question about storing sauce.

Discussion in 'Sauces, Rubs & Marinades' started by jeff_aclin, Feb 27, 2009.

  1. Whats the best way to store some homemade Q sauce. Is there anything other than Mason jars that will help it last longer than a couple weeks? Thanks for any advice.
  2. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    If you use a mason type jar, use a piece of wax paper between the jar and the lid. It helps keep it fresh, but it's not bulletproof.
  3. supervman

    supervman Smoking Fanatic

    That's a cool idea Rich.
  4. fishawn

    fishawn Smoking Fanatic

    Canning is an option, but it better be good sauce because it is labor intensive. I would think freezing for a short period of time may work as well.
  5. I agree with Fishawn about freezing but I would put the sauce in a bag sealer and then freeze it. just my.02
  6. gnubee

    gnubee Master of the Pit OTBS Member SMF Premier Member

    My mom used to use the smaller jam jars, heat sauce to boiling put in jars while they are still hot to kill all the germs. Then pour a thin layer of melted para-wax on top of sauce or jam. Put lid on jar. They always lasted the whole summer that way in a spare fridge we had out in the shed . The wax keeps the air out.
    We lived on a fruit farm so our family made many different types of jams, jellies, and sauces. There was no plastic in those days, NONE!!!!! Imagine your world without plastic. ( does that date me? )

    Note Moms rule for whether a jar was safe to use:

    Each time you open a new jar give Aunt Margaret some sauce to try. If in three days she didn't get sick feed it to the kids. If Us kids were still all OK a week later she would try some herself.
    ( Mom wasn't fond of Aunt Margaret. )

    Mom was quite a kidder She used to say there used to be 5 of you kids but due to 2 bad batches of jam there's just the three of you now. You used to have more Uncles and Aunts too. When I was really little I never used to eat much jam. During the war and sugar rationing that was the method she used to keep us from eating too many sweets. :D
  7. teacup13

    teacup13 Master of the Pit OTBS Member

    older topic but i would like to add my 2cents

    its really not that hard, just a little time consuming, but hey if you are already taking the time to make a good sauce then it probably wont be any problem canning it to you.

    Vegetables, meat and game, poultry, seafood, soups, stews, tomato-vegetable sauces and tomato-meat sauces are all Low Acid Foods. All Low Acid Foods must be "heat processed" in a pressure canner to eliminate the risk of botulism.

    Fruits, fruit juices, jams, jellies and other fruit spreads, pickles, relish, salsa, chutney and tomatoes with added acid are all High Acid Foods. All High Acid Foods must be "heat processed" in a boiling water canner.
  8. fire it up

    fire it up Smoking Guru OTBS Member

    Simply sterelize some jars and lids, in a dishwasher with heated dry works and keeps them sterile for a long time, heat your sauce and add it into the jars within 1/2 from the top, put sterile lids on top and insert into a pot of light boild water, make sure the pot is deep enough to cover the jars. Make sure to add a small grate op a folded rag to the bottom or the jars could crack when banging and bubbling. Let boil ten minutes -remember not a heavy boiul, jars can crack if they hit too hard- turn off water, carefulle remove jars with tongs or rubber oven proof gloves, set on a cooling rack for several ahours. Check to make sure the seal has sealed-lid doesn't pop down. Store and enjoy. If you do have some where the seal doesn't keep and the lid in the middle pops up just keep it in your fridge and it will keep just fine. Oh, and when you tighten the lids before putting them in the water bath make sure not to over tighten them or the seal will end up breaking. A nice firm finger tight is best. I ruined about 20 jars of pickles cause I really crancked them down.
  9. teacup13

    teacup13 Master of the Pit OTBS Member

    yup thats good for pickles and such with a "High Acid" content..

    but when it comes to tomato based sauces they must be done in a pressure cooker, botchulism is a very nasty thing and forms when your acid content is really low.

    i have been bottling hot sauces now and the acid content must be a minimum of 18% in order to keep out the nasties.

    also when there is a little bit of oil in a sauce, botchulism likes to breed in that.

    just better safe than sorry

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