I recently made the Stout BBQ Sauce from the Homebrew Chef‘s website, and decided to make enough to be able to can some for later use, or give away. My wife has been getting into canning / preserving this summer, so I had her help me through the process. I really didn’t realize how easy it was, and will definitely be doing more of this. Since I use beer in most things I make, I’ll try to keep up on blogging them.

Anyway, the whole thing was pretty easy – just get your sauce cooked, and keep it warm so the cans don’t get shocked later when they go into boiling water…

Then, fill up your pre-cleaned cans, using a wide funnel – think about what size you’ll want to eat/ use later (sanitized is good, but not necessary)

Next, have your assistant be careful while putting the lidded cans into enough already boiling water to cover completely

Then, let those cans sit in the boiling water for 30 minutes – this amount of time is specific to a sauce this acidic – less acidic sauces may take longer to kill any potential bugs inside and seal.

Then, remove and just let cool completely before moving. They should seal themselves during the cooling process.

And that’s it! Just like homebrewing, it’s a great way to make something fun and save it for later, maybe even share with friends