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| A friend asked if it can be done safely? Anyone have a recipe that is tested? |
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| Since there are probably 20 different kinds of mole sauce and likely 50 different recipes for 10 of those types, it would depend entirely on the specific recipe used. Many of the recipes contain what are restricted or even prohibited ingredients - lard, oil, other forms of solid/liquid fats, chocolate, etc. plus various low-acid peppers and onions, etc. so I can't see it being BWB processed. Since it is a sauce that is intended to be made fresh or at best, frozen, I'm betting there is no approved tested recipe for canning it. I checked Small Batch and several other books and found none but perhaps someone else might know of one that can be pressure canned given all the low acid ingredients. That doesn't mean there aren't recipes out there claiming it can be done. Whether or not they have tested and found safe is something else. Dave |
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