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• Reputation: 265 Q&A: 9 0 0 90 5 0 Classifieds: 0 0 what's this? Expert: 2 topics Baking Week Cooking Tips & Tricks Follow Following 0 George De Pasquale

  2 0 No. You don't want to kill anyone. Jam works because you're pasteurizing the stuff and the inherent properties make it food safe- the pH is low because of the acid content of the fruit and the sugar also is acidifying. So no pathogens will grow and the acid in the fruit will actually help to reduce the population of pathogens. Fermentation (for example kraut or kim chee) also works because of the acidifying effect of fermentation. But pasteurization of the mole (or anything) will merely kill what's present in the food at the moment you pasteurize it. If you inoculate it again (by not being absolutely sterile in your processing or by allowing possible contamination via a bad seal, for example) you can grow a culture of dangerous microbes. Very dangerous microbes. Therefore you have to follow much more rigorous processing steps, involving close control of time and temperature and using a pressure cooker. Rather than give you a process here (and not sleeping because I may have left a step out) I suggest you go to the USDA website and search for the National Center for Home Food Preservation, where there will be guidelines for canning all kinds of food. George De Pasquale answered in Cooking Tips & Tricks 6 months ago | Report Comment on this answer Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

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• Reputation: 1421 Q&A: 44 0 4 469 28 4 Classifieds: 0 0 what's this? Follow Following 0 asteria

  0 0 No - there's a high risk your mole would harbor botulism if you did this. Most fruits (but not all) can safely be canned even without sugar, because of the high acidity. I don't know the pH level, but if you can foods under a certain level you will be creating the perfect environment for botulism - low pH and anaerobic. In order to safely can other stuff - veggies, beans, meat, fish, your mole - you have to invest in a pressure canner (not cooker) and follow accepted recipes. Using a pressure canner heats the food up higher than boiling in an open pot, which kills the botulism spores. Except for clams, all of the home pressure canned foods I've had really suffered from the heat - bland and mushy. It might work for your mole, though. If you enjoy canning, get a good book that tells you what you can safely can with water-bath canning (how jams are made). I think the Ball Complete Book of Home Preserving is good. You can still jar up your mole, just keep it in the fridge until you're ready to gift it. asteria answered in Cooking Tips & Tricks 6 months ago | Report Comment on this answer Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

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