Storing Vinegar-based Sauces

SmokeWatcher · 04-02-2010, 06:29 AM

When I make my Carolina Sauce, I make a gallon at a time and store it in the fridge. Does it NEED to be stored in the fridge? I'm thinkin' maybe the vinegar will stop anything from growing in it if it's left out...kind of like pickling.

BBQ Grail · 04-02-2010, 07:54 AM

Do you know what the Ph level?

If it's 4.6 or lower you should be able to safely water bath can the sauce so it doesn't have to be refrigerator (until opened). However, if you're just making a gallon that may not be practical. So keeping it in the refrigerator is the best option (only option).

HHpepper · 04-02-2010, 03:23 PM

^^^ is correct, the ph level will determine whether it is shelf storage safe or needs to be refridgerated. Quality is usually better if cooled.

SmokeWatcher · 04-02-2010, 04:47 PM

I got conflicting info from another site. Guess I'll keep doing what I've been doing which is storing it in the fridge...covers my arse!

BBQ Grail · 04-02-2010, 04:51 PM

Quote:

Originally Posted by SmokeWatcher

I got conflicting info from another site. Guess I'll keep doing what I've been doing which is storing it in the fridge...covers my arse!

Google "ph levels" and "canning"

sdb25 · 04-02-2010, 06:10 PM

You may notice the stringy stuff ("mother") that forms in the vinegar. I seem to get less of it if I refrigerate, but it isn't a sign of contamination.

04-02-2010, 06:29 AM	#1
SmokeWatcher is one Smokin' Farker Join Date: 05-06-07 Location: Florence, Az	Storing Vinegar-based Sauces When I make my Carolina Sauce, I make a gallon at a time and store it in the fridge. Does it NEED to be stored in the fridge? I'm thinkin' maybe the vinegar will stop anything from growing in it if it's left out...kind of like pickling. __________________ If it ain't right, don't do it....If it ain't true, don't say it....If it ain't yours, don't take it.

04-02-2010, 07:54 AM	#2
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	Do you know what the Ph level? If it's 4.6 or lower you should be able to safely water bath can the sauce so it doesn't have to be refrigerator (until opened). However, if you're just making a gallon that may not be practical. So keeping it in the refrigerator is the best option (only option). __________________ Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details.

04-02-2010, 03:23 PM	#3
HHpepper Full Fledged Farker Join Date: 03-21-09 Location: Brookwood, AL.	^^^ is correct, the ph level will determine whether it is shelf storage safe or needs to be refridgerated. Quality is usually better if cooled. __________________ Weber Kettle-Mod'd Brinkman-Upright Freezer conversion-in progress-Custom offset

04-02-2010, 04:47 PM	#4
SmokeWatcher is one Smokin' Farker Join Date: 05-06-07 Location: Florence, Az	I got conflicting info from another site. Guess I'll keep doing what I've been doing which is storing it in the fridge...covers my arse! __________________ If it ain't right, don't do it....If it ain't true, don't say it....If it ain't yours, don't take it.

04-02-2010, 06:10 PM	#6
sdb25 is one Smokin' Farker Join Date: 12-03-09 Location: Long Beach, CA	You may notice the stringy stuff ("mother") that forms in the vinegar. I seem to get less of it if I refrigerate, but it isn't a sign of contamination. __________________ -elbows deep in someone else's misery.