I do some unconventional canning recipes and this falls into that category. Prices are sky rocketing and shelves seem to be slim at times so keep this in your pantry.
I'm having a real hard time finding HWCream in Indy area. I guess when I find it I need to buy as much as I can and can it. I wonder if it can be frozen too?
I am the only one in my house who likes sour cream so some of it gets thrown out almost every time I get some. This way I can put it in 4oz jars and only use the amoumt needed for my side dish. Great - Love this idea.
Electricity and food prices are skyrocketing, eventually food and refrigeration will become too expensive for the average homeowner to afford. A product that can be made and stored in the food pantry for several months prior to use is a great idea.
Okay you just changed my life on sour cream. I too am a rebel canner. I get lots of sour cream from the pantries in my area. I hate waste but these come at just past the best by date. But we rebels don't follow that rule either 😅 . I got my first batch of sour cream in water bath now. BTW love your shirt and wish I was your neighbor!
Hi The Urban Homesteader. I'm glad this was helpful! Yes, I'm a rebel (or self called Unconventional Canner - I get less red flags using that term) 🤭 but I do approach it scientifically. I belong to a FB group that cans anything that doesn't move, but there are some things I decide to pass on. I go to the pantry myself and put up a lot a food that otherwise would get tossed. I can't stand to see that much waste. One thing I'll mention because I've had some viewers doing the leg work for me and report back with the results, trying to can buttermilk and cottage cheese have been a DON'T DO from several people. I haven't had the time to experiment with those for myself too find out, but I get detailed descriptions and pictures. And thank you on the shirt. It's my husband's idea and my design. I need to get them back up on my Etsy store. 😉 Thank you for watching! 😊
I can all the time. I do nothing but water canning. Just like the Amish just like my mom and her mom has done it. Rebel canning. Just found your channel and love it
@shelby776 Good for you! The USA and Canada are the main users of a pressure canners. Most of the world has no idea of what a pressure canner is and they WB can everything as well. 😊
Hi Sharon. So nice to hear from you! I'm still fasting social media and there's been a lot of medical issues in my family so the time off has been a blessing to me. I hope to return soon and thank you on my shirt. 😉 I get a lot of comments on it. I hope you're doing well. Mickey 😊💗
14 months ago I canned whipping cream after watching your video. Last week I opened it up and made ice cream. Other than being a darker beige it was perfect. Going to have to try canning the sour cream. Always look forward to your videos.
Hi Bonnie. That's wonderful and thank you so much for sharing this with everyone! I'm anticipating the sour cream should have the same shelf life as the other dairy products we are canning. Thank you for watching! 😊
@ Bonnie S - next time try raising your temp on your canner even slower. It's taken me several tries at milk to get the beige to almost go away. Mickey is right about SLOWLY raising the temp. It really does make a difference! Everything tastes fine, but the color was a little off. Good luck & happy canning! God bless 🙏
Thank you for taking the time to be a teacher!! I often buy the sour cream in bulk from Costco. But it goes bad faster than we can use it. This I will be trying for sure. ❤
Another great video! I really like the idea of having shelf stable sour cream! We go through quite a bit of sour cream and this would sure be nice to have on the shelf! Thanks Mickey!! 👩🍳
Hi Debi. I'm glad this was helpful! I like the convenience of having these things on hand in the pantry. Being out in the country, I'm not about to run into town for just 1 or 2 items.
Hi Sharon! I've been fasting all social media. I'm still taking some time off before creating new content, but I'll be back. God bless and my love to you sister! 😊
Hey Mickey...this is one I hadn't watched before....just overwhelmed with canning other things. But this is certainly on my list. Did you have a video on making sour cream? I can't remember. That would be cool to make your sour cream and then can it. I pray the Lord gives you a double portion of blessings for reloading all your videos for us. Jesus bless.
Oh thank you, Sandra! And may you be doubly blessed as well! I haven't done a video on making sour cream but I'll surely put it on my list! God bless you! 💗
I did this back in may and last night was the first time I was able to open it and try it. I first just stirred it up and it was curdlely. Next I took it out and mixed it with the stick blender. MAN. so much better and so happy!
Hi Merry Anne. That's one thing I look for when shopping... what is being commercially canned. If they can it, I find a way to can it also. But, I guess I've never noticed canned sour cream in any of the stores when I was younger. Again, we live in a small community and maybe that wasn't something that was offered to us. 😊
We don't have that around here. I live in a very small community and we're somewhat limited to what we get. I will say though, you're the 2nd person that's mentioned that to me.
New to your channel and like what you're presenting. It's been 11 months since this video was made. Do you have a better tale on the shelf life for the sour cream? If I can 1/4 pints, would I still boil for 20 minutes? Thank you, and I'll continue watching more of your videos. God bless you and your loved ones in 2024!
Hi Pam. Welcome to the channel. I've got canned sour cream in the pantry that's over 2 years old. I did this video back in the middle of 2021 but my videos went AWAL about a year and a half ago and I've been uploading them again. I'm hoping to do a video on opening the older jars of unconventional foods I've canned so we can all see what type of shelf life they have. Happy and Blessed New Year 😊
I canned this after watching your past video an it was a game changer for me..living alone I did smaller jar's.. it's been so convenient an money saving(no waste)plus now I can take advantage of sale's..💃👏👏 Blessings ❤️
I LOVE your shirt! Did you know that America is the last nation of people on earth out of 195 countries where the people are sufficiently armed so that they may fight off true tyranny? You go girl!
That's good, and I'm glad people have a place for them in their lives. I looked at the initial cost, the usage & maintenance cost and I, myself, can't justify it. Plus, if the power goes out, I'll still be canning, but you can't use the freeze dryer then. Just some reasons I don't own one. 😊
I use a lot of sour cream! Sliced cukes with sour cream is a great snack or side for meals. Got that from my Polish heritage. Thanks for this video. I belong to a FB group that does this. Many Blessings from Deborah in West Virginia! New subscriber
Hi Deborah. Welcome to the channel! Cucs with sour cream sounds good. I do a bit of unconventional canning but I don't can everything I see posted on some of those groups. One, for example, is the canned cheesecake. As good as that sounds, I noticed people saying after doing it that they had quite of few failures while in the pantry and recommended not doing it. 😉 Some of the oven canning doesn't sit quite right with me. Enjoy your evening. 😊
@@OuttheBackDoorDo you have a video of the results of this? I can milk with no problem but in my food preservation group it had been said that the sour cream loses some of its sourness. Thanks again for this video! The powers that be quit testing a long time ago so not everything is "rebel", it's just not tested by the alphabet agencies. Hubby just brought home half a dozen 1lb containers of good sour cream (without all the extra ingredients) and I already had 1 plus 1 open so I need to preserve it asap. Many Blessings!
