Hello
Loved the forum forever and finally joined!
Anywho, I have a question that I believe has not been answered after reading a million posts on here.
I am using Woozy 5 oz bottles, with the shrink wrap, plastic caps with the liners. Now, I have been licensed and fully approved to sell my sauces so I am not cowboying this, just in case.
My question is with pasteurizing the glass bottles with the sauce inside (obviously): since the caps are plastic, pasteurizing the bottles at 180F for the required time is pretty much impossible. So what do you guys do? Do you suggest hot bottling, then tipping the sauce for 5 minutes, then shrink wrapping THEN pasteurizing? In order to sell in the stores in this country the sauce must be shelf-stable. My sauce is a PH of 3.7 so that is good, all the right steps have been done. I sanitize using STARSAN, all that kind of stuff.
But this problem is really perplexing and my local Health Code officer is not helpful at all.
HELLLPPPP
Loved the forum forever and finally joined!
Anywho, I have a question that I believe has not been answered after reading a million posts on here.
I am using Woozy 5 oz bottles, with the shrink wrap, plastic caps with the liners. Now, I have been licensed and fully approved to sell my sauces so I am not cowboying this, just in case.
My question is with pasteurizing the glass bottles with the sauce inside (obviously): since the caps are plastic, pasteurizing the bottles at 180F for the required time is pretty much impossible. So what do you guys do? Do you suggest hot bottling, then tipping the sauce for 5 minutes, then shrink wrapping THEN pasteurizing? In order to sell in the stores in this country the sauce must be shelf-stable. My sauce is a PH of 3.7 so that is good, all the right steps have been done. I sanitize using STARSAN, all that kind of stuff.
But this problem is really perplexing and my local Health Code officer is not helpful at all.
HELLLPPPP