Phubar's Sweet Heat Pear Pepper Sauce Pron

Phubar · 09-22-2009, 05:11 PM

My first attempt for a sauce/glaze for BBQ meat made out of my homegrown pears.
Ingredients are:pears,fresh garlic,fresh adjoema pepper,chili powder,cayenne powder,grinded 4 season peppermix,jelly sugar,vinigar and cinnamon.
Stuff tastes good!
Can't wait to try it on some meat!
My only worries are how long I can keep it since it has fresh garlic and pepper in it?

BBQ Grail · 09-22-2009, 05:12 PM

It's looking good!

landarc · 09-22-2009, 05:15 PM

Looks good so far. If it tastes good, it won't last long anyway. You could learn to can.

Phubar · 09-22-2009, 05:23 PM

Quote:

Originally Posted by landarc

Looks good so far. If it tastes good, it won't last long anyway. You could learn to can.

You made me laugh out loud!

The reason why I ask this is because I wanna ship some jars overseas to some Brethren and don't wanna cause any illness to somebody.
I simmered the fresh garlic and pepper first but I don't know if that makes any difference with how long you can preserve it.

landarc · 09-22-2009, 05:33 PM

When you say simmer, for how long and did it have a low boil? Garlic in sauces should be cooked for 20 minutes is what I was told, or taken to high heat (such as in canning).

Phubar · 09-22-2009, 05:51 PM

Quote:

Originally Posted by landarc

When you say simmer, for how long and did it have a low boil? Garlic in sauces should be cooked for 20 minutes is what I was told, or taken to high heat (such as in canning).

Maybe simmer wasn't the right word,I had it on the lowest boil temp for 10 minutes then added the rest.

Midnight Smoke · 09-22-2009, 06:11 PM

Looks tasty!

cowgirl · 09-22-2009, 08:34 PM

Looks tasty Phubar!!

Not sure about how long the sauce will last (unrefrigerated) without canning.
Peppers and garlic need to be pressure canned unless you pickle them or have enough 5% acidity level vinegar in the mix...then they can be water bath canned.

Phubar · 09-23-2009, 05:14 AM

Thanks J.!
When I get home I'll take a look what acidity level the vinigar has.
Think the sauce will at least last a month or 2,enough to send across the pond and be eaten by Brethren.

Phubar · 09-23-2009, 11:30 AM

Quote:

Originally Posted by Phubar

Thanks J.!
When I get home I'll take a look what acidity level the vinigar has.
Think the sauce will at least last a month or 2,enough to send across the pond and be eaten by Brethren.

Couldn't find the acidity level on the bottle but there is a preservative (E223, http://en.wikipedia.org/wiki/Sodium_metabisulfite ) in it.
I got some better pics now and I tested the sauce with a piece of Boerewors that I smoked last weekend.
The Boerewors contains beef and pork so I can say the sauce works for both animals!

Redheart · 09-23-2009, 11:39 AM

Sauce looks good. But could ya send me a Boerewors recipe? I haven't had one in years.

Phubar · 09-23-2009, 11:50 AM

Quote:

Originally Posted by Redheart

Sauce looks good. But could ya send me a Boerewors recipe? I haven't had one in years.

Thanks!
This ( http://web.archive.org/web/200102140...e/Sausage1.htm ) is a link Cowgirl posted a while ago.
Never made one myself but I've got a meatgrinder now though.

82muchhomework · 09-23-2009, 01:54 PM

Lookin yummy there Phubar.

Mighty generous thought.

Don't know much about preserving food. The only thing I was ever told about shipping from the Netherlands to the States is to ship it inside peanut butter (resealed), inside coffee beans, and to an abandoned house.

On a serious note, I wouldn't be surprised if it gets stopped by the DEA and inspected. That could mean problems for a sealed can or Jar, and an additional time delay.

Have you considered shipping costs yet?

jswordy · 09-23-2009, 02:06 PM

I'll add that looks awesome! Hope you post pix of it on smoked meat.

Phubar · 09-23-2009, 02:09 PM

Quote:

Originally Posted by 82muchhomework

Lookin yummy there Phubar.

Mighty generous thought.

Don't know much about preserving food. The only thing I was ever told about shipping from the Netherlands to the States is to ship it inside peanut butter (resealed), inside coffee beans, and to an abandoned house.

On a serious note, I wouldn't be surprised if it gets stopped by the DEA and inspected. That could mean problems for a sealed can or Jar, and an additional time delay.

Have you considered shipping costs yet?

Funny!

I work at a mail office,costs won't be much of a worry.
We'll see,I'll ship it to 1 Brethren first to see what happens.

09-22-2009, 05:12 PM	#2
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	It's looking good! __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

09-22-2009, 05:15 PM	#3
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Looks good so far. If it tastes good, it won't last long anyway. You could learn to can. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

09-22-2009, 05:33 PM	#5
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	When you say simmer, for how long and did it have a low boil? Garlic in sauces should be cooked for 20 minutes is what I was told, or taken to high heat (such as in canning). __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

09-22-2009, 06:11 PM	#7
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert Downloads: 0 Uploads: 0	Looks tasty! __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

09-22-2009, 08:34 PM	#8
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	Looks tasty Phubar!! Not sure about how long the sauce will last (unrefrigerated) without canning. Peppers and garlic need to be pressure canned unless you pickle them or have enough 5% acidity level vinegar in the mix...then they can be water bath canned. __________________ jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/

09-23-2009, 05:14 AM	#9
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Thanks J.! When I get home I'll take a look what acidity level the vinigar has. Think the sauce will at least last a month or 2,enough to send across the pond and be eaten by Brethren. __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

09-23-2009, 11:39 AM	#11
Redheart is one Smokin' Farker Join Date: 07-03-09 Location: Burris Crossroads, GA Downloads: 0 Uploads: 0	Sauce looks good. But could ya send me a Boerewors recipe? I haven't had one in years. __________________ "Red"

09-23-2009, 01:54 PM	#13
82muchhomework Full Fledged Farker Join Date: 08-03-09 Location: Highland, CA Downloads: 0 Uploads: 0	Lookin yummy there Phubar. Mighty generous thought. Don't know much about preserving food. The only thing I was ever told about shipping from the Netherlands to the States is to ship it inside peanut butter (resealed), inside coffee beans, and to an abandoned house. On a serious note, I wouldn't be surprised if it gets stopped by the DEA and inspected. That could mean problems for a sealed can or Jar, and an additional time delay. Have you considered shipping costs yet?

09-23-2009, 02:06 PM	#14
jswordy is one Smokin' Farker Join Date: 05-13-09 Location: Fayetteville, TN Downloads: 0 Uploads: 0	I'll add that looks awesome! Hope you post pix of it on smoked meat. __________________ Double-Barrel Smoker (DBS); Ugly Drum Smoker (UDS)

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