For sauce.
Also, does anyone have a recommendation for bottles? I read something about the plastic top ones being unsuitable for the temperatures required...
I was looking at these: http://www.sks-bottle.com/340c/fin145.html
It says ideal for use in food industries, whatever that means.
My main question is what exactly is the process for using these bottles? i.e. can they withstand pressure canning and if not, what is the process? Also, regarding orifice reducers...are they put in the bottle during the canning process?
Thanks