Can this recipe be processed?

20 years ago

Hi All-

I lifted this recipe from a different thread in this forum. No one ever commented on whether or not this can be processed. Can it? I'd like to try it this eve in my BWB processor. If it cannot, what changes would have to be made in order for it to be canned?

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by afeisty1 St. Louis (My Page) on Mon, Jul 24, 06 at 9:31

Although it's not a canning recipe here's a different BBQ sauce recipe that's really good. I'm not sure it could be canned even if you left out the butter. I wouldn't know the processing time or whether the sugar and cider vinegar would be sufficient.

Annie, your cherries are beautiful! Now that I've got blueberries out of the way I hope to capitalize on putting up cherries (well, I'd like to do a batch of pie fillings but blueberries and cherries in my neck of the woods are cost prohibitive!).

Cherry BBQ Sauce

1 medium onion, chopped

2 garlic cloves, minced

2 tablespoons butter

2 cups fresh or frozen dark sweet cherries, pitted and coarsley chopped

1 cup ketchup

2/3 cup packed brown suger

1/4 cup of cider vinegar

1 tablespoon of worcestershire sauce

2 teaspoons of ground mustard

1/2 teaspoon pepper

l/8 teaspoon liquid smoke

In a large saucepan, saute onion and garlic in butter until tender. Stir in the remaining ingredients. Cook uncovered, over medium low heat for 20 minutes or until cherries are tender and sauce is thickened, stirring occasionally. Yield is 3 l/2 cups.

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Comments (5)

readinglady
20 years ago
Hopefully a Master Preserver will chime in with their take on this suggestion: Rather than using the recipe you've posted, I'd look for something that offers a comparable flavor profile but is tested.

Here's a similar recipe from Ball that calls for peaches; cherries are in the same pH range and I don't see why they couldn't be substituted. (Someone may disagree.)

Note there is no butter; if you really wanted butter in the sauce that would be easy to add at the time of use.

This recipe is larger than your recipe; it could easily be halved. The recipe lists peaches in pounds. That would be 6 cups of prepped fruit; halved would be 3 cups. To halve the recipe use 1 cup of onions and no green pepper or for a full recipe use 2 cups of onions and no green pepper. (You don't want the proportion of low-acid vegetables to exceed what's in the original recipe.)

The recipe here calls for honey, which is more liquid. You can safely increase or reduce the amount of sugar; it doesn't change the acidity. Similarly, deleting the hot pepper flakes is fine, as would be reducing or eliminating the salt. If you want to use the pepper and the liquid smoke instead, that should not be a problem.

Zesty Peach Barbecue Sauce from Bernardin/Ball site:

Here is a link that might be useful: Zesty Peach Barbecue Sauce
ksrogers
20 years ago
Increase the vinegar and leave out the butter and it should be safe to can. I would use a half to 3/4 cup vinegar, and omit the ketchup in favor of some more herbs and tomato paste.
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thecurious1
Original Author
20 years ago
Thanks to all. I made it last night and it sure is tasty!!! I may not need to process this simply because it wont last that long!!
readinglady
20 years ago
Just curious (well, there's a pun!). Did you make the recipe as you originally posted or did you make some modifications. This does look like it would be worth trying, and I have dark cherries in the fridge right now.

Carol
wsucougar
19 years ago
Hi there,

In Oregon, OSU has a Safety/Preservation Hotline until October 14th. I called the hotline about both the above recipes. The Zesty Peach Barbeque Sauce can have Cherries substituted for Peaches and processed the same way, this is no problem. The Cherry BBQ recipe can be processed if you remove the butter and have no more than 1 cup of chopped onion(it says one medium). You would process it for 20 minutes in a Boiling Water Bath. Using the Ketchup is fine, but if you want to substitue Tomato Paste for the Ketchup then you would need to increase the vinegar to 1/2 or 3/4 cup. If it then isn't sweet enough you can add more sugar. If you have any questions let me know. If you want to call the hotline about other canning recipes they are available 9-4 pm Pacific time and the number is 1-800-354-7319. They are very helpful. You can read them the recipe and they will tell you if it is safe the way it is, if it can be processed and how long it should be processed. Also, lots of interesting articles at their web site about Gardening, etc. Happy Canning!

Here is a link that might be useful: Oregon State University Extension Home