On 9/18/2011 11:04 PM, Melba's Jammin' wrote:
> In article
> >,
> Nicholas > wrote:
>
>> George, thank you for the reply! I searched and did indeed find many
>> informative posts you have written over the years! One final question:
>> if I do not ferment the chilies, and I want to bottle the sauce in the
>> small "woozy" style bottles, is it necessary to process the bottled
>> sauced in a water bath? If so, how long would you recommend? Thanks
>> again for sharing your knowledge!
>
> You can't expect a seal if your cap doesn't have a sealing compound and
> I don't think I've ever seen a little cap like that with a plastisol
> liner. All that vinegar will keep it just fine in the fridge.
I've never sealed any bottles of hot sauce, as Barb says, there's enough
vinegar in there to keep the nasties from growing. Have had it stay
shelf stable for up to two years before I used it all up.

Don't really know if the commercial makers water bath or whatever with
their sauces either.