Canning Whipping Cream - Will it Whip?!

Shelf Stable Whipping Cream. There are so many ways to use this! This is an unconventional canning recipe so please don't jump all over me about it not being safe or not approved.
Thank you for stopping by. Out the Back Door is a homesteading & outdoor channel. If you have any questions, please contact me at [e-mail]. Have a wonderful day and God bless!
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[@Luvmygoats]

This is such a super idea. I just found your channel because I was searching, canning milk and cream. Thank you. The USDA cans everything, including milk and heavy cream. If they can do it, so can we. They just don't want us to. They want us to buy their products. I'm a rebel. I will survive, my way.

[@OuttheBackDoor]

Hi Deborah. You said my thoughts exactly 💯 😊

[@Katya-zj7ni]

🙌🙌🙌🙌🙌🙌

[@judykish1481]

So I canned my heavy cream following your instructions a year ago. It turned out great! Threw it in my blender and voila... still struggling with milk, but my cream cheese, sour cream, and heavy cream turned out awesome. My milk was store bought 2% and my first attempt lasted 4 months on the shelf. Will keep working on that one. Honestly, having those things on the shelf are a life saver. Don't have to run to the store. Thanks Mickey!

[@OuttheBackDoor]

Hi Judy. I'm glad this has been helpful! Not sure what the issue with the milk would be. I've got whole milk in the pantry pushing 4 years old. After that long I've noticed it's separated some, but I just mix it up before using it. 😊

[@alfredacaudle3374]

Hello I did the heavy whipping cream on 3/22 and wiped it up a couple months later,it turned out good. This week when I go shopping I will be picking up more heavy whipping cream because I use it in my two ingredient biscuits . I also want to do the half and half because, I use in my iced coffee.thanks for you video, this will save me money in the long run because, I don’t drive and it hard to get to the stores maybe once a month.

[@OuttheBackDoor]

Hi alfreda. Doesn't keeping your pantry stocked with dairy products just make perfect sense? I can all of my whipping cream and half & half in pints and my milk in both pints and quarts. That's the nice thing about this, it doesn't spoil in the refrigerator if you don't use it quick enough. And as you mentioned, you don't need to run to the store often.😊

[@arizonajo2791]

Not to mention the stores aren’t always stocked!

[@OuttheBackDoor]

@@arizonajo2791 Hi Arizona Jo. That's for sure! Too many times I check to see if there's whipping cream on sale and they have empty shelves!

[@wendlo1]

Thank you for that.. I was always curious why the milk looked a different color..kind of similar to canning butter

[@jeanninemcwhorter919]

@outtheBackDoor I’m finally going to attempt canning my dairy. What I would like to know is how long has it lasted you so far? Meaning do you recommend a certain timeframe for it to be used up?

[@ASouthernLadyinAppalachia]

I did pure whipping cream. It will only whip if it’s ice cold, didn’t get quite as stiff as regular cream. I love getting it on sale and canning it.

[@OuttheBackDoor]

Hi SouthernLady 44. That's interesting because I only chill mine in the refrigerator before whipping it. Years ago I used to put my metal bowl and beaters in the freezer before whipping it but I've quit doing that. Maybe I don't get lovely peaks like yours! 😊

[@wandacampbell2023]

How long does it last on the shelves? I worry it could go bad between the time of canning and using.

[@lonsangel]

KZbin suggested your video to me so this is my first time watching you. Loved your video and subscribed.

[@OuttheBackDoor]

Hi Angie. Awesome and welcome to the channel! I appreciate you hanging out with me. 😊

[@judiedwards2697]

Yip yip yippeee!! You are back.

[@OuttheBackDoor]

Hi Judi. Thank you! It's going to take some time to get back up and running. 😊

[@GODnGUTSnGUNS]

You remind me of my Aunt, you are very articulate and you explain everything in good detail . Another fine video , Girl !!!! Its a very smart thing to can perishables , in the event that , the power grid goes down , and you can’t find any food anywhere .

[@OuttheBackDoor]

Hi Jeff. Thank you and I appreciate you watching! 😊

[@GODnGUTSnGUNS]

@@OuttheBackDoor a heads up for everyone as well . My neighbor is a manager at the local Walmart , and he told me that they have gotten 2 emails from corporate that vinegar is going to change from 5 percent acidity to 4 percent acidity here before long, so if you can like I do , you might consider checking it before purchasing it . And the other email stated that, the biggest rice importer from CHINA , won’t have enough rice to send to the USA , and that the price will probably skyrocket ( imagine that ) !!!!

[@OuttheBackDoor]

@jeffshelton7652 Thanks for the heads up Jeff! 👍

[@carolineflynn1799]

Excellent. I bought several cartons of whipping cream for a large recipe, only for the event to be cancelled where I was to bring the dish. Now the expiry date is creeping up. I will can that whipping cream in pints to split it up. Thanks!

[@OuttheBackDoor]

@carolineflynn1799 Go Caroline. I'm glad this was helpful and thank you for watching! 😊

[@elleshanndriacnossosmidnight]

It whips it makes butter it tastes sweet and fresh. I made it. Later today I'm making flavored coffee creamers

[@OuttheBackDoor]

Nice! Sounds like you'll be busy today. 😊

[@JoyfullyOrangeDeborah]

When canninh small jars, you can put canning lids under your rack to raise the jars above the water level. That way no water gets in the jars. I have canned whole milk as well as half n half but not hwc yet, though i should since i use it almost daily. I now have shelf stable milk in the pantry. It does have to have a larger headspace and be warmed in canner super slow so it doesn't boil out. I do the same as you, bring it up to pressure then turn it off. Zero minutes. ForJars and Superb are my go to lids. Good sealing material amount, less fails, even when I've reused them. (Yes, i know) Many Blessings from Deborah in West Virginia!

