From the beginning of canning, water bath was all we had for how many years? I do not trust that our gov has our best interests at heart, especially when it comes to self sufficiency. Thank you for sharing your knowledge!
My absolute pleasure!! So glad to have you here with us and hope that you continue to find useful information in our videos. I think that "safe" canning times are important....but I do disagree with the agencies on the limitations that they have placed as far as "methods" are concerned. There are still countries around the world that exclusively hot water bath, as some of them have no access....or it is illegal in parts of the world to even OWN a PC. They are all still thriving and happy on hot water bathing only! I also feel a lot of the suggestions from government agencies are due to the fact that they do not want us to be self sufficient. And funding was cut years ago for further/continuing research in said agencies....which proves that it was not important enough to them to continue providing information to us. So things just stand now, as they did 15 years ago, without dispelling....nor proving safety of certain things. Those dependent on the "official" word from these agencies, just sit and stagnate with the same old items and same old recipes that they are limited to preserving. Its actually pretty sad. So many of us have canned "unapproved" items for decades....and we are all still alive and well....dispelling the agencies claims. I have a feeling that you and I think a lot alike! :)
I was given 2 gallons of 2%, nearing expiration. I tasted them both and then canned them in 1/2 gallon jars, Amish style. No USDA there. I have rarely had problems canning milk or any dairy and usually the problem is from vinegar. I cold pack just about everything unless it's some leftover dinner and then it is hot packed. I have watched people in Italy and Eastern European countries who can in open kettles for 3-5 hours. Sometimes their jars fall over but they don't worry. Often, they reuse glass jars, mostly the ones with lug lids. While being 100% in everything we do is best, in reality, we do what we can do with what we have.
Love your channel!!! I haven’t canned anything yet but as I was scrolling thru Facebook I came up on your video for the dry pack potatoes & I am binge watching your videos!!! I am going to try the potatoes as my first thing to can. I am 74 years old and am looking forward to learning to pressure. can foods. Thank you so very much!!!!
So glad to have you with us!! I still work outside of home, but answer questions as quickly as time allows me to. So if you have any questions along the way....I will get to them as quickly as I can. Im glad to be a part of your canning journey....and hope my videos help you as you learn the art of canning!
How did it go? First item I canned 4yrs ago was potatoes 🥔 I'm addicted to Canning EVERYTHING! 😆 I have 2 young children. Canning milk has helped out so much! Their drink of choice is MILK 🥛
3 yrs ago i was at a store that had quarts of heavy whipping cream clearance priced for 25 cents each because the expiration date was in 7 days. I was on vacation and on my way home with a small cooler so i bought all that would fit. When i got home i tried canning it figuring i was out very little money if it was a failure. This was my first time canning any milk product. It turned out wonderfully. I put one canned jar in the fridge to get cold then whipped it to see if it would whip up. It did! Since then i can half & half and whole milk primarily. So nice to keep them on my pantry shelf so i dont have to run to the store.
I have an old Kerr book that has milk instructions in it. Another old Kerr book says cheese is not a food that harbors botulism so it doesn't need to be pressure canned. It also has noodle, rice, and pumpkin pie filling recipes. Also uses flour in recipes and a recipe for canning tamales 😁
@@millermeadows6359 Kerr Home Canning and Freezing Book. I have three editions and they are mostly the same recipes. However, the cooking times and methods are not all the same. The earliest edition I have ( no date) has an in depth section on jelly making, how to test for pectin, acid and sugar needed. It also lists combinations of fruit to mix when one doesn't have enough pectin. I don't believe the jelly recipes include commercial pectin but there are recipes for apple and citrus pectin in it. I believe it also is the one that has instructions on canning shrimp that the others don't have. The cover is strawberries and jars of whole strawberries with a cup of ice cream on it. I can't find a date but it is 56 pages. The second one I've lost the cover and don't have the date but it's ( I think) 74 or 76 pages long. It doesn't have as much information as far as the jelly section but it does have the apple pectin recipe and how to test for natural pectin. It doesn't have the milk instructions. The third one is copyright 1986. It has empty jars and fruit and veggies on the cover. I think it's almost 80 pages. It has jelly recipes with commercial pectin. If you have a specific recipe or instructions you are looking for I can see which book it is in. The list of copyright dates in the newest book starts with 1965. I hope that helps. I'm sorry if it's too much information but I figured others might be interested, too. Oh, the oldest book says not to water bath veggies and meat but gives water bath times 😂 I believe it is the one that also gives time based on the pounds of pressure, but that could be the second one. I think the 1986 book is the last time the times were updated by the agencies that test. It's the one with the fish times were lengthened. I think. I'd have to look that up to be sure. My pages are coming apart because I use them more than I do my Ball books. I don't have older copies of the Ball books but I try to keep an eye out at yard sales and resale shops. They just don't have canning books anymore in my area.
