New to it but enjoying making bbq sauces. So far I have been bottling in mason jars but we’re noticing they seem to be reacting with the lids and resulting in a metallic taste after a week or so in the fridge. We usually just pour out of the jars and I am thinking not cleaning the rim is the issue as the sauce and lids don’t interact well. Particularly the Alabama white sauce for chicken (which I could just drink straight, like it that much!) seems to happen sooner than others.
I am going to start using a layer of plastic wrap under the lid but thought I would ask here for advice
Thanks
I am going to start using a layer of plastic wrap under the lid but thought I would ask here for advice
Thanks