[@OuttheBackDoor]

Good morning Deborah. I'm a bit confused about your comment of raising the jars so water doesn't get into the jars. Water shouldn't get into jars during any type of processing. Think about when you water bath can preserves or fruits, for example. Your jars are submerged under water. Or am I not understanding that portion of your comment? Have a blessed day. Mickey 😊

[@BeachPeach2010]

So happy to see you back up and running. You've been missed! 👍

[@OuttheBackDoor]

Thank you BeachPeach for your kind words! It's going to take some time to get things up and running again. 😊💖

[@gmwwc]

just a thought here, Tattler lids (or Harvest Guard lids) are reusable forever and can not deform. in batches of 50 they cost only a little bit more than over priced so called "premium lids"

[@OuttheBackDoor]

@@gmwwc I generally use Tattler lids. I've got about 2.5K reusable lids (wide & regular mouth combined). Buying them in bulk saves money! Let's just say I put up a lot of food. 😊

[@sandrabackus7482]

I'm sure that if you had chilled your whipping cream in the refrigerator the way you're supposed to as ice cold as you can get it it would have whipped up even more fluffy.

[@OuttheBackDoor]

Hi Sandra. Yes, it may have whipped up a bit more if I had refrigerated it over night, but I wanted to finish up the video in the same day. Also, by adding the sugar before whipping the cream, this will cause it to not whip up as much as folding in the sugar after whipping the cream. You can see the consistency was very thick and had I whipped it any longer than I did, I would have started making butter. 😊

[@kathygarner419]

Mickey: The skin on the top of your heavy cream is solidified proteins, just like the ones we get on the top of cooked pudding if we don't put plastic wrap against the surface to prevent it from forming. It is really nothing to be concerned about.

[@OuttheBackDoor]

Hi Kathy. It was more than a skin. I had 2 dairy farmers tell me it's called clamps and to leave it in there. I have ever since. 😊

[@bvrlymllr]

​@@OuttheBackDoorp

[@donnajohnson9647]

I think it's just fats, I'd mix it in with the rest then whip it.

[@pamelaj25]

Hi Mickey. I think the USDA Food Preservation experts do not do any testing anymore. This is just my opinion. However, many months ago I went to their website and emailed them a question. I was canning meatballs and wanted to know why it is not approved to add bread crumbs or any binder to them before I pressure can them. I have never heard back. I have seen many KZbin videos of home canners like you who have safely done "unapproved" methods. I think you just have to use common sense with experience.

[@OuttheBackDoor]

Hi Pamela. I know a retired health inspector that both he and his wife can and do unconventional canning. I asked about all the do's and don'ts. It came down to common sense AND common sense is not so common! I can my meatballs using my regular recipe. 😊

[@pamelaj25]

@@OuttheBackDoor I did can many canner loads of meatballs without the binder and was so surprised that they were so good. However, the USDA never did reply and that is when I realized that we are on our own.

[@OuttheBackDoor]

@@pamelaj25 I caught flack from quite a few when I canned ham. I asked why. Because the big boys say not to. But give me a reason why I shouldn't. Nobody would answer. Sheeple. I've been canning ham for years. I do use some binder in my meatballs. One time I had a bit too much and they somewhat broke apart after processing. They still tasted good. I think overall it's a control game of what a person can and cannot can. When I'm doing oddball foods for the first time, I research the pH level and experiment with times of processing. Some things don't work well and others are a success. I do approach canning scientifically but someone that's canning doesn't care about science, they just want to can. 😊

[@pamelaj25]

@@OuttheBackDoor I completely agree. I think the people who are canning need to learn what is approved and once the experience and knowledge is there, then venture off based on what you know. Thank you for your great videos. God Bless!

[@janicethomas848]

Congratulations! 🎉 will try this!

[@OuttheBackDoor]

@@janicethomas848 Hi Janice. Happy canning! 😊

[@tjcav5558]

I just happened upon your video, and I am so glad I did! I'm new to canning and constantly looking for stuff to can. I didn't think you could can milk products from the store, and I am so excited to try!

[@OuttheBackDoor]

Hi TJ. I'm glad this was helpful and thank you for watching! 😊

[@tjcav5558]

@OuttheBackDoor I binge watched a lot of your videos, and I'm really excited to try all of the different ones! Thanks for all the fun ideas for canning. I never dreamed I could can sour cream, lol!

[@OuttheBackDoor]

@tjcav5558 🤣👍💗

[@julimartin3312]

First time viewer here- your “adventurous common sense”, and down-to-earth and fun personality caused me to instantly subscribe!🤗 Thanks for sharing with us what you are learning… I look forward to watching the rest of your videos.☺️

[@OuttheBackDoor]

Hi Juli. Welcome to the channel and thank you for watching! 😊

[@carlahabeck4051]

Thank you forcthis video!The difference in gasket thickness explains why they now only guarentee for 18 mo!

[@OuttheBackDoor]

Hi Carla. That 18 month guarantee is a bunch of... ok, I won't go there. Maybe that's why 95% or more of my canning is done with Tattler reusable lids. 😊

[@joaniefrazier7594]

So, I use an electric canner and I tried this yesterday. Let cream sit on the counter until room temp. Poured in half pints. Set it in the canner and turned it on. The cream was room temp going in. Let it go thru the warm jars cycle, the fill jar cycle, then the heat cycle. When it got up to pressure and the canner said to put the regulator on, I unplugged it. Let it sit for 1 1/2 hours to cool down. It did not Carmelita. Trying today to see if it whips.

