Guest Posted August 23, 2016 Share Posted August 23, 2016 In the interest of saving time I was wondering if anyone has canned the mayo and ketchup, bbq sauce ect. I would prefer making big batches as it is more convenient. If so, any tips? Link to comment Share on other sites More sharing options...
fitisthenublack Posted August 23, 2016 Share Posted August 23, 2016 Ehhh I'm not sure you can to that to be honest..especially the mayo. There aren't any preservatives so I don't see how it would last. Link to comment Share on other sites More sharing options...
MeadowLily Posted August 23, 2016 Share Posted August 23, 2016 http://canninggranny.blogspot.com/2013/05/canning-mayonnaise_31.html This woman says NO to the mayo. Link to comment Share on other sites More sharing options...
Guest Posted August 23, 2016 Share Posted August 23, 2016 /sad face Oh well it was worth a shot! Link to comment Share on other sites More sharing options...
MeadowLily Posted August 23, 2016 Share Posted August 23, 2016 Canning anything is noble. Husband is rendering 12 quarts of kidney fat as we speak. Commercial, it sells for $8 pint. He's saving a bundle. Keep on cooking and canning with wild abandon. Link to comment Share on other sites More sharing options...
MrsZimm13 Posted August 31, 2016 Share Posted August 31, 2016 On August 23, 2016 at 4:17 PM, MeadowLily said: Canning anything is noble. Husband is rendering 12 quarts of kidney fat as we speak. Commercial, it sells for $8 pint. He's saving a bundle. Keep on cooking and canning with wild abandon. Hi MeadowLily- i was curious about "rendering kidney fat" I didn't know kidneys had fat to render. So, I googled it and found out all about it. To my dismay, yesterday, I fed 1/2 of a package of leaf fat to my chickens! I had no idea that I could render that fat... So went searching the freezer and found more pork fat (not leaf). I'll be cranking up my crock pot tomorrow to make some pork fat! Thanks for the inspiration. Link to comment Share on other sites More sharing options...
MeadowLily Posted August 31, 2016 Share Posted August 31, 2016 The final product made 24 quarts. It took quite awhile, using a sieve and cheesecloth. But it is some of the finest cooking fat for anything you can think of. It's from gf beef and he cooks it outside on a big burner. Link to comment Share on other sites More sharing options...
Chef Ken Posted September 15, 2016 Share Posted September 15, 2016 My wife and I just finished canning chicken and beef bone broth. The work that goes into making good broth warrants the effort to can the broth. we will have top quality broth all winter with only one day invested. Remember you will need a pressure canner for all meat products. Good luck. Link to comment Share on other sites More sharing options...
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