Canning Caramel or Chocolate Sauce
Chocolate Raspberry Sauce
This decadent combination of flavors is great on ice cream, waffles, cheesecake, etc. The sauce also makes a wonderful gift.
This recipe is slightly modified from Ball Complete Book of Home Preserving. The yield is about 8 half-pint jars
1/2 cup unsweetened cocoa powder
5 cups crushed raspberries
1/4 cup lemon juice
1 package powdered pectin
7 cups sugar
Combine the first 4 ingredients. Bring to boil over high heat. Add sugar, stirring until dissolved. Bring to a rolling boil. Boil for one minute, stirring constantly. Remove from heat. Skim foam, if necessary. Fill hot jars, leaving 1/4 inch headspace. Add lids and process 10 minutes in a water bath.
High altitude instructions
1,001 - 3,000 feet : increase processing time by 5 minutes
3,001 - 6,000 feet : increase processing time by 10 minutes
6,001 - 8,000 feet : increase processing time by 15 minutes
8,001 - 10,000 feet : increase processing time by 20 minutes
Not the traditional recipe, but here's a link from the ball site (which I trust completely!) for a raspberry chocolate topper for ice cream: http://www.freshpreserving.com/pages/...
If you're mailing gifts, then you could always do dessert fruit syrups instead of the more common chocolate or caramel; there are lots of recipes out there and they are wonderful on ice cream (and turn out beautifully using frozen fruit, too).
NOT SAFE to try this at home.
Home canning only works with high acid foods -- and caramel or chocolate sauces are definitely not in that category. Trying to can these in a hot water bath without refrigerating the cans would put the people you give them to at risk for botulism.
These products can only safely be canned in a professional processing facility with specialized equipment (and usually the use of preservatives) -- if you want to give your friends homemade caramel or chocolate sauces (something I often do), you should definitely tell them to refrigerate them, and not attempt to keep them out for any period of time.
Preserving with a water bath is for high acid foods. Canning in a pressure cooker is for low acid foods. For example, one can pressure can vegetables, dry beans, tuna, pie filling, and even meat and stew. However, it's not recommended to pressure can things with dairy or thickeners.
Do you have aa pressure canner? There may be some recipes out there geared toward home canning with a pressure canner, but I suspect not many, as this is more of a commercial product as far as canning goes. You can't can caramel or chocolate sauce in a water-bath canner, becase they aren't acidic and it's therefore unsafe.
As Evans notes, they will both keep for a while in the fridge.
Why preserve those? The raw ingredients will keep almost indefinitely (sugar, cocoa, chocolate) or are always available fresh (butter).
I find that the chocolate sauce I make keeps for a long time in the fridge - in fact I almost always use it up well before I'd worry about it going bad (moldy). You just have to warm it up in the microwave for a few seconds to get rid of the chill...
Sorry, I'm fairly new to canning!! The reason I wanted to can them was to put them in gift baskets come Christmas... then I wouldn't have to worry about refrigerating the sauces, and then the people that received the gifts wouldn't have to get them right into the fridge either...