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BBQ Sauce Canning Tip

canned barbecue sauce

Photo: Flickr/davef3138

The Canning How-To on Barbeque Sauce

By Todd Mohr

These canning how-to tips came out of necessity. You see, I’ve been making my own barbeque sauce since I was a kid, but it caused conflict in my household.

I loved using the sauce as a grilling marinade so I’d make gallons of my “New York Attitude” Barbeque Sauce and portion it into used plastic Wonton Soup containers. The shear number of containers would fill my Mom’s refrigerator.

I had to find a better way to preserve my sauce without taking up the whole fridge. “People have been preserving food for generations,” I thought to myself. “They didn’t have refrigerators or Chinese take-out containers, how did they do it?”

At the time, I probably had to go to the library and look through the encyclopedias. That seems laughable now, but even as a child, I knew there was a better way waiting for me. I found it with a 125 year old device, the two-part lid canning jar.

The inventors of these jars are really the creators of every canning how to instructions from that day forth. The idea is simple. Their jars consist of a flat lid with a rubber washer to seal the jar. A band fits over the lid, securing it to the jar but also allowing air to escape.

Under boiling water, air leaves the jar between the two parts of the lid. When it’s cooled, it creates a vacuum, sealing the jar in an anaerobic environment. This not only preserves the sauce, but keeps it safe from bacterial growth as well.

Hot water canning is meant for highly acidic products like tomato sauce, marinades, and perfect for my barbeque sauce. At sea level, water boils at 212F or 100C. This is certainly hot enough to let the two piece lid do its job, and the acid content of the sauce will keep it safe.

The Precise Canning How To Steps:

  1. Inspect all jars, lids, and bands for defects.
  2. Wash all jars, lids, bands, and any other equipment that will come in contact with the sauce.
  3. Place a round cake cooling rack in the bottom of a very large stock pot and fill with water.
  4. Bring the water to a full, rolling boil.
  5. Place the empty jars in the boiling water to sanitize them.
  6. In a small saucepan or bowl, remove some boiling water and place the flat lids in the hot water.
  7. Prepare your barbeque sauce and keep it very hot.
  8. Remove the jars from the water bath, one at a time, and fill with barbeque sauce
  9. Be sure to leave 1-2 inches of “head room” between the sauce and the lid.
  10. Wipe the rim clean of any spilled sauce
  11. Stir the jarred sauce with a wooden stick to drive out excess air
  12. Remove the flat lid from the warm water and place it on top of the jar.
  13. Secure the lid with a band and hand-tighten only.
  14. Place the filled jar, standing up, into the boiling water canner.
  15. Wait 15 minutes and remove the jar to cool.

(Add 5 minutes for every 3000 feet above sea level)

As the barbeque sauce cools, you’ll hear the vacuum created as the jar lids are sucked toward the interior of the jar. Soft “ping”, “ping”, a symphony of suction is created and the jars are now safe for storage. Any jar lid that still yields to pressure when pressed with a finger has not sealed correctly. It should be refrigerated and not stored at room temperature.

The canning how to instructions are different for low acid products, because there’s greater risk of bacterial growth. Items like vegetables or protein-based soups must be canned in a high-pressure canner because the boiling water bath does not get hot enough to assure the safety of the food.

As a child, I simply wanted to preserve refrigerator space. What I discovered is a process that’s been around for more than a century. Home canning saves money, preserves fresh ingredients, and is a fun and easy hobby when you know the canning how to steps.

See the entire Canning How To video here.

Chef Todd Mohr’s passion for cooking with fresh ingredients has improved the health and well being of thousands all over the world. His FREE video seminar, How To Cook Fresh, reveals the top 3 mistakes everyone makes when choosing fresh ingredients.

Article Source: http://EzineArticles.com/?expert=Todd_Mohr

http://EzineArticles.com/?The-Canning-How-To-on-Barbeque-Sauce&id=6408039

 

 

Recipes

BBQ Tortellini

When I make pulled pork barbecue, whether cooked low and slow on the smoker, or by the crock pot method (below), I usually make enough so I can portion it out and freeze it to use for other quick dinner recipes later. I was inspired on one such occasion to create this non-traditional pasta dish because who says tortellini should only be served with Marinara or Alfredo sauce? I love spinach and cheese tortellini, and I love good barbecue, so let’s put them together. What follows is now a favorite with our family and friends. BBQ Tortellini is an excellent dish for leftover barbecue. Pork can be cooked and pulled ahead of time and frozen, to be thawed and served with the tortellini, sauce and vegetables at a later date. Here I give you a no-fault way to cook crock pot pulled pork, but there are of course many ways to cook the barbecue. If you have your barbecue already, skip down to “To Prepare Tortellini and Sauce”…

Barbecue Tortellini
Serves 6-8

Ingredients
Boston Butt or Pork Shoulder
3 tsp salt, divided
2 tsp black pepper, divided
4 tsp garlic powder, divided
2 tsp chili powder
1 (12 oz) can beer
1 medium onion, coarsely chopped
1 green pepper, chopped
1 Tbsp olive oil
1 (12 oz) boxes Barilla Cheese & Spinach Tortellini
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 Tbsp white sugar
5 Tbsp brown sugar
1/2 Tbsp ground mustard
1 Tbsp Worcester sauce
1 Tbsp lemon juice
1 Tbsp molasses
1 Tbsp hot sauce
1 tsp Cayenne pepper (optional)

