Does anyone make bottles that can be sealed by canning method? I'll be making sauce in a few weeks and I'm looking for long term storage ideas without freezing or refrigeration. If everything else fails I'll just process in canning jars.

  • You may consider the bottles used for homemade beer with a bail closure. In the US, canning with bail closure jars is not common (as it is a not recommended method by USDA today, but they once did), but I have seen in use in France and Italy. – papin Aug 19 '15 at 15:06
  • Have you searched online? They are quite easy to find. – Cindy Aug 19 '15 at 16:59
  • I have. Maybe I'm not using the correct search terms? All I am coming up with is 5 ounce bottles with plastic lids and drip caps. On another note, why does this thread say 0 answers when I have received 2? – NKY Homesteading Aug 19 '15 at 19:49
  • Papin, we used the bail closure bottles last year and they seemed to work fine for our personal use. In the future we would like to brand our sauces and sell them so I'm looking into slowly evolving into that. USDA is a PITA if you ask me. – NKY Homesteading Aug 19 '15 at 19:52
  • 2
    Many recipes for hot sauce have a low enough pH, enough vinegar, that they don't need any canning or special sealing for long term exposure. If you look carefully at the hot sauces lining the shelves of your local supermarket, you'll see that many of them come with simple screw-tops, not even safety seals or plastic gaskets. You may be overthinking the regulation of hot sauce containers here in the US. – Wayfaring Stranger Aug 20 '15 at 4:24

I use the typical high acid method for canning.

Canning jars; new tops and then boiling water bath for 10-15 mins; never had an issue. Although my hot sauce has never last over a year without being used. :)

Originally tried using bottles as other mentioned; was too painful to fill in kitchen for my small batches I do (5 gallons at a time).

If you are looking to sell higher volume, getting a co packer may be the easiest bet.

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