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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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Unread 01-07-2011, 07:47 AM   #16
Cook
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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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Unread 01-07-2011, 08:50 AM   #17
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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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Unread 01-07-2011, 09:40 AM   #18
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Quote:
Originally Posted by Teleking View Post
Glad you paid attention and got a pressure canner off the wish list even though your BBQ sauce has plenty of acid in it. My darling wife got me one also in the 23 quart model.

I know that a lot can be found with google-fu and all but my next purchase will be the bible of home canning…The Ball Blue Book of home canning and preserving (just to be safe)

Edit: or was that Harbormaster???
Nope, it was me... I have the book on order. Should be delevered next week.
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Unread 01-07-2011, 10:34 AM   #19
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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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