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how to safely can a cream sauce with a pressure canner

chefsquig Nov 25, 2011 12:36 AM

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

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  1. Candy RE: chefsquig Nov 25, 2011 12:42 AM

    Cream Cheese?????????

    1. momskitchen RE: chefsquig Nov 25, 2011 03:03 AM

      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. g
        gardencook RE: chefsquig Nov 25, 2011 03:50 AM

        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
          momskitchen RE: gardencook Nov 25, 2011 06:49 PM

          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. iheartcooking RE: chefsquig Nov 25, 2011 07:02 PM

          This thread looks a bit dodgy

          1. a
            anabug RE: chefsquig Nov 25, 2011 07:19 PM

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

            1. pdxgastro RE: chefsquig Nov 25, 2011 08:10 PM

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

              1 Reply
              1. re: pdxgastro
                acgold7 RE: pdxgastro Nov 25, 2011 08:15 PM

                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.

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