A friend asked me (who is new to canning)if I knew how to can chocolate syrup. LOL I told her I would check with others who have way more experience than I do. I didn’t see any recipes in my canning books and wonder if any of you have information on canning chocolate syrup/hot fudge.
I for one, don’t can chocolate sauce...
First, it is low acid so you can’t use hot water bath - have to use pressure canner, BUT, it is not a recommended process.
Several have said that it tends to take on an off-taste when you process it at the 240 degree temps.
What I do is to store cocoa powder (it goes a long way). It can be easily stored with no processing other than closing the jar. (I do use the vacuum sealer to seal them). Having the powder, I can whip up anything from fudge to syrup and all things in between.