Is this safe to do in a water bath canner? How would I go about it?

Sindir



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In article >,
"Sindir" > wrote:

> Is this safe to do in a water bath canner? How would I go about it?
>
> Sindir
>
>
>
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Maybe, if it's acidic enough.
http://www.uga.edu/nchfp/how/can_03/bbqsauce.html is the link to the
NCHFP site's barbecue sauce recipe. Note that it has 1-1/2 cups of
vinegar to about 5-1/2 cups of non-acid ingredients (onions, peppers)
plus 16 cups of tomatoes. How does your recipe compare to that?

Do you have a paper canning/preserving text? Get one. I'm partial to
the Ball Blue Book. I also like the U of GA's "So Easy To Preserve" and
would like it even more if I could FIND my copy of it! I see that
Amazon has it and you can order it directly from the U of GA, too. I
got mine from my local extension office.

Do you use the NCHFP site? It's a good one; worth bookmarking in your
browser.

Good luck with the barbecue sauce.
--
http://www.jamlady.eboard.com, updated 11-9-05 finishing in four
parts the trip report from our vacation time in San Francisco
for Nephew Pat's wedding last weekend.

Sindir wrote:
> Is this safe to do in a water bath canner? How would I go about it?
>
> Sindir
>

It depends on what you call BBQ sauce. There are extreme regional
variations. (post the recipe so we can see it)

If your recipe is kind of like a very sour (and perhaps sweet) catsup
with smoke and worchestershire sauce, then you can probably process it
in a water batch canner just like you would catsup.

Bob

It's actually a very simple recipe. It's bottled Jack daniels bbq sauce and
a bottle hot sauce that my husband adds. It's just a combination that all
of our friends love, and they want some for themselves, but they can't get
it to turn out the way my husband makes it.

Sindir
"zxcvbob" > wrote in message
...
> Sindir wrote:
>> Is this safe to do in a water bath canner? How would I go about it?
>>
>> Sindir
>
> It depends on what you call BBQ sauce. There are extreme regional
> variations. (post the recipe so we can see it)
>
> If your recipe is kind of like a very sour (and perhaps sweet) catsup with
> smoke and worchestershire sauce, then you can probably process it in a
> water batch canner just like you would catsup.
>
> Bob



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In article >,
"Sindir" > wrote:

> It's actually a very simple recipe. It's bottled Jack daniels bbq sauce and
> a bottle hot sauce that my husband adds. It's just a combination that all
> of our friends love, and they want some for themselves, but they can't get
> it to turn out the way my husband makes it.
>
> Sindir
> "zxcvbob" > wrote in message
> ...
> > Sindir wrote:
> >> Is this safe to do in a water bath canner? How would I go about it?
> >>
> >> Sindir
> >
> > It depends on what you call BBQ sauce. There are extreme regional
> > variations. (post the recipe so we can see it)
> >
> > If your recipe is kind of like a very sour (and perhaps sweet) catsup with
> > smoke and worchestershire sauce, then you can probably process it in a
> > water batch canner just like you would catsup.
> >
> > Bob
>
>
>
> Posted Via Usenet.com Premium Usenet Newsgroup Services
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> ** SPEED ** RETENTION ** COMPLETION ** ANONYMITY **
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Hmmmm (thinking). Have you ever thought about just putting the stuff in
bottles or jars and storing in the fridge until such time as you wish to
bestow a jar on a friend? I've never known a barbecue sauce to go bad
in the fridge. Ever. For a year or two. JAT. (And you wouldn't have
to process it.) If it's a holiday gift, when you give it, ask them to
open it immediately and refrigerate it.
--
http://www.jamlady.eboard.com, updated 11-9-05 finishing in four
parts the trip report from our vacation time in San Francisco
for Nephew Pat's wedding last weekend.

I've thought about doing it that way. I thought it might keep longer if I
preserved it. It doesn't seem to keep as long as you would think once the
hot sauce is added. Not sure if there's a chemical reaction going on or
what it is.

Sindir
"Melba's Jammin'" > wrote in message
...
> In article >,
> "Sindir" > wrote:
>
>> It's actually a very simple recipe. It's bottled Jack daniels bbq sauce
>> and
>> a bottle hot sauce that my husband adds. It's just a combination that
>> all
>> of our friends love, and they want some for themselves, but they can't
>> get
>> it to turn out the way my husband makes it.
>>
>> Sindir
>> "zxcvbob" > wrote in message
>> ...
>> > Sindir wrote:
>> >> Is this safe to do in a water bath canner? How would I go about it?
>> >>
>> >> Sindir
>> >
>> > It depends on what you call BBQ sauce. There are extreme regional
>> > variations. (post the recipe so we can see it)
>> >
>> > If your recipe is kind of like a very sour (and perhaps sweet) catsup
>> > with
>> > smoke and worchestershire sauce, then you can probably process it in a
>> > water batch canner just like you would catsup.
>> >
>> > Bob
>>
>>
>>
>> Posted Via Usenet.com Premium Usenet Newsgroup Services
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>
> Hmmmm (thinking). Have you ever thought about just putting the stuff in
> bottles or jars and storing in the fridge until such time as you wish to
> bestow a jar on a friend? I've never known a barbecue sauce to go bad
> in the fridge. Ever. For a year or two. JAT. (And you wouldn't have
> to process it.) If it's a holiday gift, when you give it, ask them to
> open it immediately and refrigerate it.
> --
> http://www.jamlady.eboard.com, updated 11-9-05 finishing in four
> parts the trip report from our vacation time in San Francisco
> for Nephew Pat's wedding last weekend.



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