KC Canning

[JMuseum]

Question, everyone loves the KC BBQ recipe and I am thinking about giving it as gifts. Has anyone tried canning it?

[ckreef]

I've canned a homemade Blueberry BBQ Sauce before. I used the water bath method with 10 minute processing time. I also added some real lemon to make sure the acid level was high enough since I didn't have a pH meter

[CaptainMike]

2 good resources: https://food.unl.edu/canning. https://hgic.clemson.edu/factsheet/c...foods-at-home/

[JGo37]

thanks for the links...

[JMuseum]

Thanks all!

[BriggsBBQ]

I have canned a bunch of stuff. I use the water bath method too. Basically soak everything in boiling water. Then add the liquid to the jars. Then the jars are put back in the liquid for about 10 min. Then lids and let cool to seal.

[CaptainMike]

KC has plenty of acidity but it also has sugar. I would do a lengthy search to find the safest method to can. Hot water bath is probably okay if you add a coup of Tbs of lemon juice to each jar (which is how we can tomatoes), but the sugar might indicate pressure canning.

[Willy]

Your local university cooperative (Extension office) may well have a "food processing expert" that might be able to give advice for this specific recipe. I'd be skeptical of a hot water bath for only ten minutes, especially if you live at higher altitudes. BTW, sugar is a preservative. Many jelly/jam recipes with nothing more than sugar and fruit are processed via HWB. Don't wing it, do get expert advice. A neighbor was saved from "dying" due to improper canning procedures only because the jars exploded before the people tried to eat from them.

Edit Add-on: Processing time in a hot water bath is a function of ingredients (basically acidity), elevation, AND jar size. The bigger the jar, the longer the boil.

[BriggsBBQ]

Good point. If the tab is ever raised never consume the contents. Only sealed cans are good.

[CaptainMike]

I didn't think of sugar in that capacity, good point.