In our kitchens, squeeze bottles are perfect containers because they are easy to store and perfect for rapidly dispensing a shot of flavor into sauces and dressings.  Sometimes, you can't get the most sauces out of squeeze bottles, causing waste. Here we share some methods with you.

Sometimes, you’ve squeezed the bottle and accidentally popped the top off, spilling the contents all over your counter. To avoid these blowouts, when you use a squeeze bottle, it’s important to make sure the top is screwed tightly onto the mouth of the bottle.

Squeeze bottle tips have fairly small openings that allow for a thinner, more controlled pour. This small opening can be blocked easily if you use the bottles to hold and dispense chunkier foods such as salsa, jam, or salad dressings with minced ingredients. Next time, cut the tip down with kitchen shears or a knife so that the opening is wider.

Squeeze bottles are best for storing condiments that go through quickly. We don’t recommend storing fancy olive oil that you might use more sparingly. This because light and air will penetrate the bottle more easily and degrade the quality of the oil, ruining the flavor.

Over time, bottles storing oil can develop a sticky layer of fat. Run the bottles through the dishwasher, or scrub with hot water and soap, both of them can’t remove this sticky layer thoroughly. Instead, you can make a paste of baking soda and water, then use a paper towel to rub the paste over the sticky surfaces, finally scrub the grease away.

If you still have any questions about the uses of squeeze bottles or want to get more information about plastic squeeze bottles and related solutions, welcome to contact us now. Sanle expert team will be glad to help you.