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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Old 03-06-2011, 09:12 AM   #1
The Anchorman
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Default Freezing Blues Hog Sauce!?!?!?!?

My friend just bought a gallon of Blues Hog, and the question came up has anyone ever froze it in quart batches?
Any input would be great on this matter, Thanks
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Old 03-06-2011, 09:25 AM   #2
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Originally Posted by The Anchorman View Post
My friend just bought a gallon of Blues Hog, and the question came up has anyone ever froze it in quart batches?
Any input would be great on this matter, Thanks
No, but since you asked...I'm about to try a pint of Tn. Red, and a pint of original to see what happens.
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Old 03-06-2011, 11:05 AM   #3
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Old 03-06-2011, 11:06 AM   #4
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No, but since you asked...I'm about to try a pint of Tn. Red, and a pint of original to see what happens.
It's magic, I'm telling ya, magic.

BOT: Never frozen sauce before. Interesting concept.
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Old 03-06-2011, 11:35 AM   #5
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Old 03-06-2011, 02:05 PM   #6
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not to hi jack but when I make a couple quarts of homemade bbq sauce I usually freeze some in pints and half pints - seems to work fine- doesn't seem to cause any taste or seperation issues that I can tell
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Old 03-06-2011, 05:17 PM   #7
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not to hi jack but when I make a couple quarts of homemade bbq sauce I usually freeze some in pints and half pints - seems to work fine- doesn't seem to cause any taste or seperation issues that I can tell
Not a hijack at all. Thanks for the info.
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