| T O P I C R E V I E W |
| tomlizmom |
Posted - Nov 11 2008 : 08:23:01 AM
Hi Ladies,
There are a few sauces that I make that I would like to can and give as gifts: barbecue and sweet & sour and a white seafood sauce that needs a better name. Anyway, how do I go about preservign them safely. Would I need to pressure can them? I've never tried this, but I am game to learn. What would you suggest?
Thanks for the help,
Debbie B in MD
married to Rob, 20 years, ds 14, and dd 13
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| 4 L A T E S T R E P L I E S (Newest First) |
| Aunt Jenny |
Posted - Nov 11 2008 : 1:09:09 PM
If your BBQ sauce is tomato based, like most are...you can can them in a water bath canner. I do that all the time..same with spaghetti sauce unless you add ALOT of veggies to it...then it would need pressure canning. I can my salsa in water bath canner. The white sauce I don't know...I am afraid it would curdle if done in a pressure canner...but I am not sure. I hope someone knows for you.
Jenny in Utah
Proud Farmgirl sister #24
Inside me there is a skinny woman crying to get out...but I can usually shut her up with cookies
http://www.auntjennysworld.blogspot.com/ visit my little online shop at www.auntjenny.etsy.com |
| Bellepepper |
Posted - Nov 11 2008 : 09:03:18 AM
If you are giving as gifts, I would for sure can the product. I would use a pressure canner. Do you have a good canning book? (Ball has a good one.) OK, I just looked up in my Ball book. It says to process BBQ sauce for 20 minutes in boiling water bath. It does not list S&S or " needs a better name". I would think that how to process depends on the ingredients. What is in the seafood sauce? Sounds like it should be pressure canned. In fact, I wouldn't mind having that recipe myself. |
| EmmJay |
Posted - Nov 11 2008 : 09:01:16 AM
Franny Farmer's Cookbook has alot of recipes, and tips for pressure canning....
The best part is that they are all the tried, tested, and true.
I found my copy at the local thrift store (lucky me)
The preserves sound really good, let us know how you do with them, and the feedback you receive.
"Thank GOD I'm a country girl"
http://s119.photobucket.com/albums/o134/EmmJay07/ |
| K-Falls Farmgirl |
Posted - Nov 11 2008 : 08:35:29 AM
Hi Debbie, I would suggest processing those in a canner, to insure a sealed jar. I process all my salsas & bbq sauces.
I use a pressue canner for beans & meats
http://www.k-fallsfarmgirl.blogspot.com/
Cheryl #309
Farm girl sister
Enjoy the little things in life....someday you'll look back and realize they were the big things. |
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