Canning Coffee Creamer – Vanilla

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….:

  • Coconut
  • Peppermint
  • Hazelnut
  • Almond
  • Cinnamon
  • Pumpkin Pie Spice



11 thoughts on “Canning Coffee Creamer – Vanilla

  1. umstetterDarlene May 30, 2017 at 1:52 am Reply

    You do know it’s really easy to make your own sweetened condensed milk at home. It’s just milk and a LOT Of sugar! Of course, you can cut back on the sugar, if you wish.

    Liked by 1 person

  2. Deborah Graham September 14, 2017 at 4:20 am Reply

    This is great, but can you use stevia instead of sugar?

    Liked by 1 person

  3. […] Canning Coffee Creamer – Vanilla […]


  4. Jennifer Bates July 4, 2018 at 11:08 pm Reply

    Does anyone know what the instructions would be for the Carey canner?


    • Preserving the Good Life August 10, 2018 at 3:24 pm Reply

      Sorry, I’m not familiar with a Carey canner.


    • Cindy July 29, 2020 at 9:53 pm Reply

      They are the same. I’ve done milk all the same


  5. Norm July 14, 2018 at 11:20 am Reply

    What is the expected shelf life?


  6. […] Coffee Creamer – Made with vanilla and sweetened condensed milk. […]


  7. JByers September 28, 2021 at 10:37 am Reply

    Try chocolate sweetened condensed milk and make to same way. It’s an amazing twist, just enough chocolate and vanilla.


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