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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-30-2006, 03:50 PM   #1
queball
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Default small scale sauce bottling

As a participant in the ongoing rub and sauce swap I would have loved to send my trading partner my personal dry rub, mop and finishing sauce. My stuff is pretty darn good and I would have liked to get some feedback outside of my area. I am concerned with properly preserving and bottling the liquid products. Anyone out there with suggestions?
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Unread 06-30-2006, 03:54 PM   #2
Kevin
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Shelf stable sauces require a certain acidity. Spicewine is knowledgable in this area. Shoot him a PM.
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Unread 06-30-2006, 04:28 PM   #3
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Thanks my man. Will do.
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Unread 06-30-2006, 04:37 PM   #4
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LEt me in on the secret when u find out Que
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Unread 06-30-2006, 04:42 PM   #5
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Not exactly what queball was asking, but check post 20 in this thread:
http://www.bbq-brethren.com/forum/sh...f+stable+sauce
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Unread 06-30-2006, 07:47 PM   #6
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Quote:
Originally Posted by queball
As a participant in the ongoing rub and sauce swap I would have loved to send my trading partner my personal dry rub, mop and finishing sauce. My stuff is pretty darn good and I would have liked to get some feedback outside of my area. I am concerned with properly preserving and bottling the liquid products. Anyone out there with suggestions?
have you tried hot packing your sauce( canning ) you may need to pressure can depending on the acidity level.......check with your dept. of agriculture for more info.
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