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  • You may consider the bottles used for homemade beer with a bail closure. In the US, canning with bail closure jars is not common (as it is a not recommended method by USDA today, but they once did), but I have seen in use in France and Italy. Commented Aug 19, 2015 at 15:06
  • Have you searched online? They are quite easy to find. Commented Aug 19, 2015 at 16:59
  • I have. Maybe I'm not using the correct search terms? All I am coming up with is 5 ounce bottles with plastic lids and drip caps. On another note, why does this thread say 0 answers when I have received 2? Commented Aug 19, 2015 at 19:49
  • Papin, we used the bail closure bottles last year and they seemed to work fine for our personal use. In the future we would like to brand our sauces and sell them so I'm looking into slowly evolving into that. USDA is a PITA if you ask me. Commented Aug 19, 2015 at 19:52
  • 2
    Many recipes for hot sauce have a low enough pH, enough vinegar, that they don't need any canning or special sealing for long term exposure. If you look carefully at the hot sauces lining the shelves of your local supermarket, you'll see that many of them come with simple screw-tops, not even safety seals or plastic gaskets. You may be overthinking the regulation of hot sauce containers here in the US. Commented Aug 20, 2015 at 4:24