How long does homemade sauce last?

[smitty81]

After I make it up, How long does it keep in the fridge?

[evo]

Depends on whats in it. If you used meat/fat it wont last long. On the other hand it could last as long as ketchup.
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Blown GF clone
Custom built rotisserie
22.5 Weber kettle
backyard brick-n-mortar pit
CWB - CWI

[smitty81]

this is the recipe I want to make.

Cherry Rootbeer BBQ Sauce

Ingredients:
16-18 ounces cherry preserves
6 ozs tomato paste
5-8 whole garlic cloves, peeled and trimmed
1/3 Cup brown sugar, packed
¼ Cup honey
¼ cup ancho chili powder (or other high-quality mild chili powder)
2 Tbsps Worcestershire
3 Tbsps onion powder
2 tsps cumin
1 tsp ground ginger
1 tsp black pepper, finely ground
1 tsp sea salt, to taste
½ tsp ground cayenne pepper (or to desired heat)

1, 12 oz can rootbeer (divided in half) (do not use diet RB)

3 Tbsps apple cider vinegar

[CliffC]

A week to ten days then the bottles are empty and I have to make more
Check the cherry preserves to make sure that they don't contain pectin, there's been a lot of people using jams etc. in their sauce and having them gel up when they cool.

[smitty81]

it does have pectin, what can i substitute cherry preserves with?

[CliffC]

Check out a can of cherry pie filling for pectin content. You might try buying cherrys, either whole or dried and cook them down to make the base for your sauce, too. You may find cherry extract or flavoring helpful also.

[smitty81]

thanks, I thought about the cherry pie filling also.

BUT, I figured that might be to tart.

I know theres a sweet or just plain cherry pie filling but I will have to do a bit of research to figure out which one is which.

FYI, cherry pie filling has no pectin.

[Jeff T]

I checked into making my sauce and selling at my farmers market. One thing i had to do other than a long list of things was to send a sample of it to the University of Nebraska Processing Center to be evaluated for shelf life stability. Long story short too much trouble for the wee profit.

Anyway you might check with a University in your area and see if you can have a particular recipe checked for shelf life stability. I don't think it costs anything, but i might be wrong. Might be worth a phone call anyway.

Edit: i forgot to mention that what they are looking for is a PH level of 4.6 or higher. Or if you can beg, borrow or steal a PH meter, i guess you could check it your self.
That`s about all i know about it.

[missionsusmc]

[Jeff T]