@@JoyfullyOrangeDeborah Hi Deborah. I should do a video of opening and taste testing some of the foods I've canned that are unconventional. I've had many questions on shelf life of the dairy products and canned bacon. I like to save a couple of jars to see how far I can push the shelf life limit on these and when they start to degrade in quality. As far as the cheesecake, if that's what you were asking about a video, I've not tried doing it because of too many people having false seals and ending up with moldy food. I noticed this in one of the rebel canning groups in FB. 😊
Hi Nancy. I'm starting to call myself an "unconventional" canner. 🤣 It doesn't get me flagged as fast. When I make my yogurt, I strain it for a greek style yogurt and have lots of whey! I use that in all sorts of baking or for a kick starter in other fermented foods. The amount of whey that drains off the sour cream is such a small amount that I don't mess with it, but I appreciate your ideas! 😊
The small amount drained from the sour cream is probably enough to start a sauerkraut or other ferment. If you happen to be starting a ferment when you open the sour cream lol
I buy the largest tub of sour cream I can find..I put it into pint jars, Vacuum seal them and just put them in the fridge and open as I need them. Just like the day I bought it, the one I just opened is over 8 months old. I do the same thing with Cottage Cheese.
Hi Oldschool. Thanks for sharing how you do yours! That will be helpful to those that have extra refrigerator space. I mainly can as much as I can in the event of power outages. Happens too often around here. 😊
Great idea, Oldschool, but I don't have refrigerator space. I might try the vacuum sealing with one container of sour cream into 1/4 pints. 'should be able stack most of those in fridge. May try cottage cheese also. Should be very helpful for having it last. Thanks for sharing!
Hi Connie. Thank you and thank you. I was selling them on Etsy before. I've had requests for them since so maybe I'll think about doing them again. I'll post if I do. 😉
Hi Estella. Thank you for watching. I've recorded a video (not published yet) on how to make your own ranch style dressing mix. As far as a ready made canned ranch dressing, I haven't tried that. I use buttermilk in my ranch dressing and so far I've had several viewers experiment for me by trying to can a small amount of buttermilk and they've all said DON'T! Well, I'm one that would still try to do that just so I know for a fact that it does or doesn't turn out well in the end. My problem is I live in a small community and nobody carries buttermilk in the dairy section any longer. I'm lucky to find powdered buttermilk at Walmart. I can research the separate ingredients for ranch dressing and see if it's worth trying to can, but it may take a little time. I'll put it on my list of requested videos. 😊
GREAT VIDEO EXCEPT ONE THING*****NEVER USE METAL WARES IN YOUR JARS IT ETCHES THEM and CAN CAUSE FAILURES IN CANNING! **********************************************************
@@OuttheBackDoor I have saved all your videos. That’s a first. Excellent information I have never seen on anyone’s prepper/homesteader videos. Plus, I like your 2nd Amendment position. Obviously you approve of our 1st Amendment as well with “the shirt”, never back down.
Oh my! I wish I would have backed up all my videos before they went AWAL! It's taking me awhile to get them uploaded again. Yes, I'm standing my ground and most people that live in my small neighborhood, let's just say we think alike. What's that old saying? You can have my guns when you pry them from my cold dead fingers. Nuff said. 😉
Another good project for me to do. I just added sour cream, half & half and heavy whipping cream to my grocery list for this week.Also more orange juice.thank you
Hi Ted. I tried that, but my mini frother didn't have enough power because of the denseness of the sour cream. I think there are some mini stick blenders out there (in between a frother and stick blender) that would probably work well, but I don't have one. 😊
It's a shame your videos disappeared off your channel and you find yourself having to reload them. I am thankful for you taking your time to do so. This video in particular was very helpful as I had canned butter from a different video and it came out terrible. I don't know what went wrong. Maybe you can shed some light on the subject. I now know what all that brown gunk on the bottom of my jars was. Whey! It turned an ugly color and was curdled. I had dark brown gunk throughtout the product, hanging on the sides of the jars, just nasty looking. I wonder what I did wrong to have such an outcome? On another note, this sounds like a good project to add to my ever growing list!
Robin, I'll make a note to get my butter video uploaded soon! Now, by reading how your butter turned out and without seeing it, I'm going to make a couple of guesses of what may have happened. Right away I'm thinking some of the butter may have scorched in the bottom, hence the brown coloring. Next if the whey and fat were separated, it wasn't shook long enough to keep the milk proteins (whey) and fat incorporated before you allowed it to cool completely. Those are my thoughts right away. Is it possible that's what may have happened?
@@OuttheBackDoor I'm not sure what happened. I tried 3 different times by that many other people. Only one turned out ok, and I had to redo that batch to save it. I was disappointed for sure. I am going to try by your method with a small amount of butter this time. Thanks for getting back with me. I had a bad fall two Saturdays ago and have been laid low. The spirit is willing but the body is not, post stroke survivor of 11 years. My balance betrays me sometimes. Otherwise, doing great!
Listen to your body and do over do it. 💗 If you still have issues and are able to take some pictures, please email me with them and I'll try to help. 😊
Good morning dEEmARIE. I'm glad to hear you'll be adding this to your pantry arsenal! I've got a few containers in my refrigerator waiting to be canned! 😊
Hi Rosehaven Farm. Thank you. Those are good ideas for the whey! Normally I save my whey when making Greek style yogurt for pancakes and breads, but the amount drained off from this small jar wasn't worth it. It went down the drain to benefit my septic. 😉
You have been on my mind, so happy to see you 😊 I’ll have to try this Hope you’re doing well. Love me My mom passed after Christmas so been busy with my dad who’s 95. Going through her pantry now, she has lots of jars, guess who gets them 😊
Hi Bar O Sunflower. So nice to hear from you. I'm sorry to hear about your mom's passing. I'm sure your dad appreciates all of your help! I think about all the canning jars I have and I'm sure when the day comes that someone has to clean out my pantry they are either going to jump for joy or cringe! I guess you were blessed with her jars! God bless and my love, Mickey 😊💖
Thank you so much, I made this last night. After the lids popped I did give it a little shake like canning butter to keep everything mixed looks beautiful
Love to see a canning recipe for cream cheese. I have found the 12 oz jelly jar takes a full block of c. Chees perfectly. I love rescanning #10 cans of crushed pineapple in the 8oz jars to later use to mix into the c. Cheese. And then use as Christmas gifts ❤ it has been a while since I have done the c cheese and would love your takeon processing times. I did mine in p canner like milk @10lbs then stove off.
Thank you for your video. I'm going to do that. I can get all my Sour Cream for free. lol And Yogurt, Cheese, etc. The local Grocery Store fill's the dumpster once a week with the stuff. Gallons of it. I haven't been there in ages but this gives me a reason to check. Have a great one and good luck.
