Saturday, October 26, 2013

Making Caramel

There are 2 reasons you dont' can caramel.  1:  it's to dense to can and 2:  it's a dairy product.  It is not safe to store in the pantry when done this way.  This must be stored in the refrigerator.

I am making Pecan Pie for Thanksgiving dinner and it just wouldn't taste the same without some of my yummy caramel on top.

This also makes a great addition to gift baskets.

To make this caramel you will need

  • 1 can of sweetened condensed milk (or as many as you want)
  • 3 of the 4 ounce ball jars
  • A pot to boil them in

Open the milk and pour into the 3 jars.  Wipe the rims of your jars with a damp paper towel and put on your lids and rings.  Tighten finger tight.

Put in your pot and cover with water by at least one or two inches. 

Do not set the jars directly on the bottom of the pot.  Bring to boil.
Reduce heat and boil steadily for 3 hours.  

It is imperative that you keep an eye on the pot and add more boiling water as needed to keep the jars covered at all times and always boiling until the 3 hours is up.

Place on counter to cool.  Remove Rings and Wash jars.  Label and Store in the refrigerator.  I have kept it this way for 6 months but it will keep at least a year, it just doesn't last us that long.  

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