Is there a goto method for how long sauces will keep?

[dougmays]

hey everyone,

so I'm new to canning...I've done a bunch of pickles, okra and green beans with some good luck. Next I'd like to start making sauces in bulk and preserving them.

I'm wondering if there is some kind of quick guide to canning and how long certain ingredients will last unrefrigerated or frozen.

For example for basic cause recipes

- BBQ Sauce (Brown Sugar and Tomato Sauce)

- Vinegar based sauces (carolina style, finishing sauces, hot/buffalo sauces,  and any other that are close to half vinegar)

- Milk/Dairy based - maybe like a homemade ranch dressing or mayo-based white bbq sauce

Are there general rules of thumb for these common mixtures and how long they'll last stored in the pantry after being sealed in mason jars after boiling?

I haven't found a good guide or anything for this around :/

Thanks in advance

 

[kathrynn]

I am not sure and want to can my sauces too. Ball jars website does have a spread sheet of sorts. Some things need to be canned with a pressure canner....others can be done in a water bath canner. Let me check some of my books. Will let you know what I find out.

 

[diggingdogfarm]

They'll last for years when done properly and they remain sealed, but I wouldn't plan on canning and using something beyond a couple years at the most!
Please make sure that you're using safe, tested recipes, don't just pull recipes off the net and assume that they're safe, there are a lot of bad recipes floating around.

Some BBQ sauces and vinegar based sauces are doable, but dairy based sauces are a no go.

~Martin

 

[linguica]

Properly canned food stored in a cool, dry place will retain optimum eating quality for at least 1 year. Canned food stored in a warm place near hot pipes, a range, a furnace, or in indirect sunlight may lose some of its eating quality in a few weeks or months, depending on the temperature. Dampness may corrode cans or metal lids and cause leakage so the food will spoil.

http://www.demesne.info/Home-Maintenance/Pantry.htm

 

[venture]

Properly done?  Properly stored?  No break on the seal?  Probably for a very long time.

With a breakdown in any area?

Call 911.

Good luck and good smoking.

 

[kathrynn]

Dougmays......I have some info for you and others if they want....will scan it at the shop...and post here later today.

 

[kathrynn]

Here is a list of high acid food vs low acid foods from my Canning Cook book (Ball ---Blue Book guide to preserving---Walmart for about $7 bucks).  I also have one from back in the 60's that was my grandmother's.  Dairy is supposed to be frozen...but only certain types.  Not recommended for canning.

High Acids Foods----you can Water Bath @212 degrees F

Lemons

Pickles

Gppseberries

Apricots

Plums

Apples, Blackberries

Sour Cherries

Peaches

Sauerkraut

Pears

Tomatoes

Low Acid Foods ----you should pressure can only @240 degrees F

Okra

Carrots

Beets, Turnips

Green Beans

Spinach

Asparagus

Lima Beans (can freeze)

Peas (can freeze)

Corn (can freeze)

There is a recipe for a BBQ sauce in the book too.  It's made from scratch and says to Water Bath can for 20 minutes for each pint jar.

Hope this helps some.  I do plan to can some of my BBQ sauce and it's tomato based.

 

[dougmays]

awesome thanks alot!

 

[kathrynn]

I hope I helped....message me if you need more info...have my books with me here at the shop...and tons more in my head.  

 

[dougmays]

no that was great...my overall question in my head was "does preserving matter more about airtight storage or ingredients"....so i think the answer is for most ingredients that I'll be using (common sauces) it's more about removing the oxygen from the container is enough to preserve what I'm looking to preserve.

 

[kathrynn]

Okay----most BBQ sauces will make it in the fridge for up to 6 months....(I cringe when I say this) but they can.  Airtight....is not totally airtight....like with Tupperware or other brands like that.  Mold will still grow...and you will have to keep them in the fridge.

When you "can" or "preserve" things....they can be held in a pantry...somewhere in the house...other than the fridge.  

My fridge at home is crammed all the time.  With 5 folks living there...there would not be room for a large storage spot to be created.  

I still wanna can some of my sauce.  May do some this weekend.