Jars or lids don't have to be boiled if they will be processed in either a BWB or a pressure canner for 10 min. or longer. That covers about everything but a few jams/jellies. The jars only need to be clean (and hot if they are being filled with hot foods).

If fermenting then just washing the container well with hot soapy water and rinsing well with hot water works fine. Some will fill it with hot water and let it sit a bit before using.

Personally I wouldn't be comfortable using a rinse free chemical-based sanitizer with my canned foods.

Dave

Thank you so much for all your help! Even though it is a "no rinse" I plan on using it just like any other soap/detergent. Speaking of fermenting, I tried my first batch and tested it with litmus paper to confirm fermentation took place. I was really happy with it. While this batch continues to ferment, I started a new batch taking all your recommendations and the things I have learned the hard way, into account. In the second batch, I included ingredients to my hot sauce like carrots, onions, Ect. In the ferment. But for the first batch, is there any safe way to add ingredients ,with out fermenting them,to make my final sauce? I can't seem to find any tested recipes that use fermented pepper mash as a base. I do plan on paterizing and bottling my final hot sauce.

Thanks again,
Scott