Reddit mentions: The best oil dispensing bottles

Now, I'm no pizza expert, but I have made dozens at home. So, your pizza has far too much sauce on it, which I think is a common beginner's mistake because I still make it from time to time. Also, you rolled the edges of the pizza a bit too much and too sharply. The technique to shoot for is taking your dough (which you should knead by hand for ~10 minutes, which builds the gluten connections and makes it really stretchy which translates to more flavor and chewy crust) and laying it on top of your fists and stretching it into the shape you want from the ever growing center area of the pizza. This will give you a natural bit of excess dough around the outside of the pizza, and you can then pat the dough down in front of it and you have your natural crust without rolling. It will look like this:

I then put the dough alone into the oven @ 450F for 9-12 minutes depending on how thick it is, then I pull out the primed "blank" and put sauce and cheese on it and put it back in for another 10-12. My pizza is always cooked through this way. I've found it to be the best way to make pizza without using a pre-heated pizza stone and screaming hot oven.

Don't be afraid to go pretty light with the sauce, you would be surprised how little you actually need. IMO this looks like just the right amount of sauce.

Now, when it comes to the mozzarella, I personally shred my whole-milk block mozarella because it browns better that way and I can get it a light golden color. I think the mozz has more flavor that way. However, many people would look at your mozz and say it's perfect. The mozz and basil placement are the best parts of your pizza IMO.

On the whole this is a really good first attempt. You should have seen mine HAHA it was, er, twice as thick, raw in the center and the dough tasted awful. I actually use Emeril's dough recipe with honey instead of white sugar. I also use 1/2 cup less flour than he recommends but the same amount of everything else (except water). My friends have told me my dough is some of the best they've ever had.

That's a really good first attempt. The key is to keep practicing, and find out what you like and after like 15-20 iterations you'll have it down pat. The whole point to me is to make it how I like it. Exactly how I like it.

edit: For the 10 minute knead, do it immediately after your pizza dough has risen, as soon as you pull it out of your bowl that has a damp paper towel or kitchen towel over it. Before grabbing it, sprinkle a little flour on your hands and rub them like you're washing your hands, then sprinkle a little all over your ball of dough, then pull it out rotate it in your hands and sprinkle flour all over it (rotate your dough), then place your hands over the ball of dough like a sorcerer holding a ball of energy, and push inward from your shoulders, then rotate the dough and push inward again. If you're watching TV the time passes quickly. I like kneading the dough by hand because it puts me in touch with something kind of primitive and old school, like how Italian mom's did it back in 1900 or something. There is no substitute for lots of kneading. On the whole, the more kneading the better. Most pizza places have professional-quality dough mixers and they'll have that knead their dough for anywhere from 10 minutes to an hour. Their dough must be so freaking stretchy, I'm jealous. If you have a Kitchen-aid you can use a dough-hook attachment to do something similar.

Also, use bread-flour only. All-purpose flour tastes like shit IMO. Bread flour has more protein in it which results in chewier crust and better flavor, IMO.

Also, one of my secrets is actually to put a little bit of marjoram in the dough. Not too much, but it adds noticeable flavor. I also use a little more olive oil than is called for. Use extra-virgin, and if you can afford it, buy some good olive oil, like this. The difference between it and glass-bottle stored supermarket EVOO is immense (olive oil should always be stored in a light-proof medium because light breaks down the quality of it). Buy a big jug like that (which is actually the same price as the supermarket stuff) and fill up a bottle like this with it, and store that bottle in your cabinet away from light.

edit again: It seems like mozzarella might be a passion of yours. You can make your own using this kit. It's actually really easy to make mozzarella. That kit worked great for me. You can seriously make your own mozzarella in under an hour. All you'll need that you don't have in that kit are a set of thick rubber gloves like this for kneading the hot mozz to your desired thickness (more kneading = less water in the mozz).

Good luck on your pizza journey! Oh, I also sprinkle a small amount of cornmeal on the pan I use to keep the pizza from sticking, and I believe the cornmeal adds a small amount of flavor to the finished dough. Not too much corn-meal though.

