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Food Handling General Discussion General and open discussion for food handling and safety.

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Old 07-04-2013, 03:19 PM   #1
Got rid of the matchlight.
Join Date: 07-03-13
Location: Pensacola, Florida
Default Bottle sterilization for bottling sauce

I am presently reworking six of my BBQ sauce recipes for bottling. I have solved most of the logistics of my small scale bottling operation, since there are no co-packers that can produce my sauce with the process I require. My only draw back is how to sterilize and dry the bottles before filling. I will be doing a maximum of 1000 bottles a day and will not be using an automated line. If anyone has had dealings with co-packers producing on this scale and can provide some advice it would be greatly appreciated.
PLHawkins is offline   Reply With Quote

Old 07-09-2013, 03:26 PM   #2
is one Smokin' Farker
Join Date: 04-21-09
Location: Marietta, Ohio

If you can hot fill you don't have to be as worried about sterilizing prior to filling. But that depends on your sauce.
4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129
roksmith is offline   Reply With Quote
Old 07-09-2013, 03:30 PM   #3
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS

huh......many if not most homebrewers sanatize with starsan from five star.

might be worth looking into. it's usda approved.
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Old 07-09-2013, 03:50 PM   #4
is one Smokin' Farker
Join Date: 06-25-11
Location: SW Michigan

Another vote for Star San. I use it all the time, and not just for brewing, winemaking, etc. It's great because it's relatively cheap and you can mix up a five gallon batch in a bucket and keep it around for a long time whenever you need it. Plus it's a no-rinse sanitizer, so you don't have to, nor should you, wait for your bottles or tools to air dry first.
marubozo is offline   Reply With Quote

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