Agreed. I wouldn't do it. I know it's possible in a commercial setting, but I don't think it's a home-friendly project. However, the good news is that caramel is easy to make and keeps a long time when refrigerated. Besides, I can never keep caramel in the house for very long anyway ;)
I'm not even sure you could do this safely at home with a pressure canner. I believe it would take a commercial processing facility, which has equipment the home cook simply doesn't have access to, in order to safely can caramel sauce. Also, generally products with dairy in them, which I presume your caramel sauce has, are not safe to can at home.
I do not believe so. It is not acidic enough to prevent the growth of botulism during standard water bath canning. I think you need a pressure canner. Unfortunately a pressure canner is not the same as a pressure cooker.
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