What is the procedure to can homemade sauces such as BBQ sauce or cream based pasta sauce in the regular glass pint or quart mason jars with the 2 piece lids? Thanks.|||Good god PLEASE DO NOT take the advice given above!!! Get a copy of the Ball Blue Book or join a canning group on Yahoo. Food that is home canned needs to processed in either a boiling water bath or a pressure canner. Cream based sauces can not be done because of many different reasons. BBQ sauce can water bathed safely. Depending on your recipe. Email me privately with your recipe & I'll give you my suggestion. But PLEASE do not just 'flip the jar & hope for the best'. Yes,this seals the jar but it doesn't kill the nasties & the air that's trapped in there is a good thing. Alot of the folks that did this always had a 'stomch flu'...it was never because of the food they 'canned'. : ) Here's a link that should be of great use. The more you can the more comfortable you will be adapting your own recipes. http://www.uga.edu/nchfp/index.html It really is a rewarding way to feed your family. There's just 2 of us but we did 4 twenty pound turkeys this year & tommorrow I have to finish up canning them. But we will have jars of turkey whenever we want right in the pantry. Good Luck!|||if there is a way to remove the air out of them and make them airtight (a vacum) that'd be better. and yep in glass , not metal =)|||You just need to make sure that everything is sterile. This means boiling your jars and gaskets for 8 minutes first. (Brewing supply stores also sell no-rinse one-step sanitizers that will also do the trick.) When canning, bring your sauce to a boil and immediately transfer them to the hot jars. It's best to keep the jars in the hot water, remove them, shake the excess water off and then add your hot liquid. Placing hot liquid in a cold jar can cause it to break or shatter. Then just close the jar and let it come to room temperature. As it cools it will automatically create a vacuum seal. Keep your goods in a dark place - light can make them spoil quicker. Traditionally alum is used as a preservative for canning vegetables, but I would refrain from adding it to a sauce.|||here ya go..............

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