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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking. |
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01-07-2011, 07:47 AM
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#16 |
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is One Chatty Farker
Join Date: 12-23-10
Location: Mount Pleasnt, SC
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If you're worried about the acidity...just add some vinegar to it if the taste will allow.
On a side note...I've got red bbq sauce in my fridge that I literally made 11 months ago. It has never been canned or frozen, just taking up a corner of the fridge. I've used it twice this week...year old sauce in the fridge. DISCLAIMER: I made it and I know what went in it. YMMV...BWTFDIC |
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01-07-2011, 08:50 AM
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#17 |
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is one Smokin' Farker
Join Date: 04-12-08
Location: Chattanooga TN
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It is blues hog tn red. Do yall think the acid is strong enough for water bath to be ok?
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Weber Smokey Mountain "C" Club |
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01-07-2011, 09:40 AM
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#18 | |
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somebody shut me the fark up.
   
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Quote:
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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01-07-2011, 10:34 AM
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#19 |
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Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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I pressure can my sauce, just to be safe, since I haven't had the acidity checked.
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Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :) |
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My darling wife got me one also in the 23 quart model. 
