Home Canning and Freezing Chocolate Sauces - How to Do it Safely!

This month's notes: November 2017: Strawberries have a very brief season; and the start in early April in the South, don't miss them: See your state's crop availability calendar for more specific dates of upcoming crops. And see our guide to local fruit and vegetable festivals, such as strawberry festivals and blueberry festivals. Organic farms are identified in green!  Also make your own ice cream - see How to make ice cream and ice cream making equipment and manuals. Have fun, eat healthier and better tasting, and save money by picking your own locally grown fruit and vegetables, and then using our easy canning and freezing directions

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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!

Canning Chocolate Sauces Unsafe

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:

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.


Picking Tips

[General picking tips and a guide to each fruit and vegetable] [How much do I need to pick? (Yields - how much raw makes how much cooked or frozen)] [Selecting the right varieties to pick] [All about apple varieties - which to pick and why!]  [Picking tips for Vegetables] [ Strawberry picking tips] [ Blueberries picking tips]

 

 

 

 

 

 

 

 

Illustrated Canning, Freezing, Jam Instructions and Recipes

All About Home Canning, Freezing and Making Jams, Pickles, Sauces, etc. ] [FAQs - Answers to common questions and problems] [Recommended books about home canning, jam making, drying and preserving!] [Free canning publications to download and print]