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 to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

sauce canning question

Options
Rolling Egg
Rolling Egg Posts: 1,995
edited November -1 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!
· Share on FacebookShare on Twitter

Comments

Categories