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Unread 01-06-2011, 08:15 AM   #10
Teleking
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Join Date: 11-10-08
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Quote:
Originally Posted by aquablue22 View Post
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.

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