bobaftt
is one Smokin' Farker
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?
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?
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.
Yep, water bath is the way to go...........Do it several times a year
It's easier to bag suck and freeze.
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....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
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....
Nope, it was me... I have the book on order. Should be delevered next week.Glad you paid attention and got a pressure canner off the wish list even though your BBQ sauce has plenty of acid in it. :wink: 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):wink:
Edit: or was that Harbormaster???