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bottling Re boiling woozy bottled sauce

C

cmwr

Quick question. If I wanted to reboil my sauce that’s in the fridge, just as an extra precaution, can I just set the plastic capped bottles in a pan of water, loosen the caps, and boil for 10 minutes or will the heat damage the plastic caps? I simmered my sauce when I made it for approximately 10 minutes but I never boiled my bottles before or after filling
 
Heat will damage the plastic as well as getting water under the plastic liner which could contaminate the hot sauce. When you put hte caps in the water, residual sauce will get into the water and under the liners, which could then squish out into your re-batched sauce. The hot water will also melt the glue that holds the liner in place and that could also leach out into your sauce. Caps a very cheap, just get new caps.

Most of this is discussed and explained in the Making hot Sauce 101 thread.... which I still can't figure out how to Copy/Paste the link...
But a quick Search here will bring it up.

Edit- i just re-read your post about loosening the caps and putting the whole bottle in water for 10 minutes. That is not a recommended process. So many things can go wrong including not being able to verify that all the sauce has come up to +180F.
empty them out into a sauce pan, wash/rinse/sanitize the bottles, use new caps. Bring sauce up tp +180F. Hot Fill (invert) Hold.
 
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salsalady said:
Heat will damage the plastic as well as getting water under the plastic liner which could contaminate the hot sauce. When you put hte caps in the water, residual sauce will get into the water and under the liners, which could then squish out into your re-batched sauce. The hot water will also melt the glue that holds the liner in place and that could also leach out into your sauce. Caps a very cheap, just get new caps.

Most of this is discussed and explained in the Making hot Sauce 101 thread.... which I still can't figure out how to Copy/Paste the link...
But a quick Search here will bring it up.
Click to expand...
Makes sense. Not worried about the caps. Don’t know how your supposed to hot bath sauce in woozy bottles since all I’ve seen have had plastic caps lol. I’ll try to read up on that sticky
 
salsalady

tutorial Thread 'Making Hot Sauce 101'

Making and Bottling Hot Sauce 101 for Beginners

This post is for people wishing to make and bottle sauces for personal use or to share with friends and family. Persons wishing to sell their sauces should contact their local health authority and follow the guidelines of their Authority Having Jurisdiction for licensing, permits, insurance, etc required for commercial sauce ventures.

Making hot sauces, BBQ sauces and many other types of sauces is a fun and rewarding adventure. The combinations of chiles and flavors are endless so there’s always...
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Its not a Hot Bath with woozy bottles. these are 2 separate processes with 2 different bottles, jars, caps, and lids.

Hot Fill Hold (,HFH) is putting heated (proper pH) sauce in woozy bottles, capping and INVERTING the bottle for a set amount of time to allow the heated sauce time of contact with the top of the neck and the cap. After about 5 minutes, the bottles are re-verted and stored upright.

Boiling Water Bath- is putting cooked sauce (proper pH) in mason/ball/etc CANNING jars, topped with the metal lid and metal ring. The jars are then put in a pot and brought to a full rolling boil for a set amount of time. Hence the name...Boiling Water Bath (BWB). BWB is pretty simple but not as simple as sticking jars in the stock pot and adding water. There sould be a rack on the bottom of the pot so the jars aren't sitting directly on the bottom, water must cover the jars, must be brought to a full rolling boil. There are (TONNES) of canning websites that give excellent tutorials.
 
Last edited:
salsalady said:
Its not a Hot Bath with woozy bottles. these are 2 separate processes with 2 different bottles, jars, caps, and lids.

Hot Fill Hold (,HFH) is putting heated (proper pH) sauce in woozy bottles, capping and INVERTING the bottle for a set amount of time to allow the heated sauce time of contact with the top of the neck and the cap. After about 5 minutes, the bottles are re-verted and stored upright.

Boiling Water Bath- is putting cooked sauce (proper pH) in mason/ball/etc CANNING jars, topped with the metal lid and metal ring. The jars are then put in a pot and brought to a full rolling boil for a set amount of time. Hence the name...Boiling Water Bath (BWB). BWB is pretty simple but not as simple as sticking jars in the stock pot and adding water. There sould be a rack on the bottom of the pot so the jars aren't sitting directly on the bottom, water must cover the jars, must be brought to a full rolling boil. There are (TONNES) of canning websites that give excellent tutorials.
Click to expand...
Understood. I need to reverse my process. I boil for 10-15 minutes then put in blender than strain through a tomato juicer to remove seeds, then bottle. I’m guessing after all these processes, although still hot, it may not be hot enough anymore. Maybe I’ll have to blend and strain then simmer for 10-15 minutes so I can immediately bottle. I’m learning 😉
 
cook, blend, strain is normal processing steps. That softens up the chunks and allows for a much smoother sauce than just trying to blend raw veggies. After all the steps off the heat, the sauce should be brought back up to +180F before bottling. THe sauce should be maintained at +180F during the whole bottling process. This can be achieved by using a double boiler. That keeps the sauce hot without risk of scorching from a direct flame.
 
salsalady said:
cook, blend, strain is normal processing steps. That softens up the chunks and allows for a much smoother sauce than just trying to blend raw veggies. After all the steps off the heat, the sauce should be brought back up to +180F before bottling. THe sauce should be maintained at +180F during the whole bottling process. This can be achieved by using a double boiler. That keeps the sauce hot without risk of scorching from a direct flame.
Click to expand...
I get it. Nice to know I’ve been doing something right lol. If it cooled down too much prior to the bottling, one could always bring temp back up then pour through the funnel. I don’t own a double boiler and no place to keep one. We got more kitchen utensils, pots and pans etc than a mangy mutt has fleas lol
 
If you have any nesting pots (like a 10 quart that fits inside a 12 quart) you can use this as a double boiler with a couple inches of water.

1753833021264.png
 
The Hot Pepper said:
Actually it is but yeah easy to replicate.
www.webstaurantstore.com

Double Boilers

Heat temperature-sensitive sauces, puddings, and sugars with a commercial double boiler to prevent them from burning. Also known as a Bain Marie, this cylindrical cookware has an inner and outer container to help you with temperature-sensitive tasks
www.webstaurantstore.com www.webstaurantstore.com
Click to expand...
really??? :rolleyes: ok, and you had to link one of my favorite websites....

#bainmarie
 
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