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Unread 01-06-2011, 06:55 PM   #15
is one Smokin' Farker
Join Date: 11-10-08
Location: Maine
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Originally Posted by Divemaster View Post
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. 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)

Edit: or was that Harbormaster???

Last edited by Teleking; 01-06-2011 at 06:57 PM.. Reason: wrong member name!
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