small scale sauce bottling

[queball]

As a participant in the ongoing rub and sauce swap I would have loved to send my trading partner my personal dry rub, mop and finishing sauce. My stuff is pretty darn good and I would have liked to get some feedback outside of my area. I am concerned with properly preserving and bottling the liquid products. Anyone out there with suggestions?

 

[Kevin]

Shelf stable sauces require a certain acidity. Spicewine is knowledgable in this area. Shoot him a PM.

 

[queball]

Thanks my man. Will do.

 

[FatDaddy]

LEt me in on the secret when u find out Que

 

[Kevin]

Not exactly what queball was asking, but check post 20 in this thread:
http://www.bbq-brethren.com/forum/showthread.php?t=11714&highlight=shelf+stable+sauce

 

[jpw23]

As a participant in the ongoing rub and sauce swap I would have loved to send my trading partner my personal dry rub, mop and finishing sauce. My stuff is pretty darn good and I would have liked to get some feedback outside of my area. I am concerned with properly preserving and bottling the liquid products. Anyone out there with suggestions?

have you tried hot packing your sauce( canning ) you may need to pressure can depending on the acidity level.......check with your dept. of agriculture for more info.