Obviously, if you don’t agree that home canning milk is safe, then don’t do it. This isn’t something that everyone feels safe with, and as always, use your judgment on this!!!!
Why can milk?
Hmmmm…well, if you are only able to get groceries once a month like I am, buying several gallons of milk makes sense. BUT, trying to store the milk in the fridge and freezer is very space constraining. So, being that I use a lot of milk for cooking, I decided to try and can some.
And you know what? It works! The flavor doesn’t change, and the texture is just fine! We use it to cook, and if I need some for granola or drinking, I chill it well before opening. The following tutorial is based on my research, and what I felt was the best method for doing this.
Is pressure canning milk safe?
Well, the jury appears to be “out” on that. For many, it’s not safe to can milk at home. According to Clemson University, it’s not safe to do it at home. However, many homesteaders, preppers, and home canners disagree. As always, please use your own best discretion and if you don’t think it’s safe, don’t do it.
Here’s how I can milk!
First, you are going to start off with well-washed jars. I used pints because it was much easier to work with in terms of storage, and usage. My hubby even knows one-pint jar for a batch of mashed potatoes.
I then rinsed the jars out with vinegar to sanitize them.
I didn’t want any water in there, nor did I want the jars hot, so this was what I came up with. I then rinsed them out to get rid of the vinegar and placed upside down on a towel to dry.
Then, I got the lids simmering…this softens up the seal and gets the lid ready to can. Muy importante!
I then poured the milk into clean, rinsed jars. Yes, this milk was cold, so that’s why I didn’t want to have hot jars.
Wiped off the rim, added the lid and band, and screwed on finger tight.
Waited until steam vented, and then let the steam vent for 10 minutes. This part took about 35 minutes to get to, then the 10 minutes=45 minutes of waiting time total.
Added the rocker for 10lbs pressure.
As soon as the rocker began to rock, or the pressure was 10lbs., I IMMEDIATELY turned off the heat, and let the canner cool. Removed the jars, wiped off, and voila! Canned milk!
Pressure canning milk may be an option for you in certain situations. Do your research and make an informed choice.