Hi Elena. I had thought about using a piping bag before but I'm not sure that it would work. I'm thinking I'd still have some air pockets because that's what happens when I pipe whipped body butter into jars. Even though I tamp the jar to help it settle some, I still have some air pockets. It's a good thought and maybe you would want to give it a try. If you do, I'd like to hear about your results! 😊
Kricket, I really appreciate what you've said, but remember I'm only human and we ALL error. I try to learn at least one new thing a day. I really like that viewers leave suggestions or tips for all of us to learn from or helping us improve on something we may know already. Although I don't have all my videos up yet, there was one that I was corrected on. I was grateful and humbled! So with that being said, I try to give accurate information, but I make mistakes too. 😉😊
@@OuttheBackDoor I understand and appreciate that! I don’t expect perfection but you have taught me so much! And honestly you are fun to listen to and are logical about everything. I appreciate that you don’t waste a thing. This is all new territory for me in the last couple years and you definitely take the edge off the nerves. I know there is a lot of work that goes into you making a video and I’m so so appreciative that you share your knowledge
Hi Finca Rosa. Yes, you could use the whey for that. I haven't saved any of this whey because it's such a small amount. When I make greek style yogurt, I save the whey from that! I use that for many things. 😊
Jeff, if I'm WB canning in any type of pot, yes, I've got 1.5 to 2 inches of water over my jars. IF I'm steam canning in place of WB canning, no. I use the required amount of water in the PC as if I was going to PC. That way I can double or triple layer doing large loads with a minimal amount of water. I hope that helps. 😊
Mickey, have you ever canned cream cheese? I haven’t found a video of you doing that so I wondered. My sister sent me a video of someone else canning cream cheese this morning, so it got me YouTubing already this morning, lol. Ellie Hook.
Hi Memaws Homestead. Thank you, I really appreciate that! I've been on a fast of all social media for a while and both hubby and I have been dealing with health issues as well. I do have new content in the works while I'm trying to restore the missing videos. 😊
Hi Mickie, just watched one of your other videos where you used your pressure canner as a steam canner. I'm very excited about that idea; love pressure canning, greatly dislike water bath canning. Can you steam can anything that can be water bath canned? Such as the shelf stable sour cream? Thanks
Hi Wanda. YES! Anything you would WB can you can steam can! 👍 In fact, I don't recall the last time I used my WB canner because I steam can everything now. 😊
Thank you!! Will be going through all of your videos. How long will this last and do you store all the jars in the fridge or at room temp? Sorry for the "dumb" questions ... but I just found you. :)
Hi Maria. There's NO dumb questions! These are shelf stable and are in my pantry. Right now the oldest is probably 7 months old but I've got canned milk and whipping cream that's over 2 years old in the pantry and it's good. I'm "guessing" the sour cream should hold up about the same length of time. Thanks for watching! 😊
Hi DeAnna. If you are referring to shelf stable juices from the store, you don't need to re-can them. Although if the tomato juice is in a metal can you may consider it because I've talked to others that have had metal canned tomato products burst over time or the can starts corroding and leaks. Otherwise, your shelf stable juice is good to store as is. If you buy juice from the refrigerated area, then yes, you may can it. I hope this helps! 😊
Hi Joyce. As long as the pH level is 4.7 or lower, you may do the same thing with homemade sour cream. I keep a package of pH strips on hand for checking pH levels in a lot of my fermented foods or new canning ideas like this. 😊
I make my sour cream by mixing 2 cups cream and 1 cup of homemade buttermilk, which we leave at room temperature for 24 to 48 hours. I'm eager to experiment and see if I can can it like regular cream in the pressure canner. Do you think the heat might kill the live cultures and also would weigh separate during or after the canning process.
@missyt3017 Hi Missy. Thank you for sharing how you make your sour cream. You only need to water bath can the sour cream because of the pH level. As far as destroying the live cultures, any food that is subjected to heat will be damaged to a certain extent nutritionally. Certain fermented foods, like a yogurt cultue, needs a low temp to grow, but a high heat temp would kill it. I'm not a scientist, so I cannot tell you how much of the live culture survives or dies. I hope this helps some. 😊
When you say you're water bath canning, do you cover the jars with 2" water. Seems like I saw you putting them in but not covering with water??? If you're not covering the jars, how much water to put in the canner, and are you venting this like for milk. Sorry, but it was confusing to me. And love love your shirt!
Hi Deb. If I'm water bath canning, I always have 2 inches of water covering my jars. I use my PC to "steam can" anything I would normally WB can especially when I'm double or triple stacking layers. When I'm steam canning I'm only using 2 inches of water total in the bottom of my canner (as if going to pressure can) before adding my jars. Here's a link to a video I shared showing a more in depth instruction using a PC for steam canning. th-cam.com/video/CUcsSZ0OGQE/w-d-xo.html To can sour cream, the main focus is to WB can it. Not everyone owns a PC to "steam" can it. And we're NOT doing this like milk. I hope I didn't confuse you more! 😊
Not all butter is pure. Melt to see how many layers. Also the animal feed is not as good. I only buy butter in spring when cows eat more pasture. Buy amish company dairy products. Buy. Usa food. Farmers markets on saturday. May cost more but ptotect your health and support local small farms. Check out how many food process Plants are being distroy. Pray.
Hi Carrie. I vacuum can my dried products vs dry canning or oven canning like some people do. I don't use oxygen absorbers either. To me, IMHO, it's a gimmick. They're costly and I've never noticed a difference when using them or not the short time I tried some years ago. I've got vacuum canned dried foods that are 10 years old in the pantry without any oxygen absorbers in them and they are fine. Yes, way back when, I bought many dried foods in large quantities (bulk) and vacuum canned & vacuum bag sealed them for long storage. That's my thought on this subject. Thanks for asking and have a wonderful day. 😊
Hi Guppy 2129. Are you referring to the pressure canner I was using to water bath can in? If so, it's an All American Pressure Canner and they are manufactured in Wisconsin USA. I hope this helps and thank you for watching. 😊
Hi Magaly. I process for 20 minutes because it's a cultured food and it's thicker consistency. I checked the processing time on several other "thick" consistency foods I water bath can and judged the timing by that. 😊
Hi DM P. This is a loaded question. 😉 If I WB can, yes, the water is 1.5" to 2" above the jars. You may also double stack if you're using a rack in between the layers so the jars aren't sitting on top of each other. Again, your water level needs to come up to cover the jars completely when WB canning. IF you have a PC and want to steam can instead of WB canning, you don't have to submerge your jars as if WB canning, but you do need to use the required amount of water your PC calls for. This might submerge the bottom layer. If you look in my Canning Playlist I show how to do this when I'm canning orange juice. I hope this helps. 😊
Hi Mar. One thing I haven't tried canning is yogurt. I don't want to kill the good probiotics. If you want to give it a try with a real small batch, do it the same way I did the sour cream. And if you try it, I'd really like to hear your results. 😊
Hello! I live at relatively high elevation Approx 5k feet. How did you decide what amount of time to water bath the dairy products (milk, cream, sour cream)? I saw a different vid of someone pressure canning cream and cheddar cheese.
