remsr
Smoking Fanatic
Why not? It's a sauce that requires simmering for 4 hours a slow cooker can't hurt it.
Randy,
Randy,
I would hazard to guess 6mos...considering the fact that I vacuum seal it as soon as it's done reducing so it's still "sterile" I guess. And my jars are all sterilized plus I store them in my beverage fridge. I honestly go through a double batch within a few months so I've never had to worry about shelf life [emoji]128522[/emoji]
I've never looked over any research in depth on the shelf life, but my numbers may be really conservative as the sauce is acidic, sweet and processed while at its cooking temperature.
I have read through this thread and will be making the rub soon after buying the needed spices. I am currently making the sauce.
The Sauce was created by Billbo and offered to the rest of us and I appreciate that offering. I may be unique in my thinking here but I see that several people have made modifications to the sauce and I think that is great but I tend to always make the recipe exactly as the originator offered it. May be my way of respecting the creator of the recipe or just my way of avoiding missing out on something great, can't really say for sure..
My first look at the recipe raised a flag for me. There was a lot of brown sugar in it. I am not a fan of sweet BBQ sauce. I know many people would just change the quantity of sugar and make the sauce. I look at things a little different I believe. Even though there seemed to be a lot more sugar than I would want I still made the sauce exactly as specified in the recipe. I am in my third hour of reducing the sauce and have to say it is awesome. It is a little sweet as I expected but I will have no trouble seeing it get used up quickly.
I will revise it for the next time but just want to let others know that if you try it as offered you may not want to modify it. I always try recipes as offered and modify AFTER seeing how the original works out. I have more recipes because of this.
My plan for storing this sauce is to pour it into small plastic containers and freeze it, then remove the frozen block from the container and vacuum pack it and store in deep freezer. I would expect it should last a while this way. Then just boil the bag and serve it hot anytime.
Bilbo, thanks for the great recipe.