Bottle Up Your Special Sauce for Summer Cookouts!

Woozy Style Glass bottles are named after the popular Worcestershire Sauce. We offer these bottles in 5 and 10 oz. sizes with a 24 mm neck finish.

The 5 and 10 oz bottle can be purchased with either a white or black screw on cap. You also have the option to add an orifice reducer – or sprinkler fitment – to allow for a smaller amount of product to pass through.

The sprinkler fitments are easily snapped on and can be removed when necessary.

Shrink bands can be added to all of the Woozy style bottles for tamper evidence. They are offered in clear, white, gold and black.

The Woozy style bottles have an elegantly long neck and rounded shoulders with straight edges that are ideal for prints and labels. This bottle is very popular for sauces, salsa, dressing, syrups and other pourable products.

 

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Kick Off the Grilling Season by Bottling Your Homemade BBQ Sauce!

It’s time to start bottling up some of that homemade BBQ Sauce to dress up summer dishes with your own special secret ingredients!

eBottles.com has the perfect Glass BBQ Sauce Rounds, offered in 10 and 16 oz sizes with a wide variety of closure options.

The most common caps are the fine ribbed lined closures in black or white. These caps either come with a foamed polyethylene liner, or with a pressure sensitive inner seal that attaches itself to the bottle opening when the closure is applied.

We also offer these bottles with smooth sided lined closures or child resistant caps. If you are home canning your product, you must use a metal cap which has a plastisol liner to create a hermetic (or vacuum) seal.

Last but not least, there is the Flip Top Pour Spout Cap which has a reduced orifice to allow for a smaller amount of product to pass through.

Shrink bands can also be added to these bottles for tamper evidence and a professional look. They are offered in clear, white, gold and black.

Both size bottles have the same 38 mm neck finish, rounded shoulders and straight edges for easy labeling.

Use the BBQ Sauce Round to bottle your favorite sauce, salsa or dressing this season.

 

Posted in 16 oz Bottles, BBQ, bottles, canning, Glass BBQ Sauce Bottles, glass bottles, Homemade Recipes, how to create a vacuum seal, lids, Salad Dressing Bottles, sauce, shrink bands | Leave a comment

NEW Lower Cost 16 oz. PET BBQ Sauce Round is Here!

Our new, lower cost 16 oz. PET BBQ Sauce Round is now available to order. This new bottle has no ribs and a GREAT PRICE!

The most common caps for this bottle are the fine ribbed lined closures in black or white. These caps either come with a foamed polyethylene liner, or with a pressure sensitive inner seal that attaches itself to the bottle opening when the closure is applied.

We also offer these bottles with smooth sided lined closures, metal or child resistant caps and Flip Top Pour Spout Caps, which have a reduced orifice to allow for a smaller amount of product to pass through.

Shrink bands can also be added to these bottles for tamper evidence and a professional look. They are offered in clear, white, gold and black – both short and long.

Use the NEW PET BBQ Sauce Round to bottle your favorite sauce, salsa or dressing at a lower cost!

For questions or feedback, please leave a comment or call us toll free at 888-215-0023.

Posted in 16 oz Bottles, 16 oz PET Jars, BBQ, bottles, Clear PET Jars, closures, PET Plastic Bottles, plastic bottles, pressure sensitive inner seal, sauce, Uncategorized | Leave a comment

Three Common Home Canning Methods Explained

Canning can be a misleading term as the preserving of foods by the method seems to imply that “cans” are somehow involved. But actually jars are used to can fruits, pickles and vegetables.


Canning is an excellent way to take advantage of the bounty of fruits and vegetables that are available in the spring and summer. You’ll be grateful to have tasty local fruits and vegetables in the middle of January when the closest fresh beet or peach is a hemisphere away.

There are several methods to properly can foods, such as hot filling, hot water bathing or pressure canning. Deciding which method is best for you depends on your recipe, the acidity level in your food, and other individual requirements.

Note: Several pages could be dedicated to the individual requirements that correspond to the broad array of different canned foods, but to keep things simple, we just want to focus on the canning of preserved and pickled fruits and vegetables here today:

While the methods are all different, they have one thing in common: jars and lids. The jars and lids should be sterilized and kept hot at the moment before they are filled and processed by doing the following:

  • Running the jars through a hot dishwasher (180 – 200 degrees)
  • Submerging them in simmering or boiling water (180-200 degrees)
  • Using a combination of the above methods

You can find all your glass bottles, canning jars and lids at www.eBottles.com

Hot Fill Canning Method

Hot filling involves filling sterilized jars with a boiling or simmering liquid up to a quarter of an inch from the top of the jar, sealing the jar with a sterilized one piece lid and inverting the jar (the heat from the hot liquid sterilizes the inner surface of the jar and the bottom of the lid). A vacuum is created as the jars cool off. The hot fill method is probably the easiest and most common canning method.


