Hello fellow Hounds!
I have a quick question for all you talented canners out there.
I've manged to make a beautiful Chocolate Peanut sundae Sauce and intend to give jars of it away as christmas gifts. Can I Can chocolate like I normally do my preserves? (In the boiling water?) and how long would I need to heat it to keep it shelf stable??
Thanks in Advance!
P.S. I should probaly mention that there's half and half in the sauce... would that make a difference in how it's canned?