Sauce Question

Oldbob · 02-11-2007, 11:17 AM

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.

Kevin · 02-11-2007, 11:21 AM

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.

bbqjoe · 02-11-2007, 11:32 AM

I second kevin's advice. Freezing would be the simplest and safest method for long term storage.

ggriffi · 02-11-2007, 07:53 PM

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.

gary

qman · 02-11-2007, 09:43 PM

To make it unanimous so far: Freeze it. the KISS answer.

Oldbob · 02-12-2007, 05:38 AM

Thanks Guys...Looks like Freezing is the way I will go...Once again..Thanks

jpw23 · 02-14-2007, 01:53 PM

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.

bbqjoe · 02-14-2007, 02:36 PM

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?

jpw23 · 02-14-2007, 02:38 PM

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

Jorge · 02-14-2007, 03:18 PM

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.

jpw23 · 02-14-2007, 03:23 PM

I suppose it will still keep like that , after all...its well below freezing.

Jorge · 02-14-2007, 03:25 PM

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.

jpw23 · 02-14-2007, 03:27 PM

I think between the tomatoes and the amount of vinegar I use, there should never be a problem.

02-11-2007, 11:17 AM	#1
Oldbob is One Chatty Farker Join Date: 08-24-06 Location: Kokomo,Indiana Downloads: 0 Uploads: 0	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. __________________ Chargriller Akorn Drum Smoker " Old Smokey " Work in Progress Kingsford Premium Charcoal Grill Weber Gasser Genesis Silver A Pit Barrel Cooker Maverick ET-732 VietNam Veteran US Navy May you Sleep in Peace always...and Please....Thank a Veteran for That Privilege!!

02-11-2007, 11:21 AM	#2
Kevin Moderator Join Date: 02-06-05 Location: Southern Minnesota Downloads: 0 Uploads: 0	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. __________________ Kevin

02-11-2007, 07:53 PM	#4
ggriffi Full Fledged Farker Join Date: 07-23-06 Location: NW Indiana Downloads: 0 Uploads: 0	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. gary __________________ gary "BassAckwards Bar B Q Co." PCC 24"X48" Backyard Smoker Weber Q100 44 qt Bayou Classic Sears 4 burner gasser w/rotisserie Weber kettle Bookers and Coke I refuse to kiss anything that uses its tongue for toilet paper

02-11-2007, 09:43 PM	#5
qman Babbling Farker Join Date: 07-08-05 Location: Ocoee, Fl Downloads: 0 Uploads: 0	To make it unanimous so far: Freeze it. the KISS answer. __________________ qman Para Bellum

02-12-2007, 05:38 AM	#6
Oldbob is One Chatty Farker Join Date: 08-24-06 Location: Kokomo,Indiana Downloads: 0 Uploads: 0	Thanks Guys...Looks like Freezing is the way I will go...Once again..Thanks __________________ Chargriller Akorn Drum Smoker " Old Smokey " Work in Progress Kingsford Premium Charcoal Grill Weber Gasser Genesis Silver A Pit Barrel Cooker Maverick ET-732 VietNam Veteran US Navy May you Sleep in Peace always...and Please....Thank a Veteran for That Privilege!!

02-11-2007, 11:32 AM	#3
bbqjoe Banned Join Date: 01-16-06 Location: Wikieup Arizona Downloads: 0 Uploads: 0	I second kevin's advice. Freezing would be the simplest and safest method for long term storage.

02-14-2007, 01:53 PM	#7
jpw23 Babbling Farker Join Date: 12-02-05 Location: Ky Downloads: 0 Uploads: 0	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. __________________ __________________ --------------------------------------------------- Chargriller pro offset X 2 Brinkman Gourmet Smoker 7-N-1 r2d2 looking cooker(on loan never to be returned) Slightly bent Weber kettle Scratch and dent wally world Uniflame kettle new link to new musical adventure coming soon!!!!

02-14-2007, 03:23 PM	#11
jpw23 Babbling Farker Join Date: 12-02-05 Location: Ky Downloads: 0 Uploads: 0	I suppose it will still keep like that , after all...its well below freezing. __________________ __________________ --------------------------------------------------- Chargriller pro offset X 2 Brinkman Gourmet Smoker 7-N-1 r2d2 looking cooker(on loan never to be returned) Slightly bent Weber kettle Scratch and dent wally world Uniflame kettle new link to new musical adventure coming soon!!!!

02-14-2007, 03:27 PM	#13
jpw23 Babbling Farker Join Date: 12-02-05 Location: Ky Downloads: 0 Uploads: 0	I think between the tomatoes and the amount of vinegar I use, there should never be a problem. __________________ __________________ --------------------------------------------------- Chargriller pro offset X 2 Brinkman Gourmet Smoker 7-N-1 r2d2 looking cooker(on loan never to be returned) Slightly bent Weber kettle Scratch and dent wally world Uniflame kettle new link to new musical adventure coming soon!!!!

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