bbq: How do I bottle small batches of homemade BBQ sauce to safely preserve and sell?|||I'm afraid Ashii is incorrect about the need for a pressure canner (sorry, Ashii). There are more than enough tomatoes in BBQ sauce to provide a sauce acidic enough to process in a hot water bath instead of a pressure canner. I have canned my own barbeque sauce for over 20 years safely using the hot-water bath method (and so did my mother and grandmother). I follow the instructions in my Ball Canning Jar Food Guide (a book sold by canning experts). Using the hot water method you can bottle up to 7 jars at a time. Here are some sites which describe the hot water bath method for barbeque sauce. http://canningusa.com/IfICanYouCan/Barbe鈥?/a> http://www.pickyourown.org/canning_barbe鈥?/a> http://www.homecanning.com/can/AlRecipes鈥?/a> Each of these links will show you the safe method for bottling the jars using a large pot and lid.|||You need to examine the laws of the state in which you live. Many states require home made goods (no matter how large or small your batches may be) to be prepared in a commercial kitchen. You may be required to obtain a permit, or a license. Before setting up shop and selling your BBQ sauce, do your homework for the state or area where you live. You could safely avoid fines and legal problems in the future. Researching the legal requirements for your area will also direct you towards the most safe, practical and required way to preserve your sauce. Best wishes.|||You cant use a normal canning method as it will not heat the sauce up enough to preserve it because it is what is considered savory. The acid content is just not high enough (like pure fruit would be). Although it is either vinegar (acid) or tomatoe (acid) based, for safty you can not just do it in a pot of water -especially if you are selling it. You must buy a pressure canner, you can purchase these all over, try walmart, target, etc. I would look on craigslist for used one... they cn be pricey. As far as the post above, that is correct. You need to be careful. But if you are selling to family, friends, etc etc (like bake sale) then you are a-ok. *** as far as the lower post, for legal reasons you have to pressure can it. Or have it canned at a factory, at least that is the way it is in MN.***