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Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .
Topic: Canned BBQ sauce . . . . From: Pete and Tammy,
Subject: Looking for a canning recipe for BBQ sauce
We were looking for a canning recipe for BBQ sauce. We know that the acidity of the sauce is important for long term storage. We are having a bountiful harvest of tomatoes right now and would like to make some sauce for the cold winter months ahead. Do you have any recipes or know where we could get some that are specifically for canning?
Thanks,
Pete and Tammy
Hi Pete and Tammy,
Congrats on the tomato crop. I canned 50 qts. of tomato puree this Summer- cooked down about 6 bushels, and, among other things, froze 400 ears of cream style corn, 50 qts each of purple hull peas and speckled butter beans. I can't wait for winter eating. We also dry tomatoes, peppers, squash, celery, fruits, berries and herbs. Lots of fun and good eating.
As you are obviously aware, anything with the acidity of normal tomatoes, not the new low acid breeds, can be canned with the hot water method. Any decent barbecue sauce that I know has an acid/sweet balance below the pH of tomatoes, so they ought to can very well.
However, may I recommend that you put up your tomatoes by themselves. You can then use them for any purpose. If you have read the rest of the website info, you know that the secret is not in the sauce. Even if it were, I would make damn certain that the sauce into which I was converting a substantial portion of my tomato crop was one that I had used for a long time and with which I was exceedingly pleased.
If you want to do a few, check out the finishing sauces on this site. One is from scratch and specifically calls tomatoes.
Eat good,
Smoky |
