Cooking For Engineers

[Jim Cooley]

Recently got back into canning with my pressure cooker. (Hint -- buy the jars at estate/garage sales!)

Would like to put up some Alfredo or other Bechamel based sauces, but don't know if they can withstand the heat without 'breaking'.

Thought I'd ask here before experimenting. Anyone have any experience or tips for doing so?

[Dilbert]

hmmm, don't have the answer but the question of breaking at pressure cooker temps is indeed of consideration.

my question is: why put'em up? comma, at all?

the basic white sauce roux is a 5-10 minute deal.
seems to me in the time it takes to carefully/ slowly re-heat a canned version sans "rats! it burnt," you could melt the butter, add the flour, cook it off.

I do routinely take a time out and run a whole batch of roux to dark brown; cool, roll up, freeze. it's a 'whack a chunk' issue when needed.

I do the browned roux because it does take a lot more time and attention, but certainly a light roux would work equally as well.

[Jim Cooley]

Because I want to?

I do the frozen roux trick, too. Use an ice cube tray and get exact quantities. I've also found that cake flour produces a much smoother roux.

[Dilbert]

Jim -

sure not a lot to lose by trying!

since there would be no agitation inside the jar as it comes up to temperature, if it's going to break/separate I imagine you'll see it right away.

the slow even heat might 'enable' it to not break - stuff like condensed cream soups work - they have "stabilizers" and "other" stuff that may play a role.

keep us posted on how it goes!

[Jim Cooley]

[JulieB]

Once your sauce is cooled, select containers that hold amt you require for a recipe. Freeze, covered. Then. . .jello mold concept. . .pop in freezer bag. Do date. Works for any kind of sauce, I believe. Grate zucchini, press out liquid, and measure for breads that winter. Repeat. Great treat for holiday baking