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Learn›Industries›Food and Beverage›Hot sauce and chili

Containers for hot sauce and chili

For businesses packaging hot sauce and chili, with capacity, neck finish, case pack and case price published on every container.

Top picks for hot sauce and chili

8 oz Clear PET Sauce Bottle$0.46 eachcase of 3634 oz Amber Glass Boston Round$0.44 eachcase of 1284 oz Clear PET Imperial Bullet Cosmo$0.35 eachcase of 6758 oz Clear PET Imperial Bullet Cosmo$0.44 eachcase of 468100 cc Clear PET Packer Bottle$0.39 eachcase of 5808 oz Clear PET Cylinder Round$0.62 eachcase of 2368 oz Clear PET Honey Container$0.64 eachcase of 4844 oz Clear Glass French Square$1.25 eachcase of 120

All 323 containers →

Guides

Getting started

Is a hot sauce business for youWhat it costs to startYour kitchen, a shared kitchen, or a copackerLicenses, and which one you actually needTurning a recipe into a productWhere the peppers come fromYour first year, month by monthHow much time it actually takesEquipment for a first runWhat protects the makerNaming it without a problem later

Peppers and heat

Where heat comes fromScoville, and why it misleadsVarieties and what each is forGrowing versus buyingDrying and storing peppersWhy the same recipe is hotter some yearsHandling peppers without hurting yourselfWhat fermentation actually doesColor, and why the bottle goes brown

Acidity and food safety

The pH number that mattersMeasuring pH properlyAcidified foods, and what registration meansWhy the rules existWhat a process authority doesGetting a scheduled processWater activity and thick saucesHot fill and holdWhat shelf stable actually meansIf something goes wrongAllergens and cross contactUsing a lab, and what to send

The scheduled process

What a scheduled process isEquilibrium pH, and why 4.6The critical factors, and holding themGetting one issuedThe FCE and the process filingBetter Process Control SchoolWhen a batch deviatesWhat changes force a new filing

Making a batch

Choosing a batch sizeWhy doubling a recipe does not workCooking, and what heat costs youBlending and textureStraining, and whether toStopping it separatingControlling thicknessWorking out your yieldSanitation on a production dayWhat to record on a batch

Bottling and presentation

What size bottleGlass or plasticClosures, orifice reducers and linersFilling by hand without the messHeadspace and why it mattersTamper evidence, and when you need itLabels that survive a wet bottleCapping and shrink bandsCase packing and shippingHow it looks on a shelf

Selling it

What to chargeSelling at a farmers marketSelling wholesaleSelling onlineSelling under your state's rulesGetting the label right the first timeWhen you need a nutrition panelInsurance, and what your policy excludesDistributors, and what they takeExpos, competitions and awards

Growing the operation

When a hobby becomes an operationPaying someone else to make itMaking this batch taste like the lastEquipment at a few thousand bottlesThe first person you payThe records once there is more than one of youWhat to put in the contract

Beyond the bottle

Hot honeyChili crisp and oilsDry rubs and seasoningFermented condimentsPrivate label for someone else

Tools and directories

pH and acidification checkBatch yield calculatorPrice and margin calculatorBreak-evenEverything that has to be on the labelState cottage food and acidified food rulesWhere to find a process authorityThe words, in the order you meet them

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