Safe Preserving: Canned Chocolate Sauce

According to the National Center for Home Food Preservation, home canning chocolate sauce is unsafe. Are there any safe recipes for canning chocolate sauce to share as a holiday gift? raspberry_chocolate Numerous recipes for chocolate sauces circulate on the internet and in newsgroups. Chocolate sauces are low acid recipes and have been linked to botulism poisoning.  Recipes that use the boiling water canning process for chocolate sauce are risky, and there are no science-based, tested recipes for chocolate sauce canned in a pressure canner. So what options do you have? Try preparing a frozen chocolate sauce or a raspberry chocolate dessert topping to share. Freezer Chocolate Fudge Sauce. Recipe from the National Center for Home Food Preservation:

  • 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 clean, warm, jars 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. If you really want a shelf-stable product, Ball Canning has a recipe for Chocolate Raspberry Sundae Topper that is safe for home canning in a boiling water canner. Note: Do NOT alter proportions in this recipe, an unsafe product may result. Chocolate Raspberry Sundae Topper 1/2 cup sifted unsweetened cocoa powder 6 Tbsp  Pectin 4-1/2 cups crushed red raspberries 6-3/4 cups granulated sugar 4 Tbsp. lemon juice 6 (8 oz) half pint glass preserving jars with lids and bands Directions:

1. Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. 2. Combine cocoa powder and pectin in a medium glass bowl, stirring until evenly blended. Set aside. 3. Combine crushed raspberries and lemon juice in a large stainless steel saucepan. Whisk in pectin mixture until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off foam. 4. Ladle hot sundae topper into hot jars leaving 1/4″ headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. 5. Process jars in a boiling water canner for 10 minutes. Remove jars and cool. Check lids for seal within 24 hours, label, and store in a cool, dry place.
A reduced sugar recipe for chocolate raspberry sauce is also available.
Safe preserving! Barb