Can a port wine be substituted for a dry red or white wine in a recipe for a sauce that will be canned (processed in a boiling water bath) for shelf stability? Also, are there any good reference materials out there, from reliable and authoritative sources, on what kinds of substitutions can be made?
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To me, this is one of the more fun things in cooking. So you don't have EXACTLY what an idea of this recipe calls for. This is the birth of creativity and spontaneity! Just taste and trust your instincts. In my opinion, this is how good culinary instinct is developed.
Antonia, i think you can safely sub port for red wine. You'll want to taste as you go... I'm not so sure it would add that much sweetness. (I'm thinking of a Salisbury Steak sauce that is primarily made from Port vs. other sauces.)
When in doubt about canning, you can call your state university extension office; they would have an expert on staff to answer questions. But, in my experience they aren't as familiar with "fancier" recipes. You may want to contact them to ask if they know of any certified Master Canners in your neighborhood. Master Canners have to take a class to be certified. And most are, like me, home canners who love the history and challenge of food preservation. I'm sure many would be thrilled to answer questions or give you tips.