I have made up a couple of gallons of my locally famous peach/bourbon BBQ
sauce and canned it up in quart jars. I have some friends that want some of
it but I don't want to give away the quart sized jars because there is a
limited amount and I would prefer to spread it out a bit. Can I take a
gallon of it and reload it in half pint jars and do the whole process again?
I don't see why not, but I am new to this stuff and I just wanted to check
with the experienced folks before I did it.

Thx

Tess wrote:

I have made up a couple of gallons of my locally famous peach/bourbon BBQ
sauce and canned it up in quart jars. I have some friends that want some of
it but I don't want to give away the quart sized jars because there is a
limited amount and I would prefer to spread it out a bit. Can I take a
gallon of it and reload it in half pint jars and do the whole process again?
I don't see why not, but I am new to this stuff and I just wanted to check
with the experienced folks before I did it.
Thx

How did you process it? BWB or pressure? I dunno if that makes a difference, but
I thought I'd ask. I would reprocess it in smaller jars if that's what you want
to do. Or make up a new batch just for us, er, them. It's not like pickles
where overheating would turn it to mush. It's sauce already, right?
Edrena

In article ,
"Tess" wrote:

I have made up a couple of gallons of my locally famous peach/bourbon BBQ
sauce and canned it up in quart jars. I have some friends that want some of
it but I don't want to give away the quart sized jars because there is a
limited amount and I would prefer to spread it out a bit. Can I take a
gallon of it and reload it in half pint jars and do the whole process again?
I don't see why not, but I am new to this stuff and I just wanted to check
with the experienced folks before I did it.

Thx

Sure. How do you process it?
--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com
http://web.mac.com/barbschaller

"The Joneses" wrote in message
...
Tess wrote:

I have made up a couple of gallons of my locally famous peach/bourbon BBQ
sauce and canned it up in quart jars. I have some friends that want some
of
it but I don't want to give away the quart sized jars because there is a
limited amount and I would prefer to spread it out a bit. Can I take a
gallon of it and reload it in half pint jars and do the whole process
again?
I don't see why not, but I am new to this stuff and I just wanted to
check
with the experienced folks before I did it.
Thx

How did you process it? BWB or pressure? I dunno if that makes a
difference, but
I thought I'd ask. I would reprocess it in smaller jars if that's what you
want
to do. Or make up a new batch just for us, er, them. It's not like
pickles
where overheating would turn it to mush. It's sauce already, right?
Edrena


Yes, it is sauce already and I BWB'd it. I would be happy to send you a pint
if you want, or share the recipe with you if you want to make it yourself.
Mine is spicy! I like it hot.

"Melba's Jammin'" wrote in message
...
In article ,
"Tess" wrote:

I have made up a couple of gallons of my locally famous peach/bourbon BBQ
sauce and canned it up in quart jars. I have some friends that want some
of
it but I don't want to give away the quart sized jars because there is a
limited amount and I would prefer to spread it out a bit. Can I take a
gallon of it and reload it in half pint jars and do the whole process
again?
I don't see why not, but I am new to this stuff and I just wanted to
check
with the experienced folks before I did it.

Thx

Sure. How do you process it?

I cooked it on the stove and then BWB'd it for 20 minutes.
--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com
http://web.mac.com/barbschaller

"Alan S" wrote in message
. ..


Yes, it is sauce already and I BWB'd it. I would be happy to send you a
pint if you want, or share the recipe with you if you want to make it
yourself. Mine is spicy! I like it hot.

I for one would love it if you posted the recipe!

Anny

"Anny Middon" wrote in message
...
"Alan S" wrote in message
. ..


Yes, it is sauce already and I BWB'd it. I would be happy to send you a
pint if you want, or share the recipe with you if you want to make it
yourself. Mine is spicy! I like it hot.

I for one would love it if you posted the recipe!

Anny


Ok sure, I have other very nice BBQ and various outdoor cooking recipes if
you want anything else, I cook a lot!

