On Sep 2, 11:04 pm, -bwg > wrote:
> wrote:
> > What ratio of water and bleach do I need to use to sanitize these
> > containers?
>
> > I am planning to suse very small containers - I have square ones and
> > 3 round ones - to store sauce (mostly Asian sauces like that are less
> > than half the bottle like) so that I can take them with me to my new
> > place where I will be sharing the frige with a roommate.
>
> In addition to the helpful suggestions that others have already given
> you, here's a URL for "Guidelines for the Use of Chlorine Bleach as a
> Sanitizer in Food Processing Operations" from the Oklahoma Cooperative
> Extension Service.
>
> <http://osuextra.okstate.edu/pdfs/FAPC-116web.pdf>
>
> -bwg

Thanks a lot. I needed to do that because I remmeber how the
coconut milk I transfeered form the can to the container got spoiled
so fast. I think it is because I have a habit of storing lime and
lemons and soem times onion in those small containers.


It says

" ..about one tablespoon (1/2 fluid ounce, 15
ml) of typical chlorine bleach per gallon of water is the maximum
that should be used for sanitizing food contact surfaces, according
to federal regulation. If higher concentrations are used, the surface
must be rinsed with potable water after sanitizing. Contact times of
one to five minutes are usually sufficient to achieve a thorough kill,
depending on chlorine concentration and organic load."

I used quite abit yesterday, w/o really measurign either water or
bleach. But I rinsed them with water thoroughly afterward.