Hot Water Bath Canning Method

Here’s what you’ll need:

  • Two pots – One for boiling water and one that is deep enough to hold the jars and to allow a comfortable two to three inches of space above the jar lids (the boiling water must be able to circulate at least an inch above the lids of the jars).
  • Thick kitchen towel to line the bottom of the pot (this will keep the jars from being in direct contact with the bottom of the pot and the heat of the stove burner.
  • Tight fitting lid.
  • Reliable pair of tongs to remove the jars from the boiling water when they have finished processing.

Instructions:

  1. While you prepare your preserve or pickle recipe, bring one pot of water to a boil.
  2. When you finish the recipe, sterilize your jars and lids.
  3. Fill and seal the sterilized jars.
  4. Line the bottom of the canning pot with the kitchen towel.
  5. Place the filled and sealed jars on the towel (Allow an inch of space between each jar).
  6. Add the boiling water to at least one inch above the lids of the jars.
  7. Cover the pot with the tight fitting lid and maintain a brisk boil for the recommended recipe processing time.
  8. Remove the jars with the tongs.

The hot water method is appropriate for canning:

  • Spiced fruits
  • Fruit preserves jams and jellies
  • Vegetable and fruit pickles
  • Tomatoes

Pressure Canning

A pressure canner is a heavy, thick pot that is fitted with a steam venting lid. Jars are placed in the vessel with a couple of inches of water, the lid is screwed tight over the top of pot and the jars are processed in the pressure cooker to temperatures of 240 degrees and higher. This method is typically used for processing meats, poultry and seafood. Pressure cooking is not ideal for processing preserves and pickles and can be dangerous because of the high temperatures and the steam that is generated.

Leave a comment below to share you home canning experiences with our audience.

 

Posted in 8 oz Glass Bottles, BBQ, bottles, canning, canning jars, glass bottles, glass jars, glass jars for canning, hexagonal jars, homemade jam, how to create a vacuum seal, jars, Raspberry-Peach Jam, round glass jars, sauce, strawberry jam, wide mouth glass jars | 5 Comments

How to Bottle Your Own BBQ Sauce

Leave as little head space as
possible when filling your bottle.

 

We get this question all the time… How do I bottle my own BBQ Sauce? So we did some research on this popular topic and gathered all the little tips and tricks from those who know, so that your next bottling project will be a guaranteed success!
Bottling homemade sauces can be a lot of fun; however, it is important to know the proper way to bottle them in order to prevent bacteria that could cause food poisoning or botulism.
Follow the simple instructions below to assure that your sauce will get the maximum shelf life…

1.The Importance ofSanitation
First things first: Sanitation is essential to the bottling process for any food. Please click the links below for detailed directions on sanitizing glass and/or plastic jars and bottles. You can find the perfect glass or plastic bottle for your sauce at http://www.ebottles.com/.

2. Knowing the Acidity Level of Your Food
Knowing the acidity level of the food you’re preserving is another important factor. For canning purposes, food is divided into two categories based on the amount of acid the food registers. The pH level of your sauce determines which of the two canning methods below you should use: water-bath canning or pressure canning.
3. Canning Method for High Acid Foods
High acid foods are much easier to jar than low acid foods. This is because acid kills the bacteria that cause botulism. If your food has a pH of 4.6 or below, there is enough acid to use the following method.
  • Sanitize your jars or bottles as described above.
  • Fill the jars or bottles. Leave as little head space as possible, however make sure that the sauce does not touch the brim of the jar or bottle.
  • Seal the jars tightly with the lids.
  • Place the jars or bottles at least two inches apart in a pot with 220° Fahrenheit boiling water for approximately ten minutes. Check the water level frequently to ensure it stays at least an inch above the bottles.
  • Carefully remove the bottles or jars from the water and allow them to cool. Store them in a cool, dark place.
4. Canning Method for Low Acid Foods
Low Acid foods are a little more complicated because you do not have the benefit of the acid working as a natural preservative. For these you will need a pressure cooker. They make them especially for this purpose.
  • Sanitize jars or bottles as described above.
  • Fill the jars or bottles. Leave as little head space as possible, however make sure that the sauce does not touch the brim of the jar or bottle.
  • Seal the jars tightly with the lids.
  • Place the jars or bottles at least two inches apart in a pressure cooker containing 2 or 3 inches of water. Follow manufacturer specifications for the pressure cooker. Bring the temperature up to 240° Fahrenheit and maintain for approximately ten minutes.
  • Release the pressure from the pressure cooker according to the manufacturer specifications.
  • Carefully remove the bottles or jars from the water and allow them to cool. Store them in a cool, dark place.
Note: If you are not sure about the acidity level of your sauce, you can buy litmus paper at teacher- or scientific-supply stores and test the acidity level of your food yourself.
Also referred to as pH paper, litmus paper is an acid-sensitive paper that measures the acid in food. When you insert a strip of pH paper into your prepared food, the paper changes color. You then compare the wet strip to the pH chart of colors that accompanies the litmus paper.

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