Plan for the cold. Buy a good sleeping bag and don't scrimp on it. This link recommends Kelty brand sleeping bags. I own Kelty brand and its good. A mummy style fits closer for warmth, but can feel claustrophobic. a rectangular style fits looser for movement, but at a cost of less warmth.

Plan for warm layers for yourself. buying a good baselayer can help keep you warm when you're not in your sleeping bag. Merino wool is a good choice, but it costs. its worth the cost. there are synthetic styles that are cheaper.

Buy a good headlamp, because making your way to the public restrooms in the dark sucks muchly and you'd hate it if you dropped and lost your flashlight. plus carrying a flashlight in your hand means you can't carry much else.

Buy something that will help you cook your food and heat water. If that's going to be handled for you, then you might not need it. Me, I like to be self-sufficient and I really like my tea. Be sure to ask your group how food is going to be handled. I like GSI Outdoors brand because its nice and compact and its a nice size for a Vargo titanium alcohol stove. If you go this route, you'll need Denatured Alcohol which is hard to be shipped. Call around local hardware stores or hiking stores around you to see if anyone carries it. You'll also need flip top plastic squeeze bottles to carry the alcohol around in. Keep it in its own leak-proof bag. If you have a store close to you like Cabela's or REI, they carry this stuff too.

buy a travel mug with a cover. Me, I like Hydroflask brand because its flip-top cap is leak proof, but YMMV.

Here's a bunch of hacks that look interesting. You don't have to go all-out on these, but if you find yourself doing this type of car-camping again, you'll find them useful. Here's some more tips for first-time campers

WEAR STURDY SHOES. Boots are a great idea, but they also make hiking shoes that are lighter in weight. Buy merino wool socks. Merino wool is like ovens for your feet. I like Smartwool or Darn Tough

For food: I've done an entire camping trip on nothing but unrefrigerated foods. I bought a good crusty bread, squeeze peanut butter and squeeze jam. there are also pre-packaged hiking foods that are tasty. Make sure you bring several gallons of water and be sure to keep hydrated.

also BUG SPRAY! Don't mess around with "all natural" bug spray. You want DEET. I went camping in an area that was close to the water table and was basically mosquito breeding central. from the time when I arrived and the time I finally broke down and bought a DEET-based repellant, I was bitten 47 times.

edited to add: PHONE CHARGERS! This is mega important because power is going to be a premium at a festival. I own this Anker Power Core and it will re-charge your phone up to 7 times. Its kind of heavy, but its worth it. Anker also sells smaller ones that will recharge a phone twice to three times.

edited again to add: Anything you buy, test it before the trip happens. Sleep a night in your new sleeping bag. test your new camp-stove (outside preferably). cook something in your new camp pot. see how it works so that if there's something that doesn't happen the way you want it, you know about it before the big day. especially if you've never used a campstove before: you want to learn how to operate it without burning yourself or others or setting fire to things that shouldn't be on fire.

My two cents:

Boiling the containers beforehand seems like overkill to me, but obviously won't hurt anything. I find hand or dish washing to be plenty.

I always refrigerate when I consider a ferment "done." It'll keep fermenting a bit, but slows it to a crawl, keeping the flavor and color where you want it, plus you don't have to worry about any additional gas production. Not saying it's dangerous outside the refrigerator, just that it's less consistent and more of a hassle.

I don't boil after bottling, and would suggest you don't either. I think the best part of homemade fermented hot sauce is that you keep the fresh, raw flavors. If you're into the microbe action for health benefits or whatever that's great too, but even if you're not, cooking changes it.

Finally, if you like the texture and smoothness of store-bought sauces and the way they shake out of the bottle in drops and cling to food, a food mill and a bit of xanthan gum is your friend. Food mill to remove any seeds, most skin, and to achieve a consistent texture. Xanthan gum to stabilize and get a bit of that clinginess. Takes a couple tries to get right, so you don't get that gummy texture, but it makes all the difference.

