Canning barbecue sauce questions
I am looking to make some large quantities of BBQ sauce to can but I'm not sure if the jars would have to be processed in a pressure canner or hot water bath. I do three diff types, tomato based, mustard based, and bourbon. Does any one have experience with canning BBQ sauce. I'd prefer to use my own recipe and not one made specifically for canning.
I make my sauce in a large batch and the results are a total of about ten quarts.
My sauce is heavy on citrus, so it contains "safe" levels of acid for water-bath canning. I consulted with my USDA canning guide, and a canning forum and decided to go to pressure canning.
I just feel more comfortable with the safety of pressure canning. But that's just me.
I notice little, or no, difference in the final product, but a SIGNIFICANT increase in my peace of mind.
It was sincere, I try not to be sarcastic, it is not constructive or instructive.
When it comes to safety questions I do not think that a open forum with no way to know if the other posters have any idea what they are talking about is a good source of information.
Of course people are welcome to do what they like. I just want to support using reliable and trustworthy sources when it comes to food safety.
It all depends on the contents and the acidity level. If you're using your own recipes, you should obtain pH testing strips to test the acidity. I assume all your sauces have added lemon juice or vinegar? However, since even lemons and vinegars vary in acidity, testing in the absence of a reliable recipe developed specifically for canning is the way to go. Otherwise, assume your sauce is low-acid and use a pressure canner operating at 10 to 15 PSIG. If you haven't already done so, please read up on canning. Just google home canning and you'll find a link to the USDA home food preservation guide, an invaluable resource, as well as links to the Ball website.
I BWB can my tomato based bbq sauces without issue, I use my own recipe but the timing guidelines form the Ball canning book. I'd have to see the full ingredient list to comment on the other recipes you listed.
Get a good one.
Don't buy used.
READ THE DIRECTIONS and follow carefully.
Get the USDA book: http://www.alibris.com/booksearch.det...
After a couple of times, you'll relax. It IS an intimidating prospect...I remember.
But a good canner...I own a Presto 23 quart...that does (7) quarts per batch...and love it.
I got it at my local farm store...for "cheap".
I'm respectful of the heat and pressure, but no longer nervous.