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???
Originally Posted by Divemaster
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....
Last edited by Teleking; 01-06-2011 at 07:57 PM..
Reason: wrong member name!