Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

sauce canning question

Rolling EggRolling Egg Posts: 1,995
edited 4:10AM in EggHead Forum
How would you go about jarring a mayonaise based sauce like white sauce, so It can sit out on the counter until the seal is broken? Maybe a stupid question, but I would love to be able to make my white sauce recipe and be able to give/ship it to people no matter where they are. May not even be possible from my own kitchen, but the store shelves are full of these type sauces. I have experience at canning jellys and jams but none at sauces. Something tells me it would have to be mostly vinegar for some reason? Mine is only about 15% vinegar. Thanks for any info!

Comments

  • Richard FlRichard Fl Posts: 8,163
    You should be fine if you water bath couple of inches of water on top of the jars, boiling when you place them into the pot. I do chutney this way and it lasts for 6 months or so.leave for 15-20 minutes, remove from pot and let cool. The good jars will pop and have a vacuum.Make sure the seals are sterile and clean when you fill.
  • HossHoss Posts: 14,600
    I use this site for all my canning.
    http://www.pickyourown.org/allaboutcanning.htm
Sign In or Register to comment.
Click here for Forum Use Guidelines.