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First bottled batch

B

BackBurner

Hey there... first post, excited to be here.

But I'm about to do a couple of different types of hot sauces for Christmas presents. I have the sauces ready to go... have done a few versions to get the pH right (oh and the taste & flavor right as well) and the bottles came in today from SKS. But I'm still not clear on how to sanitize my bottles.

I don't have a canning pot, but I can get one. But are there other ways I could use to sanitize & prep the bottles?

Cheers,
CF, BackBurner
 
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yes there are other ways.

PS-any stock pot/pasta cooking pot will work for boiling bottles. Might have to work them in batches, but it gets done.



Bleach method- 1 teaspoon bleach per gallon of water- rinse the bottles and drain, may have residual bleach in bottles if not left to air long enough.

Heat method- rinse the bottles in running water, drain, arrange bottles in a pan that can fit in an oven. Put glass bottles in heated oven to achieve 200F for at least 30 minutes.

NOTE- I'm not a licensed process authority. These are only suggestions. Hope your family has fun with your sauces at Christmas!

:woohoo:



edit: WELCOME! :welcome: sorry I didn't get that into the first post~
 
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:welcome: ....BackBurner,

As salsalady mentions a large stock pot works well...

I use a sanitizing rinse first to clean the "new" bottles. I have a large stock pot used for canning quart bottles, that's the pot I use for sterilizing the bottles. While I'm finishing the final heating process on my sauce I'm also boiling 1 doz. woozie size bottles. In batches, the hot bottles are filled using sterilized funnels, I rotate funnels thru the cleaning process as I go. Temperature and final ph is crucial before bottling. There's no reason to ever be in doubt with your sauces when using a stable recipe and the correct home method of processing...


Have fun with it.....and your new expierence here at THP...... :)

Greg
 
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Thanks the warm welcomes AND the great suggestions!

This is site is a wonderful resource and has so much to offer.

I'm doing a red sauce (chile de arbol based) and a green (aji based). I was going with a tomatillo sauce for the green until I stumbled upon the aji pepper from Peru. It is FANTASTIC and has such a smooth flavor and a nice bite.

Will be doing the bottling this weekend and will post more later.

Thanks again.

CF, BackBurner
 
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So here are the first Red & Green batches.

IMG_04431.jpg


I had to change my green up a bit because I didn't like how the initial batch aged. Not sure if it was too much apple cider vinegar or too many limes OR if it was the way cilantro tastes after it has been boiled. I'm thinking it might be the vinegar or the lime. This batch in the bottle I ditched both the vinegar and the lime and opted for citric acid. It does an amazing job bringing the pH down while not affecting the taste.

The red is a Chile de Arbol and Japonese mix. The green is a cilantro and Peruvian Aji sauce. Honestly, I think I'm starting to enjoy green sauces when they AREN'T cooked! The reds I've made doesn't seem to make that much of a difference.

I put them in the fridge, but would really like to reclaim the space... is it safe to leave them in the cupboard? If so, for long? Caps are on tight, with shrinkbands and the pH is well under 4.6. Also like to pass on to the people I'm giving the sauce to info on shelf life.

So if there is anyone out there who knows how to do a green sauce while preserving its original flavor... I'm all ears!

Thanks all for the help!

CF, BackBurner
 
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Congrats on finishing your sauces and welcome!

Here's a link to a USDA site with a few tips on food safety. http://www.fsis.usda.gov/factsheets/focus_on_freezing/index.asp Hope it helps with any questions.
 
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Your sauce should be shelf safe if you can answer yes to the following questions.

1. Is the ph below 4.6
2. Did you properly sterilize the bottles.
3. Did you heat the sauce above 185 before/during bottling.
4. Did you invert the bottle after capping for at least 5 minutes to sanitize the cap.

Assuming you answered yes to all of those questions, you can feel safe withvthe bottles at room temperature. And I believe they will keep up to 6 months unopened.
 
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Thanks for the reply!

1. Yes the pH is below 4.6 for both
2. Per SalsaLady's instructions, I sterilized the bottle in my oven at 200 for 30+ minutes
3. Brought sauce to a boil and kept a rolling boil for 20 minutes at or just under 200 degrees
4. Inverted the bottles for more than 5 minutes

So it sounds like I'm good to go!

Thanks again!

CF, BackBurner
 
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Thanks Pic 1!
I got them thru SKS and they are 8oz each.

I have to make 24 sets and just need to make one more green batch. Yesterday made 3 batches and almost gassed my family out of the house last night! Fortunately the green is easy on the fumes!

Will post another shot later today/tonight of finished product (with labels).

CF, BackBurner
 
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