Help! I want to can mole sauce
I have found that the best way is to freeze the fried paste ( made in large quantity and before adding the broth)in one pot portions.
When it is mole time, Poach your chicken. Dilute your paste with the broth. Simmer for a while and adjust your seasonings.
Lots of work once for lots of Mole dinners!
Thanks guys. I love the idea of freezing but I don't have a lot of freezer space and I like to can so I can share things more easily. I agree that this one is most likely going to be a job for a pressure canner I just want to figure out a good recipe that holds up well to canning and get an idea of how long to run it. Thanks again :)