Hi,
I make my own sauce and want to store it long term (month or three). I
dont know how to can but am willing to learn. I was also considering
using old wine bottles and corking them after filling and covering the
top with wax. would this work? would i need to cool the sauce before
sealing?

thanks,

John

I would think BBQ sauce would lend it self to canning. Do a google search
and use the words 'blue book" "ball jars" "mason jars", I'm sure you'll find
detailed info.
Michael
wrote in message
...
Hi,
I make my own sauce and want to store it long term (month or three). I
dont know how to can but am willing to learn. I was also considering
using old wine bottles and corking them after filling and covering the
top with wax. would this work? would i need to cool the sauce before
sealing?

thanks,

John

wrote in message
...
Hi,
I make my own sauce and want to store it long term (month or three). I
dont know how to can but am willing to learn. I was also considering
using old wine bottles and corking them after filling and covering the
top with wax. would this work? would i need to cool the sauce before
sealing?

If you want to can it, use the proper methods like Ball jars and seals.
Corks and was are not the way to go. It should be easy enough to do given
that most sauces have a high acid content.

I've kept sauce in the fridge that long with no special prep, just a glass
jar.
Ed

http://pages.cthome.net/edhome

As long as you follow all the basic canning procedure you should be
fine, I would not recommend anything with a cork. Try beer bottles
and a capper, can be found at you local homebrew shop. After I gave
up homebrewing, I have been using my bottles for salsa.
Unfortunately, the lagering principles do not apply to salsa.

Goodluck
Ted

I make my own sauce and want to store it long term (month or three). I
dont know how to can but am willing to learn. I was also considering
using old wine bottles and corking them after filling and covering the
top with wax. would this work? would i need to cool the sauce before
sealing?

Canning is good, but what about pouring warm sauce into a ziplock freezer
bag, squeeze out all the air, and lay it flat in the freezer? After they're
frozen stack 'em up. Unthawing is easy, just put the bag into a bowl of warm
water.

-John O

) opined:

Hi,
I make my own sauce and want to store it long term (month
or three). I dont know how to can but am willing to learn.
I was also considering using old wine bottles and corking
them after filling and covering the top with wax. would
this work? would i need to cool the sauce before sealing?


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 B. Ross is
remove the obvious bits for email
Why is it that being a good boy and being good at being
a boy don't require the same set of skills? - anonymous

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?

In article ,
Dave Bugg deebuggatcharterdotnet wrote:
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?

IIRC, an acidity of 4.5 or less (more acidic) will not allow
botulism spores to grow.

check the Center for Disease Control pages for botulism.

or google for botulism and pH


Chuck Demas

--
Eat Healthy | _ _ | Nothing would be done at all,
Stay Fit | @ @ | If a man waited to do it so well,
Die Anyway | v | That no one could find fault with it.
| \___/ | http://world.std.com/~cpd

Charles Demas wrote:

In article ,
Dave Bugg deebuggatcharterdotnet wrote:

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?


IIRC, an acidity of 4.5 or less (more acidic) will not allow
botulism spores to grow.

check the Center for Disease Control pages for botulism.

or google for botulism and pH


Chuck Demas


Botulism wouldn't be an issue in a BBQ sauce. The water in the sauce
has enough free oxygen to prevent it.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Reg wrote:


Botulism wouldn't be an issue in a BBQ sauce. The water in the sauce
has enough free oxygen to prevent it.


After rereading this it looks like you may mean what you're
wanting to do something shelf stable and non-refridgerated, in which
case you'll need to worry about everything, including botulism.
If you just want extended refridgerated storage than it's not an
issue.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

On 27-Apr-2004, Reg wrote:
snip
After rereading this it looks like you may mean what you're
wanting to do something shelf stable and non-refridgerated, in which
case you'll need to worry about everything, including botulism.
If you just want extended refridgerated storage than it's not an
issue.

