Dave Bugg (deebuggatcharterdotnet) opined:

George B. Ross wrote:

I would be very cautious about long term storage
procedures outside of the fridge or freezer. Botulism is
no fun. The advice about the Ball Blue Book is good.
They have a basic BBQ sauce recipe (not great, but ok) and
canning procedures. They warn you not to alter the recipe
unless you know what you are doing. A good pH meter will
help you maintain the proper acidity for boiling water
bath canning.

George, do you happen to know what the minimum ph level
should be?



According to the Ball Blue Book, a pH level of 2-4.6 (high acid)
may be processed in a boiling water bath.
A pH level of 4.6-7 (low acid) is too neutral for boiling water
bath, and needs the higher temps that a pressure canner can
provide, upwards of 240F.

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