This is the time of year when canned milk (aka evaporated) is on sale, big time. Since it’s such a good buy, I thought it would be interesting to explore some of the things that can be done with this product.

But first, let’s look at its health benefits. It has lots of calcium and loads of vitamins A, C, B, D and K. It does contain more calories than regular milk. But it you have picky eaters in the house and are worried about them getting enough calories, baking and cooking with canned milk is a good way to deal with this issue.

For a creamy taste without the cream, try canned milk. It’s made by removing water from fresh milk and then heating it. Heating the milk gives it the creamy, slightly cooked taste and darker color. When mixed with an equal amount of water, it can be substituted for fresh milk in recipes.

Another great feature of canned milk is its shelf life. It will store in cool and dark conditions for up to a year without losing any nutrients or taste. Also, this is one product that’s the same across the board. In other words, it doesn’t matter which brand you buy. Carnation or Pet Milk isn’t any better than Best Buy or Kroger’s. So compare prices and buy the least expensive. If you like the idea of using more canned milk, here are some tips professional chefs have passed along:

• DO shake the can well before opening.
• DO use undiluted evaporated milk (instead of cream) for the same great taste as cream, but with less fat in recipes.
• DO use evaporated milk instead of fresh milk in recipes. Add an equal amount of water. For example, if a recipe calls for 1 cup milk, add ½ cup water to ½ cup evaporated milk.
• DO try leftover canned milk in tea, coffee, omelets, soups, hot oatmeal or even spaghetti sauce.
• DON’T, however, use evaporated milk to substitute for whipping cream. It just doesn’t work. But, it does make a respectable whipped topping (see below)—not the same taste or mouth-feel as whipped cream.

Now here are some specific ideas for using this great product and a couple recipes to get any first-timers out there started.

Crumb Coating: For a firmer, tastier coating, roll foods in crumbs or flour mixture, shake lightly and dip into canned milk before rolling in crumbs again.

Binding: Because of its consistency, undiluted canned milk is perfect for binding ingredients for fish patties, meat loaves, hamburgers, etc.

Creaming: Use canned milk for soups. It also enriches sauces and gravies.

Whipped Topping: Canned milk whips up to 3 times its volume! Just pour ½ C chilled canned milk into a chilled bowl, whip until begins to thicken; add 1 Tbsp lemon juice and whip until very stiff. Fold in 1 Tbsp sugar and a few drops vanilla. Serve at once as a topping for puddings, fruit pies or other desserts. Remember though, whip it just before serving—it won’t sit around well.

Creaming Potatoes: Use canned milk instead of butter, and beat spuds until creamy. Add salt and pepper to taste.

As Milk: When a recipe calls for milk, dilute canned milk with an equal quantity of water and use as the recipe directs.

Now, here’s a family favorite recipe incorporating canned milk: