Canning Caramel or Chocolate Sauce
I've been looking for recipes for canning caramel or chocolate/fudge sauces, but haven't been able to find any!! Does anyone have recipes that they would be willing to share?
Thanks for your help!
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...
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.
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.
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).
I've been making salted butter caramel, which keeps for months in a jar in the fridge, and I wanted to send some to my mother in law. Does anyone have an idea if it's safe to mail this--it would be out of the fridge for 4 or so days (it is winter, though).
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
The high sugar content of caramel and chocolate sauces discourage spoilage from bacterial growth. This is why you can store these sauces both in the refrigerator and at room temperature for long periods without spoiling or without seeming to spoil.
HOWEVER, the high sugar content doesn't protect against the growth of clostridium botulinum, the fungus that causes botulism.
Though it is rare, when it happens, botulism is often fatal and, when it is not, it causes permanent paralysis, so don't fool around with it.
C. botulinum grows in low-oxygen, low-acid environments that are above 38° F and below 110° F. Therefore, caramel and chocolate sauces should be refrigerated even if they don't appear to be spoiling. Similarly, things like Pesto and other mixtures in which oil or fat seal the main contents from the air. The spores are killed with heat, but the temperature of boiling water is not hot enough to kill them. This is why you have to use a pressure cooker to can low acid foods (foods with a pH higher than 4.5). The spores don't grow in low temperatures, which is why refrigeration is important. They also don't grow in high-acid environments. This is why it is safe to can high-acid foods, such as apples and pickles, with just a hot water bath.
Here is a good source for information: http://edis.ifas.ufl.edu/fs104