tag:blogger.com,1999:blog-5526768924178592295.post6507312283555936223..comments2024-03-28T13:36:34.479-07:00Comments on Rural Revolution: Canning mayonnaisePatrice Lewishttp://www.blogger.com/profile/06012022335047974670noreply@blogger.comBlogger38125tag:blogger.com,1999:blog-5526768924178592295.post-59200377766343316662022-06-21T09:09:37.360-07:002022-06-21T09:09:37.360-07:00My family has recanned many jars of Mayo successfu...My family has recanned many jars of Mayo successfully and has not separated. Not sure if different brands makes the difference. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-52611648244288341472022-06-21T09:07:07.270-07:002022-06-21T09:07:07.270-07:00Three members of my family recanned many jars of M...Three members of my family recanned many jars of Mayo and no separation. Used hot water bath method. <br />Place Mayo into small jars. Place in water bath to cover jars. Heat to hard boiling. Continue hard boil for twenty minutes. Remove from heat. After cooling the Mayo should look great. I am not sure if different brands react differently. Good luckAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-1888082467520434282021-09-20T02:01:58.333-07:002021-09-20T02:01:58.333-07:00I usually buy my mayo in the big bucket and then s...I usually buy my mayo in the big bucket and then spoon it into pint jars. one bucket makes three cases of jars. I then vacuumed the air out with a food saver attachment. I've never had any issues with any going bad, but this year my food saver broke, so I was hoping for another option. Looks like I'm out of luck.Anna L. Wallshttps://www.blogger.com/profile/00144458783329501190noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-6741604689386240442021-09-10T22:50:38.018-07:002021-09-10T22:50:38.018-07:00Me too!Me too!Jinnyhttps://www.blogger.com/profile/10549972402162061434noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-56643145641633737162019-08-02T20:25:55.829-07:002019-08-02T20:25:55.829-07:00Oh my gosh, Maggie, just went on the internet to r...Oh my gosh, Maggie, just went on the internet to research using commercial mayo in canning because of this very recipe! So excited about what I've learned. My husband's cousin was just telling me about this recipe and I was dubious about using mayo in home canning. I read another site referenced above and now am seeing this. Amazing. May have to try this now!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-52791525666210634792016-07-04T00:51:16.338-07:002016-07-04T00:51:16.338-07:00I am considering making aiolis to retail, so i am ...I am considering making aiolis to retail, so i am interested. ;)Anonymoushttps://www.blogger.com/profile/02474775332249133023noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-59015193999534888852014-07-23T18:40:00.179-07:002014-07-23T18:40:00.179-07:00Does professionally capped mayonnaise suck the air...Does professionally capped mayonnaise suck the air out of the jar? Is that what helps it last on the shelf and makes it not have to be in the fridge?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-39808242652898554412014-04-27T05:33:15.249-07:002014-04-27T05:33:15.249-07:00How to make Mayo that will last long with out EDTA...How to make Mayo that will last long with out EDTA? Please shareAnonymoushttps://www.blogger.com/profile/05467761893916764711noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-43629524297233401332013-12-12T11:42:29.430-08:002013-12-12T11:42:29.430-08:00Hi Patrice! I too have wondered about canning mayo...Hi Patrice! I too have wondered about canning mayonnaise and learned a lot about homemade as well as commercial mayonnaise. I haven't gotten as far as trying out my theory, but can give you everything up to that point. The first thing to determine is this: are you really interested in mayonnaise (from your pictures I'd say you are) or salad dressing (which I have no idea what looks like if you heat it up and cool it down and all, but is a cooked product even when homemade, which real mayo is not.) If what you want is mayonnaise, pls continue. I determined that mayonnaise was far more like lemon curd than anything else I knew of that is canned at home. Lemon curd is prepared and cooked below boiling (you're going to have fun with this at altitude, I suppose! I don't know whether the trigger is 212 degrees or the physical activity of air escaping and the water bubbling and all) and then is canned in a boiling water bath canner KEPT BELOW BOILING (ditto previous parenthetical). In theory, lemon curd will keep only three (at most six) months because it will start to discolor, but the half dozen jars I put up last winter still look fine. (They'd have been consumed but I 'lost' them in the middle of a half dozen big and small projects that happened between put up and