canning advice please! :) I made a jack daniel's spicy pinepple grilling glaze>>
- Thread starter michelle
- Start date
dawn_mo
Well-known member
Here is one from marg in pa, REC: Jack Daniels BBQ Sauce
* Exported from MasterCook *
JACK DANIEL'S BBQ SAUCE (small batch)
Recipe By : marg in pa
Serving Size : 6 Preparation Time :0:00
Categories : Dawn's Recipe Bbq Sauce
Amount Measure Ingredient -- Preparation Method
Preparation Method
1 cup ketchup
1/4 cup Jack Daniel's I
suppose you could use
Jim Beam too.
1/4 cup molasses
1/4 cup apple cider vinegar
1 tablespoon lemon juice
1 tablespoon worcestershire sauce
1 tablespoon soy sauce
1/2 teaspoon pepper
1/2 teaspoon dry mustard
1 clove garlic crushed.
Combine all ingredients in a saucepan and
bring to a boil. Reduce heat to a simmer and
simmer for 10 minutes.
This sauce is not tooterribly thick, it
brushes on more like a glaze, so don't worry
that it is not thick like the standard
barbecue sauces.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
JACK DANIEL'S BBQ SAUCE (small batch)
Recipe By : marg in pa
Serving Size : 6 Preparation Time :0:00
Categories : Dawn's Recipe Bbq Sauce
Amount Measure Ingredient -- Preparation Method
Preparation Method
1 cup ketchup
1/4 cup Jack Daniel's I
suppose you could use
Jim Beam too.
1/4 cup molasses
1/4 cup apple cider vinegar
1 tablespoon lemon juice
1 tablespoon worcestershire sauce
1 tablespoon soy sauce
1/2 teaspoon pepper
1/2 teaspoon dry mustard
1 clove garlic crushed.
Combine all ingredients in a saucepan and
bring to a boil. Reduce heat to a simmer and
simmer for 10 minutes.
This sauce is not tooterribly thick, it
brushes on more like a glaze, so don't worry
that it is not thick like the standard
barbecue sauces.
- - - - - - - - - - - - - - - - - -
actually, with the lids, there isn't really an 'in between' - they're either completely loose or
'clicked' into place. I would think that either the lid wouldn't stay on during the water bath, or that by doing the bath with them totally clicked shut, they might explode.
'clicked' into place. I would think that either the lid wouldn't stay on during the water bath, or that by doing the bath with them totally clicked shut, they might explode.
here it is: REC: Jack Daniel's Pineapple Grilling Glaze
1 head garlic, roasted (i used a dehyrated roasted garlic avail. through the canadian company i still sell products for - epicureselections)
1 med onion, chopped, caramelized in butter
2 cups water
2 cups pineapple juice
1/3 cup hoisin sauce
1/3 cup soy sauce
2 cups light brown sugar
1/3 cup fresh lime juice
1/2 cup Jack Daniel's bourbon
1 can crushed pineapple, with juice
1/2 teaspoon chipotle powder
2 Tbsp honey chipotle mustard (this is my own mustard - sorry i'm not giving the recipe!, you could subst. a honey mustard)
Combine all ing. in a heavy-bottomed pot. Bring to a boil over med/high heat; reduce to a simmer & continue cooking until reduced to approx. 1/2 in volume, stirring occasionally to prevent scorching. (about 45-60 min)
1 head garlic, roasted (i used a dehyrated roasted garlic avail. through the canadian company i still sell products for - epicureselections)
1 med onion, chopped, caramelized in butter
2 cups water
2 cups pineapple juice
1/3 cup hoisin sauce
1/3 cup soy sauce
2 cups light brown sugar
1/3 cup fresh lime juice
1/2 cup Jack Daniel's bourbon
1 can crushed pineapple, with juice
1/2 teaspoon chipotle powder
2 Tbsp honey chipotle mustard (this is my own mustard - sorry i'm not giving the recipe!, you could subst. a honey mustard)
Combine all ing. in a heavy-bottomed pot. Bring to a boil over med/high heat; reduce to a simmer & continue cooking until reduced to approx. 1/2 in volume, stirring occasionally to prevent scorching. (about 45-60 min)
Michelle, with all due respect, you may need to better understand the canning process.
I admit I am unfamiliar with these particular one piece top jars, but for the purpose of canning in a water bath, they would work the same as the two piece lid. When you put your jars into a water bath you do not screw the lids down completely. I am sure these jars have that feature. You leave a head space for the contents to expand. As the temp rises, the air is pushed out of the jar because the lid is not completely tight. Process for the correct time, remove and tighten the lids. The lids will then seal as the contents cool and the vacuum is formed within the jar.
