Safe to can?

[backyard bbq]

Hey y'all. This BBQ sauce is awesome and I want to can some. What to you think? Ok?

Orange marmalade chipotle sauce:
1 Jar Smucker's Sweet Orange Marmalade Jam
1 Cup Unsalted Ketchup
1 Cup Water
1/3 Cup Chipotle Tabasco Sauce
1/4 Cup Mild Molasses
1 Tbsp Onion Powder
2 Cloves Garlic - Finely Chopped
1 Tsp Ground Mustard
1 Tbsp Honey

 

[mike johnson]

I would have to guess yes. but since it is not a tried and trued recipee that has been tested I WOULD NOT waterbath it.IT MUST be pressure canned at propper lb. for your area for at least 90 min.This is my opinion.

 

[daveomak]

...  Looking at the recipe, it is not acidic enough to warrant water bath canning...  no vinegar, tomatoes etc.....  

 

[kathrynn]

Backyard....I have just looked in all my canning books with marmalade and BBQ sauces.  Okay---you can do the pressure canner style.  BUT...please use the salted Ketchup....will do as another preservative for the sauce.

All of my books including a very old one...say to W/bath at 212 degrees( in the boiling water) for at least 15 minutes.  That will kill the molds and bacteria present in the foods.

I have referenced Food Preservation in Alabama Circular HE-01 and Blue Book Guide to Preserving by Ball.

 

[mike johnson]

Backyard....I have just looked in all my canning books with marmalade and BBQ sauces.  Okay---you can do the pressure canner style.  BUT...please use the salted Ketchup....will do as another preservative for the sauce.
[h4]All of my books including a very old one...say to W/bath at 212 pressure for at least 15 minutes.  That will kill the molds and bacteria present in the foods.[/h4]
I have referenced Food Preservation in Alabama Circular HE-01 and Blue Book Guide to Preserving by Ball.

that WILL NOT be effective. Dont kill your loved ones.

 

[shtrdave]

Does the recipe get cooked together to make the sauce? If so just cooking it to a boil should kill off any bacteria, while it is cooking get your jars, lids and rings ready place the lids in a warm water. once you have the consistency you want fill jars and put lid and ring on right away and tighten they will seal and your should be good, if there is any mold or anything going to grow you will see it in the clear jar. Try a pint or so and see if it works. I have made BBQ sauce and done this in the past with good results.

 

[mike johnson]

Does the recipe get cooked together to make the sauce? If so just cooking it to a boil should kill off any bacteria, while it is cooking get your jars, lids and rings ready place the lids in a warm water. once you have the consistency you want fill jars and put lid and ring on right away and tighten they will seal and your should be good, if there is any mold or anything going to grow you will see it in the clear jar. Try a pint or so and see if it works. I have made BBQ sauce and done this in the past with good results.

people die of food poisoning by doing this. IT IS NOT SAFE. Just heating on stove will not kill botholinum bacteria for long term storage.

 

[kathrynn]

Will leave this up to you Mike...I bow out.  Sorry!

 

[daveomak]

The link above has a very good, short explanation on acidic and non acidic foods and the correct procedure of processing....  and it explains why....

  

Like using cure #1 and cure #2... and the proper temperatures to use each.....
Each cure requires a different temperatures for proper food preservation and killing pathogens and bacteria....

I am placing that link in this thread for everyone to see... It is a good refresher for all of us... old age can tweak the memory at times... 

 Food safety is so important....   You only have to screw up once....  

Dave