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A number of people ask if they can "can" their own chocolate sauces at home. I found this article from the National Center for Home Food Preservation that recommends freezing chocolate sauces instead. They cite research that shows that home canning chocolate sauces is unsafe. Here's the article and their recipe for home freezing chocolate sauces!
by Brian A. Nummer, Ph.D. at the 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:
Melt margarine in the top of a double boiler. Add chocolate and melt, while constantly stirring. Add sugar gradually, 1/4 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.
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