Canning Homemade Sauce et al

Redheart · 11-12-2009, 07:45 PM

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

and a secret ingredient or two.

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

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 .

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

Kevin · 11-12-2009, 08:07 PM

Rice in a cheese cloth bag should work fine as a desiccant. Regarding the sauce, I hot water bath pints all the time and no one has died yet. To be safe you need to know the acidity.

Redheart · 11-12-2009, 08:55 PM

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

Kevin · 11-12-2009, 09:01 PM

Quote:

Originally Posted by Redheart

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

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.

Redheart · 11-12-2009, 10:54 PM

Quote:

Originally Posted by Kevin

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.

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

nicerackbbqteam · 11-12-2009, 11:26 PM

make sure the sauce is at 190 before you can it

jgh1204 · 11-24-2009, 03:17 PM

You need to tell us the full recipe for a complete comment.

Stan41 · 11-24-2009, 05:04 PM

USDA recommends pressure canning any sauce that has low acid foods like onions and garlic. Tomatoes would be ok to water bath.
Stan

brer rabbit · 11-29-2009, 09:16 PM

when i make my sauce, i usually only make enuf for that day, but i have made it in bulk a couple times too. if its a tomato base sauce, and if it has some vinegar in it, its plenty acidic for water bath canning. i have a couple pints still on the shelf from last year, and they are fine. just leave em in there for an extra 5 minutes if your worried. 35 minutes is probably plenty if its hot goin in :)

one thing ill note tho, the flavor is different from fresh. if i was gonna send some of mine, id send it as is with a little disclaimer sayin "you're on your own" or somethin.

WannaBeBBQueen · 11-30-2009, 05:25 AM

I had been using a water bath for my sauce, until the last two batches didn't seem right. I don't think I have enough of an acid base, so please be very careful.

K Dub · 02-15-2011, 10:45 PM

We take a sample to our local college campus and have them test it for $25. They will tell you if your recipe is safe for canning. You might try calling your local college campus or Google them and see if they do the same.

11-12-2009, 07:45 PM	#1
Redheart is one Smokin' Farker Join Date: 07-03-09 Location: Burris Crossroads, GA Downloads: 0 Uploads: 0	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 and a secret ingredient or two. 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 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 . Thanks and I look forward to hearing what you have to say. __________________ "Red"

11-12-2009, 08:07 PM	#2
Kevin Moderator Join Date: 02-06-05 Location: Southern Minnesota Downloads: 0 Uploads: 0	Rice in a cheese cloth bag should work fine as a desiccant. Regarding the sauce, I hot water bath pints all the time and no one has died yet. To be safe you need to know the acidity. __________________ Kevin

11-12-2009, 08:55 PM	#3
Redheart is one Smokin' Farker Join Date: 07-03-09 Location: Burris Crossroads, GA Downloads: 0 Uploads: 0	Kevin ... can you recommend a tester? I know Ph paper can be used but it is such a pain in the arse. __________________ "Red"

11-12-2009, 11:26 PM	#6
nicerackbbqteam On the road to being a farker Join Date: 05-19-09 Location: San Jose ,CA Downloads: 0 Uploads: 0	make sure the sauce is at 190 before you can it __________________ www.myspace.com/nicerackbbq >>2 UDS "Low la" & "Jazmin"

11-24-2009, 03:17 PM	#7
jgh1204 Babbling Farker Join Date: 12-26-04 Location: Selma, TX(You better slow down when you hit town) Downloads: 0 Uploads: 0	You need to tell us the full recipe for a complete comment. __________________ Wannabe BBQ Illuminati

11-24-2009, 05:04 PM	#8
Stan41 Got Wood. Join Date: 03-26-08 Location: Goldthwaite, Texas Downloads: 0 Uploads: 0	USDA recommends pressure canning any sauce that has low acid foods like onions and garlic. Tomatoes would be ok to water bath. Stan

11-29-2009, 09:16 PM	#9
brer rabbit Knows what a fatty is. Join Date: 11-26-09 Location: stoneboro PA Downloads: 0 Uploads: 0	when i make my sauce, i usually only make enuf for that day, but i have made it in bulk a couple times too. if its a tomato base sauce, and if it has some vinegar in it, its plenty acidic for water bath canning. i have a couple pints still on the shelf from last year, and they are fine. just leave em in there for an extra 5 minutes if your worried. 35 minutes is probably plenty if its hot goin in :) one thing ill note tho, the flavor is different from fresh. if i was gonna send some of mine, id send it as is with a little disclaimer sayin "you're on your own" or somethin.

11-30-2009, 05:25 AM	#10
WannaBeBBQueen is Blowin Smoke! Join Date: 07-17-06 Location: Wantagh, NY Downloads: 0 Uploads: 0	I had been using a water bath for my sauce, until the last two batches didn't seem right. I don't think I have enough of an acid base, so please be very careful. __________________ Julie "It is better to have burnt and lost, then never to have barbecued at all" Swamp Pit BBQ KCBS Member KCBS CBJ Charbroil Bandera Charbroil Silver Smoker/Grill Weber Kettle 18 & 26 WSM 18 1/2 Kamado 18" FEC 100 http://www.myspace.com/wannabebbqueen http://www.tripadvisor.com/members/JMBred *the views of the user Skip (The Prince Consort) do not necessarily reflect those of WannaBeBBQueen...lol

02-15-2011, 10:45 PM	#11
K Dub Is lookin for wood to cook with. Join Date: 01-31-10 Location: Kennewick, Wa Downloads: 0 Uploads: 0	We take a sample to our local college campus and have them test it for $25. They will tell you if your recipe is safe for canning. You might try calling your local college campus or Google them and see if they do the same.

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