Can these bottles be water bathed or pressure canned for hot sauces?
I made a vinegar based Pineapple, apple hot sauce and was looking to try and can it. I was wondering if these bottles would work? It sais they can be used for vinegrettes online. Thanks
by confusednotions
14 Comments
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confusednotions
The image is of a glass bottle with a silicone stopped that Clamps shut
Tu_mama_me_ama_mucho
Nope, I work in a food manufacturing plant, and the tests, temperatures and pressures we use to pack liquids are way beyond anything you can achieve at home.
SpaceMamboNo5
Hot sauces are fermented, not just canned, so there’s a different science involved. I’m actually not sure if you have to water bath can hot sauce at all. Do not take my word for it though, as I have never made hot sauce. See if the USDA or FDA has any advice.
BoozeIsTherapyRight
No. There are no bottles like this that are safe for home canning.
Vinaigrettes are salad dressings, so have nothing to do with canning and that description doesn’t mean you can preserve food in these bottles. It just means you can put homemade salad dressing in them.
You can put your sauce in these and store in the fridge (not freezer though).
What recipe did you use for your hot sauce? If it’s a recipe from a trusted source (check the wiki on this subreddit) then the canning instructions will be in the recipe. If it’s not a safe recipe then store in the fridge or freeze it in a freezer safe container.
Tuilere
Absolutely not and if you try it ends basly
Chance-Work4911
as others have said, hard no on “canning” in these, but if you are working from a safe tested recipe and WB into pint jars, you could have an empty bottle or two on hand to decant the sauce into once the pint is opened to use. this would be a great fridge storage bottle. (I use similar from IKEA for syrups, drinks, and salad dressing)
krschob
There are absolutely hot sauce recipes that can be bottled in this receptacle. My advice is to ask in r/hotsaucerecipes for a more accurate response
realmealdeal
OP, I’m not sure you mean to ask exactly what you’ve asked, but I would recommend you head over to r/hotsauce or r/spicy and ask there.
Sad-Shoulder-8107
There’s no need to can hot sauce. As long as the PH is below 4.6, botulism can’t grow. Most hot sauces end up significantly lower, somewhere in the 3.5-4 range. If you’re unsure, store it in the fridge. It should stay fine for months if not years in the fridge.
I used this recipe but I used Pineapple and 2x apples and I used pickling vinegar with a higher ph than acv. I also used a half a lemon juiced and added an extra 1/2 tblsp of salt. I’m just gonna refrigerate it though so I know it’s safe regardless. Thanks everyone for the advice
siobhankei
So, you can use these if you are fermenting a hot sauce and have properly sanitized it. Personally, I like the concept of these for a completed (cooked down/pasteurized) hot sauce and not an active ferment because they “burp” and it can be a little…messy if it’s your first time.
r/fermentation is a fun place to learn a new skill and you enjoy waiting for results.
Ok_Philosopher_8973
Can in a regular jar then decant into a bottle like this one at a time when you’re ready to use it.
forogtten_taco
If you do hot sauce right. They are shelf stable for extended period of time. The right vinegar concentration makes them shelf stable.
Or can then in pint or half pint jars, then refill smaller bottles like this and store in fridge.
14 Comments
Hi u/confusednotions,
For accessibility, please reply to this comment with a transcription of the screenshot or alt text describing the image you’ve posted. We thank you for ensuring that the visually impaired can fully participate in our discussions!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Canning) if you have any questions or concerns.*
The image is of a glass bottle with a silicone stopped that Clamps shut
Nope, I work in a food manufacturing plant, and the tests, temperatures and pressures we use to pack liquids are way beyond anything you can achieve at home.
Hot sauces are fermented, not just canned, so there’s a different science involved. I’m actually not sure if you have to water bath can hot sauce at all. Do not take my word for it though, as I have never made hot sauce. See if the USDA or FDA has any advice.
No. There are no bottles like this that are safe for home canning.
Vinaigrettes are salad dressings, so have nothing to do with canning and that description doesn’t mean you can preserve food in these bottles. It just means you can put homemade salad dressing in them.
You can put your sauce in these and store in the fridge (not freezer though).
What recipe did you use for your hot sauce? If it’s a recipe from a trusted source (check the wiki on this subreddit) then the canning instructions will be in the recipe. If it’s not a safe recipe then store in the fridge or freeze it in a freezer safe container.
Absolutely not and if you try it ends basly
as others have said, hard no on “canning” in these, but if you are working from a safe tested recipe and WB into pint jars, you could have an empty bottle or two on hand to decant the sauce into once the pint is opened to use. this would be a great fridge storage bottle. (I use similar from IKEA for syrups, drinks, and salad dressing)
There are absolutely hot sauce recipes that can be bottled in this receptacle. My advice is to ask in r/hotsaucerecipes for a more accurate response
OP, I’m not sure you mean to ask exactly what you’ve asked, but I would recommend you head over to r/hotsauce or r/spicy and ask there.
There’s no need to can hot sauce. As long as the PH is below 4.6, botulism can’t grow. Most hot sauces end up significantly lower, somewhere in the 3.5-4 range. If you’re unsure, store it in the fridge. It should stay fine for months if not years in the fridge.
https://preview.redd.it/vxoth7nk82zf1.png?width=1080&format=png&auto=webp&s=cf0e8102040bfed9d93efa4cf4dda007a3cf446b
I used this recipe but I used Pineapple and 2x apples and I used pickling vinegar with a higher ph than acv. I also used a half a lemon juiced and added an extra 1/2 tblsp of salt. I’m just gonna refrigerate it though so I know it’s safe regardless. Thanks everyone for the advice
So, you can use these if you are fermenting a hot sauce and have properly sanitized it. Personally, I like the concept of these for a completed (cooked down/pasteurized) hot sauce and not an active ferment because they “burp” and it can be a little…messy if it’s your first time.
r/fermentation is a fun place to learn a new skill and you enjoy waiting for results.
Can in a regular jar then decant into a bottle like this one at a time when you’re ready to use it.
If you do hot sauce right. They are shelf stable for extended period of time. The right vinegar concentration makes them shelf stable.
Or can then in pint or half pint jars, then refill smaller bottles like this and store in fridge.