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| Good morning Everybody,
I have a question about the recipe below. The ingredient list 2 cloves of garlic but does not list how to use them. I am assuming they could be put in the bag with the peppercorns or put in the sauce and removed before canning. Am I thinking correctly ? |
Here is a link that might be useful: bbq sauce
Follow-Up Postings:
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| You can put the garlic right in the sauce. Only the peppercorns need to be tied in the bag. I believe the garlic is covered by number 3 "add with remaining ingredients and cook slowly". Hope that helps Val |
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| Instructions say crushed but when we make it we use finely diced garlic cloves instead. Dave |
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| Ok, I wasn't sure and didn't want to guess since garlic is a low acid food. |
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| The garlic is fine, just like the other low acid vegetables in the recipe. The vinegar raises the acid level to make the sauce safe to can. Enjoy your sauce ! |
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- Posted by SleekKitty none (My Page) on Sat, Sep 6, 14 at 22:58
| Hello, I am a new member, although I've been lurking for a while. I joined specifically to ask this question… I know that this is an old thread, but I am hoping someone who has made the NCHFP BBQ Sauce recipe can comment. I made this recipe for the first time this afternoon. However, rather than coming out around 4 pints, I ended up with around 5 1/2 pints. My best guess is that my measuring cups of chopped tomatoes were packed too tightly, so I must have used more tomatoes than the recipe called for. Can anyone comment about the food safety aspect of ending up with that much more sauce than the recipe specified? One thing is my favor is that the NCHFP recipe is identical to the BBB recipe, except the NCHFP recipe uses 1 1/2 cups 5% vinegar vs. 1 cup for the BBB recipe. If I calculate the amount of vinegar that BBB will have per pint, I come out just a little more than that even with the 5 1/2 pints that I ended up with. Thanks so much in advance for any help! |
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