Canning question

9 years ago

Honey Garlic Cooking Sauce
1 cup sugar
2/3 cup water
1/2 cup honey
4 Tbsp molasses
1 tsp salt
1 tsp lemon juice
8-10 cloves garlic, pressed or finely minced
1 tsp corn starch
Combine sugar, 1/3 cup of water, honey, molasses salt, lemon juice, and garlic in a saucepan. Heat to a boil, stirring well to dissolve and combine ingredients. Once mixture boils, turn heat down and simmer for 5 minutes.
Whisk corn starch into remaining 1/3 cup of water, add to saucepan. Stir until well incorporated and mixture starts to thicken. Remove from heat.
At this point, you can use the sauce right away, or put it in the fridge for use within a couple of days. Strain out the garlic, or don’t – it’s up to you! CAN THIS RECIPE BE CANNED?

Featured Answer

digdirt2

9 years ago

Agree. No cornstarch and not nearly enough lemon juice for the pH of 8-10 cloves of garlic. Plus any processing type and time would just be a guess. Trying to can it would strictly be a do-at-your-own-risk thing.

Dave

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Comments (6)

eddie1025
9 years ago
Where did you find the recipe? I'm no expert but I see corn starch on the ingredients list and that is always a no-no for safe canning. I always stick to tested recipes. It's just too much work to take a chance on getting sick or spoiling whole batches of food.
User
Original Author
9 years ago
Found it on a blog. Really is delicious and wanted to make a large batch to have on hand. Didn't know about cornstarch in canning. Thank you
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User
Original Author
9 years ago
No worries. I can't take that risk.
tishtoshnm Zone 6/NM
9 years ago
I would not can it, but if you wanted to make a large batch, I would consider freezing it. I would make just mix up the raw ingredients together and freeze it in usable portions. Then I would either use it as a marinade or for the sauce, boil and add the water and cornstarch as directed.
User
Original Author
9 years ago
Probably the safest way. Thanks so much