Oh, and these bottles with dripper inserts and caps are a dollar a piece on Amazon, and I love them. It's about what you pay for jars anyway, and they're way better presentation for gifts and more convenient for use. Oh, and less oxygen interaction, which also keeps your flavor and color consistent for longer.

For that many peppers?

Stem the peppers. You can seed them too, to tone down the heat, but I never do. Chop the peppers into about 1 inch chunks and throw into a pot with about 2 cups vinegar and 1 cup water - enough to cover the peppers but not much more. Add some cloves of garlic, maybe half an onion or a carrot or two for some body, if you feel like. Throw in a teaspoon of salt, unless you're watching your sodium. Lemon juice or lime juice is also popular, maybe a quarter cup or so.

Boil all the things until soft. Then blend. I use an immersion blender, but I've used a food processor in the past as well. Have a bag of chips on hand for taste testing. If you like what you taste, then the next step is consistency: boil down if it's too thin, add a bit of vinegar if it's too thick. If you don't want seeds or chunky bits, strain it.

Once you're happy with it, simmer for 20 minutes for the food safety stuff, and sterilize your bottles, funnel, and other implements. I just dip in starsan, but there are several methods. Bottle it up, and turn the bottles upside down and put them back in the box upside down. The heat from the sauce will sterilize the lid and dripper top (if you're using a dripper top).

As you can see, there's a lot of freedom in how you make it and what goes into it. I've done sauces that were only vinegar, jalapenos, and salt. I've also done sauces made of "random peppers found in the garden this week" and "whatever these peppers from the CSA box are - and there are pears in here too? Ok, sure, and pears."

If you make sure you have at least 2:1 vinegar to water as the liquid base, your pH will be fine. I used to measure the pH of each batch, but it only got high if I used a lot of water and less vinegar, so I don't bother now.

Here are the bottles I order: https://www.amazon.com/dp/B01EISFX1K/

I just started making it myself. I got a SCOBY from Amazon and here's my general recipe:

1. 1 Gallon brewed tea (black is the easiest/cheapest to use, but I've used Roobios too)
   
2. 1 Cup sugar (I used refined white sugar - while technically not Paleo, it is the easiest for the SCOBY to digest)
   
3. 1 SCOBY
   
4. 1 Cup distilled white vinegar/previously brewed tea
   
   Boil the water. Once the water is boiling, add in the sugar and stir until dissolved. Add the tea bags (I usually use 12 tea bags/Gallon) and brew to desired strength. I like mine strong, so I leave the tea bags in the pot until the tea is to room temperature. You can put it in the refrigerator if you want to cool it off quicker. This is very important since hot tea will kill your SCOBY.
   
   
   
   Sterilize your brew container by swishing some vinegar around or running it through the dishwasher on the hot cycle. I bought one of these to use as my brew container since it makes bottling into these bad boys easier. This is also very important since you don't want any "bad" bacteria to get into your controlled fermentation environment. Pour the tea into your brew container, add the vinegar/starter liquid, and add the SCOBY. From this point on, do not let the kombucha touch anything metal or any non-sterilized equipment. Cover your brew vessel with a clean dish cloth/coffee filter/paper towels and let sit 7-10 days, depending on how vinegar-y you like it.
   
   
   
   That's pretty much it. Just make sure everything is clean and sterile when handling the SCOBY and you will be fine. There are a bunch of recipes and how-to's out there as well, I've just summed them up in this post. Happy Brewing!
   
   
   
   Edit: spelling

Pizzamaking.com has a selection of oliera owners, but, after doing some digging, it looks like all of them have gotten their oliera's either in the U.S. or via ebay Italy.

I did find this:

https://octocog.com/a-memory-from-naples/

although, to be completely honest, I've seen prettier olieras with less clunky handles.

How is your Italian? If it's good, I would ask here:

https://laconfraternitadellapizza.forumfree.it/

One thing you want to be careful about is that these types of cruets have been known to be made with lead solder. You want to make sure that they're lined with tin, or you'll want to line it with tin yourself.

