Rebel Canning: How to Save Big with Homemade Evaporated Milk
In a world where the cost of groceries continues to rise, finding creative ways to save money without compromising on quality has become a priority for many.
One such cost-saving adventure involves rebel canning, where intrepid individuals experiment with unconventional canning techniques to create pantry staples at a fraction of the cost. Enter the quest for homemade evaporated milk, a staple for coffee aficionados and home cooks alike. This article chronicles the journey of one daring individual who decided to take matters into their own hands and can their own evaporated milk.
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The Motivation to Rebel:
Our intrepid canner found themselves reaching for 3 to 4 cans of evaporated milk every week—a budgetary expense that added up quickly. However, they stumbled upon an intriguing idea: could they transform regular whole milk into evaporated milk through the process of canning? With canned evaporated milk priced at $1.30 per can, the potential savings were too enticing to ignore. Armed with a gallon of milk and a stash of canning jars, they embarked on a money-saving experiment that could potentially save them nearly $20 a month.
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The Recipe for Homemade Evaporated Milk:
- Now, let's delve into the recipe and process that our rebel canner employed to create their own evaporated milk. Please note that this method deviates from traditional canning practices and should be undertaken with caution.
Ingredients:
- - 1 gallon of whole milk
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Instructions:
- 1. Begin by pouring the gallon of whole milk into a large, heavy-bottomed pot.
- 2. Heat the milk over medium heat, stirring occasionally to prevent scorching.
- 3. Continue heating the milk until it reaches a gentle simmer. Be careful not to let it come to a full boil.
- 4. Reduce the heat to low and allow the milk to simmer gently for several hours. Stir occasionally to prevent a skin from forming on the surface.
- 5. As the milk simmers, it will gradually reduce in volume and thicken. This process can take anywhere from 2 to 4 hours, depending on the desired consistency.
- 6. Once the milk has thickened to your liking and has reduced in volume by approximately 60-70%, it is ready to be canned.
- 7. Prepare your canning jars by washing them thoroughly with hot, soapy water. Rinse well.
- 8. Carefully ladle the hot evaporated milk into the sterilized jars, leaving about 1/2 inch of headspace at the top.
- 9. Wipe the jar rims with a clean, damp cloth to remove any milk residue. Place the sterilized lids and rings on the jars, tightening them firmly.
- 10. Bring a water bath canner or a large pot of water to a rolling boil. Gently lower the sealed jars into the boiling water, ensuring they are fully immersed.
- 11. Process the jars in the water bath for 10 minutes.
- 12. After processing, carefully remove the jars from the water bath and place them on a towel-lined surface to cool.
- 13. As the jars cool, you may hear the satisfying "pop" sound indicating that they have sealed. This is a sign of success!
- 14. Allow the jars to cool completely before storing them in a cool, dark place. It is recommended to label the jars with the date of canning for reference.
- 15. After a couple of weeks, open one of the jars to assess the flavor and consistency. Adjust the cooking time in future batches if necessary.
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Rebel canning is a brave and adventurous pursuit, offering the potential for substantial savings and the satisfaction of creating homemade pantry staples.
While the recipe for homemade evaporated milk provides an alternative to store-bought options, it's essential to understand that this method deviates from standard canning practices. As always, prioritize food safety and be mindful of the potential risks associated with unconventional canning techniques. With a little experimentation and a willingness to step outside the norm, you might just uncover a world of possibilities in your own kitchen. Happy canning!
Comments
USDA approved?
ReplyDeleteI enjoy raw milk & homemade butter. No FDA .... all of my relatives lived into their late 80s & 90s. Also I USA lard! Less cholesterol than butter or oil based(petroleum by product) margerine. Beef, pork, chickens, lamb, turkey, etc pasture fed. We no longer trust the FDA or Chinese owned farms & processing plants. I'll now get off my soapbox
DeleteNo and nobody cares what they say. They want us to keep wasting money
ReplyDeleteLet us know if it works.
ReplyDeleteYes I was raised on cows milk watching mom putting in a pot to simmer for about 20-30 could've been longer . Letting it cool a bit then straining though a cloth into another big pot. I think the best part was after it cooling skimming cream off the top. Then we'd get the butter churn out which was a large glass jar the lid had the paddles and the handle we all took turns. Miss those days and that was the 1970's.
ReplyDeleteThis sound like a great idea. There are recalls on everything. At least you know what goes in the jar.
ReplyDelete“Chinese owned” is the scariest part of all… including the “owned” in our government.
ReplyDelete