Canning BBQ sauces - canning

[WiWatcher]

Recently got to playing in the kitchen with two "new to me" sauces. The first was a beer (Stout) BBQ mop sauce (a thin sauce) and the second was Buffalo sauce. After finding both were keepers wanted to see about canning them for quick availability. The first challenge was that I wanted the BBQ sauce thicker but did not want to reduce it too much as that would increase the concentration of flavor. Solution: ClearJel thickener, a USDA approved thickener for canning. I do not want it too thick so will use only 1/2 of the recommended amount. Second challenge was the PH level. I was able to test the Buffalo sauce and found it was 3.0, for water bath canning it should be 4.6 or lower so that was good. We had used up the BBQ mop sauce so will test that when I make up a new batch, if I need to decrease the PH I will add some citric acid powder but suspect that it will be fine by the ingredients I used. The third problem related to the milk solids in the butter used in the Buffalo sauce. USDA frowns on canning butter because of they are not sure the canning process will kill off any botulism spores that may be in the solids. The solution for me was to substitute homemade ghee for the butter, thus removing the milk solids from the equation. Will post back later on the results.