Joined Feb 13, 2017
Hello all!

I have created a chicken wing sauce I want to can into mason jars.

Is the process different than canning something like spaghetti sauce?

I'm completely lost here. Any help would be greatly appreciated.


Staff member
Joined Oct 7, 2001
The big question really is about acid levels.  If your sauce isn't acidic enough you will want to pressure can it, for safety reasons.  Sorry but I don't have those numbers now as I am at work, but lots of sauces technically aren't acidic enough, according to modern standards to be safe when canned using the old fashioned water bath method and should be pressure canned to achieve high enough temperatures.  That being said, I can salsa every year using a standard water bath and have never had an issue.  Most wing sauces are pretty acidic so you would probably be fine but you should do some research about acid levels in canned food and safety.
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