Now I've discovered yet another reason to question why I have managed
to live so long. I've been pressure canning and eating pinto beans with
ham hocks for years. I had no idea how dangerous that could be. Some
of them were nearly a year old when I ate them.
--
M&M ("When You're Over The Hill You Pick Up Speed")

"M&M" wrote in message
...
On 27-Apr-2004, Reg wrote:
snip
After rereading this it looks like you may mean what you're
wanting to do something shelf stable and non-refridgerated, in which
case you'll need to worry about everything, including botulism.
If you just want extended refridgerated storage than it's not an
issue.

Now I've discovered yet another reason to question why I have managed
to live so long. I've been pressure canning and eating pinto beans with
ham hocks for years. I had no idea how dangerous that could be. Some
of them were nearly a year old when I ate them.
--
M&M ("When You're Over The Hill You Pick Up Speed")

Pressure canning makes a major difference. Most people only Boiling Water
Bath can. It is that proceedure that is more limiting in what can be 'put
up'.

In article ,
SCUBApix wrote:

"M&M" wrote in message
...
On 27-Apr-2004, Reg wrote:
snip
After rereading this it looks like you may mean what you're
wanting to do something shelf stable and non-refridgerated, in which
case you'll need to worry about everything, including botulism.
If you just want extended refridgerated storage than it's not an
issue.

Now I've discovered yet another reason to question why I have managed
to live so long. I've been pressure canning and eating pinto beans with
ham hocks for years. I had no idea how dangerous that could be. Some
of them were nearly a year old when I ate them.
--
M&M ("When You're Over The Hill You Pick Up Speed")

Pressure canning makes a major difference. Most people only Boiling Water
Bath can. It is that proceedure that is more limiting in what can be 'put
up'.



Pressure canning increases the temperature, and if it is
sufficiently hot it will kill botulism spores.


Chuck Demas

--
Eat Healthy | _ _ | Nothing would be done at all,
Stay Fit | @ @ | If a man waited to do it so well,
Die Anyway | v | That no one could find fault with it.
| \___/ | http://world.std.com/~cpd

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.

--
George B. Ross is
remove the obvious bits for email
Why is it that being a good boy and being good at being
a boy don't require the same set of skills? - anonymous

snip
On 27-Apr-2004, "SCUBApix" wrote:
and snip some more
Pressure canning makes a major difference. Most people only Boiling Water
Bath can. It is that proceedure that is more limiting in what can be 'put
up'.

Frankly, I hadn't thought all that much about it, but check this out. It
appears
that boiling water bath is totally unacceptable for canning meat or any
combination thereof. Meat needs 240° for a long time to deter the form-
ulation of botulism. I didn't use the length of time specified, but I used
15 Lbs
pressure and 45 mins. No way to put a thermometer in there to see what it
got to. The disgusting part of this tale is that I have had this reference
material
since the early '80's direct from the Government Printing Office In D.C. The

following was scanned directly from the pamphlet to OCR via an HP Scanjet
4470C
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Home Canning of Meat and Poultry
Home and Garden Bulleting N0. 106
United States Department of Acriculture
Excerpt

Follow all canning directions carefully. Processing times and temperatures
were developed specifically for use with a pressure canner.
Meat may contain bacteria that cause botulism, a severe form of food
poisoning. These bacteria are destroyed when cans or jars of food are
processed at a temperature of 240° F for the times specified.
There is a risk of botulism from home-canned meats if the processing
temperature is lower than 240° F. or if processing time is shorter than
recommended.
It is not safe to process canned meat in a boiling-water bath, an oven, a
steamer without pressure, or an open kettle. None of these methods will
heat the meat enough to kill dangerous bacteria in a reasonable time.
There also is a risk of botulism if Shortcuts are taken in canning meats, if
untested directions are used, or if processing times (pp. 18 to 23) are
changed.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~~~~~~~~~~~~~
Consequently, I was damned lucky that I pressure canned instead of just
doing a water bath like for canned
tomatoes or some such.

M&M (When you're over the hill, you pick up speed)