Recent content by MarTex

Pardon me if this is a dumb question. Why do most commercial, in the grocery store BBQ sauces, have plastic screw-off lids as opposed to metal lug or CT lids with a safety button indicating it was processed. Is it because the pH level indicates such a high level of acidity thus allowing the...

Thanks so much for this suggestion. I just ordered the used paperback book and it should be here in 2 wks or less. Ironically, several nights ago I had run across an online article in Food & Wine Magazine focusing on Paul Kirk's recipe for Kansas City-Style Barbecue Sauce. I thoroughly...

Wow! I'd better start reading. Thanks so much!

You are right about running a lot early but, what better way to spend my Covid precautionary lock-down time:emoji_wink:. I appreciate everyone's willingness to help.

I am pretty experienced at canning jams, fruits, & veggies using the hot water bath method and that's how I plan to process the BBQ sauce. But yes, a good recipe would be nice!

I would like to make and bottle a sauce similar to my favorite at Bodacious Bar-B-Q .... here's the ingredients on their label.

Can someone suggest a recipe for a KC-style sauce that is safe for canning? There’s a chain of BBQ restaurants in Texas named Bodacious Bar-B-Q (headquartered in Longview, TX) that has just the sauce I’m looking for. Mild, not too tangy, not too sweet, definitely not too spicy. The emphasis here...