With sell by dates, everything depends on the temperatures milk has been transported and stored at. We have no idea what conditions the dairy products we buy have been subjected to.
The USDA Canning rules when it comes to Canning especially meats and dairy products well..... follow the money 💰 they don't want us to know this very important information you speaking of. I can lots of meat for only 4yrs and milk. So far no problem and Noone EVER gets sick.
THANK YOU! I've watched this 3x now but I'm sure I'll watch again & write notes down. We don't drink milk but I'd really like to have small jars on the shelves to use for cooking. When the kids are over, I never have milk to make mac n cheese, I only keep heavy cream & I'd like to have that shelf stable also. You mentioned cheese & cream cheese. Could you do a video for those please?!? If things get any worse, I want to have as much shelf stable food as possible - of the foods we eat & need but may not be able to buy for whatever reason. I'm so glad you showed your weight! The round ones with the 3 weight holes are very expensive, but the one you showed is very reasonable. I've considered the completely metal one thinking it might hold up longer, but I plan to get extra parts for future need. I have a Presto 23qt. I'm looking for a smaller one to do the single layer quarts without all the waste of space & energy use. We almost drove 4h to WV/MD border for a stash of jars & equipment but the guy called the evening before & said he sold it all for more $. God will provide, I'm sure. Thank you both for sharing your time & wisdom! Many Blessings from Deborah in West Virginia!
I am planning a video on canning cream cheese, and cheese sauce....also ready to eat mac and cheese in a jar! Canned milk is so wonderful to have on hand for all the things that you mentioned. We dont go through a whole lot of milk around here since the kids are grown and gone, so having it on the shelves for cooking has been wonderful!!
A couple of my Presto models Came with gauges. If you have a model that only has the weight pipe stem, I do not think that you can install a gauge. Personally, I prefer to trust my weight! Gauge's can easily become uncalibrated, and they can lie to you! And you never really know WHEN they start to read wrong either. So, it may READ that you are canning at 11psi....but in reality it may only be canning your food at 8psi. Unless you have it tested by your extension service office regularly...you really don't know if it is registering properly. A weight, NEVER lies. Trust you weight! Gauges are very much over rated in my opinion.
This is the first time I have seen one of your videos. I must say I enjoyed how throughly you did your research and the handling of your canning session of teaching us how to learn 😮to can milk and milk products and teaching us your method of having shelf stable milk /cream on our shelves. Thank you for the time and effort and your explanation of all the details of your method on milk canning . I plan on canning some whole milk soon but I want to go to the store and buy some milk and can it that day so I know that it’s totally fresh . I believe like you said just because it’s not “approved and tested “ doesn’t mean that it can’t be done at home as long as you follow and have tested it out as you have for 5 years . I also am a very careful canner and I can tell that you are as well because your very informed on your steps and gave us such clear and precise information that you proved that your method is safe. I just subscribed to your channel and look forward to viewing more of your videos! Happy canning and Blessings!💕
Thank you so much Becky! And welcome!! My years of experience have really given me the blessing of insight on canning basics. But safety is always an important thing. And I do continue to research all the time. I feel we must never become stagnant and satisfied....we must continue to always learn more! I'm sorry about the delayed response. Ive been off line for a few months just dealing with personal life things. I'm back at recording now and have posted a new video just today....I will look forward to sharing more new content with all of you so that you can continue to provide food security for your families! So happy to have you join us!
Im so glad that it is helpful! Thank you so much for watching....and I hope that you can continue to find useful information in the future here with us!
I just found your channel and I’m obsessed !! I love your common sense approach and the history and experience that you are sharing. Thank you for your time and I will be sharing your channel
Awww....thank you so much for your kind words Sherry! Welcome to Miller Meadows!! I hope that you continue to find useful information here....and thank you so much for sharing our videos with others! We hope and pray that our channel continues to grow, so that we can share more of our experience in food preservation, and so that we can also continue to take the time and effort to make more informational videos to bring to our viewers! Your support in both watch time, and sharing our videos with others, really means the WORLD to us!! Many Blessings to you and your loved ones!!
