Canning question about caramel.?

Question

I am trying to find some information on canning high-sugar foods using the water bath method. I have read that high-sugar food are not a risk for botulism, only mold, yeast and spoilage so they can be canned using the water bath method.

However I am trying to find some good information on what "high sugar" is. I want to can some "dulce de leche" (caramel sauce) and I really can't imagine anything much higher in sugar than a caramel. However most sources seem to say you can't can caramel, most of them state because it contains dairy. Well that is clearly incorrect as you can can lemon curd using the water bath method and it contains butter and eggs (and I worked for a catering company that did this and despite using the dumbest water bath method involving a steamer table that had trouble achieving a real boil it always passed health board testing)

So does anyone have any info on how to tell if something is "high" enough in sugar?

Have you canned caramel sauce?

Answer 1

I have seen in my grocery store - in their Mexican section, cans of the dulce de leche so it definitely can be canned.

I'm assuming what they mean by "high sugar" is things with syrup around them (like fruit) but I've also seen fruit canned with fruit juice concentrate for a lower sugar content.

Based on what I've seen in the store, you are safe with your dulce de leche as long as canned properly. I would go straight from just finishing cooking the dulce de leche to the jar and to the water bath. That way it won't pick up any germs in any cooling process.