I've found when making spicy sauces they usually taste better when they've had time to rest in the fridge for a few hours, for example curry or chicken tikka masala. To obtain full flavor I've debated on making the sauce in a batch and canning it in a ball jar using balls recommended canning process but because these two sauces have cream I was wondering if this is safe?
All sauces would be consumed or tossed if not consumed in six months. Also, not wanting to add any preservatives. The sauces do have acid which is more than the dairy but I'm unsure. Can a dairy based sauce that contains dairy be canned?
All sauces would be cooked. If this isnt a good idea the other alternative is to bring to desired vacuum sealing temp, bag, vacuum seal and freeze but prefer to can if I could.