First, I pressure canned heavy whipping cream, the very same way I pressure can any white stuff from cows.
The good thing is pressure canning the cream makes it shelf stable.
Here is the thing: It loses some of the fat content in the pressure canning process so it won't whip up for whipped cream any more. but, I have used it for cooking and for ice cream. Regular whipping cream: Yummy!
Trying to whip up heavy whipping cream that has been pressure canned. It will aerate some, BUT, it just won't turn into true whipped cream. A little soupy. It was a yummy treat.
There you have the results of my test. Now you know too.
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