Hi all, question for the cooks out there. I have made a batch of gingerbread caramel sauce. I was going to freeze this in portions and then use to make gingerbread cheesecake, cupcakes etc over the holidays. Can I bottle this in sterilised jars? I seem to have made rather alot and thought it might make a nice present.
It is basically a mixture of evaporated milk, butter, condensed milk, chocolate and spices boiled up.
Quote from: Sparkly on December 18, 2011, 18:14:08
Hi all, question for the cooks out there. I have made a batch of gingerbread caramel sauce. I was going to freeze this in portions and then use to make gingerbread cheesecake, cupcakes etc over the holidays. Can I bottle this in sterilised jars? I seem to have made rather alot and thought it might make a nice present.
It is basically a mixture of evaporated milk, butter, condensed milk, chocolate and spices boiled up.
Only if preserved in a pressure cooker and I could not give you pressure preserving times either. At waterbath preserving temperatures, ie boiling, any botulism spores would not be killed off and can become effective in the low acid environment inside the jars. If you just close the jars and not process, there is even less chance of any nasties being killed off. Botulism poisoning is rare, but very unpleasant to deadly. Please freeze your caramel sauce, which by the way, sounds absolutely delightful. If eaten within a week or so, it should keep in the fridge.
Ah I thought so, thanks anyway :)
;D ;D ;D