I did find something very similar to what the previous poster went to great lengths to source in Italy:

https://www.amazon.com/Gi-Metal-OL10-Copper-Cruet-2-pint/dp/B008NXLX2U

and a smaller version here:

https://www.amazon.com/Gi-Metal-OL05-Copper-Oil-Cruet/dp/B008NXLB4A

Same handle and everything.

There's also these off of ebay:

https://www.ebay.com/itm/CASOLARO-GI-METAL-Handmade-Copper-Brass-and-Tin-Oil-Cruet-Capacity-0-25L-250ml/183863641227

https://www.ebay.com/itm/CASOLARO-GI-METAL-Handmade-Copper-Brass-and-Tin-Oil-Cruet-Capacity-0-5L-500ml/183863639051

https://www.ebay.com/itm/CASOLARO-GI-METAL-Handmade-Copper-Brass-and-Tin-Oil-Cruet-Capacity-1L/183863635076

Lastly, as much as I despise Williams Sonoma, this is pretty graceful:

https://www.williams-sonoma.com/products/hakart-copper-olive-oil-cruet/

You might even take the WS cruet and glue on a brass coin or pendant to give it a little bling.

Edit: Subito is apparently an Italian Craigslist. I found this while doing a search in the Campania section.

https://www.subito.it/giardino-fai-da-te/oliera-in-rame-ed-ottone-per-pizzeria-napoli-262074779.htm

Popcorn can be healthy if you use as little oil as possible and skip all the cheese and sugar/caramel ideas. Olive oil is great for finishing but has too low a burning point for popping and will release carcinogens and lose nutrients when it burns. Safflower oil is great for this, has a much higher burning point (well out of popcorn popping range) and is close to olive oil in terms of nutritional value.



For topping the popcorn, you should start infusing your olive oil. Just get some small flip cap bottles and add whatever fresh herbs you want. Just be sure to keep the herbs submerged in oil or they will mold. Some of my favorites:

• Garlic infused oil with sea salt (use a mortar and pestle to finely crush sea salt into popcorn friendly salt)
  
• Rosemary infused oil with sea salt and black pepper
  
• Cilantro infused oil with sea salt, cayenne pepper and a sprinkling of fresh lime juice
  
• Oregano & crushed red pepper flake infused olive oil (not too much!) with sea salt

Sure, happy to

Ingredients:

• 2 cups distilled or filtered water
  
• 1.5 TBSP additive free salt
  
• 1 lb. red jalapenos (or other hot red peppers of choice), halved, seeds & stems removed
  
• 1 lb. Thai red chilies (or other hot red peppers of choice), stems removed (seeds optional)
  
• 16 oz. sweet cherries (4 oz. in the ferment; 12 oz. added at blending), frozen or fresh (note that if using fresh, 16 oz. is the net weight AFTER the seeds are removed, so you’ll likely need more like 2 or more lbs.)
  
• 2 tsp garlic powder (post-ferment) OR 6-8 cloves fresh garlic in ferment
  
• 1 TBSP sugar (post-ferment)
  
• Optional: splash of white vinegar (post-ferment)
  
  Directions:
  
  1.) Rinse and prepare the peppers as described above.
  
  2.) Add the cherries and Thai chilies to the jar, and garlic if using fresh, followed by the larger jalapeno pieces.
  
  

3. Prepare the salt brine either by combining the salt in warm water and allowing it to cool, or shake them together vigorously in a tightly sealed jar. Then slowly add the brine to the ferment vessel.
   
   4.) About an inch before the jar is filled to the shoulder, add the weight, and continue pouring brine until all produce is submerged. It is important to have some distance from the top, as the water level will continue to rise as the produce releases moisture.
   
   5.) Apply the airlock lid and ferment for desired length. Suggested: Minimum one month. The pictures shown feature a nearly 3-month ferment.
   
   After the ferment:
   
   1.) Strain the brine from the peppers.
   