I do appreciate the fact that they have done extensive testing through the years.....and I value the findings. I just dont always adhere to their "this cant be done" ideals. Their teachings on the basics of canning and safety are invaluable. So I do suggest that everyone first learn solid and safe basics.....then you can use that knowledge to bend things a bit.
@Miller Meadows I absolutely agree with you about the USDA of 10-12 years ago. But like all the other inspection and protection agencies, their funding has been cut way back, which means cutting inspection and testing, going to outside sources with an agenda, or both.
I agree milk is probably the easiest thing to can. Almost zero prep and very little time. Up till a couple years ago I didn't even know it was a thing. I use the half and half in my coffee. Next thing I want to try is eggs. Fresh not pickled.
I recently came across your channel and I am loving your videos! You are a great teacher! Do you suppose I could can buttermilk the same way so I have it on hand for pancakes? Great video! Thank you for sharing your knowledge and experience. 😊
So happy to have you with us....and thank you for those very kind words! Sadly....buttermilk does not can well. It separates and does not reincorporate or mix together well after canning. I suggest freezing it instead. Theres not many things that I do not suggest canning, but THAT is one of them just due to the results. Its not a "safety" issue at all however.
@@millermeadows6359 Thank you for getting back to me about the buttermilk. I’m 70 years old and you’re teaching this old dog a few new tricks! God bless!
Yes. And many of us still do. I encourage, and offer hot water bath times for all of the items that I record. And I myself still practice hot water bathing of low acid items. Its time for me to can some green beans over an open fire outside again this year. I think we all need to keep those kind of skill sets.
That is true, but I dont think it is as much movement as what they can achieve in the factory. That is why our canning times at home are longer than the factory does. My husband used to work at a couple of canning factories and it was amazing how quickly things were canned.
So I did this method with whipping cream hoping to keep some for creamer in my coffee. It turned out so thick. So I beat it and separated it and got butter. Anyway, what milk would you can so that when it's done get the consistency of whipping cream? Half and half? Or whole milk? Thanks for all the information!!!
I have never canned it with the intention of using it as whipping cream....to be honest, Im not sure. But if heavy cream ended up in butter....I would try the half and half. I dont think that whole milk has enough cream in it to allow you to get a whipped cream effect?
We was milking a Gurneys cow. She had a lot of cream in her milk. I canned it, an it ends up a lot of butter in it. Well it looked an had the consistency of it. But not quite the flavor. I just shake it up and use. To cook with it.
If using a pressure canner....use the recommended amount for your model. Most require 2-3 quarts. If hot water bathing.....fill the water in your canner up to the neck of the jars....but do not submerge them. And gently boil for one hour.
Wow! Amazing! I had no idea you could can milk. I always make sure I have lots of can milk for my cooking. We really don’t drink milk. Do you think it would work on with an (Carey) electric canner? New to canning so all you help is so appreciated! Thanks!
I am not as familiar with electric canners as I am with stove top ones.... But, if you cant stop the process when it reaches pressure.. see if you can choose a short 1-5 minute processing time at your appropriate pressure. Your milk may be a bit tan (like the color of condensed milk)....but in baking and cooking....nobody would ever notice that.
I personally use my canned milk/cream in cooking/baking....just because "I" feel more comfortable heating my low acid foods well before consuming them. However, I recently came across lab results the other day from someone who had his canned milk lab tested (he had stored his home canned milk on the shelf for 9 months before sending it off for testing)....and all lab results were negative for toxins. So consuming it straight from the jar, or in a non cooked/heated way after opening your jar, is all a matter of your own comfort zone. I know many people who DO consume it directly from the canning jar, and they are still alive and well. Half and half, and heavy cream both do tend to get thick....and almost appears clabbered sometimes with canning (just due to the heat canning process)....just shake it up really well before using to remix.
Sadly, Buttermilk does not can well at all. It results in the whey separating and the milk solids turning into a cheese like product. No safety issues canning it....just result issues. Regular milk, cream, certain types of cheese, and butter all do well with heat canning however.
You make a point of leaving the head space to the shoulders because the milk boils. Ergo it is moving so begs the question of why it is not recommended to can at home. Watched a video where she canned whipping cream and demonstrated after whipping it up. Really makes you wonder in these times of corruption if this is not yet another example. Would absolutely love to see your cheese videos.