Mistral hit the nail on the head in her post--you are using the open kettle method of canning which is no longer used--and particularly in commercial endeavors such as yours. Her post is very helpful.
There's really no reason not to use two piece lids for your product if you use a water bath process. Our sellers at our markets use nothing else.
In the link I have posted it explains among other things that if you tighten the lids too much in the water bath, the air cannot escape and you will not get a proper seal--or sterilization.
http://ucce.ucdavis.edu/files/filelibrary/1808/76.PDF
I admit I am unfamiliar with these particular one piece top jars, but for the purpose of canning in a water bath, they would work the same as the two piece lid. When you put your jars into a water bath you do not screw the lids down completely. I am sure these jars have that feature. You leave a head space for the contents to expand. As the temp rises, the air is pushed out of the jar because the lid is not completely tight. Process for the correct time, remove and tighten the lids. The lids will then seal as the contents cool and the vacuum is formed within the jar.
Mistral hit the nail on the head in her post--you are using the open kettle method of canning which is no longer used--and particularly in commercial endeavors such as yours. Her post is very helpful.
There's really no reason not to use two piece lids for your product if you use a water bath process. Our sellers at our markets use nothing else.
In the link I have posted it explains among other things that if you tighten the lids too much in the water bath, the air cannot escape and you will not get a proper seal--or sterilization.
http://ucce.ucdavis.edu/files/filelibrary/1808/76.PDF
with all due respect gretchen, these are not residential-use lids, they don't work the same way as
the typical lids/rings.........they are either loose or locked in place, there is no in between. I am not completely dim re: what happens during the canning process - I took one or two things about temperature/pressure/gases in my chemical engineering degree.
I would think that the representative of the lid manufacturer (one of the major US manufacturers) knows something about canning as well, since they supply national bottling companies. He gave me detailed instructions on how to process my product, which I've been following. I was more worried about the pH, based on the recipe ingredients.
the typical lids/rings.........they are either loose or locked in place, there is no in between. I am not completely dim re: what happens during the canning process - I took one or two things about temperature/pressure/gases in my chemical engineering degree.
I would think that the representative of the lid manufacturer (one of the major US manufacturers) knows something about canning as well, since they supply national bottling companies. He gave me detailed instructions on how to process my product, which I've been following. I was more worried about the pH, based on the recipe ingredients.
I know down in this area, to sell it commercially you would have to get it to 4 or so. (more)
Buy some citric acid and add it, 1/4 teaspoon at a time, stirring to dissolve and testing after each addition till you get it to the pH you wish, then can/bottle/jar. With all the sugar in the recipe (sugar is a preservative itself when used in large amounts) you probably will not notice a difference in taste.
There is a recipe for tomato salsa that I like, but I don't like the 2 cups of vinegar (and the vinegar flavor) to be added to it, so I make the salsa up with everything BUT the vinegar (or just a little vinegar) and then test and if necessary I do the above procedure with citrid acid after simmering the salsa per the recipe, simmer again briefly, just before preserving. Works great.
If you do a search of pHydrion and order theie roll of pH paper stripping, get the one that ranges from 2.8 to 4.6. It comes in a little case of two rolls which will give you many, many tests.
The following is from my package of pHydrion rolls; I got it last year from my MFP group:
pHydrion by Microfine,
Micro Essential Laboratory, Brooklyn, NY, 11210, USA
Buy some citric acid and add it, 1/4 teaspoon at a time, stirring to dissolve and testing after each addition till you get it to the pH you wish, then can/bottle/jar. With all the sugar in the recipe (sugar is a preservative itself when used in large amounts) you probably will not notice a difference in taste.
There is a recipe for tomato salsa that I like, but I don't like the 2 cups of vinegar (and the vinegar flavor) to be added to it, so I make the salsa up with everything BUT the vinegar (or just a little vinegar) and then test and if necessary I do the above procedure with citrid acid after simmering the salsa per the recipe, simmer again briefly, just before preserving. Works great.
If you do a search of pHydrion and order theie roll of pH paper stripping, get the one that ranges from 2.8 to 4.6. It comes in a little case of two rolls which will give you many, many tests.
The following is from my package of pHydrion rolls; I got it last year from my MFP group:
pHydrion by Microfine,
Micro Essential Laboratory, Brooklyn, NY, 11210, USA