   2.) Transfer the peppers to the blender, add 1/2 cup of the reserved brine, 12oz. thawed frozen cherries, sugar, and garlic powder (unless fresh cloves were used in ferment). Blend on high for a few minutes. If you prefer a thinner sauce, add additional brine, blend, continuing to add brine and blend until desired consistency is achieved.
   
   3.) You may now store the sauce raw in the refrigerator, or go on to cook and/or pasteurize it.
   
   Raw sauce: This method preserves the probiotic bacteria in your ferment. If you can test the pH and confirm it is 3.2 or below, there will be no issues. If the pH is above this level, it is possible the added sugar and cherries can restart the ferment, which can create excessive pressure in the storage container. It is not suitable for mailing or room temperature storage. If you are close to 3.2, you may add vinegar until the correct pH is achieved. If not, refrigerator storage is an acceptable method, but the container should be monitored and the cap periodically loosened to release potential pressure build-up.
   
   Cooked sauce: Transfer the sauce to a medium saucepan, bring to a boil, then reduce heat to low, simmering covered for around 20 minutes. You may then opt to blend the sauce further in the blender for several minutes while hot, which will create a very smooth, easily flowing sauce. You can add a splash of vinegar for flavor and to further reduce pH as well. To transfer to 5 oz. woozy bottles, use a bottling funnel.

These are absolutely the bomb for obvious reasons. I'm notorious for not finishing a beer (party foul), but these handy little things would keep the beer nice and fizzy so that I can finish it later!

Thanks for hosting :) It will be mine, oh yes, it will be mine.

https://www.amazon.com/gp/aw/d/B01M3VID5T/ref=sxts1?ie=UTF8&qid=1485970866&sr=1&pi=AC_SX236_SY340_FMwebp_QL65

These are the ones I like; you can also get a set of three 4 oz bottles but I like the little ones for certain things. The cobalt blue ones are really pretty too haha.

500 ml is untypical for wine and spirits; 375 & 750 being the most common. For 500s, look to olive oil bottles. 500ml = 16.9 oz.

3 17oz clear, including pour spouts for $17. Pick up some corks and you're good to go.

Amazon has an entire home brewing and wine making category.

Many online stores cater to packaging in jars and bottles, like this one.

~Good luck!

You can take the sprigs out before adding the sugar as most of the oils should be in the water by then but I usually leave them in until I take the syrup off the heat, then I take them out.

And yea, I love those bottles haha. I got a pack of 12 here. Adding a sprig to the bottle probably doesn't impart any more flavor but I usually do it so that I can differentiate between which syrup is which in my fridge!

Hard bottle I just screw the top off, fill it and screw the top back on. You'll probably get a little juice forced up the tube once you screw it back on just from pressure but I just grab a paper towel or a napkin and squeeze whatever was forced up into the tip and dab it off.

After that I just tilt the bottle at slight angle and shimmy the tube onto the squonking post/pin/whatever.

510 refill bottle you can just grab from Amazon, here's a link for a 30ml but they do offer 60ml as well. Good luck, hope this helps!

Very true. I would look at something like this.

Looks much easier to clean and less likely to squirt where ya dont want it to.

Have you thought about buying a glass or other food save container and just printing an outside cover? There was an example of D&D or other Fantasy mugs printed that used a stainless steel cup inserted to make it drink safe posted here a while ago.

Maybe embed something like this inside your design?
https://www.amazon.com/12-Ounce-Liquor-Bottles-2-Pack-Synthetic/dp/B07BRBXHS8/ref=olp_product_details?_encoding=UTF8&me=

I'll eat onions while in the plane. Along with my garlic tuna fish sandwich. If those shitty parents are bringing their demon child on the plane then I can enjoy my food while crammed in an aluminum tube.

Bonus LPT:. You can by small glass bottles from Amazon and easily smuggle 4 minibooze bottles on the plane. 2 in your laptop bag/purse and 2 in your carry on. It's great!

https://www.amazon.com/Nakpunar-Square-Liquor-Bottles-Evident/dp/B07L4J97RG/ref=mp_s_a_1_3?keywords=mini+glass+bottles+liquor&qid=1556834046&s=gateway&sr=8-3

Hey no problem! It's all about personal taste at the end of the day, haha.