Hi thefireman. The pH of the sour cream is low enough that it's acceptable to WB can. The time I came up with had to do with the size of the jar I was using and the density of the sour cream. If you're at 5K feet, I'd recommend adding an additional 10 minutes to the time. As far as milk and cream, I PC those because the pH is higher. Cream cheese has a lower pH and I WB can that. I hope this helps. 😊
I do some unconventional canning recipes and this falls into that category. Prices are sky rocketing and shelves seem to be slim at times so keep this in your pantry.
I'm having a real hard time finding HWCream in Indy area. I guess when I find it I need to buy as much as I can and can it. I wonder if it can be frozen too?
@@MemawsHomestead in my experience it'll separate when it's taken out of the freezer so it'll only work in some recipes. Hope that helps!
Hi Memaw. I agree with what Debi said. 😊
I will try to freeze dry some and see how that turns out.
@@Sabrina1998 would love to hear your results!
I LOVE ❤ YOUR SHIRT!!!
Hi Gretchen. Thank you and have a blessed day. 😊
I am the only one in my house who likes sour cream so some of it gets thrown out almost every time I get some. This way I can put it in 4oz jars and only use the amoumt needed for my side dish. Great - Love this idea.
Hi Lita. I'm glad this was helpful. Thank you for watching! 😊
Electricity and food prices are skyrocketing, eventually food and refrigeration will become too expensive for the average homeowner to afford. A product that can be made and stored in the food pantry for several months prior to use is a great idea.
Hi David. You're correct. And if the grid went down we would be in the same situation. Thank you for pointing that out to all. 😊
Okay you just changed my life on sour cream. I too am a rebel canner. I get lots of sour cream from the pantries in my area. I hate waste but these come at just past the best by date. But we rebels don't follow that rule either 😅 . I got my first batch of sour cream in water bath now. BTW love your shirt and wish I was your neighbor!
Hi The Urban Homesteader. I'm glad this was helpful! Yes, I'm a rebel (or self called Unconventional Canner - I get less red flags using that term) 🤭 but I do approach it scientifically. I belong to a FB group that cans anything that doesn't move, but there are some things I decide to pass on.
I go to the pantry myself and put up a lot a food that otherwise would get tossed. I can't stand to see that much waste. One thing I'll mention because I've had some viewers doing the leg work for me and report back with the results, trying to can buttermilk and cottage cheese have been a DON'T DO from several people. I haven't had the time to experiment with those for myself too find out, but I get detailed descriptions and pictures. And thank you on the shirt. It's my husband's idea and my design. I need to get them back up on my Etsy store. 😉 Thank you for watching! 😊
I can all the time. I do nothing but water canning. Just like the Amish just like my mom and her mom has done it. Rebel canning. Just found your channel and love it
Hi Ruth. Good for you! 👍 I call myself an "Unconventional Canner" so I don't get flagged. 🤭😊
I can the same way you do,,, mom didn’t have pressure canner so we did it the old way,, I’m 75 and my food hasn’t hurt anyone❤️ from ky
@shelby776 Good for you! The USA and Canada are the main users of a pressure canners. Most of the world has no idea of what a pressure canner is and they WB can everything as well. 😊
LOVE the T-shirt!!! 🙌
Thank you 😊
Love the style of your top Mickey! Here to share with another canner.
Hi Sharon. So nice to hear from you! I'm still fasting social media and there's been a lot of medical issues in my family so the time off has been a blessing to me. I hope to return soon and thank you on my shirt. 😉 I get a lot of comments on it. I hope you're doing well. Mickey 😊💗
14 months ago I canned whipping cream after watching your video. Last week I opened it up and made ice cream. Other than being a darker beige it was perfect. Going to have to try canning the sour cream. Always look forward to your videos.
Hi Bonnie. That's wonderful and thank you so much for sharing this with everyone! I'm anticipating the sour cream should have the same shelf life as the other dairy products we are canning. Thank you for watching! 😊
@ Bonnie S - next time try raising your temp on your canner even slower. It's taken me several tries at milk to get the beige to almost go away. Mickey is right about SLOWLY raising the temp. It really does make a difference! Everything tastes fine, but the color was a little off. Good luck & happy canning! God bless 🙏
Thank you for sharing the information I wa wondering how long it would last in the pantry sour cream
Thank you for taking the time to be a teacher!! I often buy the sour cream in bulk from Costco. But it goes bad faster than we can use it. This I will be trying for sure. ❤
Hi Rachel. I'm glad this was helpful and thank you for watching! 😊
I'm 8 months late watching this, but HOLY 🐄!! I AM SO HAPPY THAT YOU DID THIS!!!! THANK YOU THANK YOU THANK YOU 😊!! I absolutely 💯 needed this!!!!
Hi Melanie. I'm glad this was helpful! 😊
Great video. I want to do an indoor salad garden and using this for the dressings would be awesome.
I'm glad this was helpful. Thank you for watching! 😊
Another great video! I really like the idea of having shelf stable sour cream! We go through quite a bit of sour cream and this would sure be nice to have on the shelf! Thanks Mickey!! 👩🍳
Hi Debi. I'm glad this was helpful! I like the convenience of having these things on hand in the pantry. Being out in the country, I'm not about to run into town for just 1 or 2 items.
@@OuttheBackDoor I'm going to look this video up. I love sour cream and would love to never run out ❤️
@@dfwlu2 Hi dfwlu2. I got excited the other day in Walmart when I saw HUGE tubs of sour cream! Guess what I'll be doing?!
There you are !! I been missing you ! Love love!!
Hi Sharon! I've been fasting all social media. I'm still taking some time off before creating new content, but I'll be back. God bless and my love to you sister! 😊
@@OuttheBackDoor I understand that ! And I went to your page the other day and it's been swiped clean !
Hey Mickey...this is one I hadn't watched before....just overwhelmed with canning other things. But this is certainly on my list.
Did you have a video on making sour cream? I can't remember. That would be cool to make your sour cream and then can it.
I pray the Lord gives you a double portion of blessings for reloading all your videos for us. Jesus bless.
Oh thank you, Sandra! And may you be doubly blessed as well! I haven't done a video on making sour cream but I'll surely put it on my list! God bless you! 💗
I did this back in may and last night was the first time I was able to open it and try it. I first just stirred it up and it was curdlely. Next I took it out and mixed it with the stick blender. MAN. so much better and so happy!
Hi Laura. What would we do without stick blenders?! 🤣
You are correct about the prices, and the shelves in the stores . Love the shirt, too !!!!!!
😁 thanks... I need to get the shirts back up on my Etsy store. 😉
Thank you wow cool . . Love your shirt . GODBLESS sweetie
Hi Tess. Thank you for watching! Have a wonderful day and God bless. 😊
You are a true trailblazer. Keep helping us. Duchess ❤
Hi Duchess. Thank you for watching. I appreciate you! 😊💗
I can remember my mom getting small CANS of sour cream at the grocery store. Haven't seen it for many years. Anyone else remember that?
