HOME > Chowhound > Home Cooking >

Discussion

how to safely can a cream sauce with a pressure canner

  • 8
  • Share

I was wondering how I safely can a alfredo sauce. The ingredients are brown butter roasted garlic cream cheese parmesan cracked pepper smoke sea salt. Any reply would be great. My email address is bhazejohnson@yahoo.com Thanks

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. Cream Cheese?????????

    1. I don't think it will can well - the sauce will likely break. Besides, if it is just those 4 ingredients, it would be easy to make from scratch.

      1. Many, many years ago when I was first canning, I asked a similar question elsewhere and was told that the USDA does not recommend canning cream-based foods (including sauces and soups). It is not considered a safe practice. I'm sure you can find the reference somewhere on the their home canning website: http://nchfp.uga.edu/index.html I agree with the pp that said it would probably break, anyway.

        1 Reply
        1. re: gardencook

          Yes, the USDA doesn't recommend canning anything with a lot of fat in it, because it can come between the seal and the jar and spoil the seal.

        2. This thread looks a bit dodgy

          1. You can't can anything creamy. It won't keep safely.

            1. In Europe they sell UHT (shelf stable) cooking cream. I wonder why it hasn't caught on here?

              1 Reply
              1. re: pdxgastro

                Shelf-stable dairy is not as popular here because we tend to have bigger living spaces and consequently bigger refrigerators and the ability to store refrigerated fresh dairy in larger quantities. So the need for shelf stable alternatives to fresh food has never been as urgent and they haven't really caught on as much.