[@joaniefrazier7594]

Geez, auto correct. Obviously not Carmelita. Lol

[@OuttheBackDoor]

Hi Joanie. That's fantastic and thank you so much for sharing exactly what you did so others that have an electric canner may do the same process! I'm clueless when it comes to electric canners! And I thought you were just using a fancy word for caramelize! 🤣👍😊

[@robinwilliams5608]

I just so happen to have a half gallon container of whipping cream in my fridge! It needs to be used soon. Can you guess what I'll be up to tomorrow? I used this for whole milk the first time I followed your video. It turned out wonderfully. As you said, a little beige in color with a taste of sweetness. Oh so good!

[@OuttheBackDoor]

That's wonderful! Just remember to leave a full inch of headspace when doing dairy. It helps eliminate siphoning.

[@sarahwieland3243]

In making this shelf stable whipping cream how long can it stay on the shelf? I am so excited to see this video and can’t wait to prep a supply for my own pantry!

[@OuttheBackDoor]

Hi SquirrelGirl. Cute name! I'm constantly canning whipping cream and milk and I've got both in the pantry that are over 2 years old that I'm using. I hope that helps and have fun filling your pantry! 😊

[@rosaespinal7698]

First watched your channel and I'm hooked it was your humor that did it, which today I really needed it plus I learned that I could can whipping cream. Thank you. Subbed and liked.

[@OuttheBackDoor]

Hi Rosa. Welcome to the channel and I'm glad you're enjoying it! Thank you for joining me on my journey. 😊

[@eileenrankin9584]

cream and powdered sugar make 'whipped cream', when you add vanilla it becomes what is called 'Chantilly cream'.

[@OuttheBackDoor]

Hi Eileen. Interesting! I've been making it this way with vanilla as long as I can remember, along with most of the older women in our area, and we've always called it whipped cream. One thing I do differently than most is dumping everything into the bowl right away and start whipping it where the other ladies add the confectionery sugar after the cream has been whipped. Maybe it's a regional thing? 😊

[@dianepereira1860]

I've always just called it whipped cream as well. I also add everything all together before whipping - from RI@@OuttheBackDoor

[@OuttheBackDoor]

@@dianepereira1860 Hi Diane. Well I'm glad someone else does it the same way as me. 👍😊

[@OurHalfAcreHomestead]

Question? Why not start the canner from cold?

[@OuttheBackDoor]

@OurHalfAcreHomestead Hi OurHalfAcre. You could. By having it warm, it gives it a tiny jump start on heating everything up slowly. 😊

[@patriciawilson2223]

Great video for canning heavy whipping cream, going to try it. I listened twice but I failed to hear the time for canning. Thanks for sharing. ❤

[@OuttheBackDoor]

@@patriciawilson2223 Hi Patricia. When you reach your required pressure, turn your burner off and allow the pressure to come back down to zero naturally. 😊

[@patriciawilson2223]

@ Thank you 😊

[@OuttheBackDoor]

@patriciawilson2223 you're welcome 😊

[@kimberlymayo9951]

She was asking, and me as well, how long did you pressure can the hwc once you vented for 10 minutes? Did you do 35 minutes for pints or quarts? Did you do 45 minutes? It was missing in your video.

[@OuttheBackDoor]

@kimberlymayo9951 Hi Kimberly. I did answer her and I'll share the same with you. When you reach the required psi, turn your burner off and allow to come back down to zero naturally. There isn't a "processing time." I hope this helps. 😊

[@Pluscelamemechose]

I wanted to get back in this, so it's great to see these videos.

[@OuttheBackDoor]

Little by little I'll get them uploaded again! 😊

[@deannajuhl8347]

I have learned a great deal from you today. Thank you so much. This opens a whole new world for me.

[@OuttheBackDoor]

Hi Deanna. I'm glad this was helpful. 😊

[@sandrasstitches]

Congratulations and thank you for sharing 🥛 I’ve always added the vanilla and caster sugar before I start whipping the cream 👍🏼🙂

[@OuttheBackDoor]

Hi Sandra's Stitches. Thank you for watching and I'm glad I'm not the only one that adds ingredients at the beginning of whipping my cream! 😊

[@jeannestrader6471]

Yea!! You’re back, am so happy to see and hear your sweet voice! From your videos before, I canned up some milk, heavy whipping cream and half n half.

[@OuttheBackDoor]

Hi Jeanne! I'm glad you've been canning up your dairy! 😊💗

[@freakinfrugal5268]

Great video - very helpful! subbed and liked. Am going to try half & half today.

[@OuttheBackDoor]

Hi freakinfrugal. Thank you and welcome to the channel! Have fun canning your half and half. Just make sure to leave a 1" headspace. Liquid dairy products are notorious for syphoning. 😊

[@Famcke]

Jippeeeeee 🤣 Best wishes my Bestie 💐🙏🇺🇲

[@OuttheBackDoor]

Hi ACE! So nice to hear from you! 😊💖

[@cindyforrest295]

Thanks for a low sugar version of one of our favorite jams. I have really enjoyed this whole collaboration and hate to see it end, so I will be checking in on all of you when it's over.

[@OuttheBackDoor]

Hi Cindy. I'm sorry about all of this. I do have a list of new content that will be in the works. Thank you for watching, I really appreciate it! 😊

[@dEEmARIE-]

Perfect timing! Glad to see you.

[@OuttheBackDoor]

Hi dEEmARIE. Whatever the timing was, I'm glad it was perfect for you! And nice to hear from you! 😊

[@dEEmARIE-]

@@OuttheBackDoor I was just pulling into Grand Rapids for supplies. LOL

[@estevezcarlos67]

Thank you for this video. I tried this and almond milk and both worked perfect. Thank you for sharing your knowledge with us. Many Blessings

[@OuttheBackDoor]

I'm glad this worked well for you! Have a blessed day. 😊

[@OurHalfAcreHomestead]

So there is no Processing time? Just bring it up to pressure and turn it off? Did I understand that correctly?

[@OuttheBackDoor]

@@OurHalfAcreHomestead That's correct! This is how I do any of my "milk" canning. 😊

[@OurHalfAcreHomestead]

@@OuttheBackDoor Thank you!!!

