I am trying to gift some dessert sauces for coworkers.
Praline Pecan
Caramel Cashew
Hot fudge
The recipes that I’m seeing state in air tight containers the shelf life can be anywhere from 1 week to up to a year. The variance there scares me so I was wondering about canning.
I am very new to canning, (pasta sauces, salsas pickles) and sweets are new to me. From what I’ve read, we need to have a higher acid level, but these are certainly lacking in acids. Does that imply that it would be unsafe for canning?
They do require small amounts of cream, which also scares me.
If a week or 2 is, in fact the shelf life, that’s fine. Coworkers will only get one instead of all 3 🤣.
Thanks for the help on my exploration!
by Joekickass-88