small scale sauce bottling

queball · Jun 30, 2006

As a participant in the ongoing rub and sauce swap I would have loved to send my trading partner my personal dry rub, mop and finishing sauce. My stuff is pretty darn good and I would have liked to get some feedback outside of my area. I am concerned with properly preserving and bottling the liquid products. Anyone out there with suggestions?

Kevin · Jun 30, 2006

Shelf stable sauces require a certain acidity. Spicewine is knowledgable in this area. Shoot him a PM.

queball · Jun 30, 2006

Thanks my man. Will do.

FatDaddy · Jun 30, 2006

LEt me in on the secret when u find out Que

Kevin · Jun 30, 2006

Not exactly what queball was asking, but check post 20 in this thread:
http://www.bbq-brethren.com/forum/showthread.php?t=11714&highlight=shelf+stable+sauce

jpw23 · Jun 30, 2006

queball said:
As a participant in the ongoing rub and sauce swap I would have loved to send my trading partner my personal dry rub, mop and finishing sauce. My stuff is pretty darn good and I would have liked to get some feedback outside of my area. I am concerned with properly preserving and bottling the liquid products. Anyone out there with suggestions?

have you tried hot packing your sauce( canning ) you may need to pressure can depending on the acidity level.......check with your dept. of agriculture for more info.

small scale sauce bottling

queball

Knows what a fatty is.

Kevin

Quintessential Chatty Farker

queball

Knows what a fatty is.

FatDaddy

is Blowin Smoke!

Kevin

Quintessential Chatty Farker

jpw23

Babbling Farker

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