[@OuttheBackDoor]

@@OurHalfAcreHomestead you're very welcome!

[@wifigrannyl.1354]

Another awesome video!

[@OuttheBackDoor]

Hi WifiGranny L. Thank you! When you try this, make sure you leave a full inch of headspace. Dairy likes to siphon easily for some reason. 😊

[@lindafox1366]

Hi, I just came across your video on canning heavy cream. I can’t wait to try this.. also I bought canned heavy cream in a carton at Trader Joe’s and it had that thick blob in it I put it in my coffee and it just melted away it was just fine, was on a camping trip n. ow I don’t have to buy it any more canning it myself It was costly for a little carton. Thank you

[@OuttheBackDoor]

Hi Linda. When the canned whipping cream gets older, it will separate some and get a blob in the middle. I shake it up before using or give it a quick whisk. I'm glad this was helpful! 😊

[@berniw13]

I can’t wait to try this. I tried preserving heavy cream in the freezer but it curdled so bad it was not usable. Thank you for sharing. Ps love your posting on eye irritation. Went through a really bad bout myself.

[@OuttheBackDoor]

Hi Bernadette. I'm glad this was helpful. I'm surprised you weren't able to use a stick blender to incorporate everything back together. That's what is needed when canning sour cream. On to the eye subject. How long ago did you have eye issues and how long did it last? Mine started last Friday afternoon.

[@berniw13]

@@OuttheBackDoor it was about that time. My eyes were extremely bothered. Nothing helped until I went to the eye doc and got two types of drops. Been sensitive ever since. So you tried freezing heavy cream and it worked for you? Mine was like sour curdled milk. Thin and not possible to reincorporate. Will try canning it

[@OuttheBackDoor]

@@berniw13 If I'm understanding you correctly, my eye sight got worse since that time and I should really get my script changed on my glasses. I also had neurological issues that are somewhat still lingering. I'd like to blame it on getting older but that happened within days and has not improved since last October. And no, I am very limited on freezer space so I haven't frozen whipping cream. If I was blabbering about something above that doesn't pertain to anything, forgive me and I'll blame it on my brain not working as well as it did before. 😉😊

[@nordwest23]

Some heavy whipping creams that you purchase I don't know which ones you have to read the label containing which may Do the gelatinous thing I don't know just saying God bless thank you for the upload😎✌🐧

[@OuttheBackDoor]

Hi Kim. I had a dairy farmer inform me the stuff on top is called clamps and to just mix it in. It's normal. Have a wonderful day and God bless. 😊

[@patriciahapner509]

Can you can buttermilk and would you do it the same way?

[@OuttheBackDoor]

Hi Patricia. Actually, I'd advise against it. I'm hoping to find some refrigerated buttermilk in our area (we live in a small community and the grocery stores say it's not worth stocking) and do a video on canning it so everyone can see what happens. 😊

[@rosiesgrandma]

Well that gelatinous Globe was butter I take from the food bank whipping cream and make butter

[@OuttheBackDoor]

@@rosiesgrandma Hi Rosiesgrandma. I had a dairy farmer tell me it's called "clamps" and that it's normal and just mix it back in before using. 😊

[@annamccosker7878]

Excellent video! Thank you, thank you for the wonderful "experiment" that is now going to be my tutorial 🙂👍

[@OuttheBackDoor]

Hi Anna. I'm glad this was helpful. Thank you for watching! 😊

[@Adayinthelife1201]

Thanks for sharing

[@OuttheBackDoor]

Hi Cynthia. You're welcome and I appreciate you watching. 😊

[@ranchhandrandy3213]

Just found your channel. You seem like a lovely person. Thank you for creating this kind of content. Question about the canning of the milk products though...how long do you think they'll stay? Could you maybe do a video or a short where you open and inspect one a few months after canning? Thank you again. Subscribed.

[@OuttheBackDoor]

Hi ranchhandrandy. Welcome to the channel! I've got canned whipping cream in the pantry that's 2 years old and milk closer to 3 years old that I'm using. I have noticed on the whipping cream that's it's separated more into a liquid and mass in the center now that it's older. I dump it in a bowl and mix it together to incorporate it and then use it as planned. It's still good. I could do a video using some of the older dairy products. 🤔 I hope this helps some. 😊

[@ranchhandrandy3213]

@@OuttheBackDoor Thank you for replying. Times being what they are I'm trying to learn as much as I can about gardening/preserving/homesteading. My grandmother still has a great deal of knowledge as when she was young they had to grow all (I do mean ALL) their own food to survive, but she lives several states away and there's only so much I can learn through phone conversation plus the odd visit here and there. So people who teach the kind of skills you're teaching are a Godsend. Thank you again.

[@OuttheBackDoor]

@@ranchhandrandy3213 Homesteading and it's daily responsibilities seem to be a dying set of skills that truly will be needed. People will depend on them. Because of the way everything is turning, more people are starting to recognize the importance of being self sufficient or a much as possible. We hunt & fish, garden, have fruit trees and berry patches, preserve food, fell trees to put up for fire wood, forage, and a whole lot more. I'm glad to hear that you're learning as much as you can. That's wisdom. Another skill a person should learn is how to barter. That will become equally as important. I'm here to help anyway I can. Mickey 😊

[@TheMichi2377]

Excellent video!! Thanks so much.

[@OuttheBackDoor]

I'm glad this was helpful and thank you for watching! 😊

[@carolynbrown6792]

Wonder if you could add a bit of whole milk to it before canning it to hold down on thee globing up.

[@OuttheBackDoor]

Hi Carolyn. A dairy farmer told me it's called clamps and it's normal. Just mix it in before using. 😊

[@donnasmith2900]

So did Mr. Mankus like the whipped cream? lol It looks good!!!

