shipping bbq sauce

Porky Joes · 09-22-2010, 07:46 PM

I have some friends who live out of state and would like me to send my bbq sauce to them. I am not sure if this can be done with the refrigerated ingredients that are used such as ketchup, mustard, and worchestire sauce. Can you give me some ideas how to package and send it. I am not even sure how long it would last without spoiling.

qapla · 09-22-2010, 07:48 PM

you could pack it inside an insulated box or cooler with dry ice.

Chef Jim · 09-22-2010, 07:50 PM

Have you cooked it? If so just heat it up real good and put it in a canning jar. As it cools it will contract and create a vacume in the jar. should be good for a long time.

Good luck.

Porky Joes · 09-22-2010, 08:10 PM

Yes, I do cook it and let it simmer for 15 minutes before I put in the blender. The rest of the ingredients are all spices. How long do you think it would last for?

Boshizzle · 09-22-2010, 08:22 PM

Contact your local county agriculture extension office. Let them know what's in it and they can tell you how to properly can it. I'd think there would need to be some sort of hot water bath involved.

ON THE FARM · 09-23-2010, 12:30 AM

Most of the stuff you mentioned will be fine if shipped. None of your ingredients will go bad in 2 days. I ship mine to friends all the time, and mine is not cooked.

Bokonon · 09-23-2010, 01:31 AM

I'm no expert on canning but if its not safe to do in a water bath then a pressure canner is the way to go. Last time I made up a bunch of bbq sauce I pressure canned it and I keep it out on the shelf and only refrigerate once open

big brother smoke · 09-23-2010, 07:37 AM

Cider vinegar will enhance the shelf life.

expatpig · 09-23-2010, 07:46 AM

I follow proper canning procedures and then I add a little Jack Daniels to mine. I've never had a problem.

1FUNVET · 09-23-2010, 07:49 AM

Quote:

Originally Posted by expatpig

I follow proper canning procedures and then I add a little Jack Daniels to mine. I've never had a problem.

You use the JD as a preservative instead of cider vinegar

Bigmista · 09-23-2010, 09:09 AM

Quote:

Originally Posted by big brother smoke

Cider vinegar will enhance the shelf life.

Do you have butter or any fat-based products in it like meat drippings? If not, I think you will be good to go.

Porky Joes · 09-23-2010, 06:20 PM

I do use cider vinegar in it

atvottawa · 09-23-2010, 06:27 PM

I got some shipped from a fellow brethern and it came in the mail and I didn't have any problems with it. In fact it was a truely amazing sauce, maybe cause it was shipped or just superior craftmanship from the chef. Probably the cook/chef that made and not the shipping.

Porky Joes · 09-23-2010, 07:03 PM

So is it advisable to send it without cooking it and just mixing it first instead?

ON THE FARM · 09-23-2010, 07:39 PM

you will be fine... ship it.

09-22-2010, 07:46 PM	#1
Porky Joes Full Fledged Farker Join Date: 08-23-10 Location: Des Plaines, IL	shipping bbq sauce I have some friends who live out of state and would like me to send my bbq sauce to them. I am not sure if this can be done with the refrigerated ingredients that are used such as ketchup, mustard, and worchestire sauce. Can you give me some ideas how to package and send it. I am not even sure how long it would last without spoiling.

09-22-2010, 07:48 PM	#2
qapla Full Fledged Farker Join Date: 08-23-08 Location: Gainesville, Fl area Gator Country Name/Nickname : Qapla	you could pack it inside an insulated box or cooler with dry ice. __________________ Traeger Pellet Smoker free from a friend and Blackstone 36" Proseries Outdoor Cooking Station

09-22-2010, 07:50 PM	#3
Chef Jim Babbling Farker Join Date: 02-07-10 Location: Tequesta, Florida	Have you cooked it? If so just heat it up real good and put it in a canning jar. As it cools it will contract and create a vacume in the jar. should be good for a long time. Good luck. __________________ Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR]

09-22-2010, 08:22 PM	#5
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia	Contact your local county agriculture extension office. Let them know what's in it and they can tell you how to properly can it. I'd think there would need to be some sort of hot water bath involved. __________________ Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.

09-23-2010, 07:37 AM	#8
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA	Cider vinegar will enhance the shelf life. __________________ Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers

09-22-2010, 08:10 PM	#4
Porky Joes Full Fledged Farker Join Date: 08-23-10 Location: Des Plaines, IL	Yes, I do cook it and let it simmer for 15 minutes before I put in the blender. The rest of the ingredients are all spices. How long do you think it would last for?

09-23-2010, 12:30 AM	#6
ON THE FARM Full Fledged Farker Join Date: 07-07-08 Location: FARMERSVILLE, TX	Most of the stuff you mentioned will be fine if shipped. None of your ingredients will go bad in 2 days. I ship mine to friends all the time, and mine is not cooked.

09-23-2010, 01:31 AM	#7
Bokonon Found some matches. Join Date: 07-22-10 Location: Richland, WA	I'm no expert on canning but if its not safe to do in a water bath then a pressure canner is the way to go. Last time I made up a bunch of bbq sauce I pressure canned it and I keep it out on the shelf and only refrigerate once open

09-23-2010, 07:46 AM	#9
expatpig is One Chatty Farker Join Date: 02-20-10 Location: Cochrane, On.	I follow proper canning procedures and then I add a little Jack Daniels to mine. I've never had a problem. __________________ "When I was in Canada, I had a lot of time to think."- Doug Sahm [B][COLOR=red]UDS x 5[/COLOR][/B] [COLOR=red][B]Weber Performer[/B][/COLOR] [B][COLOR=red]Napoleon Apollo[/COLOR][/B] [COLOR=#ff0000][B]GOSM[/B][/COLOR] [COLOR=blue][B][I]CSBBQA, KCBS, NOBS(Northern Ontario Barbecue Society)Professional Barbecue Team. USAJFKCENMA.[/I][/B][/COLOR]

09-23-2010, 06:20 PM	#12
Porky Joes Full Fledged Farker Join Date: 08-23-10 Location: Des Plaines, IL	I do use cider vinegar in it

09-23-2010, 06:27 PM	#13
atvottawa On the road to being a farker Join Date: 06-23-10 Location: Ottawa, Ontario	I got some shipped from a fellow brethern and it came in the mail and I didn't have any problems with it. In fact it was a truely amazing sauce, maybe cause it was shipped or just superior craftmanship from the chef. Probably the cook/chef that made and not the shipping.

09-23-2010, 07:03 PM	#14
Porky Joes Full Fledged Farker Join Date: 08-23-10 Location: Des Plaines, IL	So is it advisable to send it without cooking it and just mixing it first instead?

09-23-2010, 07:39 PM	#15
ON THE FARM Full Fledged Farker Join Date: 07-07-08 Location: FARMERSVILLE, TX	you will be fine... ship it. __________________ EZ-Corer - The fastset and EZ-est Jalapeno corer/de-seeder around!!! www.wyldmanspice.com

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