Thread: Bottling BBQ sauce

George Shirley wrote:
> Did some research on BBQ sauce and acidity, specifically the pH that
> sauce or other canned items must be at to qualify for Boiling Water Bath
> canning.
>
> Basically if your sauce is acidic enough (pH 4.6 or lower) you can use a
> Boiling Water Bath. If not, you'll have to use a pressure cooker. If in
> doubt, use the pressure method. You may have to find yourself a pH meter
> or a strip that is fairly accurate. I've heard you can get some from
> drug stores but never tried it myself.
>
> If unsure of the pH and have no way to test it I would go ahead and
> pressure can it but be sure to get the right time and pressure to ensure
> food safety. That should be available somewhere on the net, just haven't
> had time to look it up yet.
>
> Note: Be aware that some internet sites that tell you how to can things
> are NOT reliable and often carry erroneous information.


I think we were typing at the same time.

The pH test strips to use would be ones from a homebrew shop. They
measure over a fairly narrow range around 4.5

-Bob

On Mon, 19 Sep 2011 16:48:02 -0500, George Shirley
<[email protected]> wrote:

>Did some research on BBQ sauce and acidity, specifically the pH that
>sauce or other canned items must be at to qualify for Boiling Water Bath
>canning.
>
>Basically if your sauce is acidic enough (pH 4.6 or lower) you can use a
>Boiling Water Bath. If not, you'll have to use a pressure cooker. If in
>doubt, use the pressure method. You may have to find yourself a pH meter
>or a strip that is fairly accurate. I've heard you can get some from
>drug stores but never tried it myself.
>
>If unsure of the pH and have no way to test it I would go ahead and
>pressure can it but be sure to get the right time and pressure to ensure
>food safety. That should be available somewhere on the net, just haven't
>had time to look it up yet.
>
>Note: Be aware that some internet sites that tell you how to can things
>are NOT reliable and often carry erroneous information.

Thanks George and everyone else who responded. I had wanted to do
this project during the upcoming weekend but I'm going to put it off
untill I have time to read more and get a meter or strips. I didn't
realize how critical the ph was. I should have taken on an easier
task for my maiden voyage. <g>

I've read all the replies and I appreciate the input. I'll go back to
lurking for a bit but I'll be back.

Thanks again,

Lou

On 9/20/2011 1:55 PM, Lou Decruss wrote:
> On Mon, 19 Sep 2011 16:48:02 -0500, George Shirley
> <[email protected]> wrote:
>
>> Did some research on BBQ sauce and acidity, specifically the pH that
>> sauce or other canned items must be at to qualify for Boiling Water Bath
>> canning.
>>
>> Basically if your sauce is acidic enough (pH 4.6 or lower) you can use a
>> Boiling Water Bath. If not, you'll have to use a pressure cooker. If in
>> doubt, use the pressure method. You may have to find yourself a pH meter
>> or a strip that is fairly accurate. I've heard you can get some from
>> drug stores but never tried it myself.
>>
>> If unsure of the pH and have no way to test it I would go ahead and
>> pressure can it but be sure to get the right time and pressure to ensure
>> food safety. That should be available somewhere on the net, just haven't
>> had time to look it up yet.
>>
>> Note: Be aware that some internet sites that tell you how to can things
>> are NOT reliable and often carry erroneous information.
>
> Thanks George and everyone else who responded. I had wanted to do
> this project during the upcoming weekend but I'm going to put it off
> untill I have time to read more and get a meter or strips. I didn't
> realize how critical the ph was. I should have taken on an easier
> task for my maiden voyage.<g>
>
> I've read all the replies and I appreciate the input. I'll go back to
> lurking for a bit but I'll be back.
>
> Thanks again,
>
> Lou

The door is always open, just like the bar down the street. <G>