Well, I dont want to "stir the pot" so to speak.... But the ABC agencies that seem to want to dictate what we should/shouldnt do here in the United States has also NOT done any active and ongoing testing for years. However, we brave home canners have continued to forge forward....testing not with lab equipment, but with our own eyes, noses, observation on the shelf, and common sense....along with being fearless lab rats I guess.....by consuming the things that we have preserved in our own homes and canners. European home canners hot water bath everything including meat and veggies at MUCH lesser times than we even suggest to hot water bath them here in the US and they seem to be happy and healthy.... Theres a whole lot that hasnt really been explored....or proven right or wrong. I DO however personally ONLY share what I have done for years....and I do base my canning safety practices (for the most part excluding dairy) off of old Ball and Kerr canning charts from the 1920's. I plan to do a video on canning cheese as soon as I get through this insane amount of apples we just harvested from our trees......so hang in there....its coming soon!!
@@millermeadows6359canned cheese sounds very interesting to me. I'm highly curious. Is canned cheese like a velveeta type of thing? I imagine it would melt but would it harden back to its original state where you could cut it? (I'm thinking like a cheddar hardness).
I'm so sorry your question has been over looked this long.... Yes, I can cheese sauce, and American cheese or Velveeta. I also can cream cheese. The American and Velveeta end up being the same consistency as they are in their "block" forms. Firm, but not really hard.
I have actually tried canning almond milk and sadly have not had good results....If you find anyone that has been successful, I would love to hear how they did it!
Ive been off line for a few weeks, so I do apologize for my delayed response. I honestly am not sure on this one. I think the kefir grains would still allow for proper fermentation....but I have never tried it. So I have no experience to offer. It would be something that you could experiment with in a small amount to see if it would work.
Expected shelf life is the amount of time that your home canned good should last in storage for you if properly processed and sealed. For milk, shelf life is 1 year.
From the beginning of canning, water bath was all we had for how many years? I do not trust that our gov has our best interests at heart, especially when it comes to self sufficiency. Thank you for sharing your knowledge!
My absolute pleasure!! So glad to have you here with us and hope that you continue to find useful information in our videos. I think that "safe" canning times are important....but I do disagree with the agencies on the limitations that they have placed as far as "methods" are concerned.
There are still countries around the world that exclusively hot water bath, as some of them have no access....or it is illegal in parts of the world to even OWN a PC. They are all still thriving and happy on hot water bathing only!
I also feel a lot of the suggestions from government agencies are due to the fact that they do not want us to be self sufficient. And funding was cut years ago for further/continuing research in said agencies....which proves that it was not important enough to them to continue providing information to us. So things just stand now, as they did 15 years ago, without dispelling....nor proving safety of certain things. Those dependent on the "official" word from these agencies, just sit and stagnate with the same old items and same old recipes that they are limited to preserving. Its actually pretty sad.
So many of us have canned "unapproved" items for decades....and we are all still alive and well....dispelling the agencies claims.
I have a feeling that you and I think a lot alike! :)
I was given 2 gallons of 2%, nearing expiration. I tasted them both and then canned them in 1/2 gallon jars, Amish style. No USDA there. I have rarely had problems canning milk or any dairy and usually the problem is from vinegar. I cold pack just about everything unless it's some leftover dinner and then it is hot packed. I have watched people in Italy and Eastern European countries who can in open kettles for 3-5 hours. Sometimes their jars fall over but they don't worry. Often, they reuse glass jars, mostly the ones with lug lids. While being 100% in everything we do is best, in reality, we do what we can do with what we have.
I agree. Most of the guidelines were developed in reaction to silly people doing things in an unsafe non common sense way.
I love your teaching. You are so thorough in all you do. Great job. Thank you for sharing your information and knowledge. God bless you!
Thank you so much for your kind words!! You made my heart happy tonight!! Big hugs!!
Love your channel!!! I haven’t canned anything yet but as I was scrolling thru Facebook I came up on your video for the dry pack potatoes & I am binge watching your videos!!! I am going to try the potatoes as my first thing to can. I am 74 years old and am looking forward to learning to pressure. can foods. Thank you so very much!!!!
So glad to have you with us!! I still work outside of home, but answer questions as quickly as time allows me to. So if you have any questions along the way....I will get to them as quickly as I can. Im glad to be a part of your canning journey....and hope my videos help you as you learn the art of canning!
How did it go? First item I canned 4yrs ago was potatoes 🥔 I'm addicted to Canning EVERYTHING! 😆 I have 2 young children. Canning milk has helped out so much! Their drink of choice is MILK 🥛
3 yrs ago i was at a store that had quarts of heavy whipping cream clearance priced for 25 cents each because the expiration date was in 7 days. I was on vacation and on my way home with a small cooler so i bought all that would fit. When i got home i tried canning it figuring i was out very little money if it was a failure. This was my first time canning any milk product. It turned out wonderfully. I put one canned jar in the fridge to get cold then whipped it to see if it would whip up. It did! Since then i can half & half and whole milk primarily. So nice to keep them on my pantry shelf so i dont have to run to the store.
