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Old 09-20-2005, 03:35 PM   #11
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Mike...respectfully...I know that. I've cooked professionaly for 30 years....been through lots of health men! But my recipe has nothing fresh in it....that is why I want to know. Our customers love this simple sauce....and I make 4 gallons at a time which is normally gone within the week. We keep it refrigerated now....but I just got to wondering why when ketchup can easily last a week unrefrigerated. Thank you ahead of time if you have additional thoughts after seeing the recipe!

BBQ SAUCE



1 GALLON KETCHUP

1-32 OUNCE PACKAGE BROWN SUGAR

1/2 CUP LIQUID SMOKE

1 CUP WATER

2 TABLESPOONS GARLIC SALT

1 TABLESPOONS CAYENNE PEPPER

1 TABLESPOONS BLACK PEPPER

1 TABLESPOONS ONION SALT

1 TABLESPOONS CINNAMON
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Old 09-20-2005, 04:24 PM   #12
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Once opened, ketchup needs to be kept in the fridge. It can spoil (or begin to) if, after opening, it's left out at room temp.

Delmonte.com says this: "…Ketchup, Chili Sauce, and Seafood Cocktail Sauce will retain their quality for several weeks when stored in the refrigerator. Spoilage will develop over time, and is highly dependent on how long the product is left exposed to the air and upon the temperature at which it is stored."

If you properly can the sauce you can store it in the pantry, but if you are not doing that, I would absolutely keep it in the fridge. Why take a chance?
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Old 09-20-2005, 04:29 PM   #13
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Quote:
Originally Posted by jennyema
Once opened, ketchup needs to be kept in the fridge. It can spoil (or begin to) w/in a week if, after opening, it's left out at room temp...?
Commercially available ketchup does not call for refrigeration. I've never had a problem. Is food service ketchup different?
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Old 09-20-2005, 04:33 PM   #14
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That's what Delmonte says for their supermarket ketchup.

I have had the stuff go bad on me when not kept cool, but I cannot say that it happened in 7 days, so I will edit my prev post.

But I have seen it "turn."


edited to change Hunts to Delmonte (confused)
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Old 09-20-2005, 04:34 PM   #15
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I guess I'd better watch it a bit more closely, thanks.
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Old 09-20-2005, 04:43 PM   #16
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From Winn Dixie:

<LI>Save Foods If They Have Been Protected From Contamination: Some foods are generally safe without refrigeration for up to a few days. However, double-check each item and discard it if it turns moldy or has an unusual odor or look. These foods spoil and lose quality much faster at warmer temperatures.
  • Butter, margarine.
  • Fresh fruits and vegetables.
  • Dried fruits.
  • Opened jars of peanut butter, jelly, relish, taco sauce, salsa, barbecue sauce, ketchup, mustard, olives, oil-based salad dressings.
  • Fruit juices.
  • Hard or processed cheeses.
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Old 09-20-2005, 04:53 PM   #17
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...and from the Heinz website...

Should ketchup be refrigerated?
Because it is a very acidic product, ketchup does not spoil easily. Once opened, in order to maintain the product's quality more effectively, we do suggest that ketchup (and any other processed food) be refrigerated after opening because refrigeration retards spoilage.

Excuse me while I go move the ketchup bottle to the fridge.
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Old 09-20-2005, 05:02 PM   #18
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Just because I sometimes cannot drop a subject, I sent an email to Heinz about their refrigeration statement (see my previous post) and the lack of an instruction on their ketchup bottles calling for refrigeration after opening.
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Old 09-20-2005, 05:20 PM   #19
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I always buy Heinz, but I am going to look at the other brands of ketchuo and see if they say refrigerate after opening.

I always put the ketchup and mustard in the fridge but never the soy sauce, as you do Andy. Since I keep 3 or 4 kinds of soy sauce on hand there's no room!

I have no idea who these people are but they have opinions Why Refrigerate ketchup
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Old 09-20-2005, 09:15 PM   #20
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Kaylinda - I hope you did not take my comments to be disrespectful of you, your experience, or abilities ... I certainly did not mean them that way. Some people are crazy these days and just looking for an excuse to sue someone - heck, if someone can get $2.5 million for burning themselves after they dump a cup of hot coffee in their lap (that they ordered knowing it was going to be hot - and would have complained about if it hadn't been hot) imagine the field day they could have if they picked up food poisoning somewhere else but your restaurant was the last place they ate before they started showing symptoms - guess where they got sick?

That's why I suggested talking to your health inspector about this - he "should" know the laws for your state, county, and city. Sometimes they don't always mimic the federal regulations. While a sauce with a pH of 4.6 of lower "should" be safe on the shelf for a week - there might be some local regulations that say otherwise, ergo - there is more to food safety than the pH. It kind of goes along with the conclusions of the site jennyema posted.

I found an interesting site at NCSU that you might find worth reading. I haven't really explored all of the regulatory sites it provides ... but I probably will when I have the time. From what I have read, and based on your recipe - in theory, your BBQ sauce should have a pH of 4.6 of lower (you'll have to get a pH meter and test every batch to be sure) - so it should be fine on the shelf for a week - depending on your processing.

KETCHUP: I really don't know about this one. I grew up keeping it in the 'fridge - but I just checked the bottle of Hunt's ketchup I have (in the 'fridge - where else) and it doesn't say anything about refrigeration after opening - neither does their website. Since I don't use very much (it might take a year to use a bottle), I guess I'll just keep on storing it in the "retarder".
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