Canning Chocolate Sauces Unsafe
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
Instead of canning, freeze your chocolate sauce recipe
Freezer Chocolate Fudge Sauce
- ½ cup margarine or butter
- 3 squares (3 ounces) unsweetened chocolate
- 2 ½ cups sugar
- pinch of salt (optional)
- 12 oz. can evaporated milk
- 1 teaspoon vanilla
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
Cooperative Extension Service. 1999. "So
Easy To Preserve," 4th ed. Bulletin 989. The University
USDA. 1994. Complete guide
to home canning. Agriculture Information Bulletin No.539.
Washington, DC: CSREES-U.S. Department of Agriculture.
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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no endorsement by the University of Georgia, U.S. Department of
Agriculture and supporting organizations is implied. This information
is provided for the educational information and convenience of the
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U.S. Department of Agriculture and counties of the state cooperating.
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