Is this acidic enough to hot water bath can?!
Answers: My friend gave me this recipe for a barbecue sauce. 1 cup jack daniels tennessee whiskey, 1 cup of ketchup, 1 cup of cider vinegar, 1 cup drk brown sugar, 1/2 cup minced onions, two tablespoons worch. sauce, 1 1/2 tablespoons tobasco sauce, 1/2 teaspoon black pepper and 1/4 teaspoon liquid smoke. This is to be cooked allowed to thicken and put in fridge. However, she has canned it in a hot water bath canner for ten minutes, and it has kept. But without a time tested recipe, I am curious as to if it is safe. I do however know that it should have been processed at least 20 because of our elevation. I figure since the ketchup should be acididic, the vinegar is acidic, and I'm sure the whiskey is acidic, it should keep and be safe. What do you think? Do you have a better recipe for canning barbecue sauce that can take ketchup as a substitute (obviously we have no tomatoes right now!). Thank you!
Sure I do mine at 20 minutes and it works great. Glad to see someone else canning. Good Luck to you !
yes its safe to eat...
Frankly, I would pressure can. But if your friend has had good experience with water bath, go ahead. But DO sterilize the bottles and lids (boil both for at least 20 minutes) before you add the sauce and put in the water bath.