My MIL gave me her old pressure caner and I want to can some BBQ sauce for my husband. He's allergic to tomatoes so the recipe I have is a combination of carrots, beats, lemon juice and other ingredients.
I figure I need to pressure can it. But how do I figure out how long and at what pressure to can it. I was just going to look up the lowest acidity ingredient and follow guidelines for canning it, but is that a reasonable way to go about it?
Here's my recipe if anyone has any suggestions:
1 large bag carrots, steamed
1 can beets (not pickled), steamed
Juice reserved from can of beets
½ cup lemon juice
6 tsp Salt
2 cups water
Puree first ingredients together
For BBQ sauce add your mock tomato base to a sauce pan and add:
3 cups water
1 ½ cup vinegar
1 cup brown sugar
1 tablespoon molasses
1 ½ tablespoons ground black pepper
1 ½ tablespoon onion powder
1 ½ tablespoon ground mustard
3 tablespoons lemon juice
3 tablespoons Worcestershire sauce
3 cloves garlic
1 tablespoon liquid smoke
Heat through and let simmer for 45minutes. Process in the blender until smooth.
I figure I need to pressure can it. But how do I figure out how long and at what pressure to can it. I was just going to look up the lowest acidity ingredient and follow guidelines for canning it, but is that a reasonable way to go about it?
Here's my recipe if anyone has any suggestions:
1 large bag carrots, steamed
1 can beets (not pickled), steamed
Juice reserved from can of beets
½ cup lemon juice
6 tsp Salt
2 cups water
Puree first ingredients together
For BBQ sauce add your mock tomato base to a sauce pan and add:
3 cups water
1 ½ cup vinegar
1 cup brown sugar
1 tablespoon molasses
1 ½ tablespoons ground black pepper
1 ½ tablespoon onion powder
1 ½ tablespoon ground mustard
3 tablespoons lemon juice
3 tablespoons Worcestershire sauce
3 cloves garlic
1 tablespoon liquid smoke
Heat through and let simmer for 45minutes. Process in the blender until smooth.
