Homemade Nutella question: think this could be canned?

I couldn't say for sure although, it MIGHT work. My concern'd be what a remelting in the WB would do

to the texture and in the long-term, about it going rancid. Remember what happens with a jar of peanut butter (or nutella) that sits in a hot car for too long, then re-solidifies. I suspect there would be some separation which, while unpleasant in peanut butter, would be unpalatable in a nutella.

 
That's what got me wondering - the reheating and the nuts...

I had this semi-odd thing that happened with onion jam I made on Sunday. It cooled some in the pan (so I could watch The Walking Dead!) and given it sort stuck I rewarmed it slightly...and it started to leach a clear type oil, which could only be the butter. Canned it, but didn't end up gifting it as I'd planned. It's in the fridge now and looks to have white specks in it as a result.

So if one gifted it, do you think it could be ok in the fridge? Not sure I want to gift something that must be eaten within 2 weeks, so maybe need to scrape that idea if that's the case.

 
I would advise freezing it in small jars; canning. . .

I don't think canning would work here: the acidity is unknown for boiling water bath canning and the density would not be advisable for pressure canning.

Get some small jars that are labeled can or freeze and freeze the stuff.

 
Go ahead and give it but label. . . ?

Label the jar "Keep refrigerated and use or freeze by (then list a date two weeks in the future).

 
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