Btw, I recently opened a jar that was 3 yrs old and still the same great taste/quality.
I have an old Kerr book that has milk instructions in it.
Another old Kerr book says cheese is not a food that harbors botulism so it doesn't need to be pressure canned.
It also has noodle, rice, and pumpkin pie filling recipes.
Also uses flour in recipes and a recipe for canning tamales 😁
I would LOVE this book!!
Would you be willing to share the exact title and also the publishing date so I can seek it out online? Thank you! 🥰
@@millermeadows6359 Kerr Home Canning and Freezing Book.
I have three editions and they are mostly the same recipes. However, the cooking times and methods are not all the same. The earliest edition I have ( no date) has an in depth section on jelly making, how to test for pectin, acid and sugar needed. It also lists combinations of fruit to mix when one doesn't have enough pectin. I don't believe the jelly recipes include commercial pectin but there are recipes for apple and citrus pectin in it. I believe it also is the one that has instructions on canning shrimp that the others don't have. The cover is strawberries and jars of whole strawberries with a cup of ice cream on it. I can't find a date but it is 56 pages.
The second one I've lost the cover and don't have the date but it's ( I think) 74 or 76 pages long. It doesn't have as much information as far as the jelly section but it does have the apple pectin recipe and how to test for natural pectin. It doesn't have the milk instructions.
The third one is copyright 1986. It has empty jars and fruit and veggies on the cover. I think it's almost 80 pages. It has jelly recipes with commercial pectin.
If you have a specific recipe or instructions you are looking for I can see which book it is in. The list of copyright dates in the newest book starts with 1965.
I hope that helps. I'm sorry if it's too much information but I figured others might be interested, too.
Oh, the oldest book says not to water bath veggies and meat but gives water bath times 😂 I believe it is the one that also gives time based on the pounds of pressure, but that could be the second one. I think the 1986 book is the last time the times were updated by the agencies that test. It's the one with the fish times were lengthened. I think. I'd have to look that up to be sure.
My pages are coming apart because I use them more than I do my Ball books. I don't have older copies of the Ball books but I try to keep an eye out at yard sales and resale shops. They just don't have canning books anymore in my area.
With sell by dates, everything depends on the temperatures milk has been transported and stored at. We have no idea what conditions the dairy products we buy have been subjected to.
The USDA Canning rules when it comes to Canning especially meats and dairy products well..... follow the money 💰 they don't want us to know this very important information you speaking of. I can lots of meat for only 4yrs and milk. So far no problem and Noone EVER gets sick.
I have a quick question for you, I do can meat and submerge it completely in the water bath how do you do your milk?
THANK YOU! I've watched this 3x now but I'm sure I'll watch again & write notes down. We don't drink milk but I'd really like to have small jars on the shelves to use for cooking. When the kids are over, I never have milk to make mac n cheese, I only keep heavy cream & I'd like to have that shelf stable also. You mentioned cheese & cream cheese. Could you do a video for those please?!? If things get any worse, I want to have as much shelf stable food as possible - of the foods we eat & need but may not be able to buy for whatever reason.
I'm so glad you showed your weight! The round ones with the 3 weight holes are very expensive, but the one you showed is very reasonable. I've considered the completely metal one thinking it might hold up longer, but I plan to get extra parts for future need. I have a Presto 23qt. I'm looking for a smaller one to do the single layer quarts without all the waste of space & energy use. We almost drove 4h to WV/MD border for a stash of jars & equipment but the guy called the evening before & said he sold it all for more $. God will provide, I'm sure.
Thank you both for sharing your time & wisdom! Many Blessings from Deborah in West Virginia!
I am planning a video on canning cream cheese, and cheese sauce....also ready to eat mac and cheese in a jar! Canned milk is so wonderful to have on hand for all the things that you mentioned. We dont go through a whole lot of milk around here since the kids are grown and gone, so having it on the shelves for cooking has been wonderful!!
Thank you I did not know I could get a pressure gage for my Presto canner!
I learn something from you every time I watch you.
A couple of my Presto models Came with gauges. If you have a model that only has the weight pipe stem, I do not think that you can install a gauge.
