Brian A. Nummer, Ph.D.
National Center for Home Food Preservation
Numerous recipes for chocolate sauces circulate on the internet and in newsgroups. Chocolate sauces are low acid recipes and are a risk for botulism food poisoning. Therefore any recipes that use the boiling water canning process are especially at risk. Furthermore, there are no science-based, tested recipes for chocolate sauces utilizing the pressure canning process in either the “USDA Complete Guide to Home Canning” (1994), the University of Georgia’s “So Easy to Preserve” (1999), or in publications from land grant University partners in the Cooperative Extension System.
Instead of canning, freeze your chocolate sauce recipe
Melt margarine in the top of a double boiler. Add chocolate and melt, while constantly stirring. Add sugar gradually, ¼ cup at a time, while stirring. Then add salt, if desired. Next, stir milk in gradually and finally add the vanilla. Cook until desired thickness – approximately 1 hour, stirring occasionally.
Pour sauce into a clean, warm, wide-mouth quart jar or similar freezer-safe container(s). Allow the sauce to cool at room temperature for 1 to 2 hours. Seal and freeze.
The sauce should remain soft enough to spoon out portions while frozen.
This material is based upon work supported by the Cooperative State Research, Education, and Extension Service, U.S. Department of Agriculture, under Agreement No. 00-51110-9762.
Permission is granted to reproduce these materials in whole or in part for educational purposes only (not for profit beyond the cost of reproduction) provided the authors and the University of Georgia receive acknowledgment and this notice is included:
Reprinted with permission of the University of Georgia. B.A. Nummer. 2003. Canning Chocolate Sauces Unsafe. Athens, GA: The University of Georgia, Cooperative Extension Service.
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