I believe the way to reduce oxidation is to bottle as hot as possible - then to rapidly cool the bottles so a vacuum forms quickly. It's the way we do our sauce and salsas - product goes into the bottles at over 185 degrees (required by my process authority), then cools to room (basement) temp over the next few hours. This is "hermetic sealing".
-- Robert Farr (540) 668-7160 Check out http://www.thechileman.com for Hot Sauces, Salsas, Mustards & More!
