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Redheart
11-12-2009, 07:45 PM
Well the holidays are quickly approaching, not to mention the next Trade Round and I have been considering making a big batch of my homemade sauce and rub for gifts and trade.

I usually make a quart or so and it seems to do well in the refrigerator for several weeks. I haven't gotten sick yet, but maybe I have a cast iron stomach.

The sauce contains the usual, a little tomato paste, some vinegar, spices a little alcohol :shock: and a secret ingredient or two. :wink: All the spices are dry but it does contain some fruit puree as well (other than the tomato). My question is do I need to pressure can the product or do you think I can safely hot bath them?

Also for the rub, I would like to put a little desiccant bag in the jar. You know the ones that say " DO NO EAT", just to help with moisture control. I was hoping to make those at home too.

I have a lot of free time right now.

Any way ... we used to put rice in salt shakers at home to keep them from clogging up. So I was thinking :idea: of putting rice kernels in a tea bag and placing that on the top of the jar. This should work ... right?

I do need your input on these 2 matters please. If not, the BBQ sauce I send you this holiday season may kill you .:icon_sad

Thanks and I look forward to hearing what you have to say.

Kevin
11-12-2009, 08:07 PM
Rice in a cheese cloth bag should work fine as a desiccant. Regarding the sauce, I hot water bath pints all the time and no one has died yet. To be safe you need to know the acidity.

Redheart
11-12-2009, 08:55 PM
Kevin ... can you recommend a tester? I know Ph paper can be used but it is such a pain in the arse.

Kevin
11-12-2009, 09:01 PM
Kevin ... can you recommend a tester? I know Ph paper can be used but it is such a pain in the arse.

No, I wish I could. I make a lot of different sauces and would love to share them "safely". Commercial PH testers are kind of expensive.

Redheart
11-12-2009, 10:54 PM
No, I wish I could. I make a lot of different sauces and would love to share them "safely". Commercial PH testers are kind of expensive.

I have been searching online and there is quite a price range and then you also need to purchase calibration capsules. aaaargh!

nicerackbbqteam
11-12-2009, 11:26 PM
make sure the sauce is at 190 before you can it

jgh1204
11-24-2009, 03:17 PM
You need to tell us the full recipe for a complete comment.

Stan41
11-24-2009, 05:04 PM
USDA recommends pressure canning any sauce that has low acid foods like onions and garlic. Tomatoes would be ok to water bath.
Stan

brer rabbit
11-29-2009, 09:16 PM
when i make my sauce, i usually only make enuf for that day, but i have made it in bulk a couple times too. if its a tomato base sauce, and if it has some vinegar in it, its plenty acidic for water bath canning. i have a couple pints still on the shelf from last year, and they are fine. just leave em in there for an extra 5 minutes if your worried. 35 minutes is probably plenty if its hot goin in :)

one thing ill note tho, the flavor is different from fresh. if i was gonna send some of mine, id send it as is with a little disclaimer sayin "you're on your own" or somethin.

WannaBeBBQueen
11-30-2009, 05:25 AM
I had been using a water bath for my sauce, until the last two batches didn't seem right. I don't think I have enough of an acid base, so please be very careful.

K Dub
02-15-2011, 10:45 PM
We take a sample to our local college campus and have them test it for $25. They will tell you if your recipe is safe for canning. You might try calling your local college campus or Google them and see if they do the same.