Founder
Admin
Because you need a vacuum seal. If you fill it to the top it is not safe.
 
Plus, it looks amateurish. 
 
The 5.5 ounce bottle is designed to hold 5 fluid ounces.
 
I use a Vitamix to do my sauces. By the time I blend it multiple times as I adjust taste and PH with salt, vinegar and sweetener I also find it’s essentially aerated.
 

Siv

Extreme Member
I use a Blendtec blender and it really aerates the sauce. But then I cook it before bottling so by then all the bubbles are gone. Are you just blending fresh and not cooking?

I used to have a problem when I would cook then blend then bottle but now I blend then cook then bottle.
 

salsalady

Business Member
A couple of my sauces are more prone to foaming. After blending and coming up to heat, i just keep stirring. Usually with a wire whisk, but not whisking the sauce. Just keeping it moving, working out the air. Takes 10 to 15 minutes...
 
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The Hot Pepper

Founder
Admin
I use a Blendtec blender and it really aerates the sauce. But then I cook it before bottling so by then all the bubbles are gone. Are you just blending fresh and not cooking?

I used to have a problem when I would cook then blend then bottle but now I blend then cook then bottle.
You can also cook blend cook. If you prefer to start off cooking.
 

salsalady

Business Member
Maybe....depending on the quantity being processed....

But for processing, the sauce should be monitored with a thermometer and brought up to temp.
 
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