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Food Handling General Discussion General and open discussion for food handling and safety. |
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11-12-2009, 07:45 PM | #1 |
is one Smokin' Farker
Join Date: 07-03-09
Location: Omaha, NE
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Canning Homemade Sauce et al
Well the holidays are quickly approaching, not to mention the next Trade Round and I have been considering making a big batch of my homemade sauce and rub for gifts and trade.
I usually make a quart or so and it seems to do well in the refrigerator for several weeks. I haven't gotten sick yet, but maybe I have a cast iron stomach. The sauce contains the usual, a little tomato paste, some vinegar, spices a little alcohol and a secret ingredient or two. All the spices are dry but it does contain some fruit puree as well (other than the tomato). My question is do I need to pressure can the product or do you think I can safely hot bath them? Also for the rub, I would like to put a little desiccant bag in the jar. You know the ones that say " DO NO EAT", just to help with moisture control. I was hoping to make those at home too. I have a lot of free time right now. Any way ... we used to put rice in salt shakers at home to keep them from clogging up. So I was thinking of putting rice kernels in a tea bag and placing that on the top of the jar. This should work ... right? I do need your input on these 2 matters please. If not, the BBQ sauce I send you this holiday season may kill you . Thanks and I look forward to hearing what you have to say.
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"Red" - Just Moved to Omaha! |
11-12-2009, 08:07 PM | #2 |
Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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Rice in a cheese cloth bag should work fine as a desiccant. Regarding the sauce, I hot water bath pints all the time and no one has died yet. To be safe you need to know the acidity.
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Kevin |
11-12-2009, 08:55 PM | #3 |
is one Smokin' Farker
Join Date: 07-03-09
Location: Omaha, NE
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Kevin ... can you recommend a tester? I know Ph paper can be used but it is such a pain in the arse.
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"Red" - Just Moved to Omaha! |
11-12-2009, 09:01 PM | #4 |
Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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No, I wish I could. I make a lot of different sauces and would love to share them "safely". Commercial PH testers are kind of expensive.
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Kevin |
11-12-2009, 10:54 PM | #5 |
is one Smokin' Farker
Join Date: 07-03-09
Location: Omaha, NE
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I have been searching online and there is quite a price range and then you also need to purchase calibration capsules. aaaargh!
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"Red" - Just Moved to Omaha! |
11-12-2009, 11:26 PM | #6 |
On the road to being a farker
Join Date: 05-19-09
Location: San Jose ,CA
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make sure the sauce is at 190 before you can it
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A1 Competition Smoker |
11-24-2009, 03:17 PM | #7 |
Babbling Farker
Join Date: 12-26-04
Location: Selma, TX(You better slow down when you hit town)
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You need to tell us the full recipe for a complete comment.
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Wannabe BBQ Illuminati |
11-24-2009, 05:04 PM | #8 |
Got Wood.
Join Date: 03-26-08
Location: Goldthwaite, Texas
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USDA recommends pressure canning any sauce that has low acid foods like onions and garlic. Tomatoes would be ok to water bath.
Stan |
11-29-2009, 09:16 PM | #9 |
Knows what a fatty is.
Join Date: 11-26-09
Location: stoneboro PA
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when i make my sauce, i usually only make enuf for that day, but i have made it in bulk a couple times too. if its a tomato base sauce, and if it has some vinegar in it, its plenty acidic for water bath canning. i have a couple pints still on the shelf from last year, and they are fine. just leave em in there for an extra 5 minutes if your worried. 35 minutes is probably plenty if its hot goin in :)
one thing ill note tho, the flavor is different from fresh. if i was gonna send some of mine, id send it as is with a little disclaimer sayin "you're on your own" or somethin. |
11-30-2009, 05:25 AM | #10 |
is Blowin Smoke!
Join Date: 07-17-06
Location: Wantagh, NY
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I had been using a water bath for my sauce, until the last two batches didn't seem right. I don't think I have enough of an acid base, so please be very careful.
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Julie "It is better to have burnt and lost, then never to have barbecued at all" Swamp Pit BBQ KCBS Member KCBS CBJ Charbroil Bandera Charbroil Silver Smoker/Grill Weber Kettle 18 & 26 WSM 18 1/2 Kamado 18" FEC 100 http://www.myspace.com/wannabebbqueen http://www.tripadvisor.com/members/JMBred *the views of the user Skip (The Prince Consort) do not necessarily reflect those of WannaBeBBQueen...lol |
02-15-2011, 10:45 PM | #11 |
Is lookin for wood to cook with.
Join Date: 01-31-10
Location: Kennewick, Wa
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We take a sample to our local college campus and have them test it for $25. They will tell you if your recipe is safe for canning. You might try calling your local college campus or Google them and see if they do the same.
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