My gut tells me it would be safe to can the following hot sauce but my head tells me I had better check with the experts here.

Now before you ask why I would want to can something so easy to make, I’ll admit that I’m usually unprepared (missing an ingredient or two) whenever I get a hankering for some. It would be nice to have a few jars in the pantry instead of taking up freezer space.

Here’s the recipe:

Caribbean BBQ Sauce

1 or 2 scotch bonnet chilies, fresh or dried
1 cup orange juice
1 cup honey
1/3 cup soy or Worcestershire sauce
1 TBS ginger (1/8 - 1/4 tsp powder)
1/2 tsp allspice
2 cloves garlic (1/4 - 1/2 tsp powder)
1 tsp dried thyme (1 TBS fresh)

Blend together well in food processor or blender and then simmer in sauce pan for 5-10 minutes. Let stand in fridge overnight for fullest flavour. The recipe doubles, triples etc. well.

To avoid issues, I would use dried peppers, powered garlic, powderedginger and soy sauce. Do you think there is enough acid in the OJ and enough salt in the soy to can this safely? Also BWB or pressure can?

Thanks,

Bill

Thanks for the feedback. Do you think a table spoon or two of bottled lemon or lime juice would sufice?

Hot stuff, yep. That's why I love the stuff. A nice sweet start due to the honey then the heat kicks in!

Bill

With that caveat, lime juice - fits with the rest. But how much and how long would you process this? Who knows.

Why not just freeze it?

Dave

Nancy

I should have known better... wishful thinking on my part I guess.

I'll heed your advice and find some extra freezer room.

Cheers,

Bill