Barbecue sauce with 12% vinegar [closed]

I have an exact recipe for industrial batches of barbecue sauce, with ingredients measured in kilograms. I tried to make a small batch at home, using the same proportions of ingredients.

The vinegar burnt all the way down and was way too strong.

Maybe is it that I brought the BBQ sauce (paste and pureed tomatoes) up to 91 degrees and then cut the heat; should it all have cooked in about 20 minutes?

What went wrong?

cooking-time barbecue-sauce

Best Answer

If I've understood the question correctly, there are a few possibilities:

The vinegar you have used is too strong - some vinegars are milder than others
You have boiled off so much water that the whole sauce is much stronger than it should be
Something about your calculations or measurements was off

Number 2 is the most likely. Larger volumes will take longer to bring to the boil (even with industrial heating equipment) and will take longer to boil off water. Try tasting the sauce as it cooks. When it tastes ready, it is ready.

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Does vinegar preserve in BBQ sauce?

Answer:- Most barbecue sauces contain vinegar which is a natural preservative and this should mean that provided you follow the standard procedures for bottling that your sauce will be good without refrigeration. Once opened of course you will have to refrigerate it.

How much vinegar do you put in BBQ sauce?

Ingredients

1 cup cider vinegar.

1 tablespoon salt.

\xbd teaspoon cayenne pepper.

1 teaspoon crushed red pepper flakes.

1 tablespoon brown sugar.

What brand of BBQ sauce is vinegar based?

Best Vinegar-Based Sauce (5.2): Stubb'sStubblefield, nicknamed "Stubb," opened a barbecue joint in Lubbock, Texas, back in 1968, which doubled as a live music hotspot.

How long will vinegar based BBQ sauce last?

Strain the sauce into a bowl to remove the chili pepper flakes and peppercorns. Then, when cool, place BBQ sauce into a jar with a tight sealing lid. Store in the refrigerator for up to 4 weeks.

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

Images: Brett Jordan, Polina Tankilevitch, Kartik Kacha, Snapwire