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Great minds must think alike - I've been thinking about canning a favorite chocolate ice cream sauce for gifts. Does this need pressure canning? Here's the recipe - yummy!

       1 1/2 c. sugar
       3 Tbls. baking cocoa (powder)
       Dash of salt
       Stir these over low heat until warm (like sand in summer) then add:
       3 Tbls. butter or margarine
       1 1/2 c. evaporated milk ( I use all the 12-13 oz can)
       Increase heat, boil til as thick as you like.
       (Evaporated milk must have changed. When I was a kid my mom says she would boil this 10-12 min and it would be
       really thick. Now it takes 20 min and sometimes longer. We like it thick.)
       Add 1 1/2 tsp. vanilla after boiling.
       Great on ice cream or right from the pan!


With all the sugar I would not be afraid to water bath this product

I would water bath for 15 min. I can't see why it would be much different than jelly or jam exept the butter and canned milk. The canned milk is so thoroughly cooked,I doubt there would be anything left to it. Of course you will have to make up your own mind about this.