If you're in the states, I use these bottles from amazon: https://www.amazon.com/gp/product/B016FMGZXM/ref=oh_aui_detailpage_o06_s00?ie=UTF8&psc=1

The most recent sauce I made was about 4lbs of red jalapenos, 2lbs of red habeneros, two bulbs of garlic, and some ginger and black peppercorns. I totally missed out on the farmers markets, so I'm stuck with what I can find pepper-wise. I would love to make something much hotter, but this last batch came out tasting VERY good. I had never used onion in any of them though. I think I'm going to try that next time!

This is what I use for 1F:

https://www.amazon.com/gp/product/B006ZRBGSC/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1

This is what I use for 2F:

https://www.amazon.com/gp/product/B01CUJQTPI/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1

When I bottle for 2F, I pour all of the kombucha into a different bowl and clean out the 1 gallon jar after each brew so the yeast doesn't gather on the bottom. I am on my 5th batch, everything has been great so far.

Not sure how many you're looking for, but I went with this 24 pack. It's got the lids and dripper inserts included which makes it easy. Plus, free prime shipping for me.

I found a couple of vendors that were cheaper, but you have to get hundreds for it to make shipping worth it. They also break apart the bottles, caps, and dripper inserts separately which is annoying. Maybe one day I'll do that, but not this year.

I use glass oil & vinegar bottles. They look nice, come in a variety of sizes, are narrow so you can store a lot of them on your station at once, and they fit a standard speed pour.

Like this:
http://www.amazon.com/Tablecraft-Olive-Oil-Dispenser-Oz/dp/B0001MSDOC/ref=sr_1_1?ie=UTF8&qid=1413247889&sr=8-1&keywords=oil+bottle

But I would just go to a restaurant supply store, they're cheaper.

I bought these. They’re 1L so a little bigger than a wine bottle. Very happy with them.

Bormioli Rocco Giara Clear Glass... https://www.amazon.com/dp/B01CUJQTPI?ref=ppx_pop_mob_ap_share

Unfortunately no. I processed the hot sauce in a boiling water bath a few days ago but decanted into the bottles today. These are going out to friends tomorrow and to be refrigerated. I do really like these bottles: here’s a link. https://smile.amazon.com/gp/aw/d/B01EISFX1K?psc=1&ref=ppx_pop_mob_b_asin_title

Pretty sure it's these 14-PACK Hot Sauce Bottles 5oz... https://www.amazon.com/dp/B078HHPYDJ?ref=ppx_pop_mob_ap_share

Got some myself

Here are some:

1

2

3

4

I got them by searching "spherical clear glass bottle" and "clear round glass jar." Try those!

depends what your definition of 'reasonably large batch' is. Get yourself a dozen swing-top bottles, these are designed to withstand pressurization and won't blow on you - say no to shrapnel! 🤣🤣

Buy a couple of these and just refill. I love them for my cooking oils

https://www.amazon.com/gp/aw/d/B0001MSDOC?psc=1&ref=ppx_pop_mob_b_asin_title

Link to this fantastical, fabulous, festive and functional four-sided flask of sorts that was formed to be filled with fatty fluids such as oil. If you would favor this finicky female's focused but fixed and firm attempt to fawn you into forfeiting the entries of her foes and fetching her this furnishment for free, she would feel frolicsome and felicitous. :D

Am I doing this right?

Okay but for serious, this.


I would really love this oil dispenser because I suck at dispensing olive oil.

If you're looking for suggestions, I can't really help. We use the little plastic squeeze bottles for olive juice, pickle juice, and fruit purees. The big plastic guys with the colored screw on pour tops for cran, orange, pineapple, and sour. Wine bottles (with the labels taken off) for lemon, lime, and simple.

Maybe something like people use for oil in their kitchen would work for you.
http://www.amazon.com/Tablecraft-Olive-Oil-Dispenser-Oz/dp/B0001MSDOC

Thanks!

