[CH] Bottling (not canning) hot sauce

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Looking for a little advice from the more experienced in the 
hot-sauce-preserving field. I've made and canned my own hot sauce 
before, using hot-water processing and regular canning jars, but this 
year I'd like to actually bottle my sauce in standard 5oz. bottles. I 
have a few questions:

- Can I hot-water-process bottled sauce or do I need a pressure canner?
- If the latter, any specific suggestions as to brands that have worked 
well?
- The best methods for testing pH to make sure my sauce is acidic enough 
to defy the dreaded botulinum? It will be a vinegar-and-orange-juice 
base, with a classic habanero-carrot-onion mix for most of the ingredients.

Apologies for all the questions, but I have a bumper crop of chiles this 
year and if I'm going to get sauce out of them I'd like to do it correctly.

Thanks,

Jonathan

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