Marinade's

[djinn]

Has anyone made a marinade and canned or bottled it? Is there any considerations need to take that are any different than a hot sauce. Any ideas would be greatly appreciated.

Kevin

 

[salsalady]

marinade, hot sauce, barbeque sauce, all the same principles apply.  Correct pH, hot pack/invert....same process.
 
SL

 

[PrimeTime]

You wouldnt want any fat in it though correct?

 

[salsalady]

fats (oil from roasting, dairy, meat [?] ) can be used in sauces or whatever if done correctly!  dairy is often a component in wing sauces, some veggies are roasted with oil, not sure how meats would fit into the equation... but most home made sauces don't contain those risky ingredients.  
 
Anything with meat or meat fats should be pressure canned, PERIOD!  Unless you are a fully licensed BPCS certified processor, pressure canning is the only way to do anything with meat or meat fats.
 
Even sauces with dairy are high risk.  If someone wanted to home can a sauce containing dairy, I'd strongly suggest pressure canning that also.  
 
By far the majority of homemade sauces don't contain those risk factors.
 
 
edit-  I'm assuming we're talking about making shelf stable (unrefrigerated while sealed) bottled products.  If the sauce is to be refrigerated from the start, that's a little different.

 

[djinn]

Thanks salsalady,
yeah looking to make shelf stable marinade/salid dressing type marinade.
This weekend's project.

Kevin

 

[PrimeTime]

Im curious about shelf stable salad dressings as well.

 

[djinn]

I am reading up on that today, will post what I find out tonight

 

[Heisenberg]

Im curious about shelf stable salad dressings as well.

 
Most salad dressings are pretty acidic, either by the types of veggies in it or by the addition of vinegar.  Those that have oils in it as well definitely need some kind of stabilizer like xanthan gum at around 0.5% to help mitigate the separation.
The key here being the acid (low pH) making it shelf stable.