canning bbq sauce

bobaftt · 01-05-2011, 07:32 PM

I got a gallon of bbq sauce for Christmas. I would like to split it up into quarts for storage. Has anyone canned bbq sauce? Any tips?

cowgirl · 01-05-2011, 07:39 PM

I pressure can bbq'd meat with the sauce.. http://www.bbq-brethren.com/forum/sh...ad.php?t=74022

If your sauce doesn't contain meat and has a high enough acidity level you should be able to use a water bath canner instead of a pressure canner.

btcg · 01-05-2011, 07:41 PM

Quote:

Originally Posted by bobaftt

I got a gallon of bbq sauce for Christmas. I would like to split it up into quarts for storage. Has anyone canned bbq sauce? Any tips?

Buy a Food Saver... slip it up into plastic bags, and freeze em. When you want to use em, pop the bags in boiling water. Easy.

But a gallon ain't much. Is it really worth the trouble?

Meat Burner · 01-05-2011, 07:50 PM

Yeah Bob, we do them in pints instead of quarts. If there is no meat in the sauce just do the water bath method for 20 minutes, then lid off for 5 minutes, out on towel on the counter overnight....GOLDEN!

LT72884 · 01-05-2011, 08:18 PM

all i do is put the jars in the dish washer with very hot water. as they are being heated/sterilized, i put the lids and rings in a pan of water and bring almost to a boil. I bring the sauce to a boil as well and then hurry and pour into the jars. i put a lid and ring on and sung it down tight. I then invert the jar on its top for about 10 minutes and then bring it back to normal position and let cool. it will last like a year in the jar.

Mitch · 01-05-2011, 08:37 PM

It's easier to bag suck and freeze.

big brother smoke · 01-05-2011, 09:43 PM

I use the water bath treatment!

NRA4Life · 01-06-2011, 05:49 AM

Quote:

Originally Posted by cowgirl

If your sauce doesn't contain meat and has a high enough acidity level you should be able to use a water bath canner instead of a pressure canner.

What Jeanie said...if it doesn't have meat in it you can water bath it.

aquablue22 · 01-06-2011, 06:10 AM

Yep, water bath is the way to go...........Do it several times a year

Teleking · 01-06-2011, 08:15 AM

Quote:

Originally Posted by aquablue22

Yep, water bath is the way to go...........Do it several times a year

It all depends on the acidity of the product. A straight tomato sauce recipe is on the edge of being safe in a water bath and should be canned in a pressure canner. Most BBQ sauce has vinegar in it to raise the acid level to be safe in a water bath. However, since you didn’t make it and have safe canning directions you should freeze it IMO.

Will a water bath be fine…probably…but why risk it. Home canning safety and food poisoning is nothing to mess with as it can kill you.

Cheers

BBQ Grail · 01-06-2011, 08:17 AM

Quote:

Originally Posted by Mitch

It's easier to bag suck and freeze.

It's even easier to just cook more and use the sauce!

Divemaster · 01-06-2011, 03:27 PM

Quote:

Originally Posted by Teleking

It all depends on the acidity of the product. A straight tomato sauce recipe is on the edge of being safe in a water bath and should be canned in a pressure canner. Most BBQ sauce has vinegar in it to raise the acid level to be safe in a water bath. However, since you didn’t make it and have safe canning directions you should freeze it IMO.

Will a water bath be fine…probably…but why risk it. Home canning safety and food poisoning is nothing to mess with as it can kill you.

Cheers

I have to agree. If it were sauce that I made, I would have a better handle on the acidity. I would bag it, freeze it, then cryo-suck and return to the freezer....

Southern Home Boy · 01-06-2011, 04:23 PM

Quote:

Originally Posted by Teleking

but why risk it. Home canning safety and food poisoning is nothing to mess with as it can kill you.

Cheers

No kidding. When I was a younger guy, I worked as a nurse's aid in the Neuro ICU of a hospital. There was a guy there who took a bite of his mom's canned asparagus and spit it out immediately. The amount of botulism in that ONE TASTE THAT HE DIDN'T SWALLOW almost killed him. He was on a ventilator for over six months and in rehab for more than a year after that.

