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Old 05-25-2018, 09:35 AM   #1
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Canning curry sauce

I went to the Natíl Center for Preserving, or whatever itís called, and tried to find out if curry can be pressure canned, but found nothing definitive. Can it be done? Curry sauces usually contain oil and/or butter, and I donít know if they stand up to the heat and time. When pressure canning, acidity isnít an issue, right? Only for water baths, is my understanding.

I also googled ďpressure canning curry sauce,Ē but again, I came up with just vague articles. There were a couple of recipes, but Iíd like to make my own, I just donít know if it can be canned!

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Old 05-25-2018, 10:58 AM   #2
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What you need to do is look at your ingredients and compare them to how long it takes to safely pressure can each one. Then use the longest time for your canning time.

Oil and butter cannot be safely canned, so you will need to leave them out of your mixture and include them later.
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Old 05-25-2018, 10:59 AM   #3
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Quote:
Originally Posted by GotGarlic View Post
What you need to do is look at your ingredients and compare them to how long it takes to safely pressure can each one. Then use the longest time for your canning time.

Oil and butter cannot be safely canned, so you will need to leave them out of your mixture and include them later.
Thanks for the advice! Butter, no. Got it. What about oil?
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Old 05-25-2018, 11:08 AM   #4
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In addition to no butter or oil (even in coconut milk), spices change flavors with any processing whether it is pressure canning or freezing. Some spices will lose flavor, some will become more pronounced or bitter. I don't think I would can curry sauce myself but if you so choose to do it, let us know how you like it and if it turns out okay.
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Old 05-25-2018, 11:09 AM   #5
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No, no fats at all. They can coat botulinum spores and prevent proper preservation.
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Old 05-26-2018, 09:17 AM   #6
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Quote:
Originally Posted by blissful View Post
In addition to no butter or oil (even in coconut milk), spices change flavors with any processing whether it is pressure canning or freezing. Some spices will lose flavor, some will become more pronounced or bitter. I don't think I would can curry sauce myself but if you so choose to do it, let us know how you like it and if it turns out okay.
That's probably why there are no recipes out there for canning curry sauce.
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