On Monday, March 10, 2014 1:40:01 PM UTC-5, John Ginsberg wrote:
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> I have tried several times to pressure can pulled pork in BBQ sauce. Every time it ends up burning. My only take is the sugars in the sauce scorches at the high temps required for the canning process.
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> Has anyone else had this issue? Is there a work around?
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> My only idea is to can the puled pork either in broth or water separate from sauce.
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> Thoughts or ideas?
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Why not just seal your cooked meat in vacuum bags and freeze? I'm assuming you have no extra freezer space is why.