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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-05-2011, 07:32 PM | #1 |
is one Smokin' Farker
Join Date: 04-12-08
Location: Chattanooga TN
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canning bbq sauce
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?
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01-05-2011, 07:39 PM | #2 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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I pressure can bbq'd meat with the sauce.. http://www.bbq-brethren.com/forum/sh...ad.php?t=74022
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.
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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Thanks from:---> |
01-05-2011, 07:41 PM | #3 | |
Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD
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Quote:
But a gallon ain't much. Is it really worth the trouble?
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01-05-2011, 07:50 PM | #4 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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Yeah Bob, we do them in pints instead of quarts. If there is no meat in the sauce just do the water bath method for 20 minutes, then lid off for 5 minutes, out on towel on the counter overnight....GOLDEN!
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01-05-2011, 08:18 PM | #5 |
Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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all i do is put the jars in the dish washer with very hot water. as they are being heated/sterilized, i put the lids and rings in a pan of water and bring almost to a boil. I bring the sauce to a boil as well and then hurry and pour into the jars. i put a lid and ring on and sung it down tight. I then invert the jar on its top for about 10 minutes and then bring it back to normal position and let cool. it will last like a year in the jar.
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01-05-2011, 08:37 PM | #6 |
is One Chatty Farker
Join Date: 10-22-07
Location: Lincoln NE
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It's easier to bag suck and freeze.
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01-05-2011, 09:43 PM | #7 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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I use the water bath treatment!
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01-06-2011, 05:49 AM | #8 |
is One Chatty Farker
Join Date: 07-07-09
Location: Newark, OH
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What Jeanie said...if it doesn't have meat in it you can water bath it.
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01-06-2011, 06:10 AM | #9 |
Babbling Farker
Join Date: 11-26-08
Location: Ormond Beach, Florida
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Yep, water bath is the way to go...........Do it several times a year
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01-06-2011, 08:15 AM | #10 | |
is One Chatty Farker
Join Date: 11-10-08
Location: Maine
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Quote:
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 |
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01-06-2011, 08:17 AM | #11 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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It's even easier to just cook more and use the sauce!
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01-06-2011, 03:27 PM | #12 | |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Quote:
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01-06-2011, 04:23 PM | #13 |
is One Chatty Farker
Join Date: 01-14-10
Location: St. Louis, MO
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No kidding. When I was a younger guy, I worked as a nurse's aid in the Neuro ICU of a hospital. There was a guy there who took a bite of his mom's canned asparagus and spit it out immediately. The amount of botulism in that ONE TASTE THAT HE DIDN'T SWALLOW almost killed him. He was on a ventilator for over six months and in rehab for more than a year after that.
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01-06-2011, 04:26 PM | #14 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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If the sauce goes bad it would be perfect for Fishiest1's "sour" pork...
(Off to the Penalty Box...)
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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. |
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01-06-2011, 06:55 PM | #15 | |
is One Chatty Farker
Join Date: 11-10-08
Location: Maine
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Quote:
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) Edit: or was that Harbormaster??? Last edited by Teleking; 01-06-2011 at 06:57 PM.. Reason: wrong member name! |
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