Homemade chocolate pudding is one of my family’s go-to snacks. Not only do they snack on it…often times it’s the dessert to a quickly-served meal. We don’t purchase or use boxed mixes or buy those pudding snack cups. We make all of our puddings from scratch…that way we control the ingredients that go into them. Plus, they taste 100% better!!! Homemade pudding is amazing!!!
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When I make homemade pudding I like to double-up the recipe so that I can can some for later use. I can it using a water bath canner and jelly sized glass mason jars. You’ll need some basic home canning supplies set up and ready to go if you plan on canning it. If not…you can place it into a bowl in your refrigerator to enjoy later. The recipe will make approximately 5-6 half-pint jars.
NOTE: I like to use the Selefina Vanilla Extract Powder instead of liquid vanilla extract. You use it the same way…a 1:1 ratio. If your recipe calls for 1 tsp. of vanilla extract…you use 1 tsp. of vanilla extract powder. I love how easy the powder is to use and I think it tastes a lot better than using liquid. You can purchase it directly from Selefina.
Homemade Chocolate Pudding
1/2 cup granulated sugar
6 Tbsp. cocoa powder
6 Tbsp. corn starch
1 1/4 cup powdered milk
4 cup water
2 tsp. vanilla
In a medium sized bowl whisk together the granulate sugar, cocoa powder, corn starch and the powdered milk. In a large pan add the 4 cups of water and simmer over medium heat. Whisk in the ingredients from the bowl….making sure to distribute it throughout the water and to remove any clumps. Bring it all to a boil and boil for 2 minutes. Turn off the heat. Stir in the vanilla.
Ladle the pudding into your prepared glass mason jars leaving 1″ headspace. Remove the air bubbles. Wipe the rims clean. Add the seal and ring until it’s finger-tip tight. Place on the rack of your water bath canner. Continue filling the rest of the jars. Lower the rack down into the hot (lightly simmering) water. Turn up the heat. Process the jars in a water bath canner for 10 minutes. Turn off the heat.
Pull the rack up to the rim of the water bath canner. Let jars sit in the rack on the rim for 5 minutes. Lay a cotton dry towel out on your countertop. Carefully remove the jars from the canner placing them on the towel. Let them cool down to room temperature. You shouldn’t touch or move the jars for 12 hours. Check the seals. If they sealed correctly you can place in your pantry. If for some reason one doesn’t seal you’ll want to refrigerate it and use it up within the next 3 days.
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