Derric wrote:

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


My folks were around during prohibition and I remember my mom talking
about making beer and crown capping them but don't know any details
about them. I would suspect that if you bwb'ed or pressure canned
something with a crown cap it would explode or do something equally
destructive. Suspect the glass would give before the lid blew off. Mom
also talked about having a case of freshly bottled beer blowing up while
the ladies aid from the church was visiting and how embarrassing it was
until one old lady mentioned it had happened to her. VBG

George