• Captain Aggravated@sh.itjust.works
    link
    fedilink
    arrow-up
    6
    ·
    1 year ago

    Now there’s a difference between cooking and canning.

    You can safely make sweetened condensed milk in the home kitchen. What you can’t do is safely preserve it.

    Safe: I want to make a key lime pie tonight, I’ve got my limes, I’ve got a pie crust, I’ve got my eggs…no sweetened condensed milk. Grocery store is closed too. Okay, but I’ve got milk and sugar, so I’ll just mix some sugar and milk in a saucepan and simmer it down, then I’ll use that to make my pie tonight.

    Unsafe: I’m going to make a big ol’ batch of sweetened condensed milk, pour it into mason jars, boil 'em for ten minutes and put them in the cupboard so that it’s ready whenever I want a key lime pie.

    There’s LOTS of stuff that’s safe to cook and eat immediately that’s not safe to put in jars on the shelf.

    • liv@lemmy.nz
      link
      fedilink
      arrow-up
      4
      ·
      1 year ago

      Thanks, I think I misunderstood the above, I thought they were saying you could make canned at home.

      Never knew what was in key lime pie (it’s not much of a thing here), so that’s cool to know!

      • Captain Aggravated@sh.itjust.works
        link
        fedilink
        arrow-up
        2
        ·
        1 year ago

        It’s not all that hard to make; you may have to substitute ordinary limes for key limes as they can be difficult to find in most of the world but you should give it a try.

        • liv@lemmy.nz
          link
          fedilink
          arrow-up
          1
          ·
          1 year ago

          Now there’s a thought. I’ve only had it a couple of times at an American themed restaurant but it was very nice.