"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Farm to Table > Canning and Preserving
Click Here to Login
Thread Tools Display Modes
Old 12-30-2006, 10:35 PM   #11
Head Chef
Join Date: Dec 2006
Location: Illinois/USA
Posts: 1,343
Originally Posted by madman
i have this great sauce that i would like to can up for family
but i dont know how to do it
it has


is it canable

Just check out the canning procedures for animal, mineral, dairy, starch, vegetable, etc. Your secret ingredient probably falls into one of these categories.

StirBlue is offline   Reply With Quote
Old 01-01-2007, 06:40 PM   #12
Senior Cook
Join Date: Jul 2006
Location: N. Bellmore
Posts: 106
Is knowing the PH necessary for knowing whether to use a boiling water bath or a pressure canner? I thought that a pressure canner is necessary for canning meat products, but figured that you could boil water can most other things. If this recipe is has sugar in it, and given the rest of the ingredients, do you have to have a certain amount of sugar in proportion to the other ingredients to know that it is safe to boil water can?

DinaFine is offline   Reply With Quote
Old 01-02-2007, 08:59 PM   #13
Master Chef
Michael in FtW's Avatar
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
DinaFine ... high acid foods can be "water bath" canned - low acid foods must be "pressure" canned - and it has nothing to do with if it is a meat product or not! For example - cream style corn has no meat component, but must be pressure canned. Spend a little time browsing around the information available on the National Center for Home Food Preservation website to see which canning method is necessary for which food product.

The problem with trying to give madman a definitive answer on canning his sauce is because of the ambiguity of his description (no recipe and no method). Is there enough salt or sugar to preserve it by a water canning method? I certainly didn't see any amounts of ingredients to base an attempt to calculate a ratio on! As madman said ... "there is more to the process - and is my secret sauce". As long as the recipe and process is his secret there is little we can do to give him an answer.

Believe it or not - we do get questions from time to time from people wanting to create a marketable product that want us to give them the answers on how to do it without giving us the information to work from.
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 01-17-2007, 09:47 PM   #14
Assistant Cook
Join Date: Jan 2007
Posts: 12
Freeze the suce. Or--read the Blue Book--canning and peserving Bible. You should find recipes similar, close enough, to yours. Follow that one. I would suspect that s simple hot, sterile jar (s), hot sauce, new jar seals and lids( they come in box sets in canning dept) Then, fill to 1/4 inch from top, wipe jar edges well with damp paper towel, put on warm seal/lid. Immerse in boiling water with full 2 or3 inches of water to cover jar. Return to boil. BOIL for 10 minutes with the worshetire, soy sauce, maybe viengar? will be similar to canning salsa Good luck. Graysmoke

graysmoke is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:57 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.