Regarding Canning cream sauce

by Sally

I'm planning to can carbonara sauce but your response to the question that canning cream sauce is not safe because it consist of milk and cream, why is this so?

Original question: canning cream sauce

Hi again Sally,

Unfortunately, the only response I can give is because the USDA says so. They have done extensive research on what is or is not safe and recommend that dairy products not be canned.

I know that is not a very informational answer :o(

I just did a search to see if I could find an explanation of why this is but I did not find anything.

Sorry I am not of more help. Does anyone else have any ideas or information?

Comments for Regarding Canning cream sauce

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Canning milk or dairy products - a no no!
by: Bobbie

I was wondering specifically why it was dangerous to can the above products as well, since I know in the 'olden days' peopled canned whole, unpasteurized milk.

Here are some more scientific reasons that I found in a canning forum, as to why this can be a very dangerous practice:

"Dairy products contain fat which insulate botulism spores from heat.

Canning with dairy is a dangerous practice. "

"The reason: The fats in oil and dairy products encapsulate any bacteria in the product including botulism and this encapsulation prevents the heat used in the canning process from killing the bacteria."

These comments were from iVillage Garden Web:

Stay safe!

Canning with Dairy
by: Sharon

Thank you Bobbie for that information. I read through the thread you included and found it very interesting!

Very informative!
by: Anonymous

Thank you Bobbie for the very informative and detailed comments, it's a big help to those who are in doubt.

I never did understand that...
by: Matt

"Dairy products contain fat which insulate botulism spores from heat"

Ask a french fry how well fat insulates it from heat ;-)

Leary of the USDA

Meat contains even more fat than milk does, but it is perfectly safe to pressure can.

Also keep in mind, the top two goals of the USDA, per their own website are: "expanding markets for agricultural products and support international economic development, further developing alternative markets for agricultural products and activities."

They are primarily a marketing organization, not overly concerned about what is safest and most economical for the average person. (USDA approved eggs were in the recent salmonella recall. How safe were they?)

It is in the dairy industry's best interest for people to purchase perishable dairy products on a regular and ongoing basis.

cite your sources
by: Anonymous

It is one thing to say the USDA says something, but it is another thing to link where they say it. I have been searching for over an hour now on the USDA website regarding canning and cannot find anything that says you can't can cream sauces.


Hi, This is the page I found referring to dairy not being safe for soups.

I made the conclusion that if it is not ok for soup... I assume it would not be ok for a sauce.

I've not found any information as to WHY it is not safe to use dairy .... I wish I knew too. But as it stands, I've made the decision to not can with dairy.

I agree that I'm not totally trusting of organizations motives... however with the risk of botulism and the fact that I do indeed have access to dairy when I need it, I'll not run the risk. You'll have to make your own decision.

Ads blocking information
by: Anonymous

I would love to have been able to read your comments on the canning of dairy products, but all your informative comments were patchworked into "Simply Canning. I'm Sharon" advertisements overlayed on top of text making it very hard to read.

Anonymous, I apologize if ads were blocking your view. I've checked and had others check but I can't find a problem and the page looks ok for me. If you (or anyone else) are still having trouble please post again and I'll see if I can fix the problem.


If using dairy wasn't safe...
by: Anonymous

If using dairy wasn't safe then how do companies make and can alfredo sauce and cheese based sauces?

Ads Over Print
by: Lenn

When ads are over a printed area, it's usually the size of print you are using. A very easy check is to hold down the "CTRL" key while hitting the minus key. The text on the page will get smaller and at some point not interfere with the ads. Simply hit the plus to make the print larger again.

Evaporate milk
by: Anonymous

Evaporated milk has already been canned once.

Many recipes or diet sites (including Weight Watchers) recommend substituting evaporate skim or low-fat milk for cream. It's lower in fat and more nutrient dense but still thicker than milk--more the thickness of cream.

If its already been canned once, couldn't it be substituted for cream and canned again?

Sharon's opinion.... No it cannot be canned again. Commercial canning operations have different equipment and methods than a home canner.

somebody hiding something?
by: Anonymous

Obviously there's a way to do this. If the government has allowed commercial processors to take it on then somebody knows something. Why does it seem like a big secret. I always see it in glass jars so the process couldn't possibly be out of reach for people at home.

What about commercially canned milk products?
by: Anonymous

It seems that using milk products that came from commercially canned sources would be free from bacteria. Unless you were somehow contaminating your food product to be canned, it seems it would be safe??

Sharon's thoughts.....

Just by opening the can you are exposing the product to the air. It is no longer in the sterilized environment of the can and will be contaminated. That is why it now needs to be refrigerated and has a limited life.

by: Anonymous

In commercial operations they have equipment that gets to much higher temperatures than we have at home and they can do things in a quicker manner because of that.

You can not do this at home unless you have the millions of dollars for specialized equipment that can do this.

Only one reason why
by: Dawn

The only reason it isn't recommended its because they haven't extensively tested it. Funding for testing of home canning has dried up in the past several years. And that is the only reason why.

Powdered Milk
by: Erin

I would very much like to know if using powdered milk in soup stock to give it a creamy base would be ok. Surely powdered milk wouldn't have the risk of bacteria as it is already supposed to be shelf stable.

I don't believe it is any safer. I'd recommend adding the milk after you have canned it and are opening the jar to use.

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