Canning Homemade BBQ Sauce

bbqbull · 08-29-2006, 05:16 PM

Brothers, been Googling hard, looking for ways to can my Q sauce. Ive found different recipes ect. Ive found out about doing the water bath thing. Ive got a couple of pressure cookers. I was planning after loading up the jars w/my homemade brew and pressure cooking it. Any thoughts and or ideas would be muchly appreciated.

Im planning on bringing some of this to the Fall Bash, the rest Im planning on giving away butts and sauce for Christmas Presents this year.

Gutsy plan on my end I guess. Then again what the hell do I know?

Thanks

Mike

Doorbusters · 08-29-2006, 05:21 PM

Check with Curt (CMCADAMS) The stoff he sent me looked as though it was done professionally.

jgh1204 · 08-29-2006, 06:06 PM

My family canned a whole bunch growing up but Mom and Dad did all the work. Can be very dangerous. Hot, hot water!

Everything must be very clean and sterilized.

Here is a site on home canning.

http://www.homecanning.com/usa/ALBasics.asp

cmcadams · 08-29-2006, 06:44 PM

Mike,

My wife does canning... works pretty well. You just get a canning pot, jars and lids with threaded bands. Then you fill the pot with enough water to cover the jars (hot water), then boil it. Put the jars in the hot water for 10 minutes. Put the lids in a pan of water on simmer to make sure they're hot. Take them out and don't touch the insides. Put hot bbq sauce in them with a canning funnel, filling them up as far to the top as you can. Make sure the jar lips are cleaned off, and put the lids on them. Screw on the threaded bands, then put the jars back in the boiling water for 10 more minutes, then take out and put on the counter to cool. The lids should pop so they're depressed; if they don't pop, just put that in the fridge. I just check them the next morning.

That's about it! Meijer has canning stuff... or Wally World. Then I just printed labels and used doublesided tape to put the labels on (I need to just buy some vinyl labels to print).

ApronGuy · 08-29-2006, 07:10 PM

Yeah, just be careful of the hot bbq sauce. with so much sugar, you're looking at a potentially molten experience, should you get any on you hands or arms.

Rockaway BeachBQ · 08-29-2006, 07:36 PM

Quote:

Originally Posted by cmcadams

Mike,

Put hot bbq sauce in them with a canning funnel, filling them up as far to the top as you can. Make sure the jar lips are cleaned off, and put the lids on them. Screw on the threaded bands, then put the jars back in the boiling water for 10 more minutes, then take out and put on the counter to cool. The lids should pop so they're depressed; if they don't pop, just put that in the fridge. I just check them the next morning.

There are fill lines on canning jars and you should not go past it. This is so there is sufficient air in the headspace to create a vacuum. If the lid is not vacuum tight out of the pot then it is not properly sealed, and must be kept refrigerated.

I have canned some hot peppers in the past. I think a BBQ sauce should be sufficiently acid enough for canning. But you may want to get some ph strips to test out your recipe.

jgh1204 · 08-29-2006, 07:40 PM

If you are adding vinegar to your sauce, you will probably be ok with water bath canning.

That canning site has a good discussion on head room. Cannot have too little and you cannot have too much.

Doorbusters · 08-29-2006, 08:11 PM

Thanks Curt, I knew you would chime in.

jpw23 · 08-29-2006, 08:14 PM

Quote:

Originally Posted by bbqbull

Brothers, been Googling hard, looking for ways to can my Q sauce. Ive found different recipes ect. Ive found out about doing the water bath thing. Ive got a couple of pressure cookers. I was planning after loading up the jars w/my homemade brew and pressure cooking it. Any thoughts and or ideas would be muchly appreciated.

Im planning on bringing some of this to the Fall Bash, the rest Im planning on giving away butts and sauce for Christmas Presents this year.

Gutsy plan on my end I guess. Then again what the hell do I know?

Thanks

Mike

I do it all the time....even sell a few jars here and there.....if your acid content is high enough, you can get by with the waterbath!

