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Old 07-23-2009, 08:01 AM   #1
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Canning Teriyaki Sauce?

I can't find any instructions for canning Teriyaki sauce anywhere.
My recipe includes soy sauce, molasses, ginger, onion, garlic , water and corn startch.
I've been canning for years, but just pickled beans, jams and jellies.
Would this need waterbathed or pressured canned? Need all advice!


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Old 07-23-2009, 09:08 AM   #2
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Without a complete recipe, there is no way to tell.

I just haven't been the same
since that house fell on my sister.
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Old 07-23-2009, 11:39 AM   #3
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Even without seeing a recipe, canning a personal recipe is not considered safe since it has not been tested for stability, acidity, density, and a few other factors to be sure the recipe is safe for canning.

That said, if you are doing it for yourself and not potentially poisoning other people by giving/selling your product, you could probably use a BBQ sauce recipe and adjust the ingredients as long as any of the no-no ingredients are not used.
Support bacteria. It's the only culture some people have.
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Old 08-04-2009, 12:38 PM   #4
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My Korean firend made this kind of sauce, and she just kept it in a box, and refrigerated it. She said this's Korean traditional style that we can make, and preserve for a year.
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