I use the typical high acid method for canning.

Canning jars; new tops and then boiling water bath for 10-15 mins; never had an issue. Although my hot sauce has never last over a year without being used. :)

Originally tried using bottles as other mentioned; was too painful to fill in kitchen for my small batches I do (5 gallons at a time).

If you are looking to sell with higher volumes and you have lots of extra money kicking around; than getting a co packer is the easiest bet.

I use the typical high acid method for canning.

Canning jars; new tops and then boiling water bath for 10-15 mins; never had an issue. Although my hot sauce has never last over a year without being used. :)

Originally tried using bottles as other mentioned; was too painful to fill in kitchen for my small batches I do (5 gallons at a time).

If you are looking to sell higher volume, getting a co packer may be the easiest bet.