NorthernQ · 08-29-2006, 09:22 PM

You can also add .20% sodium benzoate for good measure. Really a safe preservative at recommended concentration - effective, too.

spicewine · 08-30-2006, 12:23 PM

If your Ph is 4.5 or lower, you don't have to can it. It will be shelf stable. I have a Ph tester if you would like me to test it for you , you can send me a small sample and I will put the meter on it. All of my sauces are shelf stable and do not need to be refrigerated after opening.

bbqbull · 08-30-2006, 06:05 PM

Sodium Benzoate? Aint gotta clue what that is or where I could obtain some.
Thanks for all the advice and the links. Ive made this sauce before and seems to keep fine in da fridge. I just want to can some in jars and I want to do it saftely or I just flat wont do it. I will try and find some of them PH test strips.........Are they the same ones that they use in swimming pools/hottubs?
Again thanks for the advice.

Kevin · 08-30-2006, 06:38 PM

Quote:

Originally Posted by bbqbull

I will try and find some of them PH test strips.........Are they the same ones that they use in swimming pools/hottubs?
Again thanks for the advice.

I would think not. The pool strips use color for a determination. Your sauce has color to it I must presume. Jay has made a more than generous offer. Take him up on it. The man is good for his word.

qman · 08-30-2006, 07:51 PM

Yeah, test strips will NOT work. You have to have a pH meter to read the exact pH. They used to be quite expensive, and I assume they still are.
Kevin is right, Jay has made a very generous offer. I would ship him a sample.

jpw23 · 08-30-2006, 08:13 PM

Quote:

Originally Posted by spicewine

If your Ph is 4.5 or lower, you don't have to can it. It will be shelf stable. I have a Ph tester if you would like me to test it for you , you can send me a small sample and I will put the meter on it. All of my sauces are shelf stable and do not need to be refrigerated after opening.

hey Spice......could I send you a sample too?

08-29-2006, 05:16 PM	#1
bbqbull Watching over us. Join Date: 12-27-05 Location: Mid Michigan	Canning Homemade BBQ Sauce Brothers, been Googling hard, looking for ways to can my Q sauce. Ive found different recipes ect. Ive found out about doing the water bath thing. Ive got a couple of pressure cookers. I was planning after loading up the jars w/my homemade brew and pressure cooking it. Any thoughts and or ideas would be muchly appreciated. Im planning on bringing some of this to the Fall Bash, the rest Im planning on giving away butts and sauce for Christmas Presents this year. Gutsy plan on my end I guess. Then again what the hell do I know? Thanks Mike __________________ "You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL]

08-29-2006, 05:21 PM	#2
Doorbusters Full Fledged Farker Join Date: 01-05-06 Location: Wichita, KS	Check with Curt (CMCADAMS) The stoff he sent me looked as though it was done professionally. __________________ [FONT="Arial Black"][/FONT] Custom offset (Delilah) Bandera on the Welfare Wagon

08-29-2006, 06:06 PM	#3
jgh1204 Babbling Farker Join Date: 12-26-04 Location: Selma, TX(You better slow down when you hit town)	My family canned a whole bunch growing up but Mom and Dad did all the work. Can be very dangerous. Hot, hot water! Everything must be very clean and sterilized. Here is a site on home canning. http://www.homecanning.com/usa/ALBasics.asp __________________ Wannabe BBQ Illuminati

08-29-2006, 06:44 PM	#4
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio	Mike, My wife does canning... works pretty well. You just get a canning pot, jars and lids with threaded bands. Then you fill the pot with enough water to cover the jars (hot water), then boil it. Put the jars in the hot water for 10 minutes. Put the lids in a pan of water on simmer to make sure they're hot. Take them out and don't touch the insides. Put hot bbq sauce in them with a canning funnel, filling them up as far to the top as you can. Make sure the jar lips are cleaned off, and put the lids on them. Screw on the threaded bands, then put the jars back in the boiling water for 10 more minutes, then take out and put on the counter to cool. The lids should pop so they're depressed; if they don't pop, just put that in the fridge. I just check them the next morning. That's about it! Meijer has canning stuff... or Wally World. Then I just printed labels and used doublesided tape to put the labels on (I need to just buy some vinyl labels to print). __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

