Ready to spice up your meals and share the love with homemade condiments? On this week’s episode of Perfectly Preserved, we discuss how to can hot sauce, BBQ sauce, and other condiments.

Jenny clears the air of misinformation to bring you safe and tested recipes for your most-loved sauces. Listen to be in the know on how to select suitable tomatoes and vinegar for these products. You’ll learn how to safely modify a hot sauce or BBQ sauce recipe without lowering the acidity. You also won’t want to miss how to make ketchup with a unique flavor profile, or the steps for homemade dijon.

These condiments are sure to liven up your table, work as tasty marinades, or make perfect gifts!

Thanks for listening! Send your food preservation questions to perfectlypreservedpodcast@gmail.com

Condiment recipes from North Dakota State University

Helpful episodes:
How to Can Tomatoes

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Hosted by Master Food Preservers Anna Cash and Jenny Gomes

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Canning Supplies We Recommend

Canning lids (wide mouth)

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