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sauce canning question

Rolling EggRolling Egg Posts: 1,995
edited 6:19AM 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!


  • Richard FlRichard Fl Posts: 8,248
    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.
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