Hot Sauce & Woozy Bottles (2024)

FAQs

How to can hot sauce in woozy bottles? ›

I do boil my jars and woozy bottles, and then place them in the oven at 300 degrees Fahrenheit, until time to fill. I then fill with sauce while it is still hot and leave approximately 1/2 inch head space, and then install reducer and lid immediately.

You could fill it with sauces, marinades, syrups, dressings, or beverages (and not just woozy beverages!). This woozy bottle comes in both 5 oz. and 10 oz. sizes, so you can pick the perfect one for your individual needs.

Glass bottles are so important is because they can withstand high temperatures. If we were to use plastic bottles, there's a good chance that they would start to melt and contaminate the hot sauce. Additionally, glass hot sauce bottles are important because they are recyclable and reusable.

There are metal caps for woozy bottles available, if the metal caps are used, the bottles can be boiling water bathed, assuming it does have a safe pH. Plastic reducers can't be put into a BWB though. Definitely wipe the threads before capping. I keep a bleach rag handy.

Fill heat-resistant bottles with the hot sauce, leaving some headspace, place them in a large pot of water, and heat to a temperature of at least 185°F (85°C). After 15 minutes, remove the bottles and let them cool. Pasteurized hot sauce can have an extended shelf life, especially if stored in a cool, dark place.

That means you should pour the sauce into the bottles at a temperature of 140 to 180 degrees Fahrenheit or 60 to 82 degrees Celsius, tighten the caps, and turn them upside down. The sauce's high heat helps pasteurize, and the upside down bottle allows the liquid to sterilize the cap.

I have used these. If you want rectangle shape, I have found that 2.5 inch by 3 inch is a perfect size for a 5 oz woozy.

Many companies were not able to get brown glass to manufacturer beer bottles and had to create bottles made of green glass. The green color did not protect as well as the brown but did a better job than clear glass. Beer producers started to use green glass to denote their higher quality beer.

The most obvious use for these small bottles is creating spirits and liqueurs, but you can use them for other crafts as well. Flower holders, spice bottles and miniature lighting are just some uses for small bottles.

Premium Quality Bottles: These woozy bottles are crafted of high-qulity thick and clear glass, BPA-free and lead-free, durable and reusable.

What is the white stuff in hot sauce bottles? ›

The white substance that looks like mold is actually a yeast that grows even in a high-sodium environment. It is called film yeast, and it is not mold. Film yeast does not cause food poisoning. In terms of food sanitation, there is no problem with a sauce even if film yeast develops.

With time, the ingredients will lose their potency. So, while it may not get you sick, an old bottle of hot sauce may not do the trick when it comes to spicing up a meal.

I run my 5 oz woozy bottles in the dishwasher on Sanitize cycle and remove them. Right before bottling, I boil the bottles in hot water and let them air dry. After pouring the boiling hot sauce at 210-212 deg, I cap the bottle tightly and invert it.

Double-walled containers and borosilicate glass are typically safe for hot liquids, but always check the packaging to be sure. What's your favorite type of cookware? We'd love to know! Please share with our readers in the comments below.

The issue is one of safety so reading up before using is very important. For a start never use boiling water as this can cause damage to the bottle and if the bottle is old or is one of the budget ones sold in discount stores the risk is not worth taking. Always use a kettle, boil the water and allow to cool.

Ladle hot sauce into a hot jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight.

Boiling for one minute or soaking in bleach water. ( Just a couple caps per gallon will do) for 5 minutes and then in both situations, letting air dry. They also have steamer sanitizers that go in the microwave and UV light sanitizers but those are a little more pricey.

When making a hot sauce, the pH must be less than 4.6. Although hot sauces may not necessarily be water-bath canned, they are typically bottled and most likely will have an anaerobic environment that would be conducive to the growth of clostridium botulinum.