Directions for Crock Pot Barbecue

Mix:2 tsp salt, 1 tsp black pepper, 2 tsp garlic powder and 2 tsp chili powder. Spread rub generously all over meat. Spray inside of crock pot with non-stick spray, and pour beer in bottom of crock pot. Set meat in, cover and cook on low for 9 hours. If necessary, open once after about 5-6 hours and drain some liquid. Remove meat and drain all liquid after 9 hours. Put meat on a baking pan and pull apart into chunks with two forks, removing bones and fat. At this point, BBQ can be portioned out and frozen for later use if need be.

To Prepare Tortellini and Sauce

Saute’: Green pepper, onion, remaining garlic powder and olive oil until just transparent. Do not overcook. Set aside.

Cook: Barilla Cheese & Spinach Tortellini, according to package directions and drain.

Stir: Ketchup, water, vinegar, sugars, onion powder, mustard, Worcester sauce, lemon juice, molasses, hot sauce, Cayenne pepper (if adding) and remaining salt and black pepper in a medium saucepan. Bring to a boil and reduce heat. Add 3 heaping cups of pulled pork and the saute’ed vegetables to the sauce and heat through about 3-4 minutes. Serve over tortellini and enjoy!

 

Recipes

Whatsthishere Sauce Recipe Demo

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From http://GrateTV.com Whatsthishere Sauce Recipe – Jack and West rundown a sweet and hot BBQ Sauce that is a hit with pork, chicken and beef. But one ingredient may leave you wondering “What’s this here…” 111210

Whatsthishere BBQ Sauce

2 Tbs vegetable oil

1 large clove of garlic, minced

1 medium onion, minced

1 Chipotle pepper, minced

1 tsp chili powder

1/4 tsp Cayenne pepper

1 cup ketchup

2 Tbs Dijon Mustard (Grey Poupon)

5 Tbs dark molasses

3 Tbs Worcestershire sauce

½ tsp fresh ground black pepper

2 tsp Texas Pete

Heat the oil in a deep sauce pan and add garlic and onions until they soften.  Add all peppers and heat for 20 seconds before stirring in the remaining ingredients.  Cook on low heat for 20 minutes until thickened.  When cool, strain out onion and garlic “chunks” if desired.

Featured

Almost Award Winning BBQ Sauce

This barbecue sauce recipe didn’t really come close to winning any awards with competition judges. Likely because of the strong kick of heat provided by a dose of chipotle and cayenne. It just crossed the line out of “mainstream” in the heat department. A few judges seemed to love it with high ranks for chicken and ribs and all of our B-B-Q Tricks home samplers were ready to take a bath in the stuff. It’s that good.

The best thing about this “Almost Award Wining Sauce” is that it’s a perfect sweet heat finishing sauce that will caramelize perfectly as the finishing touch to ribs and chicken. Feel free to temper the heat by dropping the cayenne or chipotle.

2 tbs. Vegetable Oil
1 large clove of Garlic (crushed/minced)
1 medium Onion minced
1 Chipotle Pepper (from can) minced
1 tsp. Chili Powder
1/4 tsp. Cayenne Pepper
1 cup Ketchup (we use Heinz)
2 tbs. Dijon Mustard (Grey Poupon)
5 tbs. Dark Molasses
3 tbs Worcestershire Sauce
1/2 tsp fresh ground Black Pepper
2 tsp. Hot Pepper Sauce (we use Texas Pete)

 

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Almost Award Winning BBQ Sauce

Rating: 51

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 1 to two cups

Serving Size: 2 to 3 Tablespoons

Almost Award Winning BBQ Sauce

This is my Go-TO sauce for everything. Too spicy for a competition but it did win third in wings (no too shabby) but just right for my family. It has enough sugar to provide ribs and chicken with the perfect smoky char.

Ingredients

  • 2 tbs. Vegetable Oil
  • 1 large clove of Garlic (crushed/minced)
  • 1 medium Onion minced
  • 1 Chipotle Pepper (from can) minced
  • 1 tsp. Chili Powder
  • 1/4 tsp. Cayenne Pepper
  • 1 cup Ketchup (we use Heinz)
  • 2 tbs. Dijon Mustard (Grey Poupon)
  • 5 tbs. Dark Molasses
  • 3 tbs Worcestershire Sauce
  • 1/2 tsp fresh ground Black Pepper
  • 2 tsp. Hot Pepper Sauce (we use Texas Pete)

Instructions

  1. Heat the oil in a deep sauce pan and then add garlic and onions until they soften.
  2. Next add all peppers and heat for 20 seconds before stirring in the remaining ingredients.
  3. Cook on low heat for 20 minutes until thickened to your liking.
  4. If desired: When cooled strain to remove chunks (garlic and onion).
  5. Stores air tight refrigerated for approx. 6 days.

