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-   -   canning bbq sauce (http://www.bbq-brethren.com/forum/showthread.php?t=98314)

bobaftt 01-05-2011 07:32 PM

canning bbq sauce
 
I got a gallon of bbq sauce for Christmas. I would like to split it up into quarts for storage. Has anyone canned bbq sauce? Any tips?

cowgirl 01-05-2011 07:39 PM

I pressure can bbq'd meat with the sauce.. http://www.bbq-brethren.com/forum/sh...ad.php?t=74022

If your sauce doesn't contain meat and has a high enough acidity level you should be able to use a water bath canner instead of a pressure canner.

btcg 01-05-2011 07:41 PM

Quote:

Originally Posted by bobaftt (Post 1503470)
I got a gallon of bbq sauce for Christmas. I would like to split it up into quarts for storage. Has anyone canned bbq sauce? Any tips?

Buy a Food Saver... slip it up into plastic bags, and freeze em. When you want to use em, pop the bags in boiling water. Easy.

But a gallon ain't much. Is it really worth the trouble?

Meat Burner 01-05-2011 07:50 PM

Yeah Bob, we do them in pints instead of quarts. If there is no meat in the sauce just do the water bath method for 20 minutes, then lid off for 5 minutes, out on towel on the counter overnight....GOLDEN!

LT72884 01-05-2011 08:18 PM

all i do is put the jars in the dish washer with very hot water. as they are being heated/sterilized, i put the lids and rings in a pan of water and bring almost to a boil. I bring the sauce to a boil as well and then hurry and pour into the jars. i put a lid and ring on and sung it down tight. I then invert the jar on its top for about 10 minutes and then bring it back to normal position and let cool. it will last like a year in the jar.

Mitch 01-05-2011 08:37 PM

It's easier to bag suck and freeze.

big brother smoke 01-05-2011 09:43 PM

I use the water bath treatment!

NRA4Life 01-06-2011 05:49 AM

Quote:

Originally Posted by cowgirl (Post 1503475)
If your sauce doesn't contain meat and has a high enough acidity level you should be able to use a water bath canner instead of a pressure canner.

What Jeanie said...if it doesn't have meat in it you can water bath it.

aquablue22 01-06-2011 06:10 AM

Yep, water bath is the way to go...........Do it several times a year

Teleking 01-06-2011 08:15 AM

Quote:

Originally Posted by aquablue22 (Post 1503742)
Yep, water bath is the way to go...........Do it several times a year

It all depends on the acidity of the product. A straight tomato sauce recipe is on the edge of being safe in a water bath and should be canned in a pressure canner. Most BBQ sauce has vinegar in it to raise the acid level to be safe in a water bath. However, since you didn’t make it and have safe canning directions you should freeze it IMO.

Will a water bath be fine…probably…but why risk it. Home canning safety and food poisoning is nothing to mess with as it can kill you.

Cheers

BBQ Grail 01-06-2011 08:17 AM

Quote:

Originally Posted by Mitch (Post 1503542)
It's easier to bag suck and freeze.


It's even easier to just cook more and use the sauce!

Divemaster 01-06-2011 03:27 PM

Quote:

Originally Posted by Teleking (Post 1503798)
It all depends on the acidity of the product. A straight tomato sauce recipe is on the edge of being safe in a water bath and should be canned in a pressure canner. Most BBQ sauce has vinegar in it to raise the acid level to be safe in a water bath. However, since you didn’t make it and have safe canning directions you should freeze it IMO.

Will a water bath be fine…probably…but why risk it. Home canning safety and food poisoning is nothing to mess with as it can kill you.

Cheers

I have to agree. If it were sauce that I made, I would have a better handle on the acidity. I would bag it, freeze it, then cryo-suck and return to the freezer....

Southern Home Boy 01-06-2011 04:23 PM

Quote:

Originally Posted by Teleking (Post 1503798)
but why risk it. Home canning safety and food poisoning is nothing to mess with as it can kill you.

Cheers

No kidding. When I was a younger guy, I worked as a nurse's aid in the Neuro ICU of a hospital. There was a guy there who took a bite of his mom's canned asparagus and spit it out immediately. The amount of botulism in that ONE TASTE THAT HE DIDN'T SWALLOW almost killed him. He was on a ventilator for over six months and in rehab for more than a year after that.

BBQ Grail 01-06-2011 04:26 PM

If the sauce goes bad it would be perfect for Fishiest1's "sour" pork...

(Off to the Penalty Box...)

Teleking 01-06-2011 06:55 PM

Quote:

Originally Posted by Divemaster (Post 1504141)
I have to agree. If it were sauce that I made, I would have a better handle on the acidity. I would bag it, freeze it, then cryo-suck and return to the freezer....

Glad you paid attention and got a pressure canner off the wish list even though your BBQ sauce has plenty of acid in it. :wink: My darling wife got me one also in the 23 quart model.

I know that a lot can be found with google-fu and all but my next purchase will be the bible of home canning…The Ball Blue Book of home canning and preserving (just to be safe):wink:

Edit: or was that Harbormaster???


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