OK, should have mentioned that I did dip the mop (actually a basting
brush) in the sauce and then brushed it on the meat, but not until meat
had been cooking for about 40 minutes. No mold or other visible crud
in the jar.


In article > , Edwin
Pawlowski > wrote:

> "Reg" > wrote in message
> > With all that vinegar it's purely a question of quality.
> > It's not a health risk.
> >
> > If there's no visible crud like molds, etc, and if it
> > tastes ok, you're good to go.
>
> Only possibility would be cross contamination from the meat dipping in the
> mop. Otherwise, about 50 years.
>
>