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Food Handling General Discussion General and open discussion for food handling and safety. |
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07-04-2013, 03:19 PM | #1 |
Got rid of the matchlight.
Join Date: 07-03-13
Location: Pensacola, Florida
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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.
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07-09-2013, 03:26 PM | #2 |
is one Smokin' Farker
Join Date: 04-21-09
Location: Marietta, Ohio
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If you can hot fill you don't have to be as worried about sterilizing prior to filling. But that depends on your sauce.
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4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129 |
07-09-2013, 03:30 PM | #3 |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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huh......many if not most homebrewers sanatize with starsan from five star.
http://www.fivestarchemicals.com/bre...wing/products/ might be worth looking into. it's usda approved.
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Out. Again. |
07-09-2013, 03:50 PM | #4 |
is one Smokin' Farker
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
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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.
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