Canning Homemade Sauce et al

Well the holidays are quickly approaching, not to mention the next Trade Round and I have been considering making a big batch of my homemade sauce and rub for gifts and trade.

I usually make a quart or so and it seems to do well in the refrigerator for several weeks. I haven't gotten sick yet, but maybe I have a cast iron stomach.

The sauce contains the usual, a little tomato paste, some vinegar, spices a little alcohol :shock: and a secret ingredient or two. :wink: All the spices are dry but it does contain some fruit puree as well (other than the tomato). My question is do I need to pressure can the product or do you think I can safely hot bath them?

Also for the rub, I would like to put a little desiccant bag in the jar. You know the ones that say " DO NO EAT", just to help with moisture control. I was hoping to make those at home too.

I have a lot of free time right now.

Any way ... we used to put rice in salt shakers at home to keep them from clogging up. So I was thinking :idea: of putting rice kernels in a tea bag and placing that on the top of the jar. This should work ... right?

I do need your input on these 2 matters please. If not, the BBQ sauce I send you this holiday season may kill you .:icon_sad

Thanks and I look forward to hearing what you have to say.

Kevin ... can you recommend a tester? I know Ph paper can be used but it is such a pain in the arse.

Kevin said:

No, I wish I could. I make a lot of different sauces and would love to share them "safely". Commercial PH testers are kind of expensive.

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I have been searching online and there is quite a price range and then you also need to purchase calibration capsules. aaaargh!