[@OuttheBackDoor]

Hi Donna. Yes, but he likes ANYTHING sweet and a treat! 🤣😊

[@shirleymiller5056]

I am so stoked to see the results

[@OuttheBackDoor]

Hi Shirley. I'd like to do some videos showing different ways that you can actually use the canned whipping cream. What works, and what doesn't. 😊

[@Tami_61]

Thank you for this info! I am all about doing homemade and canning. I do can milk and this is fantastic to know about heavy cream. Now I will experiment to see if homemade heavy cream will produce the same results.

[@OuttheBackDoor]

Hi Tami. I'm glad this was helpful! 😊

[@TheFruitfulFIG]

When I can heavy cream or any milk, really I shake before I open. It helps incorporate it back in.

[@OuttheBackDoor]

Hi TheFruitFIG. I always shake my milk and "newer" canned whipping cream before opening, but if your whipping cream is 1 to 2 years old or older in the pantry, it's going to take more than just a shaking before opening. It separates into liquid and a thick mass that makes "just shaking" pretty much impossible to incorporate. The whipping cream is still good, but depending on how you're planning on using it, a whisk is highly suggested to incorporate everything once opened. 😊

[@michellehale635]

Remarkable! Totally doing this soon!

[@OuttheBackDoor]

Hi Michelle. I'm glad this was helpful and thank you for watching. 😊

[@shannahonea714]

Awesome

[@OuttheBackDoor]

Thanks Shanna. 😊

[@markshabert7350]

The skin part on top is clotted cream.

[@OuttheBackDoor]

Hi Mark. I had a couple of dairy farmers tell me it was called clamps. 😊

[@COWELLGIRL]

Yes !

[@OuttheBackDoor]

Sharon, have you tried this yet?

[@COWELLGIRL]

@@OuttheBackDoor no but I have watched it a couple times before and want to try it sometime soon ! I dont use much whipping cream and having it shelf stable has to be the way to go !

[@OuttheBackDoor]

I've noticed shortages of it from time to time. Besides being convenient having it on hand, the store may be out when I need it.

[@dEEmARIE-]

Another rain day project today...Thanks Mickey....I had to brush up on the technique. Q: Have you tried making butter out of the canned whipping cream?

[@OuttheBackDoor]

Hi Deanna. I'm planning on doing a video of that! 😊 I'm down in Duluth at the hospital. My sister had surgery.

[@floridabeardedwoodworker]

Good information thanks

[@OuttheBackDoor]

Hi Florida Bearded WoodWorker. Thank you, I appreciate you watching! 😊

[@huizy9793]

This is amazing thank you for all the helpful tips as well!

[@OuttheBackDoor]

Hi huizy. I'm glad it was helpful. Thank you for watching. 😊

[@demitaylor8873]

You never mentioned HOW LONG did you pressure can for? 60 minutes?

[@OuttheBackDoor]

Hi Demi. That's because there is no time. When you come to pressure, turn your heat off and let it come down to zero on its own. 😊

[@cathydickerson1420]

❤

[@natalia199301]

Rockstar as always! Thanks for sharing.

[@OuttheBackDoor]

Hi N Packer ☺ Thanks for watching! 😊

[@lclukiv4192]

Hello from Canada 🍁 just found your channel wow thank you for sharing your canning milk that was interesting and very informative Have you canned butter ? 😊 I will search your channel for further episodes you have done thanks again God bless

[@OuttheBackDoor]

Hi Lc Lukiv. I appreciate you watching, thank you! What part of Canada are you from? I'm fairly close to the border in Minnesota near Lake Superior. To answer your question, yes, I've got videos on canning both butter and ghee, and sour cream, besides the milk and whipping cream. They should be listed under the "canning" playlist. Enjoy your evening and God bless. 😊

[@lclukiv4192]

@@OuttheBackDoor Hi thank you for answering I’m in the province of British Columbia and I’m just two miles from the border of the state of Washington It’s the Pacific coast of Canada and Washington so I will be busy for awhile cuz there’s a few products that you showed that I would like to try cheers for now Lc

[@renierk7758]

The sound of that popping is literally music to my ears. 🙂 Maybe I missed you saying, but how long does this last once you can it?

[@OuttheBackDoor]

Lids popping IS music to the ears! I've got some jars in the pantry that are over 3 years old. The contents have separated but I just mix it up before using it. 😊

[@renierk7758]

@@OuttheBackDoor Thanks for the quick reply. I haven't done canning in a few years, and actually even sold a bunch of my jars at a garage sale a couple of years ago. With grocery prices going sky high, I've decided to get back to canning, and have one cupboard almost full of soups, apple sauce, chicken broth, jams. Will need to get more jars.😛

[@OuttheBackDoor]

@renierk7758 Good for you!!!

[@dolorescampbell]

I recently found your channel and I’m loving it! In this video you refer to previous videos on canning milk, cream, chocolate milk etc but I can’t find any of your videos past 7 months ago. How can I find these videos? Thank you

[@OuttheBackDoor]

Hi Dolores. I had 179 videos uploaded last fall and while I was taking some time off from the channel, a few viewers reached out to me to let me know all of my content had gone AWAL. I've been trying to get them all uploaded again but it's taking time. I'll leave a link to my canning playlist for the videos you were looking for. As far as the one with chocolate milk, can it the same way I do milk and the whipping cream. I hope this helps and thank you for watching! 😊 kzbin.info/aero/PLfHS8-t9ihM0DZtyJvzCSzN3GPXyDqJQY

[@dolorescampbell]

@@OuttheBackDoor … thank you so much for replying. I wondered if something happened to your videos! I hope you’re able to restore them and they aren’t forever lost! I’ll check back periodically to watch ones I haven’t seen. In the meantime, I’ve subscribed to your channel and look forward to upcoming content. 😊

[@OuttheBackDoor]

@dolorescampbell Welcome to the channel and thank you for joining me! 😊

[@Jane_1776]

I like to use half and half to make kefir.

