On 03/10/2014 11:40 AM, jginsberg wrote:
> 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.
>
> Has anyone else had this issue? Is there a work around?
>
> My only idea is to can the puled pork either in broth or water separate from sauce.
>
> Thoughts or ideas?
>
Sugar burns/scorches at about 350 degrees F. At sea level and 15 lbs.
pressure, water only gets to about 240 degrees. I'm guessing your pulled
pork and BBQ sauce is coming into direct contact with the bottom of the
pressure cooker and therefore the heat from the burner. The temperature
at the bottom of the canner can be much more than the boiling point of
water.

The canning jars should be sitting in a wire jar rack, which keeps them
about 1/2" above the bottom of the pressure canner. The lids and rings
should already be placed on, finger-tight only. Water should surround
the jars to an inch above the top. *Then* you process the jars.

Please don't take only my word for this. There are some other details
also. Google _georgia pressure canner instructions_ for official USDA
instructions on how to use a pressure canner.