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| Leave as little head space as possible when filling your bottle. |
We get this question all the time... How do I bottle my own BBQ Sauce? So we did some research on this popular topic and gathered all the little tips and tricks from those who know, so that your next bottling project will be a guaranteed success!
Bottling homemade sauces can be a lot of fun; however, it is important to know the proper way to bottle them in order to prevent bacteria that could cause food poisoning or botulism.
Follow the simple instructions below to assure that your sauce will get the maximum shelf life...
1. The Importance of Sanitation
First things first: Sanitation is essential to the bottling process for any food. Please click the links below for detailed directions on sanitizing glass and/or plastic jars and bottles. You can find the perfect glass or plastic bottle for your sauce at http://www.ebottles.com/.
2. Knowing the Acidity Level of Your Food
Knowing the acidity level of the food you’re preserving is another important factor. For canning purposes, food is divided into two categories based on the amount of acid the food registers. The pH level of your sauce determines which of the two canning methods below you should use: water-bath canning or pressure canning.
3. Canning Method for High Acid Foods
3. Canning Method for High Acid Foods
High acid foods are much easier to jar than low acid foods. This is because acid kills the bacteria that cause botulism. If your food has a pH of 4.6 or below, there is enough acid to use the following method.
- Sanitize your jars or bottles as described above.
- Fill the jars or bottles. Leave as little head space as possible, however make sure that the sauce does not touch the brim of the jar or bottle.
- Seal the jars tightly with the lids.
- Place the jars or bottles at least two inches apart in a pot with 220° Fahrenheit boiling water for approximately ten minutes. Check the water level frequently to ensure it stays at least an inch above the bottles.
- Carefully remove the bottles or jars from the water and allow them to cool. Store them in a cool, dark place.
4. Canning Method for Low Acid Foods
Low Acid foods are a little more complicated because you do not have the benefit of the acid working as a natural preservative. For these you will need a pressure cooker. They make them especially for this purpose.
- Sanitize jars or bottles as described above.
- Fill the jars or bottles. Leave as little head space as possible, however make sure that the sauce does not touch the brim of the jar or bottle.
- Seal the jars tightly with the lids.
- Place the jars or bottles at least two inches apart in a pressure cooker containing 2 or 3 inches of water. Follow manufacturer specifications for the pressure cooker. Bring the temperature up to 240° Fahrenheit and maintain for approximately ten minutes.
- Release the pressure from the pressure cooker according to the manufacturer specifications.
- Carefully remove the bottles or jars from the water and allow them to cool. Store them in a cool, dark place.
Note: If you are not sure about the acidity level of your sauce, you can buy litmus paper at teacher- or scientific-supply stores and test the acidity level of your food yourself.
Also referred to as pH paper, litmus paper is an acid-sensitive paper that measures the acid in food. When you insert a strip of pH paper into your prepared food, the paper changes color. You then compare the wet strip to the pH chart of colors that accompanies the litmus paper.
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