The bottles are 16 oz and I got them from here: https://www.amazon.com/gp/product/B01I47DW50/ref=ppx_yo_dt_b_asin_title_o03_s00?ie=UTF8&psc=1

looks like amazon, at least for the centre one

I got them included in this. It's a nice package of bottles that includes the labels, a marker, caps, and shrink toppers for the ones you want to store.

Swing-top lids are good too.
https://www.amazon.com/dp/B01I47DW50/ref=cm_sw_r_cp_apa_vWYXzbKYSVRHG

I use these which is nice so I'm only reopening as needed since I can keep one bottle completely sealed as I'm finishing off the other.

12-Ounce Liquor Bottles (2-Pack); Clear Glass Bottles w/T-Top Synthetic Corks https://www.amazon.com/dp/B07BRBXHS8/ref=cm_sw_r_cp_apa_8Ig.Bb8DYW7CK

Buy something like this and use a funnel to fill it from the large bottle.

https://www.amazon.com/Sauce-Bottles-Caps-Shrink-Bands/dp/B016FMGZXM/ref=sr_1_2?ie=UTF8&qid=1500475262&sr=8-2&keywords=hot+sauce+bottles

Stuff like this is what I use.

I got my bottles and shrink capsules on amazon:
https://www.amazon.com/gp/product/B00TG0XZF2/ref=ppx_yo_dt_b_asin_title_o01_s01?ie=UTF8&psc=1

https://www.amazon.com/gp/product/B00YB15OHS/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1

And I designed my lables and had a local sticker place print them on some heavy duty vinyl, 3"x5" for 5oz bottles.

Not sure if this is cute, but it is what I got.

woozy bottles

19.99 for a 24 pack on amazon

Nope just ordered this from Amazon

Amazon. These are the ones: https://www.amazon.com/Clear-Glass-Quadra-Bottles-250ml/dp/B00P1KC27S/ref=sr_1_1?ie=UTF8&qid=1511488561&sr=8-1&keywords=clear+glass+quadra+bottles%2C+250ml+8.5+fl+oz+-+case+of+12

Bottles from Amazon:
https://www.amazon.com/gp/product/B016FMGZXM/ref=oh_aui_detailpage_o04_s00?ie=UTF8&psc=1

Here's what I've been using the past year. Very cheap and works well - haven't had any problems with leaks or the like, and it holds plenty so it doesn't need to be refilled terribly often.

Here's a 12 pack, I've also found a 24 pack too

These are the ones I bought.

https://www.amazon.com/Nakpunar-Spherical-Clear-Glass-Bottle/dp/B00UJKBWMQ/ref=sr_1_7?ie=UTF8&qid=1483915401&sr=8-7&keywords=potion+bottle

Not local, but how about these:
https://smile.amazon.com/Clear-Glass-Quadra-Bottles-250ml/dp/B00P1KC27S/ref=pd_sim_79_3?_encoding=UTF8&pd_rd_i=B00P1KC27S&pd_rd_r=PAGS7KFYM90E6BVEDXRS&pd_rd_w=gdLFi&pd_rd_wg=EoZ01&psc=1&refRID=PAGS7KFYM90E6BVEDXRS

Here's some to contact:

• https://www.richardspackaging.com/
  
• http://www.dominiongrimm.ca
  
• https://www.ampak.ca/home.html
  
  There's also these

Something similar to what I have.

Pour.

Spray

I got them on Amazon and they also come with shrink bands so you can seal them and give them to people as gifts!

Amazon.com: NiceBottles - Hot Sauce Bottles, 5 Oz - 24 Pack: Kitchen & Dining
https://www.amazon.com/NiceBottles-Hot-Sauce-Bottles-Pack/dp/B00YB15OHS

amazon

I've used 5oz hot sauce bottles from Amazon with screw caps for gifts/samples before. I have no idea how long they'll keep though since none of the ones I use as samples stay around more than 2-3 months.

https://www.amazon.com/dp/B00YB15OHS?ref=yo_pop_ma_swf