Anny Middon wrote:
....
Is it possible to find bottles for HWB canning? A lot of commercially
available hot sauces are produced by Mom & Pop outfits. Do they have
special equipment?
Anny
....
... I've made hot sauce for years with nothing but the chiles
and vinegar and never had a bottle go bad. No bwb, no canning at all.
The vinegar is usually sufficient to keep the bad bugs out if the chiles
don't. YMMV
....
George

I have a question in this vein... I have access to lots of old crown
cap bottles (coke/beer/etc) and a bottle capper. So I wonder how I can
use these for "food."

At least I should be able to slip cayenne chiles into them and cover
with boiling vinegar and cap, right?

If you used them in a BWB, then would you crimp the cap before or
after the bath? It seems like crimping before would generate pressure
in the bottle. If crimping after, how to you keep the stuff in the
bottle since the caps won't stay on without being crimped (I guess
you could just leave the bottles open during the boil and suffer some
spillage/splashing/splattering?).

Would there be any way to use them in pressure canning?

The old bottle cap boxes mention tomato sauce, catsup, and such.
Does anyone know how folks used them in the 20s, 30s, 40s? (Or was the
labelling just on there to get around "Prohibition" and people only ever
used them for beer?).

Just wondering....

Thanks.

Derric