BBQ Sauce - Sous Vide

Found a few great recipes for BBQ Sauce that require some simmering time. Looking to take the ingredients from a Vitamix right into canning jars and into the Sous Vide. What temp does anyone think would work? How long (I suppose I could test). Cheers community.

Alex

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bkeene12

I'd probably go with the temp and time for the largest ingredient in the mix. I am guess that is tomato but you'd probably also want to think about the hardest veg and the interaction of the sugars so it breaks down and gives it goodness to the mix. This is just an educated guess. Let us know how it goes.

Johan_Edstrom_5586

85C, since you are doing veg. I'd probably do it stove top and higher heat as it is much easier

to detect flavors and change as you go along.

tshewman

I would tend to agree with Johan, although if you have a pressure cooker, it's excellent for BBQ sauce and ketchups.

Johan_Edstrom_5586

PC is a great idea. I have to say I kinda like roasting stuff too to bring out that dimension as well.

Alex_36374

Hi guys!!

Actually, I've been Pressure Cooking the tomatoes for a while now! Was just thinking that after I PC everything, instead of letting it come to a simmer on the stove for 30 min, I'd just pour the mixture into a canning jar(s) and throw in the water bath. I suppose I'd still need to simmer to reduce to thicken. So, perhaps the Sous Vide portion doesn't really add value....hmm, not sure. In any case, wanted to chime in and say that I'm all about PC when it comes to making tomato based sauces.