legal Question about bottling

Maybe this doesn't belong in "legal", but whatever.

I have a question about bottling/jarring for the sauces. My PH levels are good, I sanitize my bottles and lids. My wife seems to think I should be "canning" the sauces, bringing them to a boil and then pouring into the wozzy bottles and capping them. Is this overkill? It's a giant pain in the ass. I have a couple sauces that don't require cooking, so sometimes they burn with the sugar content at the bottom.

Thanks for any instight!

Need the Heat
 

HellfireFarm

Business Member
Think of it this way: do you want to take the chance of a customer suing you because of botulism?

Having the right PH is good but you still need to go through the canning process to eliminate the botulisim bacteria. For high acid foods, boiled water bath canning is sufficient (with the right amount of time in the bath), for lower-acid foods, pressure canning is required.

This isn't just cooking the sauce, but processing it afterward - the canning process is not about bringing the sauce to a boil. If you haven't done so already I suggest getting a copy of Ball's Blue Book and reading about canning in general. And look into your local regulations as well.
 

The Hot Pepper

Founder
Admin
You need to check if your local cottage laws allow hot sauce, usually it's only for things like jellies, jams, cookies, etc. The reason is the above. Safe practice and safe foods.
 
Think of it this way: do you want to take the chance of a customer suing you because of botulism?

Having the right PH is good but you still need to go through the canning process to eliminate the botulisim bacteria. For high acid foods, boiled water bath canning is sufficient (with the right amount of time in the bath), for lower-acid foods, pressure canning is required.

This isn't just cooking the sauce, but processing it afterward - the canning process is not about bringing the sauce to a boil. If you haven't done so already I suggest getting a copy of Ball's Blue Book and reading about canning in general. And look into your local regulations as well.
The sauces I'm talking about I wouldn't normally cook, so I just wanted to get some expert opinion. Was easier when I had a bottling machine, but now that piece of shit broke so I'm back to using the silicone funnel. Sucks when it's hot.
 

salsalady

Business Member

Here's some info about starting up a biz. Some may not apply to your situation.

Regarding processing...
It is not set in stone, but generally, bottling sauces is referred to as 'processing'
Hot fill hold processing is used for most sauces
Canning usually is talking about boiling water bath or pressure canning, both in mason jars with rings and lids.

Other countries have their terms, so there is probably some confusion, lost in translation stuff.

Good luck and Have Fun!
Salsalady
 
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