Processing sauces in beer bottles?

[crupp]

All,
As I look out at my tomatoes, I’m getting ready to make some ketchup, hot sauce, and BBQ sauce. Normally I would just can them in Mason jars, but a thought occurred to me….can I process the sauces in beer bottles? I’d really like to be able to have a bunch of bottles different sauces to use. Can a standard beer bottle handle a hot water bath? Would a Grolsch bottle be a safer choice? Any advice would be greatly appreciated.

Thanks!

[Blowmax10]

be careful - your average beer bottle is made from a weak kind of glass

I wouldn't trust them at canning temps

[BDawg]

Canning them is a better option. The mason jar lids are designed to vaccuum seal naturally by allowing the gas to escape during the hot boil. Crown caps are designed to NOT allow any gas to escape at all. The simultaneous heat and pressure in the pressure cooker will probably make them break.

NOT pressure cooking them invites botulism, the spores of which survive boiling but cannot survive pressure cooking (250F). It is incredibly dangerous to store food long term without pressure canning it.

HTH-

[CaribouBill]

It is incredibly dangerous to store food long term without pressure canning it.

Agreed (for the most part). I have frequently made pickels and BBQ without pressure canning.
I find that if the PH is low enough I can just put the boiling or new boiling liquid in the sanitized jar and seal it, natural cooling vacuum seals it.
I have been doing this for years and have never had a problem, but ONLY with very acidic foods. And the eggs never last long enough to
worry about long term storage...and yes, the egg recipe from this forum...freeking delicious

And please don't try to do it in beer bottles, Bombs waiting to happen.

[crupp]

I though so.
Thanks, everyone!