Bottling Butterscotch Sauce

[joujoudoll]

Okay, I'm kind of stupid because I promised someone some homemade bottled butterscotch sauce and I don't know exactly what I need to do...

Do I need a pressure cooker? Because I don't have one.

Or would it be like jam and I just submerge it into simmering water for 10 - 20 minutes?

Any help is greatly appreciated!

-Stephanie

[joujoudoll]

Can anyone please help me with this? I need to figure this out before the holidays...

-Stephanie

[Luc_H]

Hi Joujoudoll,

I think you can get away with jarring like a jam...
i need to see the recipe to judge how much sugar vs water you have.

Luc H

[stir it up]

Canning jar companies usually have good toll free numbers with people on staff to answer any specific questions, or give you recipes that include all the safety requirements about canning method. When we have called in the past, they also seem to always send us free stuff to try too.

As Luc said it's going to depend on what's in there, especially if there's cream, etc... You might have to give it to them to be used right away fresh depending on the recipe, though there are probably recipes that are fine in a water bath.

So I would check or find a recipe that will include the canning instructions.

BTW I have a pressure canner, and it ruins most things so I have gone back to water bath most of the time. So you're not missing much.

[jigz369]

Originally Posted by Luc_H

Hi Joujoudoll,

I think you can get away with jarring like a jam...
i need to see the recipe to judge how much sugar vs water you have.

Luc H

I have to agree with Luc, the composition will directly affect the product performance. You may need to freeze your bottled sauce to obtain any shelf life.
I personally never use pressure canners, I think they are a waste of effort. A water bath will do the same job without the expense of a specialized item.
Just my opinion though.....

[joujoudoll]

Originally Posted by Luc_H

Hi Joujoudoll,

I think you can get away with jarring like a jam...
i need to see the recipe to judge how much sugar vs water you have.

Luc H

Well, the recipe has 1 stick of butter, 2/3 cup corn syrup (which I make myself with corn starch, water, and sugar and it turns out really nice), 1 cup brown sugar, and 1 cup cream...


I don't have the option to give it to them fresh because they live in Massachusetts and I live in Oregon... That's completely on the other side of the country for me... Lol.

-Stephanie

[stir it up]

if that's the recipe, IMO you need to make other plans.