Use airtight containers such as glass jars, and sterilize them with boiling water beforehand to ensure they are completely dry and free of oil and water. When bottling, pack the sauce firmly, filling it to about 80% full to prevent fermentation and overflow. A layer of cooking oil can be poured over the surface to isolate it from air.

Chili sauce should be stored in a cool, well-ventilated place or refrigerated, and can generally be stored for 1-3 months. Once opened, use clean utensils to take out the sauce and consume it as soon as possible. Be aware of the risk of fermentation and gas production; avoid using completely sealed containers such as mineral water bottles that are not pressure-resistant to prevent splashing when opening.