Category: Canning, etc. -

Canned Milk     

Ingredients:

Preparation:
Canning milk is one way to preserve your milk and save energy at the same time. It will keep for a long time on the shelf and will taste like any canned milk available from the grocery store. It will not be suitable for drinking, but will work great for making soups, sauces, gravies, puddings, fudge, etc.

When canning milk it is important to only use fresh milk. Do not try to can milk that you have stored in the refrigerator for a few days. Older milk will be more acidic and there is a risk that it could curdle at the high temperatures required to can in a pressure canner.

1.Put water in the pressure canner to a depth of 2.5" and place on the stove/burner.

2. Fill clean jars with fresh milk, leave 0.5" head space, making sure you don’t spill any milk on the rim of the jar. If you do, be sure to wipe it off.

3.Place a lid on the jar, screw on the ring and put into the canner.

4.Once canner is filled, put on the lid, tighten down and turn on the heat.

5.As the canner gets hot and begins to steam, let it exhaust steam for at least ten minutes before closing the exhaust nozzle.

6.Watch the pressure gauge, if your canner has a different set up then follow the manufacturer’s instructions. It can take up to an hour for the pressure to reach 10lbs. Once the pressure has reached 10lbs, turn off the heat and allow the canner to cool a long time before trying to open the canner. On my canner, I open the exhaust valve and if no more steam escapes, then it is safe to open the canner.

7.Lay a towel on your cupboard, carefully remove hot jars from the canner and place on the towel. Jars should not be touching each other. Allow to cool for 24 hours before checking to make sure they are sealed and moving to storage.

Label them with the month and year the milk was canned. Milk will keep for 1-2 years or more if stored in a cool dark place.

Note: If you live in a high altitude area you need to bring the canner to 15 lbs. pressure.

It is normal for the milk to turn a slight tan color, as the milk sugar will darken the milk at high temperatures. The cream will rise to the top, just shake well before using.

Date added: 2012-11-19
Number of visits: 2820