From Snowed-In to Self-Sufficient: Mastering the Art of Canning Dairy Staples for Winter Survival
When nature blankets us in snow and confines us to our homes, being prepared becomes paramount
For those who have invested time and effort into prepping and self-sufficiency, a snowed-in scenario becomes an opportunity to put their skills to the test. In this article, we delve into the experience of being snowed in for eight days and the valuable lessons learned about food preferences and stockpiling dairy essentials. Join us as we explore the art of canning milk, cream, cream cheese, and sour cream, ensuring a reliable and long-lasting dairy supply during challenging times
Recipe: Canning Dairy Staples
Ingredients:
- Gallons of milk
- Half and half
- Heavy whipping cream
- Cream cheese
- Sour cream
- Canning jars with lids and bands
- Water bath canner or large stockpot with a rack
- Jar lifter or tongs
1. Prepare the Dairy Products:
Ensure that the dairy products you have purchased are fresh and of high quality. It is important to work with fresh ingredients for optimal results when canning.
2. Sterilize the Jars:
Place the canning jars, lids, and bands in a large pot filled with water. Bring the water to a simmer and let the jars simmer for about 10 minutes to sterilize them. Keep the lids and bands in hot (but not boiling) water until ready for use.
3. Canning Milk:
Pour the whole milk into clean, sterilized quart-sized jars, leaving about 1-inch headspace. Wipe the rims of the jars to remove any spills or residue. Place the lids and bands on the jars, tightening the bands fingertip tight. Process the jars in a water bath canner for the recommended time based on your altitude. Consult a reliable canning guide for specific processing times.
4. Canning Cream, Cream Cheese, and Sour Cream:
For each type of dairy product, follow a similar process. In clean, sterilized pint-sized jars, pour the desired amount of cream, cream cheese, or sour cream, leaving appropriate headspace. Wipe the rims of the jars and seal them with lids and bands. Process the jars in a water bath canner for the recommended time
5. Cooling and Storage:
Once the processing time is complete, carefully remove the jars from the canner using a jar lifter or tongs and place them on a towel or cooling rack. Allow the jars to cool completely. As they cool, you may hear the satisfying "pop" sound of the lids sealing. After cooling, check the seals by pressing down on the center of each lid. Properly sealed jars can be stored in a cool, dark place for an extended period.
Being snowed in for eight days provided a valuable opportunity to test and enhance your self-sufficiency skills.
By canning gallons of milk, half and half, heavy whipping cream, cream cheese, and sour cream, you have created a reliable and long-lasting dairy supply that will serve you well in future challenges. The art of canning allows you to extend the shelf life of essential food items, ensuring that you and your family have access to nutritious and familiar ingredients when venturing outside is not an option. So, celebrate the success of your canning endeavors and embrace the journey towards self-sufficiency, knowing that you are well-prepared to face whatever nature throws your way.
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