A rather saucy question

[RamHemiTX]

I am trying out a new sauce recipe. My previous attempts at making sauce have produced tasty sauce. The main problem has been that in a few days, the vinegar separates.

I read somewhere that adding paprika or dry mustard can prevent this. I have added some smoked paprika in case it actually works... I am looking for some other tips.

Does it matter if I refrigerate immediately after cooking, or should I let it cool on the stove slowly and then refrigerate? Are there any other methods or ingredients that may help keep the vinegar from separating?

[LT72884]

I just made a fresh batch yesterday. I have never had this problem. Do you add any oil to your sauce? i use butter but no oil.

I dont add dry mustard or paprika to mine so im not sure if thats true or not. I let it cool naturally to room temp. Takes like 10 min or so cuz its a thick sauce and its in a BIG pan.

All i do is boil it for 10 minutes and then add it to a mason jar and put hot( i have them simmering in a pan of water) lids and rings on and tip it upside down. seals tight and keeps for like a year. i just bottled 5 jars last night.

[RamHemiTX]

No oil or butter. This recipe does not have as much vinegar as my previous recipes so I am hoping for the best.

[RamHemiTX]

I just put it in jars using your method.

Fingers Crossed!

[LT72884]

Originally Posted by RamHemiTX

I just put it in jars using your method.

Fingers Crossed!

LOL, ok good. Did you make sure that the lids and rings were in hot simmering water first? that kills any bad stuff and also helps create a good seal. Once inverted upside down, i let stay like that an hour then put them back to normal standing position.

personally, i would use them with in 3 - 6 months. i have had items canned this way last a year but i dont trust anything a year old anyway. just my paranoia and OCD acting up i guess

[LT72884]

Originally Posted by RamHemiTX

No oil or butter. This recipe does not have as much vinegar as my previous recipes so I am hoping for the best.

very interesting! it doesnt like something then. i just looked at mine in the fridge and it seems good. no seperation. however, everyone has been dipping turkey and other items in it so it has been mixed up. For the ones in the jars, i like to stare at them and shake em up cuz its fun!. haha

i hvae seen ketchup do this before but thats because i let it sit for a week or so.

[Mitch]

My Granny had that problem with some of the things she canned at home.

She also had a solution that she showed me. It was a combination of folklore, physics, and chemistry.

She would take the bottle and S-H-A-K-E it !!!

[RamHemiTX]

I did boil the lids and rings. Had never done that before. Thanks Mitch, not sure why I didn't think of that. Actually I had found that heating and shaking works fine. I just want to keep it from happening in the first place.

[landarc]

I have seen this in some high vinegar commercial sauces as well, if they do not use emulsifiers. Powdered Mustard is an emulsifier and it works well, a small amount might work without throwing off your flavor profile. I would test that first. Powdered mustard is traditionally added to classic vinaigrette for the purpose of keeping the oil and vinegar combined.

That being said, I never really had a problem with shaking the sauce at home, it is more of a problem if serving from squeeze bottles to others. There is nothing quite so appetizing as sitting in a restaurant and seeing other patrons, who may or may not have washed their hands put their fingers over the end of the nozzle and shake sauce. Yum!

[LT72884]

Originally Posted by RamHemiTX

I did boil the lids and rings. Had never done that before. Thanks Mitch, not sure why I didn't think of that. Actually I had found that heating and shaking works fine. I just want to keep it from happening in the first place.

yeah its to make sure they are clean. haha.

@ mitch. Your a genius! never would have thought of that!

[River City Smokehouse]

I've been making my sauce for many years and have never seen it seperate. Sometimes I pressure can it and sometimes I just let it cool to room temp and stick it in the fridge. I'd almost have to see your recipe to maybe give my opinion. Go to your nearest university food science dept. and see what they say.