Grainlady - other canners - Can you can caramel sauce

16 years ago

I have the most delicious can of caramel sauce (boiled in the can for 3 hours) and I want to know how to can it in pretty jars so I can gift it over the holidays. Needs to be shelf safe.

Is this even possible?

Also can the sauce be cooked in a PC for less time and if so what are the instructions?

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Comments (7)

Terri_PacNW
16 years ago
You are talking Dulce de leche...And I'd just give the can. With your own "label" on it.
I'm pretty sure there isn't a safe way to can it..I went looking..here's a few sites with some opinions.

Canning dessert sauces

Caramel and Chocolate Sauce

Here is a link that might be useful: Pressure canner instructions in the comments~read them all
readinglady
16 years ago
You can't process any dairy products. Besides, the dulce de leche you made is already sealed in a can, so it's a waste of resources to re-seal what's already been sealed.

I hope, though, that you give up the cooking in a can idea and use other methods. Imagine that heat applied to an enclosed object. It's akin to a bomb.

Carol
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You can make almost any kind of thing you like using tomatoes. Stewed (with onions, celery, peppers, and some other flavors added) are good as are whole peeled or diced. Sloppy Joes are similar to the Italian sauce, except for the added herbs. Usually only onions and peppers are used, and maybe a bit of garlic, and sugar, as well as that all important citric acid. Its a thick sauce, so if your planning on using a food strainer to get all the pulp extracted from the seeds and skins, you can also cut the tomatoes in halves, scoop out most of the seeds and liquid, and then run the rest through the food strainer (Villaware type). Also choose tomato types for making sauce, like San Marzano, Oxheart, plum types, and Opalka and a few others. Start your own plants from seeds so you will have the right choices for sauce making. Growing beefsteaks and the other big 'salad/eating' types are just for that purpose, and don't usually make as rich a sauce the types I mentioned. I used to grow over 200 tomato plants every year, which consisted of about 6 different types.
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OK, several questions here. First, yes, you can process plain tomato sauce in a boiling water bath. If you check the link below that will explain processing times, etc. Pickled peppers and eggplant can also be processed BWB, but for regular plain peppers you would need a pressure canner. Plain eggplant is not recommended for canning because it basically turns into an unappetizing mush. In fact, it's not recommended for freezing either, though you could freeze it as part of a casserole or a sauce. Regarding the other question, a pressure canner costs quite a lot more than a boiling water bath canner, but the advantage is you can use it for both pressure canning and water bath canning, so you're getting two for one. This is also an advantage if space is limited. You only have one large kettle to store rather than two. Carol Here is a link that might be useful: Standard Tomato Sauce
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Ideas for leftover caramel sauce?
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My family has enjoyed this! Grilled Pineapple with Caramel Sauce Serves 4 1 Pineapple 1/4 cup caramel sauce Cut the mean skin of the pineapple off and core. Cut the pineapple in half. Then slice the pineapple halves into 1/2" slices. If you have skewers, skewer the pieces of pineapple. Heat the grill pan over medium heat. Put the pieces or skewers of pineapple onto the grill pan. Let grill for about 3 minutes and flip and cook an additional 3 minutes on the other side. While the pineapple is grilling, drizzle a serving plate with half the caramel sauce. Once the pineapple is cooked, remove and place on the serving plate. Drizzle the top of the pineapple with the remaining caramel sauce. Serve as is or over ice cream.
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OP would have to verify, but I'm thinking NOT "sweetened/comdemsed", since significant amount of sugar(s) added... but DON'T take my word on that. BUT I've made a pretty tasty caramel sauce from sweetened condensed... actually dulche de leche. UNopened can (remove paper wrapper) in pot deep enough to cover by an inch or so. Bring up to simmer and let go for... 1 hour will give you something about the color of posted picture... 2 hours darker and thicker. DO not attempt to open can till COOL. Makes for a nice cheese cake... layer on crust before base goes in, swirled thru base before baking or drizzled over finished/chilled cheese cake. A spoonful in your coffee is a nice change from sugar. It's addictive!
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annie1992
16 years ago
I agree, anything with dairy cannot be safely canned at home. And why would you take it out of the can, and then can it?

I've heard that the boiling can of milk could explode, but I know several people who do it without incident. I don't, because I found that I can buy dulce de leche in a can at Meijer's for less than the condensed milk!

Now, that praline syrup in the Ball Blue Book, that's pretty darned good....

Annie
cooksnsews
16 years ago
I've never had a tin of condensed milk explode while simmering. But just to be safe, I do it in a LC DO with the lid mostly on. Can't imagine milk and sugar putting out enough energy to lift that lid.
beanthere_dunthat
16 years ago
um...actually? I will not only take off the lid, but it will fling the lid several feet. It's rare that one explodes, but it can happen.

Praline sauce, Annie? *dies*
loves2cook4six
Original Author
16 years ago
Thanks for all the replies.

I heard about this first on another board where probably 20 or 30 women have successfully boiled in the can. no-one reported any explosions although lots of mention was made to insure the cans always remain covered with water.

The intent of re-canning was just to get a prettier jar but I can and will simply (although nothing is simple when it comes to digitizing and printing a label) use a homemade label.

I've never made it but here's the BB Praline Syrup recipe

2 cups dark corn syrup
1/2 cup water
1/3 cup brown sugar
1 cup pecan pieces
1/2 tsp vanilla

Combine syrup and water in a saucepan. Add sugar stirring frequently until dissolved. Bring to a boil; boil one minute. Reduce heat, stir in pecans and vanilla; simmer 5 minutes.

Ladle hot syrup into hot jars leaving 1/4" headspace. Adjust two piece caps. Process 10 minutes in BWC.
doucanoe
16 years ago
Oh my...How did I miss that Praline Syrup recipe? I have the Ball Blue Book, but must have paged right by that one!

Linda

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Grainlady - other canners - Can you can caramel sauce

Comments (7)

Terri_PacNW

readinglady

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annie1992

cooksnsews

beanthere_dunthat

loves2cook4six
Original Author

doucanoe

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Grainlady - other canners - Can you can caramel sauce

Comments (7)

Terri_PacNW

readinglady

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annie1992

cooksnsews

beanthere_dunthat

loves2cook4sixOriginal Author

doucanoe

COMPANY

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loves2cook4six
Original Author