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Canning/Preserving Mole Sauce?

post #1 of 2
Thread Starter 

I'm making a mole sauce in a large quantity, and I was thinking that instead of freezing it, would this stuff be shelf stable if canned? The one I'm making now has dried peppers, chocolate, spices, lard, onion, tomatoes, plantains, raisins, almonds, and chicken stock. I was thinking of pressure canning it, but I'm not versed enough in the preservation sciences to know if it would keep at room temp.

post #2 of 2

This is the sort of question that requires highly specialized input. It's also highly dependent on the recipe. Given your location, you should contact the University of California Cooperative Extension for the best answer. 

 

Freezing is easy and safe. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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