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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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Unread 02-11-2007, 11:17 AM   #1
Oldbob
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Default Sauce Question

The closest place to a BBQ Joint we have in town is a "BackYard BBQ" place...I assume that it is a Chain Type establishment...they sell BBQ Sauce there...but it is in Quart Styrofoam containers...I was just wondering if the sauce could be transfered to Ball jars and "Pressure Canned"...or would just a "Water Bath" Canning method be enough or maybe neither method would be safe.The sauces are Pretty good...so I am just looking at a Longer Term storage soultion.
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Unread 02-11-2007, 11:21 AM   #2
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Depends on the acidity (PH). Most sauces have enough acid from the tomatoe and vinegar that they can be canned with the hot water bath method. You could just freeze to be safe.
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Unread 02-11-2007, 11:32 AM   #3
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I second kevin's advice. Freezing would be the simplest and safest method for long term storage.
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Unread 02-11-2007, 07:53 PM   #4
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Bob,

gotta agree with joe and kevin. I mean you can go thru the hassle of canning this stuff, but I wouldn't about it unless you are hard up for freezer space.

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Unread 02-11-2007, 09:43 PM   #5
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To make it unanimous so far: Freeze it. the KISS answer.
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Unread 02-12-2007, 05:38 AM   #6
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Thanks Guys...Looks like Freezing is the way I will go...Once again..Thanks
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Unread 02-14-2007, 01:53 PM   #7
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I tried freezing some of my own sauce....only made it to slushy....would not freeze, checked temps...15 below 0......I guess to much sugar.
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Unread 02-14-2007, 02:36 PM   #8
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Quote:
Originally Posted by jpw23
I tried freezing some of my own sauce....only made it to slushy....would not freeze, checked temps...15 below 0......I guess to much sugar.
You're not using ethelyene glycol in it are you?
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Unread 02-14-2007, 02:38 PM   #9
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Quote:
Originally Posted by bbqjoe
You're not using ethelyene glycol in it are you?
You mean you're not supposed to use that? Next you'll be telling me not to put so much crack and meth in em
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Unread 02-14-2007, 03:18 PM   #10
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Quote:
Originally Posted by jpw23
I tried freezing some of my own sauce....only made it to slushy....would not freeze, checked temps...15 below 0......I guess to much sugar.
I make a sauce that does the same thing. Lots of sugar and corn syrup. It is really thick but still liquid.
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Unread 02-14-2007, 03:23 PM   #11
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I suppose it will still keep like that , after all...its well below freezing.
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Unread 02-14-2007, 03:25 PM   #12
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Quote:
Originally Posted by jpw23
I suppose it will still keep like that , after all...its well below freezing.
I've kept it for months and never had a problem. I use it as a glaze for ribs. The only time I've dumped any is when I found some at the back of the freezer and the color just wasn't right.

Edit: And there is enough acidity from tomatoes that it should be very stable as well.
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Unread 02-14-2007, 03:27 PM   #13
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I think between the tomatoes and the amount of vinegar I use, there should never be a problem.
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