storing BBQ sauce?

Former Member

Experimented with my first BBQ sauce today and after many hours and "tweaking" landed what I think is an awesome sauce. The only problem is by the time I finished I ended up with gallons of the stuff. I need some help on what steps to take to store the finished product, I searched the archives and am completly confused

Can I just cool it and put it in sealed containers in the fridge? about how long can I expect it to hold up?

essentially a tomato based sauce with vineger honey and spices.

Any help would be greatly appreciated.

1/20/0610:14 PM

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Former Member

It should have enough acid from the tomatoes and vinegar to preserve itself, but it might take a while to use it all, so better keep it in the fridge or you can freeze it. Better yet, can it in pint mason jars.

1/21/062:53 AM

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Former Member

I freeze my BBQ sauce in 1 quart plastic containers. It maintains its flavor, smoothness and consistentcy. I usually make enough for 3 to 4 months so it freezes well for that time frame.

1/21/066:38 AM

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Former Member

The key is the acidity of the sauce, to truly be safe, you'd need to test it and know the PH to determine.

If it's tomato based and vinegar, like Hippie said, you'll probably be alright.

Learn to can them and use mason jars and seal them per their directions.

And I never seem to have sauce around for very long, so I don't have a problem

1/21/069:07 AM

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Former Member

Thanks for the info. I'll be looking into the canning thing. One other question, how does one go about testing the PH of a sauce?

1/21/061:34 PM

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Former Member

fishintheNW; Litmus Paper will indicate PH. Search Litmus Paper or Health Treasures. Inexpensive and ya get peace of mind. Regards

1/21/062:20 PM

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Former Member

Thanks

1/21/063:25 PM

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wheelzSmmmmoooookin'!

I think any large-scale drug store would probably have litmus paper. Save ya some shipping $$$.

1/21/064:49 PM

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Former Member

Wheelz; Good point,.....ya think fishin is on to something that he's not sharing? "Lot's of hours tweaking an Awesome Sauce". C'mon fishin, shoot on over to the recipies thread and give us a look.

1/21/065:22 PM

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Former Member

Learned a ton from this forum and the recipe site...one important thing I learned after the fact was to keep track of what I was adding to the sauce so I could duplicate it later

OOP's....no harm no foul....I get to do it all over again..

Did a Brisket up today and took it to a party, they asked me to cook for 150 people later in the year......good stuff....

Might have bit off more then I can "chew"

Next time I'll journel and add to the site,

1/21/0611:17 PM

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