[@OuttheBackDoor]

Hi Jane. I've never tried using half & half in place of milk in kefir before. I would think that would give it a richer consistency. Does it? 😊

[@essmylove1]

Love it I have a question can we do ricotta cheese???? I really want to know if we can

[@OuttheBackDoor]

Hi Esmeralda. I'm sorry, but I'm not able to answer that being I've never tried to can it before. The pH level isn't as high as milk, but it's still up there so I wouldn't try WB canning it like sour cream or cream cheese. I'm not sure what the texture or taste would result in. 😊

[@larisakorchak8326]

Awesome job I will try

[@OuttheBackDoor]

Hi Larisa. I'm glad this was helpful and thank you for watching! 😊

[@jacquelinelemoine8807]

I would like to know if you have canned cream cheese before. If you have can you post a video on it. If you haven’t done it before what are your thoughts about it. Like your channel a lot thanks.

[@OuttheBackDoor]

Hi Jacqueline. I haven't done a video on canning cream cheese, as of yet. I make sure my jars are sterilized, cube up room temp cream cheese and carefully fill my jars (smooshing the cubes down) leaving a 1" headspace. I place my jars on a baking sheet and transfer them into a warm oven so the cheese melts, adding more cheese chunks if needed. Clean rims, place lids and bands on. I WB can mine for 20 minutes. Remove from WB and allow to seal and cool. The pH level of cream cheese is at the max level to WB can. I hope this helps. 😊

[@robinsmith6136]

Do you water milk from the store also? New to your channel and love what I’ve seen so far. I water bathed some milk and it did ok but it turned to buttermilk. That’s ok for cooking but I want to be able to use the milk also drinking.

[@OuttheBackDoor]

Hi Robin. Welcome to the channel 😀 I do can milk and half & half, besides the whipping cream, but I process these the same way I shared in this video. I've got them listed in my "canning playlist". I haven't water bath canned any of them because I'm not sure of the proper time and as you said, what the end result would be. 😊

[@tenafleming7199]

This may be a dumb question. But how do you store this once you can it? Does it need to be in a fairly cool place?

[@OuttheBackDoor]

Hi Tena. There's NO dumb question and I'm glad you asked as long as you weren't sure. You were correct saying dark. Any type of food that would be stored in a pantry or such, benefits by being in a dark, cool, and dry environment. My pantry is in my basement where it's naturally cooler. And there isn't any light coming in from windows. I've also got a dehumidifier running during the humid months. I hope this helps! 😊

[@oldschool72]

I have water bathed whipping cream from the store and fresh cream from the dairy and they turn out beautiful every time. I tried pressure canning milk and cream decades ago and hated the look, texture and taste. So I have only water bathed everything including meat for the past 55 years.

[@OuttheBackDoor]

Oldschool, that's great! 👍 I've water bath canned low acidic foods. But, my question is, how long did you WB can your dairy products for? And the sugars didn't caramelize at all? 😳

[@goldieleyva3002]

How long do you water bath heavy cream and milk?

[@americanmom847]

How long do you waterbath the heavy cream?

[@OuttheBackDoor]

@americanmom847 Hi American Mom. I've had some viewers say they WB can milk for 60 minutes. I've never tried it, but the time would be the same with the whipping cream as the milk. 😊

[@elizabethbueckert1645]

Would this have to be in the fridge after it’s canned. How would you store it Thanks for sharing. Do you think maybe the solid stuff on top after it was canned. Would it maybe have cooked to long

[@OuttheBackDoor]

Hi Elizabeth. After this is processed in the canner, it's stored in the pantry. The thick stuff on top is called "clamps" and is normal. Just shake up the jar before using. 😊

[@claratarver3138]

So did i miss the lenth of time you pressure canned them? I really enjoy your videos and thank you for responding

[@OuttheBackDoor]

Hi Clara, thank you. No, you didn't miss it. When the PC reaches pressure, then turn your heat off. No actual processing time. 😊

[@SoMoGran]

That's the answer I was looking for!! Thanks for providing such valuable info for this day and age!! Have subscribed! @@OuttheBackDoor

[@OuttheBackDoor]

@SoMoGran Hi Carolyn. I'm glad that helped. And welcome to the channel! Thank you for joining me on my journey. 😊

[@jodyhawkins1591]

What about high altitude? What pressure would I bring it to?.

[@OuttheBackDoor]

@@jodyhawkins1591 Hi Jody. What ever you normally PC at is what you'll bring your pressure up to and then kill your heat. 😊

[@Sharon_K]

I’m so excited to try this! This is my first time seeing one of your videos, and I subscribed. Looking forward to viewing your other videos. Question about how much time in the canner after the 10 minute venting…I looked back at the transcript and couldn’t find the time. Thank you!

[@OuttheBackDoor]

Hi Sharon. Welcome to the channel! After venting, the amount of time to come up to pressure will depend on the size canner you are using (I use my All American 941 often) and how full your canner is. After I'm done venting, I still let the pressure come up slowly, only raising the temp to 7 or 8 out of 10. This does take a little longer but doesn't caramelize the sugars as much. No one will ever get a perfectly white colored milk once it's canned (off white is normal) but if the heat is cranked (yes, I've gotten impatient) the milk will be beige and have a sweeter taste. It's still good to use, but I personally don't care to drink sweet tasting milk. I hope this helps and happy canning. 😊

[@Sharon_K]

@@OuttheBackDoor thanks so much for responding. Forgive me…I don’t think I asked my question well. I meant after it comes up to pressure (slowly), and you start timing once it’s reached pressure-how many minutes? Thanks

[@OuttheBackDoor]

@@Sharon_K ahhh, when you reach pressure, turn your heat off! There's no processing time.

