Storing Vinegar-based Sauces

SmokeWatcher

is one Smokin' Farker

Joined

May 6, 2007

Location

Florence...

• Apr 2, 2010

• #1

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

somebody shut me the fark up.

Joined

Aug 11, 2003

Location

Rocklin, CA

• Apr 2, 2010

• #2

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).

 

H

HHpepper

Guest

• Apr 2, 2010

• #3

^^^ 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

is one Smokin' Farker

Joined

May 6, 2007

Location

Florence...

• Apr 2, 2010

• #4

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

somebody shut me the fark up.

Joined

Aug 11, 2003

Location

Rocklin, CA

• Apr 2, 2010

• #5

SmokeWatcher said:

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!

Click to expand...

Google "ph levels" and "canning"

 

S

sdb25

is one Smokin' Farker

Joined

Dec 3, 2009

Location

Long...

• Apr 2, 2010

• #6

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.