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#1: Re: Preserving bbq sauce

Posted on 2006-05-16 09:29:35 by unknown

Post removed (X-No-Archive: yes)

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#2: Re: Preserving bbq sauce

Posted on 2006-05-16 20:34:12 by Brian Mailman

Steve Wertz wrote:

> On 16 May 2006 00:17:01 -0700, A. Kesteloo wrote:
>
>> Hi there,
>>
>> I made a nice bbq sauce last night with the main ingredients:
>>
>> Apple vinegar (1/4 cup)
>> Balsamic vinegar (1/4 cup)
>> Brown sugar (6 spoons)
>> Honey (1/2 cup)
>> Garlic powder
>> Allspice
>> Gloves
>> Salt
>> Pepper
>> Chili powder
>> Tomato ketchup (500ml (2 cups?))
>>
>> A lot of sauce, so I have left over. When boiling the sauce and putting
>> it in a bottle (boiled as well) how long can I store the sauce outside
>> the fridge? Looking at the large amount of vinegar and sugar, I don't
>> think the sauce will go bad quickly, but will it still taste good after
>> some time?
>>
>> Does anybody have experience with preserving sauces the old fashioned
>> way?

Here (rfp), we'd BWB (boiling water bath) it in pint jars. Looks like
it's got a pH of less than 4.6 so should be safe. Then again, it
depends if the gloves specified in the recipe are rubber or latex.

B/

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#3: Re: Preserving bbq sauce

Posted on 2006-05-16 20:34:12 by Brian Mailman

Steve Wertz wrote:

> On 16 May 2006 00:17:01 -0700, A. Kesteloo wrote:
>
>> Hi there,
>>
>> I made a nice bbq sauce last night with the main ingredients:
>>
>> Apple vinegar (1/4 cup)
>> Balsamic vinegar (1/4 cup)
>> Brown sugar (6 spoons)
>> Honey (1/2 cup)
>> Garlic powder
>> Allspice
>> Gloves
>> Salt
>> Pepper
>> Chili powder
>> Tomato ketchup (500ml (2 cups?))
>>
>> A lot of sauce, so I have left over. When boiling the sauce and putting
>> it in a bottle (boiled as well) how long can I store the sauce outside
>> the fridge? Looking at the large amount of vinegar and sugar, I don't
>> think the sauce will go bad quickly, but will it still taste good after
>> some time?
>>
>> Does anybody have experience with preserving sauces the old fashioned
>> way?

Here (rfp), we'd BWB (boiling water bath) it in pint jars. Looks like
it's got a pH of less than 4.6 so should be safe. Then again, it
depends if the gloves specified in the recipe are rubber or latex.

B/

Report this message

#4: Re: Preserving bbq sauce

Posted on 2006-05-16 21:04:19 by Kathi Jones

&quot;Brian Mailman&quot; &lt;<a href="mailto:bmailman&#64;sfo.invalid" target="_blank">bmailman&#64;sfo.invalid</a>&gt; wrote in message
news:<a href="mailto:126k6p9slapmvce&#64;news.supernews.com..." target="_blank">126k6p9slapmvce&#64;news.supernews.com...</a>
&gt; Steve Wertz wrote:
&gt;
&gt; &gt; On 16 May 2006 00:17:01 -0700, A. Kesteloo wrote:
&gt; &gt;
&gt; &gt;&gt; Hi there,
&gt; &gt;&gt;
&gt; &gt;&gt; I made a nice bbq sauce last night with the main ingredients:
&gt; &gt;&gt;
&gt; &gt;&gt; Apple vinegar (1/4 cup)
&gt; &gt;&gt; Balsamic vinegar (1/4 cup)
&gt; &gt;&gt; Brown sugar (6 spoons)
&gt; &gt;&gt; Honey (1/2 cup)
&gt; &gt;&gt; Garlic powder
&gt; &gt;&gt; Allspice
&gt; &gt;&gt; Gloves
&gt; &gt;&gt; Salt
&gt; &gt;&gt; Pepper
&gt; &gt;&gt; Chili powder
&gt; &gt;&gt; Tomato ketchup (500ml (2 cups?))
&gt; &gt;&gt;
&gt; &gt;&gt; A lot of sauce, so I have left over. When boiling the sauce and putting
&gt; &gt;&gt; it in a bottle (boiled as well) how long can I store the sauce outside
&gt; &gt;&gt; the fridge? Looking at the large amount of vinegar and sugar, I don't
&gt; &gt;&gt; think the sauce will go bad quickly, but will it still taste good after
&gt; &gt;&gt; some time?
&gt; &gt;&gt;
&gt; &gt;&gt; Does anybody have experience with preserving sauces the old fashioned
&gt; &gt;&gt; way?
&gt;
&gt; Here (rfp), we'd BWB (boiling water bath) it in pint jars. Looks like
&gt; it's got a pH of less than 4.6 so should be safe. Then again, it
&gt; depends if the gloves specified in the recipe are rubber or latex.
&gt;
&gt; B/