Hi Merry Anne. That's one thing I look for when shopping... what is being commercially canned. If they can it, I find a way to can it also. But, I guess I've never noticed canned sour cream in any of the stores when I was younger. Again, we live in a small community and maybe that wasn't something that was offered to us. 😊
Nestle crema is a nice alternative. I have some, and the price has more than doubled, but it is convenient. Small cans.
We don't have that around here. I live in a very small community and we're somewhat limited to what we get. I will say though, you're the 2nd person that's mentioned that to me.
Great video…your kitchen your rules…Rockstar!
Thanks for sharing.
Hi N Packer. Thank you. 😊 I hope you're doing well!
Thanks for the tip. I use sour cream in my bread and was wondering how to save it in case it gets hard to find. Thanks again.
Hi moonpie patriot. I'm glad this was helpful. I keep it next to my canned milk and whipping cream to use in all sorts of things. 😊
New to your channel and like what you're presenting. It's been 11 months since this video was made. Do you have a better tale on the shelf life for the sour cream? If I can 1/4 pints, would I still boil for 20 minutes? Thank you, and I'll continue watching more of your videos. God bless you and your loved ones in 2024!
Hi Pam. Welcome to the channel. I've got canned sour cream in the pantry that's over 2 years old. I did this video back in the middle of 2021 but my videos went AWAL about a year and a half ago and I've been uploading them again. I'm hoping to do a video on opening the older jars of unconventional foods I've canned so we can all see what type of shelf life they have. Happy and Blessed New Year 😊
@@OuttheBackDoor Thank you for your immediate response to my inquiry ... impressive! Glad you're redownloading your videos.
Water to the rims or over top of jars on WB? Ty
@@juliej2930 Hi Julie. Anytime you WB can you want the water level 1 to 2 inches above the jars. 😊
Thank you for sharing this one as well as the milk one you did before. I have canned a lot of milk. Love it as Creamer for my coffee. God Bless
Hi Opal. I'm glad they were helpful and I appreciate you watching! 😊 Have a blessed evening.
Thank you for this, I've been wondering about the possibility of canning sour cream. And your shirt is great!!! God bless!
Hi Merry Anne. I'm glad this was helpful and thank you on the shirt! God bless and have a wonderful day! 😊
I canned this after watching your past video an it was a game changer for me..living alone I did smaller jar's.. it's been so convenient an money saving(no waste)plus now I can take advantage of sale's..💃👏👏 Blessings ❤️
Hi Carolyn. Thank you for sharing this testimony for others that may be on the fence doing this! God bless. 😊💗
Hello Carolyn, did you can in half-pints? If so, what was the processing time? Tia
You are awesome. I have been looking for a video to can sour cream and I couldn't find any at all. This is great. Thank you so much.
Hi Lori. I'm glad this was helpful and thank you for watching! 😊
I LOVE your shirt! Did you know that America is the last nation of people on earth out of 195 countries where the people are sufficiently armed so that they may fight off true tyranny? You go girl!
Amen Linda! and thank you. 😊
I love it, too.
I thought Switzerland issued weapons to men who served in their military after they got out. 🤔
@almostoily7541 Hi almostoily. They do, but they need to obtain a permit to keep them.
@@OuttheBackDoor here, let us give you something you need... but let's make it difficult to own lol
@@almostoily7541 exactly 💯
Loved this, i am going to find your milk canning videos now. I love to see people trying new things! No fear! Loved this!
Hi Jamie. I appreciate you watching. Happy canning. 😊
Answer to my prayers.... what a wonderful solution...
Hi Susan. I'm glad this was helpful. 😊
My neighbor has a harvest right freezer dryer and he uses it to process lots of dairy products ! They're shelf stable for over 25 years !
That's good, and I'm glad people have a place for them in their lives. I looked at the initial cost, the usage & maintenance cost and I, myself, can't justify it. Plus, if the power goes out, I'll still be canning, but you can't use the freeze dryer then. Just some reasons I don't own one. 😊
I use a lot of sour cream! Sliced cukes with sour cream is a great snack or side for meals. Got that from my Polish heritage. Thanks for this video. I belong to a FB group that does this. Many Blessings from Deborah in West Virginia! New subscriber
Hi Deborah. Welcome to the channel! Cucs with sour cream sounds good. I do a bit of unconventional canning but I don't can everything I see posted on some of those groups. One, for example, is the canned cheesecake. As good as that sounds, I noticed people saying after doing it that they had quite of few failures while in the pantry and recommended not doing it. 😉 Some of the oven canning doesn't sit quite right with me. Enjoy your evening. 😊
@@OuttheBackDoorDo you have a video of the results of this? I can milk with no problem but in my food preservation group it had been said that the sour cream loses some of its sourness. Thanks again for this video! The powers that be quit testing a long time ago so not everything is "rebel", it's just not tested by the alphabet agencies. Hubby just brought home half a dozen 1lb containers of good sour cream (without all the extra ingredients) and I already had 1 plus 1 open so I need to preserve it asap. Many Blessings!
@@JoyfullyOrangeDeborah Hi Deborah. I should do a video of opening and taste testing some of the foods I've canned that are unconventional. I've had many questions on shelf life of the dairy products and canned bacon. I like to save a couple of jars to see how far I can push the shelf life limit on these and when they start to degrade in quality. As far as the cheesecake, if that's what you were asking about a video, I've not tried doing it because of too many people having false seals and ending up with moldy food. I noticed this in one of the rebel canning groups in FB. 😊
KEEP WHEY FOR HENS AND OR BAKING AND SMOOTHIES…I AM SO GLAD I FOUND YOU. I AM A REBEL CANNER X 15 YEARS LMBO
Hi Nancy. I'm starting to call myself an "unconventional" canner. 🤣 It doesn't get me flagged as fast. When I make my yogurt, I strain it for a greek style yogurt and have lots of whey! I use that in all sorts of baking or for a kick starter in other fermented foods. The amount of whey that drains off the sour cream is such a small amount that I don't mess with it, but I appreciate your ideas! 😊
@@OuttheBackDoor YOU ARE AWESOME..I always said WASTE NOT WANT NOT….I love the UNCONVENTIONAL CANNER!!!!! As I am one too..just glad 😀 I found you…
The small amount drained from the sour cream is probably enough to start a sauerkraut or other ferment. If you happen to be starting a ferment when you open the sour cream lol
love your channel you are so down to earth and real! God Bless you and love the shirt girl!
Hi Alteredart. Thank you, that means a lot to me and I appreciate you watching! God bless and have a wonderful day! 😊
Beef stroganoff yum
Hi Carol. You've got me drooling! 😊
I just recently found your channel and really enjoy it. Thanks Mickey!
Hi Pamela. Welcome to the channel and thank you for watching! 😊
Micky you are the bomb! Perfect instructions!
