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-   -   small scale sauce bottling (http://www.bbq-brethren.com/forum/showthread.php?t=18837)

queball 06-30-2006 03:50 PM

small scale sauce bottling
 
As a participant in the ongoing rub and sauce swap I would have loved to send my trading partner my personal dry rub, mop and finishing sauce. My stuff is pretty darn good and I would have liked to get some feedback outside of my area. I am concerned with properly preserving and bottling the liquid products. Anyone out there with suggestions?

Kevin 06-30-2006 03:54 PM

Shelf stable sauces require a certain acidity. Spicewine is knowledgable in this area. Shoot him a PM.

queball 06-30-2006 04:28 PM

Thanks my man. Will do.

FatDaddy 06-30-2006 04:37 PM

LEt me in on the secret when u find out Que

Kevin 06-30-2006 04:42 PM

Not exactly what queball was asking, but check post 20 in this thread:
http://www.bbq-brethren.com/forum/sh...f+stable+sauce

jpw23 06-30-2006 07:47 PM

Quote:

Originally Posted by queball
As a participant in the ongoing rub and sauce swap I would have loved to send my trading partner my personal dry rub, mop and finishing sauce. My stuff is pretty darn good and I would have liked to get some feedback outside of my area. I am concerned with properly preserving and bottling the liquid products. Anyone out there with suggestions?

have you tried hot packing your sauce( canning ) you may need to pressure can depending on the acidity level.......check with your dept. of agriculture for more info.


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