| T O P I C R E V I E W |
| Kendra Homestead-Girl |
Posted - Nov 21 2012 : 05:57:57 AM
Hi ladies,
So, I've been rolling this idea around and wanted to get your thoughts. Have any of you tried canning homemade mayo? Is it possible? I figure, if factories can can mayonnaise, why can't we? Maybe they add preservatives or something to make it possible? I'm going to call the CDC today (if they're open) and ask if they know, but I wanted to throw the idea out here.
Thanks in advance!
~~Visit me at newlifeonahomestead.com!~~ |
| 13 L A T E S T R E P L I E S (Newest First) |
| cjeanjellybean |
Posted - Apr 09 2013 : 1:59:40 PM
Nourishing Traditions has a recipe that uses whey to create a fermented product. I believe it keeps for 2 months in the fridge? I will double check and let y'all know.
~Cassie Jean
Farmgirl #1356
" Stand still & let God move." ~The Isaacs |
| Ninibini |
Posted - Apr 05 2013 : 11:50:32 AM
I know what you mean, Kendra... On the one site that explored canning pre-made mayonnaise, no matter what they did, it ended up separating and curdling. They even tried "melting" it down on the stove to see if it would go back to its original smooth texture. It did, while it was hot, but it curdled again as it cooled. Ick. The second link did say you can prolong the life of homemade mayo by increasing the vinegar content, but if you do that, you've lost out on the quality of product and taste. So, I'm thinking maybe just making what we need and using it up in a few days would be best. I usually buy Hellman's, but after seeing the movie "Food, Inc." I'm not so sure I want to buy ANYTHING that is premade anymore! There sure IS a price to pay for convenience! Eghads!
Hugs -
Nini
Farmgirl Sister #1974
God gave us two hands... one to help ourselves, and one to help others!
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| Kendra Homestead-Girl |
Posted - Apr 05 2013 : 10:50:08 AM
Thanks for the info, Nini! The link at ifood was confusing, lol. It's about how to can mayonnaise, and then it says canning mayonnaise is never recommended. What? LOL. Oh well. Yeah, I think there would probably be separation issues with the consistency of the mayo. Guess I'll stick to just keeping it in the fridge. Thanks!
~~Visit me at newlifeonahomestead.com!~~ |
| Ninibini |
Posted - Apr 05 2013 : 09:47:12 AM
Here are a couple of interesting links I found while researching this recently:
about canning homemade mayonnaise:
http://www.ifood.tv/blog/how-to-can-mayonnaise
about longer storage of mayo/proper handling of egg:
http://cooking.stackexchange.com/questions/2746/making-longer-life-homemade-mayonnaise
I also found a website where they tried to can store-bought mayo, and it did NOT go so well..
Not sure what to do... Anyone else come up with anything?
Thanks,
Nini
Farmgirl Sister #1974
God gave us two hands... one to help ourselves, and one to help others!
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| Kendra Homestead-Girl |
Posted - Apr 05 2013 : 09:46:17 AM
Emily,
I wouldn't use store bought eggs, but I feel pretty safe with my own fresh backyard eggs. Just wash the shell before cracking to avoid contamination. Here's a link to my favorite recipe: http://newlifeonahomestead.com/2010/03/homemade-mayonnaise/
~~Visit me at newlifeonahomestead.com!~~ |
| Kendra Homestead-Girl |
Posted - Apr 05 2013 : 09:40:39 AM
So... I still haven't attempted canning the mayo yet, and I never heard back from the expert who was supposed to get back in touch with me. I'll let you all know if I ever find anything out, though!
~~Visit me at newlifeonahomestead.com!~~ |
| Emily Anna |
Posted - Apr 05 2013 : 09:25:11 AM
After I saw this post, I had it in my head that I want to make my own mayo as well, but the thought of using raw egg freaks me out! Can someone explain to me how this is ok and any recipes someone can share?
Thanks!
Emily |
| sunflowercritters |
Posted - Mar 20 2013 : 04:05:01 AM
Would love to know how as well...I love canning and having things already..
Deb
I Thessalonians 5:16,17
Rejoice always, pray without ceasing, in everything give thanks, for this is the will of God in Christ Jesus for you.
Deb-farmgirl sister #462
http://sunflowercritters.blogspot.com/
Be like a Sunflower, Turn your Face to the Son. |
| Ninibini |
Posted - Mar 20 2013 : 03:00:45 AM
Kendra - just wondering what you found out? :) Thanks - Nini
Farmgirl Sister #1974
God gave us two hands... one to help ourselves, and one to help others!
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| Kendra Homestead-Girl |
Posted - Nov 21 2012 : 1:55:14 PM
Oh yeah! I didn't think about seeing if Jackie has already covered this topic. I bet she has. You know she's probably already thought of this, lol. Thanks for the idea :) I'll let you guys know if I find out anything.
~~Visit me at newlifeonahomestead.com!~~ |
| emsmommy5 |
Posted - Nov 21 2012 : 10:27:12 AM
That would be very interesting to find out. I would think the heat would cause it to separate or get a weird texture. But, being the avid canner I am, I'd love to hear what you find out. It would also be a good question to ask Jackie Clay on her Backwoods Home blog.
Do what you love, love what you do. |
| Kendra Homestead-Girl |
Posted - Nov 21 2012 : 08:01:21 AM
Yeah, I haven't bought mayo in about three years now, lol. Why buy it when it's SO easy to make?! But I've just recently thought about trying to make a bunch to can and put up in my pantry. You know, for when the power is out and I need mayo. I spoke with a man at the CDC and he said the only info he has is that you should be careful making mayo because of the raw eggs, and that he thinks store bought mayo uses pasteurized eggs, but he is going to pass my canning question along to a specialist. I'm hoping they can tell me more. I know you can can cooked eggs, it's just the raw eggs I wonder about :)
~~Visit me at newlifeonahomestead.com!~~ |
| pinokeeo |
Posted - Nov 21 2012 : 07:05:26 AM
I've made homemade mayo, but I never tried canning it. I don't see why you couldn't. You might need a pressure canner because of the eggs.
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