For some time now, I've been curious about whether or not it is possible to re-can commercially-made mayonnaise. Yes I've made home-made mayo, but it doesn't last long even when refrigerated. We normally buy mayo in gallon jugs from Costco, and just like with the big honkin' jugs of mustard that were taking up room in our fridge, I kept wondering if canning (that is, re-canning) mayo was possible.
So I gave it a go. I scooped about a pint into a pot and started heating it.
Right away it started acting up. When mayonnaise is heated, I learned, it separates into its component parts. Yuck.
Still, I poured it into a pint jar...
...and put it in a boil-bath cannner, all by its lonesome.
Here it is, hot out of the canning bath. Still yuck.
Once it cooled, I opened the jar and poured it into a bowl to see if beating it would help.
Sure, it looked fine...
...for about two minutes. Then it separated again.
The longer it sat, the more it separated.
So I'm forced to concede defeat and conclude that NO, you cannot re-can commercially-made mayonnaise. Which begs the question...how is commercially-made mayonnaise made? And canned? If anyone knows, please post their answer!