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Storing Sauces? Can Do

April 14, 1999

All of the dessert sauces here can be made in larger quantities and bottled and refrigerated for a month. In addition, the Port-Boysenberry Sauce and Winter Compote are perfect for canning.

Because these sauces are so personal and versatile, they make great gifts. If you have kids, ask them to create labels for your private reserve stock of dessert sauces.

You can double, triple or even multiply by 10 any of these recipes. But before you think of starting a cottage industry, get familiar with the recipes as they stand. It's important to understand your ingredients and observe them cooking.

For example, if you were to quadruple the carrot sauce recipe, you would not use four times as much salt, not if you expect anyone to eat your sauce. Instead, start with the original amount called for and then add salt to taste. Similarly, you should bear in mind that the caramel sauce expands at an enormous rate when it comes to a boil.

To can the Port-Boysenberry Sauce and Winter Compote, follow these steps:

* Have ready half-pint jars, canning lids and rings that have been thoroughly cleaned and sterilized in boiling water. Each half-pint jar will hold a little less than a cup of sauce, leaving some headroom.

* Bring the sauce or compote to a boil, then ladle into the jars, filling to within 1/4 inch of the top. Place the lids on top and tighten the rings.

* Place as many jars as will fit at one time in a large pan filled with enough boiling water to cover all the jars. Cook 10 minutes at a boil.

* Remove the jars from the pan to a flat surface that has been covered with a kitchen towel. Cool.

* When the jars are thoroughly cooled, there should be no give in the top when you press with your finger. If the lid gives and springs back, repeat the canning procedure.

* Store the jars in a cool, dark place until ready to use.

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