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Canning Sauce

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Smokin' Chick
Smokin' Chick Posts: 8
edited November -1 in EggHead Forum
Does anyone have any advice on canning your own BBQ sauce. We have a very simple, no-cook recipe and are planning on using just a water bath canning method-any thoughts??? Thanks and almost Happy Friday!!!
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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
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    If there are tomatoes in the sauce you really should raise the temp of the sauce above 165 before pouring into the jars.
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  • thirdeye
    thirdeye Posts: 7,428
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    I'm with CW on this, most tomato based sauces like barbecue sauce, ketchup or meatless spaghetti sauces get cooked prior to canning, are held at that temperature and then loaded into hot sterilized jars.

    The key to any home canning is to follow an approved or proven recipe, (not proven by your grandma or next door neighbor...but usually by someone like an expert from the county extension office, one of the many AG colleges that publish this kind of information, or other reliable sources like the Mason or Ball companies, canning cookbooks etc. Maybe the the recipe you have has a high enough acid content that the boiling water bath will heat it enough during processing.

    Just for comparison, here is a link to a good example of a typical barbecue sauce.

    http://www.uga.edu/nchfp/how/can_03/bbqsauce.html
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • FlaPoolman
    FlaPoolman Posts: 11,677
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    Sounds like a good recipe and great advice. Thanks for the tip Thirdeye. BTW think I gave credit to someone else for your pig candy recipe. My apologies.
    Thanks
    Pat
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  • DynaGreaseball
    DynaGreaseball Posts: 361
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    Hey Smokin' Chick,[p]There's some responses to your post over in the new forum too. Scroll up and find the link.

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  • Unknown
    Unknown
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    DynaGreaseball,
    If your sauce is acidic in nature, having a high vinegar or citrus juice content, or has a good bit of salt and/or sugar you will probably be safe with an open kettle water bath process. I would suggest getting a Ball Home Canning book and comparing your recipe with similar products in the Ball Book. If your recipe is an uncooked product, try simmering it for the recomended times in the book (after first brining it up to a boil). Sometimes an uncooked recipe changes considerably in taste and texture after exposure to the heat. Things like fresh garlic and onions and just about any root vegtable including horseradish contain Botulism spores which can't be washed off or destroyed by the temperatures involved in a boiling water bath. Watch yourself if your product contains some of these ingrediants in substantial amounts, without the sterilizing effects of acids. Many products require a pressure canning process because of the risks involved with Botulism.
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