"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Farm to Table > Canning and Preserving
Reply
 
Thread Tools Display Modes
 
Old 12-29-2006, 04:36 PM   #1
Assistant Cook
 
Join Date: Dec 2006
Location: Rocky Mt.
Posts: 5
how do i can a sauce

i have this great sauce that i would like to can up for family
but i dont know how to do it
it has

garlic
wine
soy
worcestershise
suger

is it canable

thx

__________________

__________________
madman is offline   Reply With Quote
Old 12-29-2006, 04:46 PM   #2
Senior Cook
 
Join Date: Aug 2006
Location: Tennessee
Posts: 470
You could can the sauce. Have you ever canned before? I am wondering if you have canning jars and a water processor. You will have to have the jars and the lids made for canning and some sort of boiling water or pressure canning pot.
__________________

__________________
carolelaine is offline   Reply With Quote
Old 12-29-2006, 08:43 PM   #3
Assistant Cook
 
Join Date: Dec 2006
Location: Rocky Mt.
Posts: 5
i have not but i understand how to i just do not know how to figure the ph of a mixture like this sauce
__________________
madman is offline   Reply With Quote
Old 12-29-2006, 11:51 PM   #4
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
I'm afraid that trying to calculate the pH of your sauce (and deciding how it needs to be canned) from just a list of ingredients is like trying to calculate the salinity of a mixture when the only information given is that it contains salt and water ... it simply can't be done. Of course - if you have access to a well equipped lab which can test a batch of your sauce - that's something else, and the following is moot.

Break out your phone book ... if you have a County Ag agent ... call them and see if they can help you figure it out (you will have to give them the full recipe). You may have to call the State Ag agent's office. Another on-line alternative is contacting the National Center for Home Food Preservation's Information Request page. If you spend a little time browsing the NCHFP site you'll find some phone numbers, too.
__________________
"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 12-30-2006, 12:14 AM   #5
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,277
Why would you want to can something that is so easy to make on the fly?

What you describe takes only seconds to make;.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 12-30-2006, 12:38 AM   #6
Assistant Cook
 
Join Date: Dec 2006
Location: Rocky Mt.
Posts: 5
there is more to the process
and is my secret sauce

as for the ph question it only pertains to the way i would can it

and you can buy a ph merer for about 100.00
__________________
madman is offline   Reply With Quote
Old 12-30-2006, 12:54 AM   #7
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
Quote:
Originally Posted by madman
there is more to the process
and the ph question only pertains to the way i would can it
This is what some of us call "the other shoe" syndrome, madman. You want help but you don't want to divulge your recipe - and without the recipe we can't really help, and after asking the original question there is another shoe to drop.

I'm sorry - but it's a simple fact that given the ingredients you listed - the pH can be altered significantly based on the ratio of the ingredients.

Want to know the pH of your sauce? Find a chemistry lab that will test it for you. Although ... pH alone is not an indicator that it is safe to can one way vs another .....
__________________
"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 12-30-2006, 02:04 AM   #8
Assistant Cook
 
Join Date: Dec 2006
Location: Rocky Mt.
Posts: 5
well thank you all for your time
i was not trying to be difficult
sorry


later
__________________
madman is offline   Reply With Quote
Old 12-30-2006, 04:57 AM   #9
Sous Chef
 
Join Date: Dec 2006
Posts: 905
You can buy litmus paper at a science hobbies store for your acid test. You can also just process your product for 30 minutes and probably be safe. You say you are doing it for family. You have a lot of salt in this. I assume there is no oil. That would complicate your processing and probably make it not possible.
__________________
Candocook is offline   Reply With Quote
Old 12-30-2006, 09:30 PM   #10
Sous Chef
 
Aria's Avatar
 
Join Date: Dec 2006
Posts: 619
Would you be able to FREEZE your sauce? You can freeze most foods and it is simpler than canning.
__________________

__________________
Aria is offline   Reply With Quote
Reply

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

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:06 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.