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Unread 10-23-2013, 07:56 PM   #16
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Originally Posted by Ponty56 View Post
Wouldn't barrel ageing add other flavors other than the wine?
Maybe, but as a food product I wouldn't barrel age BBQ sauce.

My idea would be to keep it free of bacteria, after I process sauce I put into sterile jars and pressure can for long term storage.

I guess you could age for a short time, then bring to pasteurization temperatures again before bottling. I personally would be reluctant, but that doesn't meat it wouldn't work.

I got sick from food once in the military, very unpleasant with weeks of recovery. I now always stay on the side of caution.
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