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Food Handling General Discussion General and open discussion for food handling and safety.

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Unread 07-04-2013, 03:19 PM   #1
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Default Bottle sterilization for bottling sauce

I am presently reworking six of my BBQ sauce recipes for bottling. I have solved most of the logistics of my small scale bottling operation, since there are no co-packers that can produce my sauce with the process I require. My only draw back is how to sterilize and dry the bottles before filling. I will be doing a maximum of 1000 bottles a day and will not be using an automated line. If anyone has had dealings with co-packers producing on this scale and can provide some advice it would be greatly appreciated.
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Unread 07-09-2013, 03:26 PM   #2
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If you can hot fill you don't have to be as worried about sterilizing prior to filling. But that depends on your sauce.
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Unread 07-09-2013, 03:30 PM   #3
somebody shut me the fark up.

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huh......many if not most homebrewers sanatize with starsan from five star.

might be worth looking into. it's usda approved.
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Unread 07-09-2013, 03:50 PM   #4
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Another vote for Star San. I use it all the time, and not just for brewing, winemaking, etc. It's great because it's relatively cheap and you can mix up a five gallon batch in a bucket and keep it around for a long time whenever you need it. Plus it's a no-rinse sanitizer, so you don't have to, nor should you, wait for your bottles or tools to air dry first.
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