airbusdrvr
Newbie
- Apr 14, 2016
- 7
- 10
Have a boston butt in its final hours in the MES awaiting another batch of sauce that just finished its four hour cooking cycle.
You can do a standard wet-bath canning process, as it's high-acid from the tomatoes and sugars. Size your jars based on how much you think you'd use at a time...probably just 1/2 pint, but maybe pints if you had enough (just do one canner run). Storage life after opening should be the same as commercially produced sauce.I know this is a very old thread but this is a great sauce. Made it to go along with pulled pork for the wife's office Christmas party. Was a huge hit there as well..
My question is how would I go about canning this in mason jars? It makes a lot and we typically don't use a lot of bbq sauce this time of year. The first batch went quick because of the wife's office party.
Thanks in advance for any help.
Yeah, the less head space the better, in most cases, without having spillage from expansion during processing, of course. 1/4" would be give a better vacuum than 1/2"...more vacuum in the jar when it seals (begins cooling) is what you want.Never thought about freezing it. Something to keep in mind.I suppose one could even freeze it in zip lock bags as well. Still interested in canning it too. We have all the canning supplies. The more I look back on our canning days I want to say I want to fill the mason jars aproximity 1/4" from the top?