Reddit reviews NiceBottles - Hot Sauce Bottles, 5 Oz - 24 Pack

Sure, happy to

Ingredients:

• 2 cups distilled or filtered water
  
• 1.5 TBSP additive free salt
  
• 1 lb. red jalapenos (or other hot red peppers of choice), halved, seeds & stems removed
  
• 1 lb. Thai red chilies (or other hot red peppers of choice), stems removed (seeds optional)
  
• 16 oz. sweet cherries (4 oz. in the ferment; 12 oz. added at blending), frozen or fresh (note that if using fresh, 16 oz. is the net weight AFTER the seeds are removed, so you’ll likely need more like 2 or more lbs.)
  
• 2 tsp garlic powder (post-ferment) OR 6-8 cloves fresh garlic in ferment
  
• 1 TBSP sugar (post-ferment)
  
• Optional: splash of white vinegar (post-ferment)
  
  Directions:
  
  1.) Rinse and prepare the peppers as described above.
  
  2.) Add the cherries and Thai chilies to the jar, and garlic if using fresh, followed by the larger jalapeno pieces.
  
  

3. Prepare the salt brine either by combining the salt in warm water and allowing it to cool, or shake them together vigorously in a tightly sealed jar. Then slowly add the brine to the ferment vessel.
   
   4.) About an inch before the jar is filled to the shoulder, add the weight, and continue pouring brine until all produce is submerged. It is important to have some distance from the top, as the water level will continue to rise as the produce releases moisture.
   
   5.) Apply the airlock lid and ferment for desired length. Suggested: Minimum one month. The pictures shown feature a nearly 3-month ferment.
   
   After the ferment:
   
   1.) Strain the brine from the peppers.
   
   2.) Transfer the peppers to the blender, add 1/2 cup of the reserved brine, 12oz. thawed frozen cherries, sugar, and garlic powder (unless fresh cloves were used in ferment). Blend on high for a few minutes. If you prefer a thinner sauce, add additional brine, blend, continuing to add brine and blend until desired consistency is achieved.
   
   3.) You may now store the sauce raw in the refrigerator, or go on to cook and/or pasteurize it.
   
   Raw sauce: This method preserves the probiotic bacteria in your ferment. If you can test the pH and confirm it is 3.2 or below, there will be no issues. If the pH is above this level, it is possible the added sugar and cherries can restart the ferment, which can create excessive pressure in the storage container. It is not suitable for mailing or room temperature storage. If you are close to 3.2, you may add vinegar until the correct pH is achieved. If not, refrigerator storage is an acceptable method, but the container should be monitored and the cap periodically loosened to release potential pressure build-up.
   
   Cooked sauce: Transfer the sauce to a medium saucepan, bring to a boil, then reduce heat to low, simmering covered for around 20 minutes. You may then opt to blend the sauce further in the blender for several minutes while hot, which will create a very smooth, easily flowing sauce. You can add a splash of vinegar for flavor and to further reduce pH as well. To transfer to 5 oz. woozy bottles, use a bottling funnel.

I got my bottles and shrink capsules on amazon:
https://www.amazon.com/gp/product/B00TG0XZF2/ref=ppx_yo_dt_b_asin_title_o01_s01?ie=UTF8&psc=1

https://www.amazon.com/gp/product/B00YB15OHS/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1

And I designed my lables and had a local sticker place print them on some heavy duty vinyl, 3"x5" for 5oz bottles.

woozy bottles

19.99 for a 24 pack on amazon

These are the ones I bought.

Not sure how many you're looking for, but I went with this 24 pack. It's got the lids and dripper inserts included which makes it easy. Plus, free prime shipping for me.

I found a couple of vendors that were cheaper, but you have to get hundreds for it to make shipping worth it. They also break apart the bottles, caps, and dripper inserts separately which is annoying. Maybe one day I'll do that, but not this year.

I've used 5oz hot sauce bottles from Amazon with screw caps for gifts/samples before. I have no idea how long they'll keep though since none of the ones I use as samples stay around more than 2-3 months.

https://www.amazon.com/dp/B00YB15OHS?ref=yo_pop_ma_swf

Here's some to contact:

• https://www.richardspackaging.com/
  
• http://www.dominiongrimm.ca
  
• https://www.ampak.ca/home.html
  
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Amazon.com: NiceBottles - Hot Sauce Bottles, 5 Oz - 24 Pack: Kitchen & Dining
https://www.amazon.com/NiceBottles-Hot-Sauce-Bottles-Pack/dp/B00YB15OHS