- Mar 30, 2017
- 6
- 10
I have looked over this forum and browsed numerous threads. There seems to be a wealth of knowledge on this site.
I have a few questions that I am hoping someone can help me with.
I have a sauce recipe (ketchup, brown sugar, vinegar, spices) no salt no butter.
For the questions:
After I heat this and simmer for awhile can I put this in pint/quart jars (to seal) and it be safe for say 6 months.
I may need up to 20 gallons for an upcoming cooking. What is the best way to cook this without scorching or burning? I have a bayou classic burner with a 20 quart pot aluminum pot. But concerned with the amount of heat it generates and also the pot being aluminum with all the vinegar.
I have been testing a crock pot. 1 hour on high, 2 hours on low. I am thinking about using a roaster oven that you can turn down temperature on. Anyone have ideas.
What does butter do for a sauce?
Also, do you think i should simmer the sauce longer?
Thanks for all the help! I look forward to your feedback,
Cody
I have a few questions that I am hoping someone can help me with.
I have a sauce recipe (ketchup, brown sugar, vinegar, spices) no salt no butter.
For the questions:
After I heat this and simmer for awhile can I put this in pint/quart jars (to seal) and it be safe for say 6 months.
I may need up to 20 gallons for an upcoming cooking. What is the best way to cook this without scorching or burning? I have a bayou classic burner with a 20 quart pot aluminum pot. But concerned with the amount of heat it generates and also the pot being aluminum with all the vinegar.
I have been testing a crock pot. 1 hour on high, 2 hours on low. I am thinking about using a roaster oven that you can turn down temperature on. Anyone have ideas.
What does butter do for a sauce?
Also, do you think i should simmer the sauce longer?
Thanks for all the help! I look forward to your feedback,
Cody