Canning and Processing Instructions for Barbecue Sauce
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© 2004 David G. Blackburn
For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn
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Technical Guide, If I Can, You Can!™ It
will provide you with simple, step-by-step
instructions for home canning, and is
illustrated using photographs.
Technical Guide, If I Can, You Can!™ It
will provide you with simple, step-by-step
instructions for home canning, and is
illustrated using photographs.
For canning Barbecue Sauce Recipe use the following techniques:
Canning using hot pack method with 1/2” of headspace.
Processing with a Water Bath for 30 minutes at 212 degrees as done in Video 3.
For elevations above 1,000 foot level see Altitude Time Adjustments.
After processing, remove from boiling water and place the jars on a towel, separated by
1” to cool naturally as quickly as possible.
Labeling and Storing
Canning using hot pack method with 1/2” of headspace.
Processing with a Water Bath for 30 minutes at 212 degrees as done in Video 3.
For elevations above 1,000 foot level see Altitude Time Adjustments.
After processing, remove from boiling water and place the jars on a towel, separated by
1” to cool naturally as quickly as possible.
Labeling and Storing