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Canning Chocolate Sauces Unsafe

Brian A. Nummer, Ph.D.
National Center for Home Food Preservation
July 2003

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

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 frozen.

Works Cited

Cooperative Extension Service. 1999. "So Easy To Preserve," 4th ed. Bulletin 989. The University of Georgia.

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.

Document Use:

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.

References to commercials products, services, and information is made with the understanding that no discrimination is intended and 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 reader.

The University of Georgia and Ft. Valley State University, the U.S. Department of Agriculture and counties of the state cooperating. The Cooperative Extension Service, the University of Georgia College of Agricultural and Environmental Sciences offers educational programs, assistance and materials to all people without regard to race, color, national origin, age, sex or disability. An Equal Opportunity Employer/Affirmative Action Organization Committed to a Diverse Work Force.

Contact:

National Center for Home Food Preservation
208 Hoke Smith Annex
The University of Georgia
Athens, GA 30602-4356

Tel: (706) 542-3773
Fax: (706) 542-1979
Email: nchfp@uga.edu
Web: http://www.homefoodpreservation.com

 

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