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Help! I want to can mole sauce

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Hi all. I really want to make a bunch of mole to can for yummy dinners all winter. Does anyone know of a good recipe that has been tried in a canner?

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  1. You would probably have to consider a pressure canner since mole is a low acidic food.
    An alternative to canning is to freeze.

    1. 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!

      1 Reply
      1. re: chefj

        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 :)