Canning "uncannable" foods

[Carrie TZ]

Thanks for the advice. I'll see if I can get a hold of those discovery channel programs. Meanwhile I'll stick with high acid foods.

[Rochelle Van Den Broek]

Wow - it's been 8 years since this question was first ask, and unfortunately it does not appear that some magical futuristic invention has been created to combat this issue. 

 

I, too, discovered this forum as I was eagerly searching for "Ways to can caramel at home". With google coming up short, here I am.

 

I have been canning caramel sauce for a few years now, and letting it sit out on the shelf. You know that they say....ignorance is bliss. Anyway...just discovered that this is very bad to do, so I'm stopping my caramel sauce habit immediately until I figure out a solution.

 

One thing I've been doing is adding rum or whiskey to my sauce - in quite a large quantity (4 cups sugar, 4 cups cream, 1 cup rum). Does the addition of alcohol change anything?

 

Also, if I can the caramel sauce, will it keep for a lot longer in the fridge?

 

I have been using a regular steam canner and processing for 20-30 minutes. Also bad, so I'm told.

 

Any help would be much appreciated!!

[ElainaA]

I this may be another breach of manners - but oh well. I would recommend this site: http://forums.gardenweb.com/forums/harvest/. The primary focus is food preservation and several regular contributors are Master Preservationists, extremely knowledgeable and very helpful. 

elaina