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Question for you home canners!

Permanently deleted user
If I make large batches of my BBQ sauce and put it in mason jars while still hot and close them will they seal and preserve?

I have never canned anything in my life and would like to give it a shot on a couple things.
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Comments

10 comments

Date Votes
  • Talented
    Why not just go look in the internet ?[;)]
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  • ripley16
    There's more to it than that. Better do some reading up on canning. Being sloppy is a good way to get very ill.
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  • COLT
    ...Kev be sure to check with someone who KNOWS. There are chemical reactions between some "fresh" spices, sugars, vinegars, so be SURE.

    ...Same for the boiling of the jar seals it properly, not a canner so Im not going to guess for you...[;)]

    ani-texas-flag-1.gif
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  • Locust Fork
    BBQ sauce would HAVE to go into a pressure canner. If you buy one it should have the directions for sealing most things. The only thing I have canned that didn't have to go in a pressure canner was tomatoes. They have a lot of acid so you can waterbath can them and they seal up pretty good. You wouldn't want to do the big jars....the little half pint jars would be better for sauce.

    If you start canning it becomes addictive. You will can just about everything you can get your hands on if you get going. You should give it a try. I like to can green beans and tomatoes in bulk...but I have put up a lot of things. Corn......never ever do corn. Its better frozen and the jars have a hard time sealing and STAYING sealed. I tried it one year. After the hours and hours of dealing with the ears of corn and all you had to do just to get to the canning part....to have the jars half seal and half not is aggrivating. Then to come back later and 1/2 of what did seal opens then when you actually try it and the frozen to be BETTER. It will aggrivate the living mess out of you.
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  • Cubslover
    This is the best website for canning.

    http://www.uga.edu/nchfp/index.html
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  • Wagon Wheel
    git r done:

    Not an expert but I haven't died of botulism yet either. You need to process your sauce for @20 minutes (+5 for ea. 3000 ft above sea level) in boiling water for pint jars. Quarts take longer. I have canner pots and they are not all created equal. Some are a bit shallow for quart jars and make keeping them covered by 1-2 inches of water a bit difficult.. For small batches I use a quality asparagus cooker and do 1 jar a time. Deep and has a cage that makes jar handling lots easier. You will still need a jar lifter. Of all the equipment used that is the one you'll find as absolutely necessary.

    TIPS: Hot sterile jars (if clean use dishwasher to sterilize), ? inch head space, preheated caps and rings (180 deg. DO NOT BOIL), clean the jar sealing surface after filling, make sure the cap is well centered, screw the band evenly and firmly until resistance is met (do not over-tighten air has to escape) AND THEN PROCESS. Afterward let cool for 12-24 hours. Caps should have sucked in and sealed (you'll hear them snap when they do) and then I remove rings.

    Different food-stuffs or even mixtures require different processing times ie. Whole tomato pints require 40 min. process. If you buy a canner kit you'll get everything you need to do the job right including a book with recipes and instructions. Ball's "Blue Book" is very good. Try this number:1-800-240-3340 (For Ball) if you have any questions.

    You can even can meats also but that requires a pressure canner. Another story and a bit harder but well worth it after some confidence is gained with a water canner and a pressure cooker.

    I hope this helps and good luck.
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  • tapwater
    ...+1 on the Ball Blue Book. It's the canner's bible. Kerr used to have a book too, But I don't know if they're still around. At the very least, ask around and borrow a Blue Book from someone who cans.
    ...This site might be some help.

    http://www.cyber-kitchen.com/ubbs/archive/category.cgi?category=PRESERVING
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  • tapwater
    ...cubs, that's a really good site. [^]
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  • Horney toad
    Dude, Try freezing the BBQ sauce. I make my own and freeze the leftovers.

    It works great.
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  • 1911a1-fan
    quote:Originally posted by Horney toad
    Dude, Try freezing the BBQ sauce. I make my own and freeze the leftovers.

    It works great.


    that's exactly what i would do if i only made a gallon or two, in zip-locks, or a vacuum pack, you can pick them up now at yard sales pretty cheap
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