Thursday, April 4, 2013

Loquat BBQ Sauce


This post has moved to the new Full and Content.

To get the recipe, go here.

2 comments:

  1. Hey! In step 6, you say to listen for the popping sound. Does that mean these are shelf stable without processing in a water bath canner? Or how do you store the sauce?

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    1. Ahhh, the ol' water bath conundrum. These are shelf stable as long as you get the lids on while the sauce is piping hot and you get a good seal (indicated by the popping sound and the sunken lid). Several generations of my family have canned this way and all has been good (my mom is a canning maniac), although I know there are people out there who don't cotton to this method. So, yes. There are recipes out there that do require more intensive canning methods such as a pressure cooker, but this isn't one of them. You'll want to refrigerate it after opening, of course.

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