Hi Connie. I'm glad this was helpful! 😊
I buy the largest tub of sour cream I can find..I put it into pint jars, Vacuum seal them and just put them in the fridge and open as I need them. Just like the day I bought it, the one I just opened is over 8 months old. I do the same thing with Cottage Cheese.
Hi Oldschool. Thanks for sharing how you do yours! That will be helpful to those that have extra refrigerator space. I mainly can as much as I can in the event of power outages. Happens too often around here. 😊
Great idea, Oldschool, but I don't have refrigerator space. I might try the vacuum sealing with one container of sour cream into 1/4 pints. 'should be able stack most of those in fridge. May try cottage cheese also. Should be very helpful for having it last. Thanks for sharing!
I am so glad that I found you and your fearless spirit! You have given me MUCH to try! Plus, you are adorable.
Bless you, Anna! Thank you for watching. 😊
I gave you a thumb's up just for your shirt. The video was great too. Thank you for sharing your knowledge and information. God bless you.
🤣 Thanks Daisy! And God bless you, also. 😊
Love your videos and I REALLY love your shirt! I need one of those! Lol
Hi Connie. Thank you and thank you. I was selling them on Etsy before. I've had requests for them since so maybe I'll think about doing them again. I'll post if I do. 😉
Thankyou for sharing I’m definitely adding sour cream to my canning shelf
Hi Debbie. I'm glad this was helpful! Thank you for watching. 😊
love your videos, thank you for them.
Hi morgantough. Thank you and I appreciate you watching! 😊
I love sour cream, I love it on my chilli and some curries. This is great ! Thank you ❤
Hi Katya. I'm glad this was helpful. 😊
Hello love this I live off grid this is great, also my hubby loves your shirt 🤣🤣🤣
Hi Denise. I'm glad this was helpful and thank you also to your hubby. 😂😊
As much sour cream as we use in my house, I will be trying this. Thank you. BTW- I love your t-shirt.
Hi Gardening Warrior. Thank you and I'm glad this was helpful. 😊
I love everything you have canned. I just started to can. Please can you do one on ranch dressing that’s what I want to do please and thank you!
Hi Estella. Thank you for watching. I've recorded a video (not published yet) on how to make your own ranch style dressing mix. As far as a ready made canned ranch dressing, I haven't tried that. I use buttermilk in my ranch dressing and so far I've had several viewers experiment for me by trying to can a small amount of buttermilk and they've all said DON'T! Well, I'm one that would still try to do that just so I know for a fact that it does or doesn't turn out well in the end. My problem is I live in a small community and nobody carries buttermilk in the dairy section any longer. I'm lucky to find powdered buttermilk at Walmart. I can research the separate ingredients for ranch dressing and see if it's worth trying to can, but it may take a little time. I'll put it on my list of requested videos. 😊
Omg! You are a genius ❤ I have a growing pantry and keep looking for other foid to can. Thank you!
Hi April. I'm glad this was helpful. 😊
Thank you. This is fantastic! We use A LOT of sour cream
Hi MommaPreps 4. I'm glad this was helpful and thank you for watching! 😊
GREAT VIDEO EXCEPT ONE THING*****NEVER USE METAL WARES IN YOUR JARS IT ETCHES THEM and CAN CAUSE FAILURES IN CANNING! **********************************************************
Thank you, Lisa. 😊
I LOVE LOVE LOVE your Kiss My ARs TSHIRT!!!! Your video is awesome too!
Hi Sadie Girl. Thank you! 💜 Have a blessed day. 😊
@@OuttheBackDoor I have saved all your videos. That’s a first. Excellent information I have never seen on anyone’s prepper/homesteader videos. Plus, I like your 2nd Amendment position. Obviously you approve of our 1st Amendment as well with “the shirt”, never back down.
Oh my! I wish I would have backed up all my videos before they went AWAL! It's taking me awhile to get them uploaded again. Yes, I'm standing my ground and most people that live in my small neighborhood, let's just say we think alike. What's that old saying? You can have my guns when you pry them from my cold dead fingers. Nuff said. 😉
Another good project for me to do. I just added sour cream, half & half and heavy whipping cream to my grocery list for this week.Also more orange juice.thank you
Hi Alfreda. Sounds like you are going to be super busy! Have fun and enjoy! 😊
Maybe you could use a coffee whipper. Its like a smallstick blender, makes foam in coffee.
Hi Ted. I tried that, but my mini frother didn't have enough power because of the denseness of the sour cream. I think there are some mini stick blenders out there (in between a frother and stick blender) that would probably work well, but I don't have one. 😊
It's a shame your videos disappeared off your channel and you find yourself having to reload them. I am thankful for you taking your time to do so. This video in particular was very helpful as I had canned butter from a different video and it came out terrible. I don't know what went wrong. Maybe you can shed some light on the subject. I now know what all that brown gunk on the bottom of my jars was. Whey! It turned an ugly color and was curdled. I had dark brown gunk throughtout the product, hanging on the sides of the jars, just nasty looking. I wonder what I did wrong to have such an outcome? On another note, this sounds like a good project to add to my ever growing list!
Robin, I'll make a note to get my butter video uploaded soon! Now, by reading how your butter turned out and without seeing it, I'm going to make a couple of guesses of what may have happened. Right away I'm thinking some of the butter may have scorched in the bottom, hence the brown coloring. Next if the whey and fat were separated, it wasn't shook long enough to keep the milk proteins (whey) and fat incorporated before you allowed it to cool completely. Those are my thoughts right away. Is it possible that's what may have happened?
@@OuttheBackDoor I'm not sure what happened. I tried 3 different times by that many other people. Only one turned out ok, and I had to redo that batch to save it. I was disappointed for sure. I am going to try by your method with a small amount of butter this time. Thanks for getting back with me. I had a bad fall two Saturdays ago and have been laid low. The spirit is willing but the body is not, post stroke survivor of 11 years. My balance betrays me sometimes. Otherwise, doing great!
Listen to your body and do over do it. 💗 If you still have issues and are able to take some pictures, please email me with them and I'll try to help. 😊
Thanks Mickie. I’m going to add it to my list! Your great!
Good morning dEEmARIE. I'm glad to hear you'll be adding this to your pantry arsenal! I've got a few containers in my refrigerator waiting to be canned! 😊
excellent, thank you, ma'am.
The whey is good to give to the chickens, or pour into your garden or compost pile.
Hi Rosehaven Farm. Thank you. Those are good ideas for the whey! Normally I save my whey when making Greek style yogurt for pancakes and breads, but the amount drained off from this small jar wasn't worth it. It went down the drain to benefit my septic. 😉
You have been on my mind, so happy to see you 😊
I’ll have to try this
Hope you’re doing well.
