How to make my sauce shelf stable?

terrynjulia03 · Joined: 10 Mar 2008 Posts: 2

I think that's the term, shelf stable? Anyways for X-Mas I was going to give everyone a couple of my favorite sauces and rubs in a nice basket as christmas presents. May be a stupid question but I used the search and didn't find what I was looking for.

So how do I make this stuff shelf stable? I was planning on putting the sauces in mason jars if that helps. TIA.

Jeff Bellandi · Joined: 30 Nov 2009 Posts: 5 Location: Warrenville, IL

Perhaps you could give a little more information about the sauce you are making. Is it a BBQ sauce
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Three distinct sauces showcasing each pepper:
Peach Habanero Hot Sauce
Key Lime & Fire Roasted Jalapeno Hot Sauce
Cherry Chipolte Hot Sauce

Jarhead · Posted: Dec 14 2009 Post subject:

terrynjulia03, the only stupid question is the one you do not ask. Don't want to kill your friends off, understandable.
Depends on what is going into it. I am guessing a tomato or vinegar based sauce? Bring it to a boil, and a slow boil simmer for 15 min. Hot pack into whatever size sterilized jars and lids, you plan on giving.
Pints, I would do in a hot water bath for at least 15 minutes.
More information is here: http://foodsafety.psu.edu/canningguide.html
Hope this helps,
Merry Christmas
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