08-29-2006, 07:10 PM	#5
ApronGuy On the road to being a farker Join Date: 08-02-06 Location: Austin, TX	Yeah, just be careful of the hot bbq sauce. with so much sugar, you're looking at a potentially molten experience, should you get any on you hands or arms. __________________ [B]Site:[/B] [URL="http://www.meninaprons.net"]www.meninaprons.net[/URL] [B]Gear:[/B] NBS Bandera, NBS "black diamond" smoker, Weber Kettle, Char-Broil/TEC Grill, ECB,

08-29-2006, 07:40 PM	#7
jgh1204 Babbling Farker Join Date: 12-26-04 Location: Selma, TX(You better slow down when you hit town)	If you are adding vinegar to your sauce, you will probably be ok with water bath canning. That canning site has a good discussion on head room. Cannot have too little and you cannot have too much. __________________ Wannabe BBQ Illuminati

08-29-2006, 08:11 PM	#8
Doorbusters Full Fledged Farker Join Date: 01-05-06 Location: Wichita, KS	Thanks Curt, I knew you would chime in. __________________ [FONT="Arial Black"][/FONT] Custom offset (Delilah) Bandera on the Welfare Wagon

08-29-2006, 09:22 PM	#10
NorthernQ On the road to being a farker Join Date: 02-17-06 Location: Temiskaming Shores, Ontario, Canada	You can also add .20% sodium benzoate for good measure. Really a safe preservative at recommended concentration - effective, too. __________________ Peter Beer is proof that God loves us. ____________________________________ Crown Verity gasser Little gasser Meco bullet, CharGriller Refrigerator shelf, pile of rocks, stack of wood Former Klose owner (sob)

08-30-2006, 12:23 PM	#11
spicewine Babbling Farker Join Date: 09-13-04 Location: Columbia Missouri	If your Ph is 4.5 or lower, you don't have to can it. It will be shelf stable. I have a Ph tester if you would like me to test it for you , you can send me a small sample and I will put the meter on it. All of my sauces are shelf stable and do not need to be refrigerated after opening. __________________ The "Sauce Whisperer" SPICEWINE IRONWORKS Award Winning Smokers, Sauces and Spices Columbia Missouri www.spicewineironworks.com PERFECT 180 CHICKEN 2011 1ST. PLACE PORK AMERICAN ROYAL (OPEN) 2012 PERFECT SCORE180 IN RIBS 2013 BEST SAUCE IN THE WORLD ( BLUE COLLAR ) AMERICAN ROYAL 2009 & 2017 BEST RUB IN THE WORLD ( HEFFER DUST ) AMERICAN ROYAL 2007 MOFO Chapter CISC Master BBQ Chef

08-30-2006, 06:05 PM	#12
bbqbull Watching over us. Join Date: 12-27-05 Location: Mid Michigan	Sodium Benzoate? Aint gotta clue what that is or where I could obtain some. Thanks for all the advice and the links. Ive made this sauce before and seems to keep fine in da fridge. I just want to can some in jars and I want to do it saftely or I just flat wont do it. I will try and find some of them PH test strips.........Are they the same ones that they use in swimming pools/hottubs? Again thanks for the advice. __________________ "You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL]

08-30-2006, 07:51 PM	#14
qman Babbling Farker Join Date: 07-08-05 Location: Ocoee, Fl	Yeah, test strips will NOT work. You have to have a pH meter to read the exact pH. They used to be quite expensive, and I assume they still are. Kevin is right, Jay has made a very generous offer. I would ship him a sample. __________________ qman Para Bellum

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