Peach/Bourbon BBQ Sauce

I use Kraft original for a base, get enough to make 2 cups
Warm up the sauce on the stove and then add:
A teaspoon of Dijon mustard
some Worsteshire sauce (I shake the bottle a few times)
4 or 5 big cloves freshly minced garlic
A quarter cup freshly minced onion
Dash of Cajun Seasoning or seasoned salt (I don't use much salt so I am
light with this stuff, but once again, season to taste)
Black Pepper (I like lots of it)
Tabasco sauce to taste (I use fair amount because I like it hot. I also use
Habanero sauce sometimes)
Hand squeeze one half of one small orange (if you over do the Orange juice,
the sauce gets to be too tangy)
Half teaspoon dill pickle juice (Go light with this stuff, a little goes a
long way)

Make up 2 cups or so and after you have it tasting great, add 1/2 of a cup
of Bourbon and a 1/2 of a cup of peach preserves

If it tastes too sweet for you, add some more bourbon

The Bourbon and peach preserves make this stuff really good. I have friends
that
say it is hands down one of the best BBQ sauces they have ever eaten and we
eat a lot of BBQ in Texas.

Cheers!

- A -

Alan S wrote:

"The Joneses" wrote in message
...
Tess wrote:

I have made up a couple of gallons of my locally famous peach/bourbon BBQ
sauce and canned it up in quart jars. I have some friends that want some
of
it but I don't want to give away the quart sized jars because there is a
limited amount and I would prefer to spread it out a bit. Can I take a
gallon of it and reload it in half pint jars and do the whole process
again?
I don't see why not, but I am new to this stuff and I just wanted to
check
with the experienced folks before I did it.
Thx

How did you process it? BWB or pressure? I dunno if that makes a
difference, but
I thought I'd ask. I would reprocess it in smaller jars if that's what you
want
to do. Or make up a new batch just for us, er, them. It's not like
pickles
where overheating would turn it to mush. It's sauce already, right?
Edrena


Yes, it is sauce already and I BWB'd it. I would be happy to send you a pint
if you want, or share the recipe with you if you want to make it yourself.
Mine is spicy! I like it hot.

Some of mine do, the spousal unit is undecided. Just post the recipe, y'all
share yours with your close friends.
Edrena

Steve Wertz wrote:

On Fri, 01 Sep 2006 17:52:02 GMT, Alan S wrote:

The Bourbon and peach preserves make this stuff really good. I have friends
that say it is hands down one of the best BBQ sauces they have ever eaten and we
eat a lot of BBQ in Texas.

A real Texan doesn't use sauce on real Texan BBQ.
:-)
-sw

Pshaw. Ah'm a real natchurlized Texan and I'll eat almost anything BBQ. Y'all fixin'
to set yerself up fer a flame (!) war. Getta rope. )
Edrena in West Taxes.

"Steve Wertz" wrote in message
...
On Fri, 01 Sep 2006 17:52:02 GMT, Alan S wrote:

The Bourbon and peach preserves make this stuff really good. I have
friends
that say it is hands down one of the best BBQ sauces they have ever eaten
and we
eat a lot of BBQ in Texas.

A real Texan doesn't use sauce on real Texan BBQ.

:-)

-sw

Yeah? Well I made 2.5 gallons of it last Wednesday and it's almost gone (I
have lots of friends). I love good BBQ sauce! and I was barn and reared here
in Tetsus. There are plenty of folks out there that would agree with you
though, Kreutz Market in Lockhart doesn't even serve BBQ sauce, and they are
world famous. Excellent Q as well. I am looking for a good Mustard sauce
recipe like they have out at The Salt Lick, you got one?

"Steve Wertz" wrote in message
...
On Tue, 05 Sep 2006 14:45:10 GMT, Alan S wrote:

I am looking for a good Mustard sauce
recipe like they have out at The Salt Lick, you got one?

Salt Lick BBQ Sauce Recipe:

1. Go to Central Market
2. Buy a bottle of Salt Lick's Mustard BBQ Sauce

-sw

OK, Thx, I didn't know they sold it. I was in Central Market yesterday. Good
food, high prices. You probably know about this, but I will share it with
you in case you don't. The bulk spice section in Central Market is an
excellent place to buy spices. I had never purchased spices in bulk until
recently and it is definitely the only way to go.

Cheers!

- A -