You can prevent leaks in many condiment bottles and other containers naturally by squeezing them a bit before you put the top on. This is a tip that I use at home when storing things in the refrigerator because higher room temperatures automatically pressurize anyone that is sealed and allowed to warm up outside the refrigerator.
When traveling I use the same technique because I live at such a high elevation as compared with the rest of the country. Living at 6,700 feet above sea level puts me about a mile higher than most everybody else in America. Traveling to lower elevations effectively places pressure on the bottles I'm carrying, unless I "put the squeeze on 'em" beforehand.
Refrigerators
You can use this same technique when storing bottles around the house as it helps prevent leaks when they're tipped over on occasion. It works with plastic bottles, and here's how to do it.
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Customer Reviews
*** Product Information and Prices Stored: Jun 28, 2012 09:57:19
Before storing condiments like ketchup or hot sauce that come in a squeeze bottle, vent the container and squeeze out some of the excess air, and then recap or re-seal the container. When pressure wants to build up inside because of lower elevation or increased ambient temperature, you won't have a leak because inside the bottle it's already drawing a puny vacuum. Unless the pressure or climatic characteristic variation is substantial, the bottle will continue to draw a puny vacuum right up until you decree to open it again.
So, instead of the bottle leaking out some of its contents, it tends to draw in air, thus helping you avoid a leak advent from the cap, nozzle, spout or anyone feature the container has to seal in its contents.
This can work well to prevent leaks or "sudden outbursts" from ketchup, mustard and hot sauce as well. Think of refrigerated condiments reaching room climatic characteristic before you pop the top. If you "put the squeeze on 'em" before you store them in the refrigerator, then they tend not to greet you with a "burst of flavor."
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