- Mar 30, 2017
- 6
- 10
I have looked over some of the threads on the forum and found a lot of good information. I can tell there is a lot of knowledge on this forum.
I have some questions I was wanting some help with.
I have a bbq sauce I am working on. (Ketchup, brown sugar, vinegar, spices) no salt and no butter
For my questions:
Can I can this recipe in pints and quarts by cooking and simmering then placing in bottle to seal. Will this last for 6 months in cannig jars?
I am using a crockpot currently to cook (1 hour high, 2 hours low.) But I am going to need about 20 gallons of this sauce. How would be the best way to cook this much? I have a bayou classic propane dual burner, and a 20 quart aluminum pot. But I am worried about scorching/burning the sauce with so much heat. Also the pot is aluminum with all that vinegar.
Can someone tell me what butter will do for a sauce? I have seen recipes with and with out it?
Should I cook the recipe longer ?
Thanks for your help. I look forward to your responses.
Cody
I have some questions I was wanting some help with.
I have a bbq sauce I am working on. (Ketchup, brown sugar, vinegar, spices) no salt and no butter
For my questions:
Can I can this recipe in pints and quarts by cooking and simmering then placing in bottle to seal. Will this last for 6 months in cannig jars?
I am using a crockpot currently to cook (1 hour high, 2 hours low.) But I am going to need about 20 gallons of this sauce. How would be the best way to cook this much? I have a bayou classic propane dual burner, and a 20 quart aluminum pot. But I am worried about scorching/burning the sauce with so much heat. Also the pot is aluminum with all that vinegar.
Can someone tell me what butter will do for a sauce? I have seen recipes with and with out it?
Should I cook the recipe longer ?
Thanks for your help. I look forward to your responses.
Cody