[@Sharon_K]

@@OuttheBackDoor thanks so much! I just watched your lemon curd video-that and the milk are my next projects! I’m loving your channel! ☺️

[@OuttheBackDoor]

@@Sharon_K I'm glad you're enjoying it and I really appreciate you watching!

[@debiscooking9770]

Mickey, I don’t use heavy heavy whipping cream as whipped cream. Instead, I use it all the time for making sauces or gravies. Would the canned heavy cream still have the thick consistency for making sauces? I just love it that you’re back! Thanks for sharing this video. 👩‍🍳

[@OuttheBackDoor]

Debi, besides whipping it, I use it in creams and sauces as well. You can make butter or ice cream from it too!

[@juliejohnson8096]

What is your process in bringing the temp up slowly? Last time I canned milk-I thought I was taking the heat up slowly, but my milk was beige. Thanks for sharing your knowledge.

[@OuttheBackDoor]

Hi Julie. I've never gotten "pure white" milk when processing it. It's always turned a slight color. My settings on my stove top go from off to 10. I'll usually start at about a three for a little while and then bump it up to 5. It takes me a very long time to get to venting going this low of a heat but it's warming the milk up gently and slowly as not to caramelize the sugars right away. Once I've finished venting, I raise my heat to 7 and leave it there until I reach pressure. Then I turn my heat off. Again, this is a timely process especially when I'm using my AA941. It takes the big girl a while to heat up no matter what I'm processing. Your milk is still good even though it's beige. It may taste a bit sweeter. When I've heated mine too quickly and it's turned beige, I use it in my baking, cooking, and over my oatmeal because of the sweeter flavor. I don't care to drink sweet milk, myself. I hope this helps. 😊

[@lynnodell347]

Have you ever canned sour cream. I made some and I found that to put it in jars use a piping bag less air in the jars.

[@OuttheBackDoor]

Hi Lynn. I give the jars a slap on the bottom to get them to settle. Here's the video I did on canning sour cream. 😊 kzbin.info/www/bejne/nJbKe5lqjJaeirc

[@stephaniebell9093]

Yet they can milk to sell in the stores.

[@OuttheBackDoor]

Exactly 💯

[@lorilaughlin6177]

Have you ever tried to can buttermilk? I tried it and it clumped bad.

[@OuttheBackDoor]

Hi Lori. No, I haven't. I've had enough of you wonderful people experiment for me and all of the results were bad. I guess if you put a stick blender to it you may be able to resurrect it but, is it worth it? 😊

[@shannidm]

We don't have traders hours in kenai Alaska but I did buy their shelf stable whipping cream. But thanks to you, I know canning comes stiff is possible. Are your familiar with the nesco or Carey canners? I don't own a stove top canner, just the nesco electric. Thank you so much!

[@OuttheBackDoor]

Hi Shannon. I don't have or have had an electric canner. I'm sorry I'm not able to help you with that part. I don't know if there's anyway of knowing when your canner has reached the required pressure or not. If there is, then if possible cancel the process or unplug the canner and allow the pressure to come down naturally? 😊

[@shannidm]

@@OuttheBackDoor it has a count down of the 10 minutes you manually count, so maybe that's it? I appreciate such a quick response. When I try it eventually I will try to remember to come back and let you know how it worked for me. Loved this video, so helpful. 😁

[@OuttheBackDoor]

@@shannidm I'd really appreciate to know your results. I hope it works for you!

[@pamelarogers6143]

I have been wondering if i can can this. Thank you. Did the half and half work well also.

[@OuttheBackDoor]

Hi Pamela. I'm glad this was helpful and yes, the half & half worked well. I think I canned that in my canned milk video. 😊

[@joys4524]

I total newbie here I have an electric pressure canner. How would I can 18٪ cream in my Nesco 9.5 . Can I add 1 jar of cream to fill my canner when dry canning potatoes on high at 15 psi, 40 min after 10 minute vent, the slow release?

[@OuttheBackDoor]

Hi Joy. You don't want to actually process the whipping cream. Once you reach pressure, you would stop the process. I don't have an electric canner so I don't know if there's a cancel button or how you would stop the power, other than unplugging it, and key the pressure come down naturally then remove your jars. 😊

[@shirleymiller5056]

I did not hear of shelf life time please update from this recipe to update version how it tastes 1year

[@OuttheBackDoor]

Shirley, I've got some that I've left sitting in the pantry to see how far out the shelf life might be. I'll share with everyone when I open an older jar. 😊

[@truthseeker3967]

Are those quart size jars or pint size jars you are using? I can't tell from looking at it.

[@OuttheBackDoor]

Hi Truth Seeker. I use pint jars. 😊

[@truthseeker3967]

@@OuttheBackDoor thank you.

[@OuttheBackDoor]

@@truthseeker3967 You're welcome 😊

[@donnajohnson9647]

I get that you just bring the pressure up to your reccomended level and turn off immediately, but I need to know your elevation to figure out what poundage I need.

[@OuttheBackDoor]

Hi Donna. Bring it up to YOUR appropriate psi, not mine. 😊

[@auntnut2011]

Interesting...how long did you keep the pressure at 10lbs? Pressure time I guess is what I'm asking...Thanks.

[@OuttheBackDoor]

Hi auntnut2011. Technically I didn't process it for any time. As soon as it reached pressure, I turned the heat off and let it drop to zero on its own. I do the same with canning milk. I hope that helps. 😊

[@auntnut2011]

@@OuttheBackDoor Oh okay! Thank you for answering my question. Happy canning!

[@OuttheBackDoor]

You're very welcome 😊

[@deann23c]

Great video. What happen to all your older videos? Did you start them over? Thanks.

