WHAT ARE YOU CANNING TODAY?

[Mini Horses]

Glass really shows it!

@frustratedearthmother I let it steam, brought to 10#, turned burner off. Cooled to 0#. So, no time. It goes warmer than pasteurizing, seals. Cooks it during heat & cool, so you get the gist. First time doing. It's a back up. Like freezing colostrum never know. And weekends or holidays is when crap happens. It's definitely evaporated taste to just drink. Of course, kid goats love that. Nice to know it works!

 

[LaurenRitz]

The only dairy I've had a problem with is sour cream, and that was probably just over-canning. I had just started cannig dairy, couldn't find any information on it, so I canned for the full 90 minutes.

 

[Mini Horses]

@LaurenRitz Most don't can dairy. Can't find any "recommended" sites or instructions because of. What has been your experience with any dairy?

 

[frustratedearthmother]

The only dairy I've had a problem with is sour cream, and that was probably just over-canning.

I didn't know you could can sour cream? Please enlighten me, lol.

 

[LaurenRitz]

Any dairy can be bottled. I do pressure can for the added safety factor, but if you look up milk processing it is flash pasteurized at 161 degrees so boiling should be plenty to make it shelf stable.

I bring the canner up to pressure and immediately turn off the heat. If cooked too long it does take on the caramelized flavor and turn slightly brownish.

I have done milk, cream, half-n-half, sour cream, cream cheese, and regular cheese, although with the density of block cheese you may not want to try that one. It was delicious, as long as it lasted. Which was about an hour.

Sour cream will separate, it will need to be blended when it comes out of the bottle. Cream will whip up as usual.

 

[frustratedearthmother]

Thanks!