You stated, in your response to my original question, that fresh habanero can be used 3 to 1 for habanero powder. Umm, can you be more exact is that 3 fresh peppers to 1 teaspoon of powder or? Also when bottling a sauce, how would you go about making it shelf stable so that it doesn’t have to be refrigerated from the get go? I know how to can the sauce in canning jars but I’m not certain about sauce bottles, as the lids are plastic and would most likely melt if used in a water bath canner. I know that the bottles need to come out of boiling water and the sauce needs to be at boiling point when placed into the bottles and then place the lids on them (there by sterilizing the lids. But that doesn’t equate to the same thing as a water bath canning. My sauces are a little too thick to use a dropper cap so I need something that would be similar to when you buy a bottle from the store and need to remove the “glued” on disk before you can pour the sauce out.
That estimate is just that: an estimate of 3 fresh pods to 1 teaspoon powder. Habaneros are 90 percent water, remember. To make a shelf-stable hot sauce you would have to add a preservative like sodium benzoate.
The maximum temperature inside a pressure cooker is 250 degrees F. Bottle caps are made with polypropylene and have a melting point of 320 degrees F., so a water bath in a pressure cooker would work.