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Cajeta
May 17, 2015 20:09:36 GMT -5
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Post by meemo on May 17, 2015 20:09:36 GMT -5
Have any of you folks made cajeta and canned it
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Cajeta
May 18, 2015 6:42:16 GMT -5
Post by michelle on May 18, 2015 6:42:16 GMT -5
No, but the pictures I found of it sure do look good  |
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Post by Valerie on May 18, 2015 16:30:16 GMT -5
Ya know, I think Gayle has. If not, I think we at least talked about it once. It sure looks good!
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Post by guimauve on May 19, 2015 13:04:48 GMT -5
It never lasts long enough to can in my house.
When I make it, I just let it cool long enough to handle in a jar, fill it, put a lid and ring on it and turn it upside down to store.
SUPPOSEDLY, if you make it "properly" (copper pot, wooden utensils, goat's milk, piloncillo - not beet or bleached sugar, cooked long enough - I always make quemada and stored upside down), it won't turn. But, as I mentioned, it never lasts long enough to see if it turns or not...tops 3 weeks in my house...and I am ashamed to admit we are only 2...and I eat a lot more of it than ds does!
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Cajeta
May 20, 2015 9:28:50 GMT -5
via mobile
Post by meemo on May 20, 2015 9:28:50 GMT -5
The only directions I can find for preserving it is to boil the jars, rings, lids for 10 min. Then pour the hot cajeta in the jars, put the lids on and cover with a thick towel and wait for the lids to ping.
I just don't know if that's a safe way to do it. The stuff is SO GOOD and we are swimming in goats milk. It takes forever to make. I'd hate to expend all that energy making it for it not to be safe
Maybe I just need to can the milk by itself.
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