As per the cooling guidelines, we have to cool the sauce to 70 F within 2 hours and 41 F within remaining 4 hours. Can someone suggest some ideas to do this? We make a huge batch of sauce so dividing it into smaller containers takes lot of time and effort. We tried putting it into the blast chiller, but it did not work. Is there any other way to quickly cool the sauce? And we will be packaging the sauce. Do we need to hot fill the package or is it recommended to fill it cold?