bottles-bottling Question for home bottlers..

[chuk hell]

Like Marv and ChefEx

How do you home bottle in those little 5 ounce bottles ( what do ya call 'em...."woozies", did I see that somewhere? )

I mean I just learned how to can in mason jars so I'm wondering how you get the seal on those things and if you put them in a boiling bath too.

Curious.

 

[Tina Brooks]

We use an emulsifier. No strainer required. Less opportunity to bruise the fruit that way.

T

 

[DevilDuck]

What's the best way to get rid of chunks. Do you strain or use higher tech emusifiers. When straining, whats the best way to get the most out of your peppers. I use my fresh peppers in a very small kitchen setup using a food processor and a kitchen sieve but would like to find a cheap easier way. What about bottling chunky salsas, lots of acid I assume.

I use an industrial grade blender to get everything together before the brewing process. When it goes into the pot, it's already liquid...kinda like a thin hotsauce milkshake.

 

[Sickmont]

Bwahahahahaha! Mickey Mouse tabs! ROFLMAO

I bet Disney didn't approve that product placement.

And to think, the government got onto the tobacco companies for marketing to children...

 

[DevilDuck]

I use a ladel and a funnell that fits. Piece o' cake.

 

[marcosauces]

we keep PH 3.7-3.9.. and we make the FDA very happy

 

[DEFCON Creator]

we keep PH 3.7-3.9.. and we make the FDA very happy

But if you add a mix of Dioxin and pure cobalt, you can hear the pathogens scream before the Ph level drops. Much more fun, and it gives the sauce a beautiful translucent glow.

 

[marcosauces]

LOL..!!!!