Chipotle BBQ Sauce

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ironhorse07

Smoking Fanatic
Original poster
OTBS Member
Jan 17, 2012
553
42
Laurel, Mt (near Billings)
I have been using this recipe for chipotle bbq sauce. So far I have just been making it as needed, but I would like to make a larger batch and can it to make things more convenient. Could some of the more experienced (than me) canning guys save me some time and give me your opinions if this would be acidic enough to water bath can? It's a pretty good recipe too.

It's a recipe from SQWIB:

Chipotle Barbecue  Sauce
  • 2 cups ketchup
  • 1/2 cup chopped onion
  • 1/4 cup water
  • 2 4oz. cans chipotle chilies (smoked jalapenos), chopped
  • 1/4 cup brown sugar
  • 2 tablespoons oil
  • 1/4 cup apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 cloves garlic, minced
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon Fresh Medium Ground black pepper
Preparation:

Heat oil in a sauce pan. Add onions and garlic, Sauté until soft.

Stir in brown sugar, celery salt and black pepper.

Add remaining ingredients and simmer until the sauce thickens, stirring the entire time.

Tip: use honey to smooth out the heat if it’s too spicy.

​I usually dump it all in the pan and hit it with the emersion blender to smooth it out a bit.
 
I'd also recommend contacting your local ag extension office. You should be able to give them your recipe and they should be able to tell you if it is okay to Can or not.
 
Forgot about the extension office. I intend to pick up some ph strips this week to make sure before I do can any of it. I thought maybe someone with more canning experience could maybe give a 'that should be acidic enough' or 'don't waste your time'. Or maybe someone on here has already done this.
 
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As a general rule of thumb, a ph lower than 4.6 is acceptable. But once again you should have the recipe checked and verified by your extension.

The water bath kills lots of critters but not botulism. That's where having the proper ph is important.

Your extension will also be able to tell you the proper amount of time your recipe needs in the water bath.
 
I purchased a pH meter for use in making sauces and brines so they could be accurately duplicated. It was found, when using tomato based sauces that they were often on the edge of 4.6 so it was decided to pressure can anything with a tomato base regardless the pH.

Check with your extension office, they often have loaner canners.

If you ever take a ride out on the West side, bring some along and we will can it up for you.

T
 
 
I purchased a pH meter for use in making sauces and brines so they could be accurately duplicated. It was found, when using tomato based sauces that they were often on the edge of 4.6 so it was decided to pressure can anything with a tomato base regardless the pH.

Check with your extension office, they often have loaner canners.

If you ever take a ride out on the West side, bring some along and we will can it up for you.

T
I do have a pressure canner. I thought on this one the vinegar might push the acidity more. I have not been to your country in a few years, my ex-wife's grandmother used to live along the river and we made quite a few trips over there. Real pretty country.
 
 
I do have a pressure canner. I thought on this one the vinegar might push the acidity more. I have not been to your country in a few years, my ex-wife's grandmother used to live along the river and we made quite a few trips over there. Real pretty country.
By using vinegar it may well have increased the pH to the safe range. I just find it just as easy or easier to pressure can over using a water bath, personal preference.

If you decide to make the trip again, plan on stopping by for a visit.

T
 
 
I do have a pressure canner. I thought on this one the vinegar might push the acidity more. I have not been to your country in a few years, my ex-wife's grandmother used to live along the river and we made quite a few trips over there. Real pretty country.
Ironhorse, morning....    May I suggest you try adjusting the pH using lemon juice....  That's been the go-to pH adjuster around here for some time....   I would start with 1 tsp....

The pH paper is a very good tool to find the pH range of the product you are making as a safety measure...   A small adjustment with lemon juice can, and usually will, put your product in the safe zone for waterbath canning....   the pH paper will show just how much lemon juice to add...  

http://www.recipetips.com/kitchen-tips/t--1396/canning-temperatures-and-processing-times.asp

High-Acid Foods: In high-acid foods, such as tomatoes, fruit and pickles, the growth of the Clostridium botulinum bacteria, which is heat resistant, is prevented by the high acidity level or the acidity allows the botulism spores to be destroyed quicker when boiled. This allows them to be processed using a boiling-water-bath at 212°F. The most common forms of spoilage microorganisms in acid foods are mold and yeast, which are destroyed by the boiling-water-bath.

Tomatoes generally have an acidity level that is high enough to be considered an acid food but there are some varieties that have an acidity level that is slightly under the level required. Tomatoes that have a slightly lower acidity level can be made acidic by adding lemon juice or citric acid. The USDA suggests adding lemon juice or citric acid to all tomatoes to ensure acidity levels. They are then safe to process using the boiling-water-bath.

http://www.motherearthnews.com/real-food/canning/water-bath-pressure-canning-zecz11zsmi

http://www.clemson.edu/extension/hgic/food/food_safety/preservation/hgic3040.html
 
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Dave, 07 and my elevations are 3000' and 2400'. Waters boiling points are 206° and 207° not the 212° as mentioned above. The lower boiling points are just another reason I prefer to pressure can, it completely eliminates any possible c bot concerns. 

T
 
 
High altitude canning.....  whether it be boiling water bath or pressure canning require adjustments in time and even pressue in the canner....   very simple adjust to insure safely canned foods.....
Good point Dave, when pressure canning the adjustment is made by increasing the pressure, the time then remains constant.

T
 
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