Canned Alfredo sauce

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Homemade Canned Alfredo Sauce: Creamy Convenience in a Jar:

Introduction:

Canning your own Alfredo sauce is a great way to enjoy its creamy, rich flavor whenever you need it. Perfect for pasta, casseroles, or as a pizza sauce base, this Canned Alfredo Sauce recipe is shelf-stable and ready to elevate your meals with minimal effort.

Ingredients:

  • 4 cups heavy cream
  • 1 cup unsalted butter
  • 4 ounces cream cheese, softened
  • 1 1/2 cups grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Equipment:

  • Canning jars with lids and rings
  • Large pot for sauce preparation
  • Water bath canner or pressure canner
  • Jar lifter
  • Ladle and funnel

Important Note:

Due to its high dairy content, Alfredo sauce requires pressure canning for safe storage. Do not attempt to preserve this sauce using a water bath canner. Always follow safe canning practices and check local guidelines for processing times.

Preparation Tips:

  1. Sterilize Jars: Wash jars in hot, soapy water, then sterilize by boiling for 10 minutes. Keep them warm until ready to use.
  2. Use Fresh Ingredients: Fresh cream and cheese will yield the best results for flavor and texture.
  3. Blend for Smoothness: Whisk thoroughly to ensure no lumps remain in the sauce.
  4. Do Not Overheat: Avoid boiling the sauce, as it may cause separation.

Instructions:

Step 1: Prepare the Sauce

  • In a large pot, melt the butter over medium heat. Add the cream and softened cream cheese, whisking until smooth.
  • Stir in the Parmesan cheese, garlic powder, salt, and black pepper. Cook over medium heat until the sauce thickens slightly, about 5-7 minutes. Avoid boiling.

Step 2: Fill the Jars

  • Using a ladle and funnel, pour the hot Alfredo sauce into sterilized jars, leaving 1-inch headspace. Wipe the rims of the jars with a clean, damp cloth to ensure a proper seal.

Step 3: Seal the Jars

  • Place the lids on the jars and secure them with the rings, tightening just until finger-tight.

Step 4: Pressure Can the Sauce

  • Place the jars in a pressure canner, following the manufacturer’s instructions. Process at 10 pounds of pressure for 60 minutes (adjust for altitude if necessary).

Step 5: Cool and Store

  • Carefully remove the jars using a jar lifter and place them on a clean towel. Allow them to cool for 12-24 hours.
  • Check the seals by pressing the center of each lid. If it doesn’t pop back, the jar is sealed. Store sealed jars in a cool, dark place for up to 6 months.

Description:

This Canned Alfredo Sauce is creamy, cheesy, and loaded with flavor. Its shelf-stable convenience makes it a perfect addition to your pantry, ready to use whenever you need a comforting and delicious meal.

Nutritional Information (Per 1/4 Cup):

  • Calories: 220
  • Protein: 5g
  • Fat: 22g
  • Carbohydrates: 2g
  • Sodium: 220mg

Recommendations:

  1. Pairing Ideas: Use with fettuccine, drizzle over roasted vegetables, or as a white pizza base.
  2. Storage Note: Refrigerate any unsealed jars and consume within a week.
  3. Customization: Add fresh herbs like parsley or basil after reheating for added freshness.
  4. Thickening: If the sauce seems thinner after reheating, stir in a cornstarch slurry.
  5. Use a Water Bath for Fresh Use: If not pressure canning, store the sauce in the refrigerator and use within 5 days.

Conclusion:

Canned Alfredo Sauce brings the luxurious flavors of homemade Alfredo to your pantry. By pressure canning it, you ensure safe, long-term storage without sacrificing flavor or texture. Try this recipe and enjoy the creamy goodness whenever you want with just a twist of a lid!

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