Is It Safe To Can Dairy Products?

“I came across some recipes online that showed how to preserve cream-based sauces and even cheese spreads through canning. I plan to can some leftover homemade cream cheese sauce, but I want to make sure it’s safe. Also, what about other dairy products like milk or butter—are those safe to can, too? I’ve already been comfortably canning my garden harvest for a while now, but diving into dairy seems a bit more risky. What’s your advice?” Thanks, Heather, Ontario, Canada.

Is It Safe To Can Dairy Products?

Heather, your question about canning dairy is such a good one! It’s an area many home preservers stumble upon once they get comfortable canning typical garden produce, so you’re definitely not alone. I’ve had similar thoughts in the past about preserving surplus cream or cheese during our dairy-heavy weeks, and trust me, the answer to this isn’t exactly what most folks want to hear. So let’s break it all down and get you the know-how to keep your family safe and healthy.

Why You Shouldn’t Can Dairy Products

Okay, straight to the point: it is not safe to can dairy products at home. And I know what you’re thinking, “But I see people canning butter, cheese, and even homemade Alfredo sauce online all the time. Why is that a bad idea?” Well, it’s all about botulism risk and how dairy behaves during the canning process.

Dairy products like milk, cream, cheese, butter, and sauces are low-acid foods. When foods with low acidity are sealed and processed in a jar, the anaerobic environment (meaning without oxygen) can promote the growth of Clostridium botulinum, the bacteria that causes botulism—a rare but highly dangerous form of food poisoning. And while pressure canning is usually great for low-acid foods like meats or beans, dairy presents additional challenges that make home canning too risky for safe preservation.

The Problem with Dairy Fat

The fat content in butter, cream, and cheese disrupts the even distribution of heat during the canning process. The thicker or fattier the food, the harder it is for heat to penetrate the center of the jar, which means some parts might not reach the temperature necessary to kill harmful bacteria. Plus, dairy fats tend to separate during processing, leading to an unappetizing texture and an increased risk of spoilage.

Think about a jar of cream soup—with all that rich fat in there, even pressure canning for the recommended time might not kill everything. And worse, the bacteria could be silently growing in the fridge or pantry, with you being blissfully unaware until someone gets sick.

But Can’t I Find Canned Dairy in Stores?

Yes! That’s a valid point, Heather. You’ve probably seen shelf-stable canned milk, cheese spreads, and even butter in the grocery store. The difference is that these commercially canned dairy products use special equipment like retort canners, which can reach higher temperatures and pressures than home canners. On top of that, they use additives and preservatives to extend shelf life and maintain safety. Sadly, our standard home pressure canners just can’t match those industrial conditions, making these store-bought options much safer.

What About Freezing Dairy Instead?

If you’ve got extra cream, milk, or butter that you don’t want to waste (and I get that!—food waste drives me bonkers!), your best bet is actually freezing rather than canning. Surprisingly, most dairy freezes quite well if done right. Here are some tips for freezing different dairy items:

• Milk: Pour about a cup out of the container to make room for expansion. Pop it in the freezer, and you can keep it for up to 6 months. Just shake it well after thawing because it can separate a bit.
• Butter: Freeze it in its original wrapper, or portion it into smaller batches wrapped in foil or plastic wrap. Butter will last up to a year in the freezer.
• Cream and Cream-based Sauces: Whipping cream or heavy cream freezes well as long as you don’t whip it yet. For sauces, watch out: the texture can get grainy when thawed. One trick is to blend it after thawing to restore some of that creamy texture!
• Cheese: Hard cheeses freeze the best—cheddar, mozzarella, Parmesan, etc. Soft cheeses like cream cheese can be frozen, but they often become crumbly after thawing.

But I’ve Seen People Can Butter, So What Gives?

Heather, you’re absolutely right—people do can butter and other dairy products using methods passed down from family traditions or things they’ve found online. However, just because people do it, doesn’t make it safe (unfortunately). I know that shiny rows of homemade canned butter look darn tempting, but those are examples of unsafe canning practices. While they might not get sick from it, there’s always that lurking risk of botulism that makes it more of a gamble than anything else.

There are some misleading recipes out there and well-meaning folks who will swear by these methods, but remember: safety guidelines exist for a reason. The National Center for Home Food Preservation and the USDA have both provided clear warnings against canning dairy at home.

What Happens If You Can Dairy Anyway?

Let’s say you decide to take the risk (not advised!)—here’s what can go wrong:

1. **Separation of Ingredients:** Your creamy sauce or butter will likely separate into an unappealing, oily mess once it’s processed. The beautiful, silky texture you worked so hard to achieve? Gone.
2. **Souring and Spoilage:** Without the right heat process, dairy can sour even if it’s sealed in a jar, and trust me, it’s the kind of smell and taste you don’t want to invite into your kitchen.
3. **Botulism:** As mentioned earlier, this is the big one—none of us want to end up with unsafe food on our shelves. Botulism spores are colorless, odorless, and tasteless, making them sneaky little killers.

The consequences of botulism are severe because it attacks the nervous system, which is why it’s so critical to avoid risky canning methods.

Alternatives to Canning Dairy

So now that we’ve established canning dairy isn’t safe, you must be wondering what else you can do with any leftover dairy that’s just sitting around. Besides freezing (which is my go-to), here are a few other ideas:

• Make Ghee from Butter: Ghee is clarified butter with the milk solids removed. It can be stored at room temperature for quite some time and doesn’t require refrigeration, provided it’s stored in a sealed container away from heat/sun.
• Drying Cheese: Some hard cheeses, like Parmesan, can be grated and dried out completely, stored in an airtight container for use later.
• Fermentation: You could turn excess cream into homemade cultured butter or yogurt. Cultured items tend to have a longer shelf life (in the fridge, not on the pantry shelf).
• Cooking or Baking: Use up excess dairy in cooking. Make a few extra batches of lasagna, casseroles, or baked goods like scones, and freeze them for quick meal solutions.

Quick Note on Water-bath vs. Pressure Canning

If you’ve been canning successfully for other types of food, you might already know the distinction, but just in case: water-bath canning is for high-acid foods like tomatoes, fruits, and pickles. Pressure canning is for low-acid foods like meats and vegetables. Dairy, however, falls into the low-acid group and needs pressure canning, but even with that, the fat content skews things enough to make it unsafe.

Troubleshooting

In case you ever find yourself questioning something you’ve already canned (which happens, let’s be real!), here are a few red flags to watch for with any canned food, but especially questionable foods like dairy:

• Bubbling inside the jar that wasn’t there before
• Liquid spurting out when you open the jar (gas buildup is a trouble sign)
• Strange smells when opening, or discoloration of the food
• Lids that pop back up after being sealed—this signals the jar didn’t properly seal and the vacuum’s been compromised.

If any of these signs pop up, discard the contents immediately. And I mean, throw it away. It’s not worth the risk—even composting something suspect isn’t safe here, as you don’t want botulism bacteria in your garden.

Final Thoughts…

Heather, I hope this helps clear things up! Dairy canning is tempting but just not safe for us home canners. Stick to freezing your dairy or using alternatives like making ghee, and you’ll avoid the risks altogether. Thanks so much for sending in such a great question, and I’m sure you’ll continue rocking the canning game with your other garden goodies!