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Old 09-27-2010, 09:42 PM   #1
Assistant Cook
Join Date: Sep 2010
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ISO advice canning BBQ sauce... first time to can anything

I just completed my first canning process. Not sure I did everything right but read quite a bit before do it.

I canned BBQ sauce and it contained ketchup, mustard, lime juice, brown sugar, liquid smoke, red pepper, paparika, and a few other ingrediants.

I pressure canned it adjusted for my altitude of 4000 ft. There is some air gaps apprearing in many, not all of the jars. Is that normal? Is it safe. They go through in a few places and look like large cracks when you look throught the glass jar.

Any help appreciated...



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Old 09-28-2010, 09:11 AM   #2
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Location: Southern California
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I'm curious where you got your recipe that calls for pressure canning to preserve it? How long did you process in the canner?

Support bacteria. It's the only culture some people have.
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