put away. They'd been in a box -- therefore in dark -- the whole time which may be why the color didn't change?) I think there is no more deterioration in a few months than there would be with any other complex canned food item but I'd be extra careful as the months stretched out. // I have been hesitant to continue to test with an actual experiment because, as with many things we are accustomed to as store-bought from very young, real mayonnaise, which is quite different in taste and texture from the purchased Hellmann's, will not be acceptable. The reverse of the problem is familiar to gardeners: once one has had fresh vegetables, even 'fresh' from the grocery is pretty poor. So obviously tastes can be changed, but how to bring it about (both for myself -- easy -- and my husband -- next to impossible -- is what I must figure out before I proceed further. // Please note that info on canning lemon curd is sparse, few and far between. The Brits are lemon curd people but their instructions don't seem to come up to USDA-HomeEc driven standards for the USA. I believe I have a document with an assembly of what info and references I could find. If I can find it I'll be happy to e-mail it to you (or anyone else who might be interested). Rede B., Alexandria VA Rede Batchellernoreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-64902616884740244382013-09-14T12:30:31.637-07:002013-09-14T12:30:31.637-07:00Hi Taylor, I know this is an older post but did yo...Hi Taylor, I know this is an older post but did your homemade mayo separate when you processed it? Can you give us your homemade mayo recipe?Anonymoushttps://www.blogger.com/profile/06804414627734262417noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-37234708619022524812013-09-14T12:29:39.689-07:002013-09-14T12:29:39.689-07:00Taylor I know this is an old post but when you do ...Taylor I know this is an old post but when you do this method does your homemade recipe separate when you process it? thank you! jbirston@gmail.comAnonymoushttps://www.blogger.com/profile/06804414627734262417noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-70535371973465607672013-05-23T11:11:45.096-07:002013-05-23T11:11:45.096-07:00I would like to make some small jars of aoli sauce...I would like to make some small jars of aoli sauce using store bought mayonnaise. Can I do that? Would I have to reheat the mayonnaise or could I simply pack the jars with the sauce?<br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-57488774735452994622013-04-16T16:59:32.609-07:002013-04-16T16:59:32.609-07:00Yes please I am very very interested!Yes please I am very very interested!Anonymoushttps://www.blogger.com/profile/17441883419595011859noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-46730101212201140552013-04-16T16:56:04.755-07:002013-04-16T16:56:04.755-07:00Hi I am trying to can a salad dressing that has ma...Hi I am trying to can a salad dressing that has mayo has an ingredient have you made a mayo that doesn't use EDTA? I am very interested to find out. Thank you!Anonymoushttps://www.blogger.com/profile/17441883419595011859noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-28965526427691782592013-03-05T18:04:03.764-08:002013-03-05T18:04:03.764-08:00If you find a way that works, let us know!!
- Pat...If you find a way that works, let us know!!<br /><br />- PatricePatrice Lewishttps://www.blogger.com/profile/06012022335047974670noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-6072213190424868822013-03-05T15:18:36.558-08:002013-03-05T15:18:36.558-08:00Hi! It is possible (according to articles I'v...Hi! It is possible (according to articles I've read) to "pasteurize" eggs by holding them in a water bath at (I am trusting my memory on this temp) 180 degrees F for 20 minutes. They are still uncooked but any salmonella in the eggs has been destroyed. Logic tells me that, therefore, it may be possible to seal and sterilize mayonnaise in a similar manner. Ordinary mayonnaise has a pH that compares with acid fruits which are canned in boiling water bath. If the pH needs to be decreased, pure ascorbic acid (vitamin C) is a possible choice of agent. As for how mayo is preserved commercially, God only knows -- and maybe Kraft Foods! There's gotta be a way . . . Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-73582679687901237822013-01-10T11:17:36.570-08:002013-01-10T11:17:36.570-08:00Have you found anything further about sealing and ...Have you found anything further about sealing and UV Light? I'm wanting to jar my famous mayo based dip for retail. Any suggestions how I begin?