Canning BBQ Sauce
My experience with canning is limited to pickles and jam. I made up a batch of bbq sauce that made 5 pts. I canned them just like jam. Hot sauce, hot jars, hot lids and rings. They popped without a water bath so the lids are sealed.
I am wondering just how long they will keep canned ?
I cooked down some chopped onion and garlic for this recipe. The only other liquid ingredients are water, ketchup and pineapple juice.
I suppose that if it had juices from a brisket or something, I would really be concerned.