Canning your Sauce.

[SmokinLee]

I just got tired of seeing Never in this column. But I did make 2 quarts of BBQ sauce and processed it just to keep it on the shelf. I know I should of took pics. I had alot of tomatoes out in the garden still and wanted to use them for something so made a seedless sauce using a food mill, added my seasonings and cooked it down till I liked the consistency of it. If you dont have a hot water bath canner, no big deal, you just need a pretty good sized stock pot to get 3 or 4 pint sized jars standing inside the pot. It does help if you have a steamer rack or something to keep the jars up off the bottom of the pot and sufficient room to cover the jars with water. The first thing you need to do is sterilize your jars, I chose 16 ounce or Pint sized jars. Just wash your jars and submerge them into the boiling water for a couple minutes, or you can steam them and keep them hot or place on a sheet pan with about 1/4 inch of water in them in a 300 degree oven still they start steaming. You want to keep both your jars and your sauce hot while preparing for processing. Also your canning jar lids need to dropped into a small sauce pan of boiling water and then cut the heat. Fill the jars with your sauce leaving 1/2 inch head space, wipe the rim of the jar with a wet paper towel, place a lid onto the jar and screw on the ring firmly. If it's taking you awhile just set them back in the oven until you have all the jars filled to fit the pot. Stand the jars upright on a rack or what ever your using to keep them off the bottom into the pot and make sure they are at least covered with almost boiling water, if not it comes in handy to keep a tea kettle with very hot water ready to top it off. If it isn't already boiling turn up the heat and when it starts to boil cover the pot, set the timer for 15 mins. and just let it go. You may have to turn down the heat so it don't boil over, you just need a steady slow boil. Take them out and put on a heat proof surface, I use a wood cutting board and allow to cool. If they have not sealed inside the hot water bath then as they cool you will here that distinctive "POP". after they cool check each jar before storage by gently pressing the middle of each lid, if it pushes down then just keep that one in the fridge for your next BBQ. There NEVER IS GONE.:D

[Derek]

Very cool, I gotta can my sauces as well, I wonder how I can can my spaghetti sauce.

It's 2 die 4 ;)

[tmogg]

Very cool, I gotta can my sauces as well, I wonder how I can can my spaghetti sauce.

It's 2 die 4 ;)

same way, just watch the acid content if your only water bath canning. if pressure canning i think its ok. i just put a half tsp of lemon juice on mine when i jar it up before canning and its been good for me. i use a water bath/steam canner style, so i cant can every thing.

[Derek]

same way, just watch the acid content if your only water bath canning. if pressure canning i think its ok. i just put a half tsp of lemon juice on mine when i jar it up before canning and its been good for me. i use a water bath/steam canner style, so i cant can every thing.Again thank you Tom,

That's pretty cool about the lemon juice.

What about Chicken stock, beef stock after you make it?

[SmokinLee]

I am not worried about the sauce I canned because of the vinegar content. But folks do can green beans, corn, greens, and other sorts of low acid veggies using a hot water bath canner successfully

[tmogg]

my parents canned everything. all the vegies, pickles, potatoes, deer meat, beef, jellys, tomato juice. all out of the back yard.

[SmokinLee]

Yeah I use the turkey burner outside myself. My house oven has one of the ceran tops and is super slow for canning. And usually its pretty nice out, have a cooler of beer and go.



my parents canned everything. all the vegies, pickles, potatoes, deer meat, beef, jellys, tomato juice. all out of the back yard.

[Hannibal]

I did a batch of sauce just prior to Christmas last year with the regular hot water bath. It does contain both a little vinegar and some lemon juice.

So far, no one has died. :D

[Richtee]

I did a batch of sauce just prior to Christmas last year with the regular hot water bath. It does contain both a little vinegar and some lemon juice.

So far, no one has died. :D

While I agree that you did well as far as I know---

these "no one has died yet" statements must be stricken from any and all cooking/curing/preserving posts.

It's the wrong way to look at it people, and does no service to the science of food preservation.

[Bbq Bubba]

WAY to much work. :rolleyes:

Take your hot jars, fill with hot sauce, add hot sterile DRY lids and set on counter upside down.
No baths, no muss, no fuss.

Taught to me by a lil old lady.

[Hannibal]

While I agree that you did well as far as I know---

these "no one has died yet" statements must be stricken from any and all cooking/curing/preserving posts.

It's the wrong way to look at it people, and does no service to the science of food preservation.

I understand where you are coming from, and you are correct in that this is a serious matter of concern. However, my statement was simply made in a light-hearted context as indicated by the little green man smiling at the end of it.

To be a little more serious and more concise, I followed the guidelines that were in a "Ball" book of canning recipes for a sauce that had similar ingredients and was proven safe. To add to that, I asked questions of, and then followed the advice of, people who have done canning of various sauces before. I am also lucky enough to work in a place where I have access to people that are a lot smarter than I am and have the knowhow, experience, and the equipment to test foods for safety. Turns out that my sauce recipe is acidic enough to be safely canned using the same hot water bath method as described in the “Ball” book, per my friendly peeps at the FDA.

I suppose that is why no one died. :D:D