Originally Posted by cpw
I'm reviving an old thread here, but I've been looking around without much luck. If I want to bottle and sale only a few bottles at comps and cookouts, are the bottles like these with the pressure sensitive lid: http://www.bottles.us/pickcap.asp?bottle=723&type=Each
safe to use, and would I bottle the sauce the same as if I was using a mason jar (sanitize everything, hot water bath, etc)?
Thanks for any input!
That will work as long at you get the metal cap with rubber gasket. Hot fill the bottle (make sure the sauce is at 180º & the bottle has been sanitized) - put cap on tightly - invert bottle (so sauce is now on the cap) to create seal.
As long as your sauce is acidic enough, you will not need the water bath though doing that is an extra safety step.
If you're looking to sell these, most states do require at least a commercial kitchen to be legal. Some will also require specific licenses for food processing if you do not have a restaurant license.