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Sous vide food safety question
Posted on 1/1/19 at 7:44 pm
Posted on 1/1/19 at 7:44 pm
My in laws are from Georgia and they have a bbq restaurant that has the best bbq sauce that I have ever tasted. It is a very vinegary mustardy sauce with some sugar and other spices. I bought a gallon of it last week and brought it home.
I wanted to pasteurize it and can it to hold it for as long as I could. I washed and steamed jars and put the sauce in the jars. I then put it in a SV bath at 160 for a couple of hours. The lids sealed and I am happy that they are safe from E. coli and salmonella. My concern is botulism. Holding the jars in a room temp pantry for a year or with a sealed jar is a recipe for disaster with botulism. But, my assumption is that the high vinegar content will keep the botulism at bay.
Is my logic sound? Am I going to accidentally kill someone?
I wanted to pasteurize it and can it to hold it for as long as I could. I washed and steamed jars and put the sauce in the jars. I then put it in a SV bath at 160 for a couple of hours. The lids sealed and I am happy that they are safe from E. coli and salmonella. My concern is botulism. Holding the jars in a room temp pantry for a year or with a sealed jar is a recipe for disaster with botulism. But, my assumption is that the high vinegar content will keep the botulism at bay.
Is my logic sound? Am I going to accidentally kill someone?
This post was edited on 1/1/19 at 7:46 pm
5
Posted on 1/1/19 at 7:53 pm to Jibbajabba
Botulism can occur in foods with a pH of over 4.6
Vinegar can have, at most, a pH of 4.5
However, other ingredients may alter the sauces pH. Why not just get the sauce shipped to you every so often?
Or just do a pH test on the sauce yourself. Hell, you're already going through the trouble if canning it (which will probably change the taste profile regardless).
Vinegar can have, at most, a pH of 4.5
However, other ingredients may alter the sauces pH. Why not just get the sauce shipped to you every so often?
Or just do a pH test on the sauce yourself. Hell, you're already going through the trouble if canning it (which will probably change the taste profile regardless).
This post was edited on 1/1/19 at 7:56 pm
Posted on 1/1/19 at 9:06 pm to BRgetthenet
Posted on 1/1/19 at 9:21 pm to Jibbajabba
So you had to buy a Gallon of bbq sauce from your in-laws who own a bbq restaurant? Do they not like you or something? They could not spare a gallon for the holidays? Seems strange to me as it’s family, the holidays and they own the restaurant?
This post was edited on 1/1/19 at 9:23 pm
Posted on 1/1/19 at 9:26 pm to Jibbajabba
Vinegar has a low ph, mustard has a low ph. There’s a solid chance the bbq sauce has a shelf life of a year, officially and longer unofficially.
You are overthinking this.
You are overthinking this.
Posted on 1/1/19 at 9:37 pm to NOLATiger71
I worded it poorly. The place is in GA near where my in laws live. It is not their place.
Posted on 1/1/19 at 9:37 pm to horsesandbulls
quote:
You are overthinking this.
I do this a lot. :(
Posted on 1/2/19 at 9:04 am to BlackCoffeeKid
quote:
Vinegar can have, at most, a pH of 4.5
Wrong, go get any vinegar you have in the house and read the label, it has been reconstituted to pH of 5...
Posted on 1/2/19 at 9:05 am to Jibbajabba
Why not just put them in the fridge? It’s a gallon, that’s not that much to store
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