Love me
My mom passed after Christmas so been busy with my dad who’s 95. Going through her pantry now, she has lots of jars, guess who gets them 😊
Hi Bar O Sunflower. So nice to hear from you. I'm sorry to hear about your mom's passing. I'm sure your dad appreciates all of your help! I think about all the canning jars I have and I'm sure when the day comes that someone has to clean out my pantry they are either going to jump for joy or cringe! I guess you were blessed with her jars! God bless and my love, Mickey 😊💖
Great video! This is now on my to do list. I'm a rebel canner as well.
Hi dreamstoreality. I'm glad this was helpful. Thank you for watching! 😊
Love this channel!!
Hi Sheila. Thank you so much! I'm trying to get my content uploaded again and I've got new stuff in the works. 😊
Thank You Very Much.
I Will be looking more for milk and evaporated milk.
Hi Nina. I appreciate you watching! 😊
Thank you so much, I made this last night. After the lids popped I did give it a little shake like canning butter to keep everything mixed looks beautiful
Hi D1. Thanks for sharing this! 😊
@queenmisy did it stay mixed like the butter?
Great information, thanks, I loved the heavy cream video as well.
Hi Florida Bearded WoodWorker. I'm glad this was informative. Thank you for watching! 😊
We just ordered our first All American 921!
Woohoo Sofia! 🎉 I'm excited for you! 😊
Love to see a canning recipe for cream cheese. I have found the 12 oz jelly jar takes a full block of c. Chees perfectly. I love rescanning #10 cans of crushed pineapple in the 8oz jars to later use to mix into the c. Cheese. And then use as Christmas gifts ❤ it has been a while since I have done the c cheese and would love your takeon processing times. I did mine in p canner like milk @10lbs then stove off.
Hi Melissa. I've got doing a video on canning cream cheese on my to-do list. I've had quite a few people ask about that. 😊
Have you ever canned French onion dip? If sour cream works I would think French onion dip would. Any thoughts. Thanks! You’re so special ❤
Hi Kathleen. If you're adding a dried mix to the sour cream, I don't know why it wouldn't work. If you try it, please let me know your results! 😊
Thank you for your video.
I'm going to do that.
I can get all my Sour Cream for free. lol And Yogurt, Cheese, etc. The local Grocery Store fill's the dumpster once a week with the stuff. Gallons of it. I haven't been there in ages but this gives me a reason to check.
Have a great one and good luck.
Hi daval. Smart thinking! And thank you for watching. 😊
I froze a bunch of sour cream and I will be canning it tomorrow to free up space in my freezer.
Hi Evalyn. I'm glad this was helpful and thank you for watching! 😊
That was interesting!!
Hi Donna. This way you'll always have sour cream on hand! 😊
Thank you. 🙂
Hi Kristine. You're welcome. 😊
Thanks!
Wondering if putting it in a zip lock bag & using it like a piping bag would be easier.
Hi Elena. I had thought about using a piping bag before but I'm not sure that it would work. I'm thinking I'd still have some air pockets because that's what happens when I pipe whipped body butter into jars. Even though I tamp the jar to help it settle some, I still have some air pockets. It's a good thought and maybe you would want to give it a try. If you do, I'd like to hear about your results! 😊
Awesome
Sharon, have you tried this yet?
I canned sour cream and cream cheese today! Thank you so much!
Hi Kricket B. Awesome! Fill your pantry. 👍😊
@@OuttheBackDoor I rely heavily on your videos. I’m glad they are coming back.
Kricket, I really appreciate what you've said, but remember I'm only human and we ALL error. I try to learn at least one new thing a day. I really like that viewers leave suggestions or tips for all of us to learn from or helping us improve on something we may know already. Although I don't have all my videos up yet, there was one that I was corrected on. I was grateful and humbled! So with that being said, I try to give accurate information, but I make mistakes too. 😉😊
@@OuttheBackDoor I understand and appreciate that! I don’t expect perfection but you have taught me so much! And honestly you are fun to listen to and are logical about everything. I appreciate that you don’t waste a thing. This is all new territory for me in the last couple years and you definitely take the edge off the nerves. I know there is a lot of work that goes into you making a video and I’m so so appreciative that you share your knowledge
Nice!! Could use the whey for fermented mayonnaise. To extend the life of mayonnaise
Hi Finca Rosa. Yes, you could use the whey for that. I haven't saved any of this whey because it's such a small amount. When I make greek style yogurt, I save the whey from that! I use that for many things. 😊
Awesome shirt
😆 Thanks, Aaron.
Yes, using nut milk, cocoanut milk etc.
I have not done it personally, but other viewers have commented that they've done it with success. I've heard almond and coconut work.
So , did you cover the jars with water ??
Jeff, if I'm WB canning in any type of pot, yes, I've got 1.5 to 2 inches of water over my jars. IF I'm steam canning in place of WB canning, no. I use the required amount of water in the PC as if I was going to PC. That way I can double or triple layer doing large loads with a minimal amount of water. I hope that helps. 😊
@@OuttheBackDoor thanks a bunch !!!!
@@GODnGUTSnGUNS you're very welcome 😊
Mickey, have you ever canned cream cheese? I haven’t found a video of you doing that so I wondered. My sister sent me a video of someone else canning cream cheese this morning, so it got me YouTubing already this morning, lol. Ellie Hook.
Hi Ellie. Yes, I can cream cheese. I haven't done a video of it yet but it's on my list. 😊💗
@@OuttheBackDoor yay!! Thank you.
Sure have missed seeing your videos.
Hi Memaws Homestead. Thank you, I really appreciate that! I've been on a fast of all social media for a while and both hubby and I have been dealing with health issues as well. I do have new content in the works while I'm trying to restore the missing videos. 😊
Hi Mickie, just watched one of your other videos where you used your pressure canner as a steam canner. I'm very excited about that idea; love pressure canning, greatly dislike water bath canning. Can you steam can anything that can be water bath canned? Such as the shelf stable sour cream? Thanks
Hi Wanda. YES! Anything you would WB can you can steam can! 👍 In fact, I don't recall the last time I used my WB canner because I steam can everything now. 😊
Thank you!! Will be going through all of your videos. How long will this last and do you store all the jars in the fridge or at room temp? Sorry for the "dumb" questions ... but I just found you. :)
Hi Maria. There's NO dumb questions! These are shelf stable and are in my pantry. Right now the oldest is probably 7 months old but I've got canned milk and whipping cream that's over 2 years old in the pantry and it's good. I'm "guessing" the sour cream should hold up about the same length of time. Thanks for watching! 😊
Love this Mickie, have a question, can you re- can store bought tomato juice?
Hi DeAnna. If you are referring to shelf stable juices from the store, you don't need to re-can them. Although if the tomato juice is in a metal can you may consider it because I've talked to others that have had metal canned tomato products burst over time or the can starts corroding and leaks. Otherwise, your shelf stable juice is good to store as is. If you buy juice from the refrigerated area, then yes, you may can it. I hope this helps! 😊
How long is it shelf stable for?
