Bottling & Preserving

Crafted for chili lovers, small-batch artisans, and fiery food entrepreneurs. 🔸Why Bottling & Preserving Matters Bottling and preserving ensure: Extended shelf life Food safety and hygiene Flavor retention over time A professional, sellable product 🔸PREPARING FOR BOTTLING 1.1 Clean Workspace Disinfect all surfaces with a food-safe sanitizer. Keep pets, kids, and distractions away during production. 1.2 Sterilizing Equipment Essential equipment includes: Glass bottles or jars (preferably with airtight lids) Stainless steel ladles Funnels Saucepans or boiling pots 🔸How to sterilize: Boiling method: Submerge bottles in boiling water for 10–15 minutes. Oven method: Place bottles in a preheated oven at 160°C (320°F) for 10 minutes. Allow to air dry on a clean towel—do not touch inside surfaces. 🔸PRESERVATION METHODS 2.1 Natural Acidity Many chili sauces (like vinegar-based hot sauces) are self-preserving if: pH is below 4.6 Acid used: vinegar (5% acetic acid) or citrus juice Pro tip: Use pH strips or a digital meter to test. 2.2 Pasteurization Best for sauces with fresh ingredients (onions, garlic, fruits, etc.) How to do it: Heat sauce to 85°C (185°F) for 5–10 minutes. Bottle while hot (hot fill method). Cap immediately and invert bottle for 2 minutes (helps sterilize lid). Cool upside-down. 2.3 Pressure Canning (for low-acid sauces) Use a pressure canner when pH is above 4.6 to avoid botulism risk. Pressure canning process: Load filled, sealed jars into a pressure canner. Follow time/pressure guidelines based on jar size and altitude. Allow slow, natural cooling. 🔸BOTTLING TIPS 3.1 Choosing the Right Bottle Hot sauces: Woozy bottles (150ml/5oz) Thicker sauces or chutneys: Glass jars with wide mouths Spices: PET or glass spice grinders, shakers with moisture absorbers 3.2 Filling Techniques Use a funnel for accuracy. Leave headspace (5–10mm) at the top for vacuum formation. Remove air bubbles with a sanitized skewer. 3.3 Capping & Sealing Always use new caps or lids. Ensure a tight seal but don’t overtighten if using twist caps. Consider tamper-proof seals or shrink bands for sales. 🔸SHELF LIFE & STORAGE Product Type Shelf Life (Unopened) Storage Notes Vinegar-based Hot Sauce 1–2 years Cool, dark place Fruit/vegetable sauces 6–12 months Refrigerate after opening Dried spice blends 1–3 years Keep dry & airtight Fermented sauces 1–2 years More flavor over time After opening: Always refrigerate, even shelf-stable items. 🔸SAFETY & REGULATIONS 5.1 Labeling Must Include: Product name Ingredients (in descending order) Allergen declaration (e.g., contains mustard) Net weight/volume Best before date Storage instructions Manufacturer details 5.2 Food Safety Best Practices Wear gloves when handling chili (and avoid touching eyes) Avoid cross-contamination Keep batch records for traceability 5.3 Legal in South Africa: Comply with R364 regulations (Foodstuffs, Cosmetics & Disinfectants Act) Optional: Register with DAFF or local DHO for food production licensing 🔸BONUS – SPICENEST TIPS ✅ Use glass over plastic for long-term quality ✅ Add preservatives like potassium sorbate if needed for extended shelf life (optional for clean-label products) ✅ Trial small batches and test shelf stability before mass production ✅ Use silica packs in spice blends to prevent clumping 🔸TOOLS & SUPPLIERS Items: Where to Buy (South Africa) Glass bottles - Consol, Takealot, Bonpak pH meter - Takealot, EcoHub Preserving jars - Plasticland, Consol, Westpack Labels & Seals - StickerAndLabelSA, Coastal Creations 🔸CLOSING THOUGHT Whether you’re preserving a fiery Ghost Pepper sauce or a Smoky Jalapeño spice blend, the key to success is cleanliness, consistency, and safety. Follow this guide to ensure your spicy creations are shelf-ready, delicious, and safe for your customers.