Recipes for it vary greatly but most all of them contain ingredients that cannot be safely canned at home - even with a pressure canner. The guidelines severely restrict canning anything with oils and fats because they insulate any bacteria and prevent the heat from killing them. That lets out the chocolate, the nuts, the lard or olive oil, etc. Not to mention all the low-acid ingredients in it with no added acid of any kind in the recipe.

So canning it is purely a "at your own risk" thing and no tested processing method or length of time is available. The USDA approved recommendation for it is freezing only.

Dave

Probably not. You'd be much better off cooking it for the 1-3 days you need and then freezing it. As far as I know it isn't traditionally preserved except maybe drying it so I doubt anyone has figured out a reliable way to can it at home. And, as I'm sure you know, the commercial canned stuff tastes nothing like real mole--likely because they had to alter it in order to can it.

Most Molés are made with relatively dry and dense ingredients, like dried chiles, dried fruits, seeds, etc., items that are already "preserved" and very dense, which is why they are so flavorful. As much as I would love to pressure-can my own mole, I understand why it cannot be done. Better to pressure-can the individual components, say, a tomatillo-onion-chile sauce, or similar. You can then combine them with dried chiles, fresh tomatoes, nuts, etc.