Love the shirt!!
@@deedeelott729 Go DeeDee. Thanks. I've got some that's 3 years old so far. 😊
What have you found to be the life of sour cream canned and on the shelf.
@@odetovinegrove The oldest jar that's in my pantry so far is about 3 years old. 😊
Could we do this with sour cream we make ourselves? Thanks for all the great videos.
Hi Joyce. As long as the pH level is 4.7 or lower, you may do the same thing with homemade sour cream. I keep a package of pH strips on hand for checking pH levels in a lot of my fermented foods or new canning ideas like this. 😊
Hello I got six pints of sour cream going wish me luck.later today or tomorrow I will be doing the heavy cream.
Hi Alfreda. That's great! I hope all goes smoothly for you. 😊
I make my sour cream by mixing 2 cups cream and 1 cup of homemade buttermilk, which we leave at room temperature for 24 to 48 hours. I'm eager to experiment and see if I can can it like regular cream in the pressure canner. Do you think the heat might kill the live cultures and also would weigh separate during or after the canning process.
@missyt3017 Hi Missy. Thank you for sharing how you make your sour cream. You only need to water bath can the sour cream because of the pH level. As far as destroying the live cultures, any food that is subjected to heat will be damaged to a certain extent nutritionally. Certain fermented foods, like a yogurt cultue, needs a low temp to grow, but a high heat temp would kill it. I'm not a scientist, so I cannot tell you how much of the live culture survives or dies. I hope this helps some. 😊
I’m thinking of canning French onion dip. Sour cream works so I reasoned that I could do it. Any thoughts? You’re so special 💜
Thank you, Kathleen. And I'm waiting to hear your results! 😉😊💗
When you say you're water bath canning, do you cover the jars with 2" water. Seems like I saw you putting them in but not covering with water??? If you're not covering the jars, how much water to put in the canner, and are you venting this like for milk. Sorry, but it was confusing to me. And love love your shirt!
Hi Deb. If I'm water bath canning, I always have 2 inches of water covering my jars.
I use my PC to "steam can" anything I would normally WB can especially when I'm double or triple stacking layers. When I'm steam canning I'm only using 2 inches of water total in the bottom of my canner (as if going to pressure can) before adding my jars. Here's a link to a video I shared showing a more in depth instruction using a PC for steam canning.
th-cam.com/video/CUcsSZ0OGQE/w-d-xo.html
To can sour cream, the main focus is to WB can it. Not everyone owns a PC to "steam" can it. And we're NOT doing this like milk. I hope I didn't confuse you more! 😊
Not all butter is pure. Melt to see how many layers. Also the animal feed is not as good. I only buy butter in spring when cows eat more pasture. Buy amish company dairy products. Buy. Usa food. Farmers markets on saturday. May cost more but ptotect your health and support local small farms. Check out how many food process
Plants are being distroy. Pray.
Hi Dari. I understand what your saying but not all of us have access to a lot of clean foods. 😊
Do you still need to add time for elavation ??
Love your show, we need all the help we can get.
Hi Naomi. If you're over 5K feet I'd add 5 minutes. Thank you for watching. 😊
What are your opinions of dry canning compared to just storing with oxygen absorbers? What is the difference and which is best in your OPINION?
Hi Carrie. I vacuum can my dried products vs dry canning or oven canning like some people do. I don't use oxygen absorbers either. To me, IMHO, it's a gimmick. They're costly and I've never noticed a difference when using them or not the short time I tried some years ago. I've got vacuum canned dried foods that are 10 years old in the pantry without any oxygen absorbers in them and they are fine. Yes, way back when, I bought many dried foods in large quantities (bulk) and vacuum canned & vacuum bag sealed them for long storage. That's my thought on this subject. Thanks for asking and have a wonderful day. 😊
Mickey, have you canned cream cheese?
I have, but I haven't done a video yet. I suppose I should get one done being I've been asked this question often. 😊
May I ask where do you get the pans used? They look perfect for this job! Thank you for your videos!
Hi Guppy 2129. Are you referring to the pressure canner I was using to water bath can in? If so, it's an All American Pressure Canner and they are manufactured in Wisconsin USA. I hope this helps and thank you for watching. 😊
That's good to know, I meant the cookie sheet pan you 1st baked the bacon on. I have 1 but it's old & very used😮💨
Oh, Sorry!!! Those are half sheet baking pans. I got them through Amazon.
Do you think this will work with homemade sour cream? Love the shirt!
Hi Gwynn. Yes, this will work with homemade sour cream. Thanks on the shirt. 😉😊
Hola, quizás me perdí de algo (entiendo muy poco el inglés) pero, cómo decidiste que tenias que procesarla durante 20 minutos?
Gracias!
Hi Magaly. I process for 20 minutes because it's a cultured food and it's thicker consistency. I checked the processing time on several other "thick" consistency foods I water bath can and judged the timing by that. 😊
@@OuttheBackDoor gracias por responder!
@@magalyflores6766 you're very welcome 😊
Quick question.... Do you cover the jars with water completely or just to the rim? Also can I do a double layer. Thank you I love this video.
Hi DM P. This is a loaded question. 😉 If I WB can, yes, the water is 1.5" to 2" above the jars. You may also double stack if you're using a rack in between the layers so the jars aren't sitting on top of each other. Again, your water level needs to come up to cover the jars completely when WB canning. IF you have a PC and want to steam can instead of WB canning, you don't have to submerge your jars as if WB canning, but you do need to use the required amount of water your PC calls for. This might submerge the bottom layer. If you look in my Canning Playlist I show how to do this when I'm canning orange juice. I hope this helps. 😊
We use plain greek yogurt in place of sour cream. Can plain greek yogurt be canned to be shelf stable? If so, is it the same way as sour cream?
Hi Mar. One thing I haven't tried canning is yogurt. I don't want to kill the good probiotics. If you want to give it a try with a real small batch, do it the same way I did the sour cream. And if you try it, I'd really like to hear your results. 😊
Hello! I live at relatively high elevation Approx 5k feet. How did you decide what amount of time to water bath the dairy products (milk, cream, sour cream)? I saw a different vid of someone pressure canning cream and cheddar cheese.
Hi thefireman. The pH of the sour cream is low enough that it's acceptable to WB can. The time I came up with had to do with the size of the jar I was using and the density of the sour cream. If you're at 5K feet, I'd recommend adding an additional 10 minutes to the time. As far as milk and cream, I PC those because the pH is higher. Cream cheese has a lower pH and I WB can that. I hope this helps. 😊
@@OuttheBackDoor Helps a lot, thank you.
20 min waterbath works for me .
Hi Jennifer. Thanks for watching! 😊
Wondering if I could do this in 1/4 pints? It’s only me. If so , would processing time be the same? TIA!
Hi Tina. Yes, you could do 1/4 pints the same way and time. 😊
Thank you!
@tinarobinson9201 you're very welcome! 😊