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In Reply to: Jarring BBQ sauce posted by jsabob on January 11, 2008 at 12:19:59:
For small batch labeling, I print labels on regular paper in 1.5 inch strips. Then cut them apart, trim to length and affix to your jar with regular clear 2 inch packing tape. It's labor intensive, but you get a waterproof label for a fraction of the cost of buying sticker stock and/or waterproof inks.
Canning sauce can usually be done in a simple water bath as long as your recipe is sufficiently acidic. Check with your local County Extension agent for details on how to safely preserve food. (Nobody appreciates the gift of food poisoning!)