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-12607431279843562532012-12-30T03:00:03.956-08:002012-12-30T03:00:03.956-08:00Having read severa egg based Mayo labels, such as ...Having read severa egg based Mayo labels, such as Duke's it seems alot of them are using Citric Acid as a preservative. I make a Key Lime Chipotle Mayo that I want to share with friends and have been chasing this over the rainbow idea of canning mayo also. I am also a Hot Sauce maker and have Hot packed my sauces for a long time. So, I'm wondering if the Ph is low enough, say 4.0 or below and can use something like a food saver device to vacume seal the jars, would they then be safe. I'm also wondering about the use of UV light to kill any nasties that might be in them. Can a UV device be homemade that will work?<br /><br />Oh, the things that make you go hummm.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-88362042047963963302012-11-26T13:03:25.739-08:002012-11-26T13:03:25.739-08:00It's worth a try. However since putting up thi...It's worth a try. However since putting up this blog post, I've learned that products which contain high amounts of oil (such as mayo) shouldn't be canned at home because home canners aren't powerful enough to kill botulism spores that may be suspended in an oil emulsion.<br /><br />Lecithin is worth a try for homemade mayo, though!<br /><br />- PatricePatrice Lewishttps://www.blogger.com/profile/06012022335047974670noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-75396711615495328542012-11-26T12:22:33.541-08:002012-11-26T12:22:33.541-08:00Could you use dry lecithin?Could you use dry lecithin?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-18508956608373148932012-11-26T11:24:26.734-08:002012-11-26T11:24:26.734-08:00I made my second batch of miracle whip clone last ...I made my second batch of miracle whip clone last night. I didn't have any problem with it lasting 2 weeks b4 i needed to make more. Was thinking about canning to preserve, that's why I happened here. Found on another site, adding a bit of whey with active cultures is the way to make it and other dressings last a long time. Gonna try that one.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-23410254230815715762012-09-25T14:23:23.650-07:002012-09-25T14:23:23.650-07:00I would really luv to get a preservative that is s...I would really luv to get a preservative that is safe for my mayo,just started production down here in my country,but noticed it doesn't stay for long,wish there was a way out. ABIGAILAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-7146225452018376692012-09-02T14:25:57.728-07:002012-09-02T14:25:57.728-07:00I haven't canned real mayo but I have canned s...I haven't canned real mayo but I have canned salad dressing. I have a good recipe that makes a sandwich spread and Yes it is safe because of the pH. I use litmus (pH) paper and it is below 4.2 pH.<br />A good source to learn about canning by pH is the book "putting up" by Stephen Palmer Dowdney. I bought it off amzon pretty cheap used.<br /><br />This recipe is not from his book though it is Amish origin.<br />Grind together put in strainer and let drain (you can save this juice and use it to replace the water in the thickener below)<br />1 doz each red and green bell peppers <br />2 lg sweet onions or what you have<br />5 green tomatoes<br />4 med cucumbers or small zuchinine<br /> and <br />1 cup Vinegar<br />1 Tblsp canning salt<br />3 cups sugar<br />boil 10 minute<br />thicken with <br />7 Tblsp clear Jel mixed with a little cold water<br /><br />Stir in<br />1 cup prepared mustard<br />1 quart salad dressing ( I used just the store brand)<br /><br />Put in jars and seal in boiling bath<br /> 20 minute qts 15 pints<br /><br />I personally like to use Italian Sweet red peppers forthe red bells. The relish part tastes awesome before you ad the Miricle whip or other dressing which I'm not real fond of but my husband loves.<br />Anonymoushttps://www.blogger.com/profile/05469363314478985068noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-86397157873734226452012-08-17T13:03:32.819-07:002012-08-17T13:03:32.819-07:00Recipes for homemade mayo are all over the interne...Recipes for homemade mayo are all over the internet. Here's one I just randomly pulled up:<br /><br />http://whatscookingamerica.net/Sauces_Condiments/HomemadeMayonnaise.htm<br /><br />It's quite easy to do and tastes great, but it won't last long in the fridge (a couple days at most) so you don't want to make a lot.<br /><br />- PatricePatrice Lewishttps://www.blogger.com/profile/06012022335047974670noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-90893686496936411622012-08-17T12:50:36.751-07:002012-08-17T12:50:36.751-07:00very interesting indeed. So my question is how d...very interesting indeed. So my question is how do you make mayo? I'm just getting into canning a bit, & don't consider myself to be a good cook, but would love a recipe to follow for homemade mayo.<br /><br />thanks<br />shalaee, IDAnonymousnoreply@blogger.com