Homemade Food Gifts

December 19, 2003 (Updated December, 2007)
Carol Ann Burtness
University of Minnesota Extension Regional Extension Educator, Food Science
Email: burtn002@umn.edu

Many people want to create “homemade” food gifts but some of the popular “homemade” food gifts may create some food safety alarms.

Canning Bread or Cakes: Many local cookbooks include recipes for canning bread or cakes in canning jars. This practice can be unsafe due to the low heat processing (usually done in the oven) and storing the canned bread or cake at room temperatures. Another concern is the bread is canned and stored in an anaerobic or airtight environment where Clostridium botulinum bacteria loves to grow and can cause death if consumed by humans. Usually, this canning method creates a weak seal and becomes unsealed once the bread or cake cools. Another concern is that chance for glass breakage during the “canning” process in the oven.

Mincemeat Stored in Crocks: Mincemeat for pies is a potentially dangerous food if is stored in a crock in the cupboard. Homemade mincemeat must be either refrigerated and used within one to two days; packed in freezer containers and frozen for up to one month; or canned using recommended instructions from University of Minnesota Extension or check the National Center for Home Food Preservation website: http://www.uga.edu/nchfp/.

Homemade Jellies Using Artificial Sweeteners: Jams and jellies can be created safely with artificial sweeteners for those gift-recipients who want or need low-sugar products. Use the specially formulated gelling agents such as “Slim Set” and “Mrs. Wages Light Home-Jell” to make good products using artificial sweeteners or no sweeteners at all.

Homemade Jams with Gelatin: The popular jams or sweet spreads created with gelatin or “Jello” cannot be stored at room temperature. These products do not have a high enough sugar content to slow down mold growth. These products must be stored either in the refrigerator or freezer.

Homemade Chocolate Sauces: A popular gift to give is homemade chocolate sauce. Many of the popular recipes say they can be processed using a boiling water bath canner. The University of Georgia conducted studies on chocolate sauce and determined that these sauces are LOW acid foods. As a result, using a boiling water bath method will make them unsafe and at risk to develop botulism. Also, there are no approved recommendations to preserve them with the pressure canner. The best option for long-term storage of chocolate sauce is freezing. The following safe recipe, from the National Center for Home Food Preservation, will remain soft enough to spoon out portions while frozen.

Freezer Chocolate Fudge Sauce
½ cup margarine or butter
2 ½ cups sugar
3 squares (3 ounces) unsweetened chocolate
12 oz. can evaporated milk
1 teaspoon vanilla

Melt margarine in the top of a double boiler. Add chocolate and melt, while constantly stirring. Add sugar gradually, ¼ cup at a time, while stirring. Add salt and stir milk in gradually and finally add the vanilla. Cook until desired thickness – approximately 1 hour, stirring occasionally. Pour the sauce into a clean, warm, wide-mouth quart jar or similar freezer-safe container(s). Allow the sauce to cool at room temperature for 1 to 2 hours. Seal and freeze.