BBQ Grail · 01-06-2011, 04:26 PM

If the sauce goes bad it would be perfect for Fishiest1's "sour" pork...

(Off to the Penalty Box...)

Teleking · 01-06-2011, 06:55 PM

Quote:

Originally Posted by Divemaster

I have to agree. If it were sauce that I made, I would have a better handle on the acidity. I would bag it, freeze it, then cryo-suck and return to the freezer....

Glad you paid attention and got a pressure canner off the wish list even though your BBQ sauce has plenty of acid in it.

My darling wife got me one also in the 23 quart model.

I know that a lot can be found with google-fu and all but my next purchase will be the bible of home canning…The Ball Blue Book of home canning and preserving (just to be safe)

Edit: or was that Harbormaster???

01-05-2011, 07:32 PM	#1
bobaftt is one Smokin' Farker Join Date: 04-12-08 Location: Chattanooga TN Downloads: 0 Uploads: 0	canning bbq sauce I got a gallon of bbq sauce for Christmas. I would like to split it up into quarts for storage. Has anyone canned bbq sauce? Any tips? __________________ Weber Smokey Mountain "C" Club

01-05-2011, 07:39 PM	#2
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	I pressure can bbq'd meat with the sauce.. http://www.bbq-brethren.com/forum/sh...ad.php?t=74022 If your sauce doesn't contain meat and has a high enough acidity level you should be able to use a water bath canner instead of a pressure canner. __________________ jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/

01-05-2011, 07:50 PM	#4
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO Downloads: 0 Uploads: 0	Yeah Bob, we do them in pints instead of quarts. If there is no meat in the sauce just do the water bath method for 20 minutes, then lid off for 5 minutes, out on towel on the counter overnight....GOLDEN! __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

01-05-2011, 08:18 PM	#5
LT72884 Babbling Farker Join Date: 05-07-09 Location: Draper Utah Downloads: 0 Uploads: 0	all i do is put the jars in the dish washer with very hot water. as they are being heated/sterilized, i put the lids and rings in a pan of water and bring almost to a boil. I bring the sauce to a boil as well and then hurry and pour into the jars. i put a lid and ring on and sung it down tight. I then invert the jar on its top for about 10 minutes and then bring it back to normal position and let cool. it will last like a year in the jar. __________________ http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com

01-05-2011, 09:43 PM	#7
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	I use the water bath treatment! __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

01-05-2011, 08:37 PM	#6
Mitch is One Chatty Farker Join Date: 10-22-07 Location: Lincoln NE Downloads: 0 Uploads: 0	It's easier to bag suck and freeze.

01-06-2011, 06:10 AM	#9
aquablue22 Babbling Farker Join Date: 11-26-08 Location: Ormond Beach, Florida Downloads: 0 Uploads: 0	Yep, water bath is the way to go...........Do it several times a year __________________ Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle Magma Newport - Gasser (on the Boat) 1 - Terracotta PIG 1 Masterbuilt Modified Smokehouse [COLOR=Green]2 - Super FAST, Super ACCURATE Green Thermapen[/COLOR]1 splashproof)

01-06-2011, 04:26 PM	#14
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	If the sauce goes bad it would be perfect for Fishiest1's "sour" pork... (Off to the Penalty Box...) __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
HELP!!! I made a mistake canning my BBQ sauce	Porky Joes	Q-talk	4	12-14-2011 06:20 AM
Canning Homemade Sauce et al	Redheart	Food Handling General Discussion	10	02-15-2011 10:45 PM
Canning BBQ Sauce	Cliff H.	Q-talk	2	10-30-2009 06:42 PM
Canning Part 2, Beans, Corn, BBQ Sauce, Mater Juice, Pickles… Pron	Que-Dawg	Q-talk	6	07-22-2009 05:55 PM
Canning Homemade BBQ Sauce	bbqbull	Q-talk	19	08-31-2006 12:02 PM