home canning mayonnaise?

[ajohns1]

I was wondering if it is possible to can homemade mayonnaise. Our neighbors have given us a whole bunch of their surplus pastured eggs, and I'd like to make up a bunch of mayo. I know fresh mayo is easy to make at home, but I'm having trouble finding any info online about canning it for later. I'm guessing that it should be possible, since it already contains vinegar.
Thanks!

[elanorh]

I've never seen a recipe for canned mayonnaise.

Have you considered making batches of cookies and portioning them, then freezing them? To use them, just preheat the oven at the same time you get the cookies out and put on a baking sheet; by the time they're thawed for the oven, it will be preheated and ready for them. I've done this even with rolled cut-out-cookies. They are best baked within three months but really I've not seen a big difference even in cookies that were frozen up to a year ago. (I freeze on baking sheets, then once they're frozen, transfer to zip-type freezer bags).

You could get all your Holiday baking done ahead (or mostly) if you do this -- also, it's really nice if someone stops to visit unexpectedly. No dishes in the sink, but fresh-baked cookies for your guests.

[cristeen]

You can scramble up the eggs and freeze them in portions you'll use.

I would not want to try canning mayo... A - it would require heating and mayo + heat is not pretty, and B - the risk of poisoning someone would just freak me out.

[noobmom]

If you couldn't find any info on home canning mayo, it's probably not safe to do so.

You can actually freeze raw eggs, you just have to crack them and mix the white and yolk together first first. I'd probably be tempted to make quiches or something like that and freeze them instead.

I'm curious how many eggs you're getting. Eggs last a long time in the fridge, you might be able use them faster than you think.

[velochic]

You cannot can mayonnaise. The heat would cause it to separate and the eggs would curdle. Commercial mayo manufacturers use stabilizers to cold process their product.

[ajohns1]

hmmm. Now I'm thinking I don't ever want to buy commercial mayo again. The organic stuff that we have been buying doesn't list any stabilizers or preservatives in the ingredients - just eggs, oil, vinegar, and some seasonings. I'm really curious how they get it to be shelf stable (at least until you open the jar) - is there something that they're not listing in the ingredients, or is it some highly processed way of manufacturing it??

Anyways, thanks for the feedback. I guess I'll need to find something else to make that will use up the extra eggs. Maybe I will make and freeze some pumpkin pies and pecan pies for the holidays - they use a lot of eggs

[LauraLoo]

I have never done this, but know people who have --
freezing chicken eggs