Sauces

Bring On The Hot – Or Not – BBQ Trick

There are two worlds of Barbecue lovers. One world loves heat. One world keeps it cool. Here’s a quick barbecue trick that tempers or livens up the heat in your next sauce or salsa or whatever you’re cooking up with high octane peppers.

Lets start by saying there’s no taming peppers like habaneros or scotch bonnets. Scoville units measure the amount of capsaicin in a pepper and habaneros are in the 100,000 to 300,000 range.

A lot of capsaicin is in the white “core” or membrane of the pepper. y scooping out the seeds and white center of the pepper you can cut down the intensity.

Still Too Hot? Another tip is NOT to slug back water to cool off the heat. That will just spread the fun. Milk or Yogurt coat the mouth and that can help slow and block some heat. A good chew of something bland like break or rice can also help pull away the pain.

Worth noting the pain in your mouth is much more pleasant than the burn of other tender tissues. Wash your hands whenever handling peppers. The oils are there even though you may not see them.

Recipes

North Carolina Vinegar Sauce

North Carolina and South Carolina are an odd pair. Yankees almost see the duo as the same State… “Carolina.” But there are differences… especially when it comes to barbecue sauce.

It’s somewhat regional but everyone has his or her own favorite. Up North East they like a close to pure vinegar version of an ultra thin sauce. I’ve even seen it clear (although usually using cider vinegar).

South Carolina has it’s hands in different styles… but their claim to fame (thanks to Maurice Bessinger and family) is a tangy sweet mustard based sauce.

In the Piedmont area… or out West it’s also vinegar. But there’s a good squirt of tomato or ketchup in the mix.

We’ll cover all of them here… but first

Here’s a Barbecue Tricks version of a Western Carolina Vinegar sauce. Tart, hot and a bit sweet but thin enough to mix quietly into a pile of pulled pork without getting in the way of the smoke in the meat.

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Carolina Pride Vinegar BBQ Sauce

Rating: 51

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 16 oz. of Sauce

Carolina Pride Vinegar BBQ Sauce

A Western Carolina favorite. This tart and tangy vinegar sauce is thin but bold.

Ingredients

  • 1 Cup cider vinegar
  • 1/2 Cup Ketchup
  • 1 tablespoon crushed red pepper
  • 1/2 teaspoon black pepper (secret: McCormick's Worcester's flavored)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon celery salt
  • 1 tablespoon Plum Sauce (option: substitute dark molasses)
  • 1 tablespoon brown sugar
  • 1 tablespoon Worcestershire sauce

Instructions

  1. I like to pick up a full 16oz. bottle of good cider vinegar for this sauce. Get it in the glass bottle so you can funnel the finished sauce back in. Get a good sized kitchen funnel. You'll have some vinegar left... so you may choose to double the amounts and make extra sauce to serve and have a full bottle to save for later.
  2. Simmer ingredients in a small to medium pot for ten minutes. Let cool before serving:

vinegar sauce bbq
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North Carolina Vinegar Sauce

North and South Carolina are indeed different entities. One difference is in sauce appeal. Cross the state line headed north and things get a lot more sour in the the form of Western Carolina Vinegar sauce. Tart, hot, a li’l bit sweet, but thin enough to mix quietly into a pile of pulled pork without getting in the way of the smoke in the meat.

Ingredients

1 cup cider vinegar1/2 cup ketchup1 Tbsp crushed red pepper1/2 tsp black pepper (secret: McCormick's Worcestershire flavored)1 tsp kosher salt1/2 tsp ground mustard1/2 tsp celery salt1 tsp plum sauce (or dark molasses)1 tsp brown sugar1 tsp Worcestershire sauce

Instructions

Use an empty 16oz bottle (from cider vinegar or the like) for this sauce to store and serve. Simmer ingredients in a small to medium sauce pan for ten minutes. Let cool before serving.

 

Recipes

Where There’s Smoke There’s Not Fire

Sometimes the simple things can make an ordinary recipe a “secret” recipe. I’ve discovered one “trick” that adds a special kick to all sorts of sauces and marinades. Liquid Smoke. It is hard to believe they can bottle the stuff… but it’s simply condensed smoke. Made almost like moon shine condensed from the smoke of all sorts of hardwoods but mainly hickory and mesquite. It’s filtered and then sold somewhere between the ketchup and hot sauce.

Many a pit master will swear they can taste liquid smoke loud and clear and think it’s a complete rule breaker. In my book it can serve you well as a time saver (try it in the crock pot with a brisket or butt – not the same as the real thing… but works for some) or as a secret ingredient.

Just remember it’s strong stuff. A little goes a long way.

My favorite use for liquid smoke is in a steak marinade. If you love “Dale’s” or “Moore’s” liquid marinade you’ll probably love this “not so secret” marinade that I first used for flank steak in fajitas and later found it great for London broil too. Add a dash of liquid smoke to your favorite light soy sauce (regular soy becomes too salty for thinner cuts like flank or skirt). A few sliced onions add additional flavor to the marinade.

NOT SO SECRET STEAK MARINADE:
one – 15 oz. bottle of light soy sauce
one – half teaspoon hickory liquid smoke
one sliced whole onion