Made the Old Way
Ingredients
- 2 3/4 cups sugar
- 1/2 cup cocoa powder
- 1/2 cup waxy maize (clear jel cook type not instant)
- 1/2 tsp salt
- 2 quarts milk
- 4 tbsp butter (real butter)
- 1 tbsp vanilla extract
NOTE: Regular cornstarch can be used in place of waxy maize/clear jel. It will not hold up on the shelf as well. Will break down over time. If your canning project will be stored for less than a year, you should be able to use it.
Instructions
- Add everything except butter and vanilla into the pot.
- Cook on medium heat.
- Stir gently until it's mixed with no clumps.
- Once smooth, stir continuously. Do not stop stirring, as the pudding can scorch quickly.
- Stir, stir, stir, it will thicken right before it starts to boil, at this point add the butter and vanilla extract.
- Stir until the butter is completely melted and incorporated.
- Fill hot jars with pudding mix.
- Clean tops. Do not use vinegar this time, use water. It will split the milk.
- Place lids and rings.
- Place in a hot canner with boiling water. Use the steam canning method for best results.
Canning
This is a Amish heritage, rebel canning recipe. It does not follow USDA guidelines. Use at your own risk.
Amish Water Bath Canning Method
Process in a water-bath canner (WB) or steam-bath canner (SB) for 1 hour at elevations of 0–1,000 feet. If you live at a higher elevation, adjust the processing time using my family’s easy elevation chart in the Blossom & Brine™ Canning Times Guide. Start the timer at a full rolling boil, this is a boil that can't be stirred down.
Pressure Canning Method
No established pressure-canning time for this recipe.
📌 For instructions on how to water bath can, steam bath can, pressure can, open kettle can, and headspace.
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Nutrition
| Serving: one jar Calories: 340 kcal Total Fat: 10 g Saturated Fat: 6g Total Carbohydrates: 61 g | Total Sugars: 54 g Cholesterol: 25 mg Sodium: 200 mg Fiber: 1 g Protein: 6 g |
