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Home-made bottled sauces usually have one predominating flavour, for instance, tomato or mushroom. Since these sauces are liable to ferment they must be sterilised as described below, after they have been put into the bottles.

To ensure a seal, ajar must have both a gasket, such as a rubber or plastic band or washer which may be built into the lid or separate, and also a sealing device such as a screwband or bail-type clip (on continental jars). Purpose-made bottling jars with glass lids and separate screwbands are recommended.

Sterilising Bottles

Use bottles with screw caps or corks; heat them in a cool oven and boil the caps or corks for 10 minutes. Place the filled and sealed jars in a deep pan with something at the base, such as an upturned plate, a pad of newspaper or a folded cloth.
Fill up with cold water to reach the necks of the bottles. Heat to 76°C (170° F) (simmering point, if no thermometer is available); maintain this temperature for 30 minutes. Remove the bottles, tighten the screw caps; alternatively, push in the corks, and when the bottles are partly cooled, coat the corks with melted paraffin wax. Secure the corks with wire. Store the bottles in a cool, dry place.