When a pandemic hits and I can’t find my favorite coffee creamer in the grocery store, I don’t fret, simply make my own.
Those that know me, know I LOVE coffee….that’s probably my one true addiction. I don’t love it for the caffeine high, I love it for the rich, creamy flavor. When I mentioned canning creamer to my friends and family, the look some of them gave me was hysterical and their first words were – Why? Mine were more like – Why Not? Creamer is a tricky one….so much can be hidden in the “Natural Ingredients” on the labels. By making and canning my own, I’m at least one step closer to knowing what is in it. I could never find a true “canned creamer” recipe online so I started searching for creamer recipes, canned milk instructions, combined the two and then started researching. The results are below….I hope you guys enjoy this as much as I have because it realllly is good!
- 4 – 14oz Sweetened Condensed Milk
- 4 – 1 3/4 Cups of Milk (Whole, 2%, Skim, Almond, your choice)
- 4 – 2 teaspoons of Vanilla Extract
(I took the original recipe and multiplied it by 4). When I can – I can BIG!
Mix these ingredients REALLY GOOD!
Begin a pot of boiling water for the lids. Start out with dry, cold jars. Fill with the creamer and wipe the rims with a sterile cloth. **Leave 1 inch headspace, you need room to shake it REALLLLY GOOD before opening!
Place the hot lids and rings. Place in a cold pressure canner, set the lid and turn it on. Wait until pressure builds and the steam vents for 10 minutes before you put the weight on the canner. Set a 10 lb weight on the canner. As soon as it begins to jiggle, and the pressure is at 10 lbs, cut the heat off – immediately – and let the canner cool and depressurize. Remove the jars, wipe them off, cover and let them continue to cool. Once they have all sealed you’re good to remove the rings and put them away in a cool dark place for storage. (YEAH! No more weekly trips to the grocery store for creamer!)
This recipe yielded 15 of the 8 oz jelly jars.
This recipe is not for the calorie counters – if you’re counting calories, I’d try almond milk and even a lower fat sweetened condensed milk.
Several recipes I found online used different flavors instead of vanilla. Some extracts to try….:
- Pumpkin Pie Spice