LOL! I missed that, Brian!

Kathi

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#5: Re: Preserving bbq sauce

Posted on 2006-05-16 21:04:19 by Kathi Jones

&quot;Brian Mailman&quot; &lt;<a href="mailto:bmailman&#64;sfo.invalid" target="_blank">bmailman&#64;sfo.invalid</a>&gt; wrote in message
news:<a href="mailto:126k6p9slapmvce&#64;news.supernews.com..." target="_blank">126k6p9slapmvce&#64;news.supernews.com...</a>
&gt; Steve Wertz wrote:
&gt;
&gt; &gt; On 16 May 2006 00:17:01 -0700, A. Kesteloo wrote:
&gt; &gt;
&gt; &gt;&gt; Hi there,
&gt; &gt;&gt;
&gt; &gt;&gt; I made a nice bbq sauce last night with the main ingredients:
&gt; &gt;&gt;
&gt; &gt;&gt; Apple vinegar (1/4 cup)
&gt; &gt;&gt; Balsamic vinegar (1/4 cup)
&gt; &gt;&gt; Brown sugar (6 spoons)
&gt; &gt;&gt; Honey (1/2 cup)
&gt; &gt;&gt; Garlic powder
&gt; &gt;&gt; Allspice
&gt; &gt;&gt; Gloves
&gt; &gt;&gt; Salt
&gt; &gt;&gt; Pepper
&gt; &gt;&gt; Chili powder
&gt; &gt;&gt; Tomato ketchup (500ml (2 cups?))
&gt; &gt;&gt;
&gt; &gt;&gt; A lot of sauce, so I have left over. When boiling the sauce and putting
&gt; &gt;&gt; it in a bottle (boiled as well) how long can I store the sauce outside
&gt; &gt;&gt; the fridge? Looking at the large amount of vinegar and sugar, I don't
&gt; &gt;&gt; think the sauce will go bad quickly, but will it still taste good after
&gt; &gt;&gt; some time?
&gt; &gt;&gt;
&gt; &gt;&gt; Does anybody have experience with preserving sauces the old fashioned
&gt; &gt;&gt; way?
&gt;
&gt; Here (rfp), we'd BWB (boiling water bath) it in pint jars. Looks like
&gt; it's got a pH of less than 4.6 so should be safe. Then again, it
&gt; depends if the gloves specified in the recipe are rubber or latex.
&gt;
&gt; B/

LOL! I missed that, Brian!

Kathi

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#6: Re: Preserving bbq sauce

Posted on 2006-05-17 03:49:47 by Dave Bugg

Steve Wertz wrote:

&gt; A good place to ask would be rec.food.preserving. I've
&gt; cross-posted this there. Hopefully it won't turn into another
&gt; flame war, if so, I apologize in advance. (Those RFP folks can
&gt; be pretty rough ;-)

You can also pick up some canning basics at:

<a href="http://www.homecanning.com/usa/ALBasics.asp" target="_blank">http://www.homecanning.com/usa/ALBasics.asp</a>

--
Dave
www.davebbq.com

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#7: Re: Preserving bbq sauce

Posted on 2006-05-17 04:02:39 by Dave Bugg

Steve Wertz wrote:

&gt; A good place to ask would be rec.food.preserving. I've
&gt; cross-posted this there. Hopefully it won't turn into another
&gt; flame war, if so, I apologize in advance. (Those RFP folks can
&gt; be pretty rough ;-)

You can also pick up some canning basics at:

<a href="http://www.homecanning.com/usa/ALBasics.asp" target="_blank">http://www.homecanning.com/usa/ALBasics.asp</a>

--
Dave
www.davebbq.com

Report this message