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canning question
Posted on 10/21/16 at 11:26 am
Posted on 10/21/16 at 11:26 am
i plan on canning a bunch of BBQ sauces for christmas gifts. i'm going to do basically 4 styles and give them out like gift baskets. however, i am concerned about the alabama white bbq sauce. it's mayo based, so when i put this jar in boiling water to seal it, it will be essentially cooking the sauce. how will that affect the properties of something that is mayo based?
2
Posted on 10/21/16 at 11:32 am to Honky Lips
I don't know the answer to your question, but I'd do a test run and open it a week later
Posted on 10/21/16 at 11:35 am to Honky Lips
No, canning a mayo based sauce won't work. You can't simply heat treat it....you'll curdle the mayo/break the emulsion. The egg will separate. So if your goal is a shelf-stable product, you're gonna have to use a food additive/preservative....or refrigerate it.
ETA: I looked up a commercial brand of Alabama white BBQ sauce, and it contains both sodium benzoate and potassium sorbate.
ETA: I looked up a commercial brand of Alabama white BBQ sauce, and it contains both sodium benzoate and potassium sorbate.
This post was edited on 10/21/16 at 12:01 pm
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