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Unread 09-12-2008, 05:21 PM   #1
ipls3355
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Default Shelf life of homemade sauce

How long is refigerated BBQ sauce good for? I was cleanin the fridge and found some that is a little over a month old. If it was commercial sauce I would use it no problem. How about homemade?

How long do you keep it before you toss?
Its a vinegar based sauce.
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Unread 09-12-2008, 05:53 PM   #2
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Hell, I got sauce older than me! Seriously, I would just give it the smell test. The main components of most sauces are ketchup, vinegar, mustard and worsh sauce. I don't think there is an expiration date on any of them. If you made it with eggs or similar, I'd toss it.

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Unread 09-12-2008, 06:12 PM   #3
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Quote:
Originally Posted by yelonutz View Post
Hell, I got sauce older than me! Seriously, I would just give it the smell test. The main components of most sauces are ketchup, vinegar, mustard and worsh sauce. I don't think there is an expiration date on any of them. If you made it with eggs or similar, I'd toss it.

NUTZ
My thoughts exactly.....dinner is served
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Unread 09-12-2008, 06:36 PM   #4
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if it aint fuzzy and smells good...pour away i say
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Unread 09-12-2008, 07:24 PM   #5
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If there's raw garlic in the sauce, there's a possible risk of botulism.

If not, I'd guess you're good to go. Check in next week so we know we weren't wrong.
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Unread 09-12-2008, 07:28 PM   #6
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Wise words above and I just went to school as well.
Good refresher course.
Thanks.
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Unread 09-12-2008, 08:42 PM   #7
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As a side note.On a recent trip to Costco I saw some smoked salmon for sale. My wife eats that crap, I don't. Being a good husband, I took a look at it for her. It was not refrigerated but it was smoked and vacuum packed. On the package it said "best by 2013" ! I don't know if it was nuked or what but 5 years at room temp? WTF!!

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Unread 09-12-2008, 11:07 PM   #8
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My family makes homemade sauce routinely, and we have used sauce that is several months old frequently.
Ours is KC style.
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Unread 09-13-2008, 01:35 AM   #9
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I have used sauce from up to 5 months with no problem, vinegar based aswell.
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Unread 09-13-2008, 07:21 AM   #10
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I just tossed the last of a batch of homemade last night. Not because I was leary of it, but because there wasn't enuff to save. I have always made mine with Ketchup, Mustard, Worst., vinegar, whatever spices are in the cabinet that day that sound good, along with dehydrated onions and minced garlic fresh from the quart jar. It never lasts longer than a month or so and I make about a gallon at a time. I have never had a batch go bad...
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Unread 09-13-2008, 11:02 AM   #11
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What about if its in ball jars with a sealed lid?

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Unread 09-13-2008, 11:07 AM   #12
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If in doubt... throw it out
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Unread 09-13-2008, 03:18 PM   #13
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From what I understand, the higher the amount of vinegar in the sauce the longer it will last. I've used homemade sauce that was a couple months old without any problems.
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Unread 09-13-2008, 05:07 PM   #14
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I ain't sick or dead yet
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Unread 09-13-2008, 07:28 PM   #15
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Sauces with a 4.5 Ph or less are considered "Shelf Stable" Most Sauces that are on the market today are shelf stable. Read the label. Most say " refridgerate after opening" That doesn't mean that it is not shelf stable.

All my stuff is shelf stable, as is most of everyone elses stuff.

Smell test doesn't always tell you if there is a problem..
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