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Old 01-06-2011, 03:27 PM   #12
somebody shut me the fark up.
Divemaster's Avatar
Join Date: 09-23-07
Location: North Side of Chicago Illinois

Originally Posted by Teleking View Post
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.

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....
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