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Old 12-03-2006, 07:15 AM   #1
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Question Canning BBQ Sauce

I have a favorite BBQ that I make, I would like to make it and process it. But, I am not sure how long I would need to process it properly. It is the Jack Daniels BBQ sauce with Bourbon.
thanks - Darby


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Old 12-03-2006, 08:39 AM   #2
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Hi Darby,

Before you can it, do you have room to freeze it? That would be my first thought. If you can't do that, does the sauce have any tomato product in it? If it does, I think I would process it as if it were tomato sauce. I've been canning for years, so my advice comes from experience just so you know. I'm not just shooting from the hip.

Would you share the recipe? I'm always looking for a good BBQ sauce recipe.

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Old 12-03-2006, 09:00 AM   #3
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YOu can can it. Ten minutes should be fine because of the vinegar and sugar in it. Actually, I just leave mine on the shelf. It is fine that way, also because of the acidity and sugar.

Here is my recipe, just for info.

1 28-32 oz. bottle ketchup
1 ketchup bottle cider vinegar
3/4C yellow mustard (prepared)
3/4C worcestershire sauce
3/4C brown sugar
Louisiana style hot sauce (not tabasco) to taste
liquid smoke 3 oz. optional
Simmer 45-60 minutes.
This is a western NC style BBQ sauce as used on pulled pork, etc.
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Old 12-03-2006, 05:04 PM   #4
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Hello Darby and welcome to DC.

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Old 12-04-2006, 03:14 PM   #5
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Thanks! It doesn't have tomato sauce but it does have Ketchup..I'll give it a try!
Here's the recipe..
It is wonderful!

1 1/2 cups catsup
1 medium onion, chopped
1/4 cup brown sugar
2 1/2 tablespoons apple cider vinegar
2 tablespoons vegetable oil
2 tablespoons Jack Daniel's Whiskey
2 clove garlic, minced
1/2 teaspoon dry mustard
1/2 teaspoon hot pepper sauce

Sauté onion and garlic in oil until tender. Add remaining ingredients and mix well. Bring to a boil then reduce heat and let simmer for 10 minutes. Great on beef ribs.

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Old 12-05-2006, 07:17 PM   #6
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If you dispense with the fresh onion and garlic, and use onion powder or dehydrated onion flakes, and granulated garlic instead, the stuff will last forever in your fridge, And in a sauce like that, I don't believe you'll be disappointed with the final taste.

I might add a little more whisky for the cook.
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Old 12-05-2006, 09:09 PM   #7
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Even if you use fresh it will still last forever in the fridge. It is cooked. It is OK. I sometimes put onion in mine.
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Old 12-05-2006, 11:27 PM   #8
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Okay, I'm new here. But, like Gretchen, I have a lot of experience with home canning and sauces is my specialty. By which I mean mostly low acid simmer sauces. Curries, adobos, that sort of thing. Frankly, I'm not as confident as Gretchen that this sauce can be hot water bath processed, though I'm not necessarily saying it cain't neither.

One question. How much of this stuff are you planning to make at a time? If single batches, I think refrigerating as Constance suggested is the way to go. If you're gonna make a whole bunch of the stuff and give it away to family and friends, then I'll make a pitch for why you should be pressure canning. Before going into that, though, I'd like to know what scale we're talking about.
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Old 12-06-2006, 09:41 AM   #9
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Low acid--at least mine--it is not, so is not really analogous. And also quite sweet. Both of these are well known as preservatives.
I think it depends entirely on how the poster is going to use it. But I do think pressure canning would be overkill for this. If you can process tomatoes or tomato sauce with their level of acidity in a water bath, then this BBQ sauce which is one half vinegar could certainly be done.
And refrigeration is certainly a possibility. Freezing is just not necessary, in my opinion.
And my personal anecdotal evidence stands. It lives in my pantry with no spoilage (including mold).
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Old 12-06-2006, 11:22 AM   #10
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Agreed, Gretchen, your sauce isn't low acid, or anywhere close to the line. For that matter, darby's sauce probably isn't low acid. Still, if these are going to be gifts, I'll recommend pressure canning. Will explain why if that turns out to be the plan.

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