Homemade bbq sauce shelf life

JONESY · 01-24-2010, 12:25 PM

Hey all, I made some homemade bbq sauce, and was wondering how long it will last in the fridge. Any ideas?

The main ingredients are ketchup, vinegar, fresh garlic, fresh jalapenos, sugar and spices. I brought it all to a boil, reduced heat and simmered for 45 minutes.

landarc · 01-24-2010, 12:58 PM

I think this is a tough call, since you don't really have a chemical analysis, I would probably treat it like any fresh food, maybe a week in the fridge. I would bet it starts to lose flavor and texture before that.

Saiko · 01-24-2010, 01:34 PM

I used to use fresh garlic and onion in my BBQ sauce, but my thunking was that I could improve the shelf life by using granulated instead. I have no idea if this theory is correct, but the shelf life of all the individual ingredients in my BBQ sauce is months, so I just assume I'm better off.

Having typed this, I went downstairs and read through some of the BBQ sauce recipes in Paul Kirk's "Championship Barbeque Sauces" and noticed a trend. If a recipe called for all dry spices, he states it will "keep for several weeks in an airtight container". If a recipe had any organic ingredient like fresh onion, garlic or lemon juice, he stated it will keep for "up to two weeks". This kind of confirms my theory, at least according to Paul Kirk.

River City Smokehouse · 01-24-2010, 01:36 PM

It all depends on the pH of the product. Do some research on that and you'll get some good info. It would pay to have the chemical work up so you can adjust pH or add a additive to preserve. Maybe think about pressure canning it.

Garth57 · 01-24-2010, 01:45 PM

The shelf life on mine is about 3 days, of course I have 4 kids and all their friends that frequent my fridge.

01-24-2010, 12:25 PM	#1
JONESY is one Smokin' Farker Join Date: 04-20-09 Location: Oakland twp / Houghton Lake, MI Downloads: 0 Uploads: 0	Homemade bbq sauce shelf life Hey all, I made some homemade bbq sauce, and was wondering how long it will last in the fridge. Any ideas? The main ingredients are ketchup, vinegar, fresh garlic, fresh jalapenos, sugar and spices. I brought it all to a boil, reduced heat and simmered for 45 minutes. __________________ Life is to short for green tea and tofu; pass me another half rack and a beer…

01-24-2010, 12:58 PM	#2
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	I think this is a tough call, since you don't really have a chemical analysis, I would probably treat it like any fresh food, maybe a week in the fridge. I would bet it starts to lose flavor and texture before that. __________________ "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

01-24-2010, 01:34 PM	#3
Saiko is Blowin Smoke! Join Date: 12-24-03 Location: Kennesaw, GA Downloads: 0 Uploads: 0	I used to use fresh garlic and onion in my BBQ sauce, but my thunking was that I could improve the shelf life by using granulated instead. I have no idea if this theory is correct, but the shelf life of all the individual ingredients in my BBQ sauce is months, so I just assume I'm better off. Having typed this, I went downstairs and read through some of the BBQ sauce recipes in Paul Kirk's "Championship Barbeque Sauces" and noticed a trend. If a recipe called for all dry spices, he states it will "keep for several weeks in an airtight container". If a recipe had any organic ingredient like fresh onion, garlic or lemon juice, he stated it will keep for "up to two weeks". This kind of confirms my theory, at least according to Paul Kirk. __________________ Shelter me from the powder and the finger Cover me with the thought that pulled the trigger Think of me as one you'd never figured Would fade away so young With so much left undone For links to all my BBQ Brethren recipe posts, click http://markandteri.com/recipes.htm

01-24-2010, 01:36 PM	#4
River City Smokehouse is One Chatty Farker Join Date: 09-25-05 Location: Jefferson City, Missouri Downloads: 0 Uploads: 0	It all depends on the pH of the product. Do some research on that and you'll get some good info. It would pay to have the chemical work up so you can adjust pH or add a additive to preserve. Maybe think about pressure canning it. __________________ "Please let me be the person my dog thinks I am." ~Author Unknown 8 x 18 Haulmark Trailer Fast Eddy FEC 100 Traeger Texas BBQ 075 UDS "Cool Hand Luke" 3 Weber Kettles and a Yellow Thermapen KCBS Certified BBQ Judge #8425

01-24-2010, 01:45 PM	#5
Garth57 Full Fledged Farker Join Date: 01-03-08 Location: Norco, CA Downloads: 0 Uploads: 0	The shelf life on mine is about 3 days, of course I have 4 kids and all their friends that frequent my fridge. __________________ [I][B]Bill [/B][/I]:cool: CBBQA Member #1218 KCBS Cert. Judge #23431 s.U.D.S. (small 30 gal. UDS) UDS Brinkman vertical Smoke 'n Pit Traeger BBQ100 NorcoRednecks-UDS 85 gal/remod [I]TemequeBBQ[/I]-insulated vert smoker

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