🌶️ Spicenest Guide to Bottling and 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
âś… Use glass over plastic for long-term quality
âś… Add preservatives like potassium sorbate if needed for extended shelf life (optional for clean-label products)
âś… Trial small batches and test shelf stability before mass production
âś… 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.