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sauce question


 
J

John Heutz

TVWBB Fan
How long can you keep "home made" BBQ sauce? I've seen some recipes say to keep no longer than a week or two. If the sauce is made with all ingredients that keep well for a long period of time why wouldn't the sauce keep for a much longer time? Today, I made the Bone Sucking sauce found in the sauce recipe section. All the igredients (ketchup, cidar vinegar, brown sugar, molasses, and spices) all have long shelf lives so why wouldn't the sauce? Also, can you freeze whats leftover?
 
Hi John,
I'm starting to make my own sauces, and I agree with you 100%...keep 'em as long as they last (not long around here).

No need to refrigerate or freeze something that keeps indefinitely at room temperature, like ketchup and vinegar.

One other thing, I always bring my sauces to a good simmer or light boil for 10 - 15 minutes. That will kill any bacteria and help the ingredients meld.
 
As long as your not contaminating the sauce, it will last quite a while. I always throw mine in the fridge to be on the safe side.
 
I FoodSaver my sauces in canning jars and then refrigerate, sometimes freeze. They last a long time in the fridge that way.

The lids are easy to open and reseal if you use a push-pin to make a hole in the lid and cover the hole with a tab made from electrical tape before vacuuming. Just lift the tab to release the vacuum. Replace the tab and you're ready to vacuum-seal the jar again. It sure beats trying to pry up that lid without denting it.

Rita
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rita Y:
I FoodSaver my sauces in canning jars and then refrigerate, sometimes freeze. They last a long time in the fridge that way.

The lids are easy to open and reseal if you use a push-pin to make a hole in the lid and cover the hole with a tab made from electrical tape before vacuuming. Just lift the tab to release the vacuum. Replace the tab and you're ready to vacuum-seal the jar again. It sure beats trying to pry up that lid without denting it.

Rita </div></BLOCKQUOTE>

Rita, I know this is a little off topic from the original post, but could you expand on the FoodSaver/canning jar thing? I'm familiar with cannisters, but it sounds like you may be doing something different.

Jars? Pins in lid? You've got my curiosity up!

JimT
 
I think Rita signed off, but, to answer your question, she's speaking of using wide-mouth canning jars and the attachment for them that comes with several FoodSaver models. The pinhole and tape trick creates an easy-to-use one way valve. Remove the tape, the vacuum is broken, and the jar is unsealed. Replace the tape when you want to vac-seal the jar again. Using a knife or other implement on the edge of the lid to open vac-sealed jars risks putting a dent in the sealing edge, preventing further use.
 
Thanks, Doug. (I'm back on for a moment.) Thanks for the good explanation; I could not have explained it as well. This is a great method and I have jarred so many things: soups, pickled beets, cheese, and grated cheese included. Anything that will fit into canning jars.

Rita
 
Thanks to all of you who responded. It certainly makes me feel better about not having to throw away the unused "Bone Sucking Sauce" which, if you haven't tried it is perhaps the best I've ever had!!! I smoked pork spares on sunday afternoon and coated them generously with the sauce and put them back on the WSM for about a half hour....they were the best I've made ever!!!!
 
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