Can a sauce with dairy be jarred?
I've found when making spicy sauces they usually taste better when they've had time to rest in the fridge for a few hours, for example curry or chicken tikka masala. To obtain full flavor I've debated on making the sauce in a batch and canning it in a ball jar using balls recommended canning process but because these two sauces have cream I was wondering if this is safe?
All sauces would be consumed or tossed if not consumed in six months. Also, not wanting to add any preservatives. The sauces do have acid which is more than the dairy but I'm unsure. Can a dairy based sauce that contains dairy be canned?
All sauces would be cooked. If this isnt a good idea the other alternative is to bring to desired vacuum sealing temp, bag, vacuum seal and freeze but prefer to can if I could.
Best Answer
As already mentioned - no, don't keep dairy for extended periods.
Have you considered making just the sauce base without the dairy - or even without the final elements that would differentiate it from being 'generic curry' to being a masala sauce?
Sauce bases can be stored for months in the freezer.
I usually have containers with just enough to make a single meal for the family, perhaps 4 to 6 different types of sauce base portioned out at any given time.
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Can you jar dairy?
Processing in a pressure canner, water bath, or atmospheric steam is not suitable for dairy products. Instead freeze dairy products. Dairy foods are low acid and support the growth of Clostridium botulinum spores at room temperature.How do you preserve a cream sauce?
Yes you can freeze cream based sauces as long as they are stored in an airtight container or double wrapped first with plastic wrap and then wrapped in foil, and completely thawed out in the refrigerator before you reheat it.Can milk be home canned?
Despite what is found on the internet, there are no science-based methods for home canning of cheeses, milk, butter or other dairy products. Clemson Extension and the National Center for Home Food Preservation do not recommend any process for canning these products.Can you pressure can soups with milk in them?
Never add thickening agents to soups you plan on canning. Adding flour and other thickening agents prevents the contents in the center of the jar from being heated to a safe temperature to destroy bacterial spores that cause botulism. Never can soups that include butter, milk, cream, cheese or other dairy products.How To Improve Store-Bought Tomato Sauce
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Answer 2
No, you shouldn't can products containing dairy. Dairy products can be contaminated with botulinum bacteria and the canning process kills off any beneficial bacteria that can compete with the bad ones. See eg this link.
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