[@OuttheBackDoor]

Hi Deann. Thank you. I've been on a social media fast, I'm technically still on it, but several people got a hold of me and said my content was AWAL. So, I'm slowly trying to upload the videos again, starting with some of the more popular ones. Links to my other videos and links for products I use are going to take some time to get updated as well. I do have some new content ideas to record and then those will get uploaded and hopefully I'll be back up to speed. 😊

[@berniw13]

@@OuttheBackDoor what does AWAL mean?

[@OuttheBackDoor]

@@berniw13 they went missing, all 172 videos.

[@berniw13]

@@OuttheBackDoor holy cow! Just like that? Wow

[@OuttheBackDoor]

@@berniw13 Yup. I've been trying to re-upload my videos.

[@denisephelan5880]

When you can milk can you use lactose milk?

[@OuttheBackDoor]

@denisephelan5880 Hi Denise. I have not canned lactose free milk, myself, but I've had several people try it and it worked fine. I'm going to be canning A2 milk soon so maybe I'll do a video on that to share. 😊

[@Pluscelamemechose]

My foodi had brownish results. If I heat the milk/cream first, will it eliminate the caramelizing? If it's the color of lt brown sugar, that's what I put in oatmeal anyway. No one will notice.

[@OuttheBackDoor]

Pluscelamemeshose, the heat is what is causing it to turn brown and caramelize. That's why I've recommended starting at a low temp and coming up very slowly. It reduces the caramelization. There's no way of getting around it, that I've ever noticed, but it's not as bad raising the temp slowly. I don't know if there would be a way to control the temp with an electric pressure canner or not. I've never used one. I enjoy it best on cereal and oatmeal if it caramelized more than other jars because it has a slightly sweet taste to it. I am working on ditching the sweet tooth but it still follows me around! 😊

[@alicewilson5957]

How long did you pressure the whipping cream?

[@OuttheBackDoor]

Hi Alice. I didn't. When I reached pressure I turned my heat off. 😊

[@bluewolf4915]

Should have tried making butter.

[@OuttheBackDoor]

Hi Bluewolf. I'm going to share a video at some time doing that. 😊

[@peggyvanthomme9899]

How long did you can the milk products for?

[@OuttheBackDoor]

Hi Peggy. Until I came to the required pressure and turned the heat off. 😊

[@trishkcmo3683]

The gasket material is completely different material. They don't recommend heating them as it could affect adhesion.

[@OuttheBackDoor]

And that's why I generally use my Tattler lids.

[@bluemoon8268]

… QUESTION … so, to make butter you just whip longer?… I think chilling the bowl and the beater blades would help it solidify faster … I wonder how it would do in a food processor ?

[@OuttheBackDoor]

Hi Blue Moon. Chilling it will definitely help it separate faster resulting in butter and whey. I've never tried a food processor but a stand mixer works well. I also have fun doing it sometimes in my butter churn. You can actually hear the sound change when you've "over whipped" the cream and you're heading to butter. 😊

[@bluemoon8268]

@@OuttheBackDoor … great! Thanks.

[@OuttheBackDoor]

You're very welcome!

[@truthseeker3967]

I've done the heavy whipping cream in pint jars. Do you think I could can whipping cream in quart size jars?

[@OuttheBackDoor]

Hi Truth Seeker. I would think it's possible to do this in quart jars, although I've never tried it myself. I use pint jars. 😊

[@truthseeker3967]

@@OuttheBackDoor Thank you. I thought I saw where someone canned a quart of butter - so, why not WC. Thanks again.

[@OuttheBackDoor]

@@truthseeker3967 It's only me and my husband so I don't put up certain items in larger jars.

[@edenheaven5175]

Can you can home made heavy cream?

[@OuttheBackDoor]

@edenheaven5175 Yes you may! 😄

[@goldieleyva3002]

this is a game changer. Will this whip into butter when it's opened?

[@OuttheBackDoor]

Hi Goldie. Technically, it should. I plan on trying it so everyone can see. 😊

[@goldieleyva3002]

@@OuttheBackDoor thank you so much. I just found this video and today is shopping day. so YAY!

[@OuttheBackDoor]

@@goldieleyva3002 perfect timing!

[@reginadaugherty1804]

Could you try whipping it again after 1 month on the shelf?

[@OuttheBackDoor]

Hi Regina. My 178 videos went AWAL and I'm uploading them again. I actually did this video about a year and a half ago and I'm whipping 1 year old jars of the canned whipping cream. 😊

[@nanathecanner]

The difference in lids is amazing! That’s crazy! 😮

[@OuttheBackDoor]

I agree! I've tested many different brand lids, including Tattler reusable lids. I like to share my thoughts on them and like hearing what others like. 😊

[@carlahabeck4051]

Dies the percentage of fat make a difference? We sometimes are given 40% heavy cream and just wondered.

[@OuttheBackDoor]

Carla, I don't think it should make a difference. I want to say though, I'm using canned whipping cream from over 2 1/2 years ago sitting in my pantry. I bought up a lot while the prices were still reasonable. What I've noticed is it separates and you get liquid on the bottom and more of a solid mass in the middle and upper portion. I tasted the mass one time and OH MY GOODNESS! I could have sat there with a spoon and ate it all! I carefully spoon out the semi solid mass (fat) into a bowl and then dump the liquid in. Then I use a stick blender to incorporate it together again. By using a stick blender I have to watch that I don't over mix it unless I'm deliberately trying to make whipped cream. I hope this somewhat helps. 😊

[@PamBurks-lu4bo]

How long do you leave the pressure on for milk? Can you use lactated milk to can?

[@OuttheBackDoor]

Hi Pam. As soon as you reach pressure, turn your heat off. Allow the pressure to come down as normal. I'm not quite sure what you mean by lactated milk. Lactose-free milk? Yes. You may can it. Mother's milk, I would freeze instead. The heat would damage the nutrients. I hope this helps. 😊