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Unread 09-30-2013, 09:02 AM   #1
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Join Date: 07-22-13
Location: Old Church, Virginia
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Default Canning questions

I am googling and haven't yet found the answer to a couple of canning questions.

I did some BBQ sauce over the weekend and it has tomatoes, cider vinegar and should be fairly acidic I have a sample in the lab now for testing and should know the pH shortly. I saw on one website that pH under 4.5 doesn't require a boiling water bath. At what pH does it require a pressure cooker? EDIT, FOUND that over 4.6 I already canned it so it will just be a question of where to store if my pH is off.

Also, regarding head space. I filled the jars to the line that said fill here for freezing, I see now that I could have filled more up to 1/4" of the top. I was closer to 1" from the top, I am now wondering if I left too much headspace?

Any comments appreciated.

river city rib company, Old Church, Va
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