Personally, I prefer to trust my weight! Gauge's can easily become uncalibrated, and they can lie to you! And you never really know WHEN they start to read wrong either. So, it may READ that you are canning at 11psi....but in reality it may only be canning your food at 8psi. Unless you have it tested by your extension service office regularly...you really don't know if it is registering properly. A weight, NEVER lies. Trust you weight! Gauges are very much over rated in my opinion.
Another awesome video from you! Thank you so much for sharing all of your knowledge!
Glad you enjoyed it!
I just watched your video 4times lol I feel confident now to can milk ty😊
You will do GREAT! So glad the video was helpful to you!!
This is the first time I have seen one of your videos. I must say I enjoyed how throughly you did your research and the handling of your canning session of teaching us how to learn 😮to can milk and milk products and teaching us your method of having shelf stable milk /cream on our shelves. Thank you for the time and effort and your explanation of all the details of your method on milk canning . I plan on canning some whole milk soon but I want to go to the store and buy some milk and can it that day so I know that it’s totally fresh . I believe like you said just because it’s not “approved and tested “ doesn’t mean that it can’t be done at home as long as you follow and have tested it out as you have for 5 years . I also am a very careful canner and I can tell that you are as well because your very informed on your steps and gave us such clear and precise information that you proved that your method is safe. I just subscribed to your channel and look forward to viewing more of your videos! Happy canning and Blessings!💕
Thank you so much Becky! And welcome!! My years of experience have really given me the blessing of insight on canning basics. But safety is always an important thing. And I do continue to research all the time. I feel we must never become stagnant and satisfied....we must continue to always learn more! I'm sorry about the delayed response. Ive been off line for a few months just dealing with personal life things. I'm back at recording now and have posted a new video just today....I will look forward to sharing more new content with all of you so that you can continue to provide food security for your families! So happy to have you join us!
One thing I do. When I do t have a full canner I fill a jar or two with water. Great to have if you can't get water for one reason or another
THANKS LORRIE, GREAT VIDEO!!!!
I love seeing your videos and all the canned products on the table in the background. You canned up a lot of dairy products.
Love all the information you provide. Seems I learn something from each of your videos I watch! Thank you so much!
Im so glad that it is helpful! Thank you so much for watching....and I hope that you can continue to find useful information in the future here with us!
Well I boil eggs no water in jars shells on
I just found your channel and I’m obsessed !!
I love your common sense approach and the history and experience that you are sharing.
Thank you for your time and I will be sharing your channel
Awww....thank you so much for your kind words Sherry! Welcome to Miller Meadows!! I hope that you continue to find useful information here....and thank you so much for sharing our videos with others! We hope and pray that our channel continues to grow, so that we can share more of our experience in food preservation, and so that we can also continue to take the time and effort to make more informational videos to bring to our viewers! Your support in both watch time, and sharing our videos with others, really means the WORLD to us!! Many Blessings to you and your loved ones!!
I canned 6 gal of milk have used it several times and it was great thanks for your videos
Im so happy to hear of your success!! Congratulations, and continue enjoying it!!
The USDA is the darling of manufacturers.
I do appreciate the fact that they have done extensive testing through the years.....and I value the findings. I just dont always adhere to their "this cant be done" ideals. Their teachings on the basics of canning and safety are invaluable. So I do suggest that everyone first learn solid and safe basics.....then you can use that knowledge to bend things a bit.
@Miller Meadows I absolutely agree with you about the USDA of 10-12 years ago.
But like all the other inspection and protection agencies, their funding has been cut way back, which means cutting inspection and testing, going to outside sources with an agenda, or both.
I agree milk is probably the easiest thing to can. Almost zero prep and very little time. Up till a couple years ago I didn't even know it was a thing. I use the half and half in my coffee. Next thing I want to try is eggs. Fresh not pickled.
I recently came across your channel and I am loving your videos! You are a great teacher! Do you suppose I could can buttermilk the same way so I have it on hand for pancakes? Great video! Thank you for sharing your knowledge and experience. 😊
So happy to have you with us....and thank you for those very kind words!
Sadly....buttermilk does not can well. It separates and does not reincorporate or mix together well after canning. I suggest freezing it instead. Theres not many things that I do not suggest canning, but THAT is one of them just due to the results. Its not a "safety" issue at all however.
@@millermeadows6359 Thank you for getting back to me about the buttermilk. I’m 70 years old and you’re teaching this old dog a few new tricks! God bless!
God Bless you too!
Before the 1940s when the pressure canner was invented people canned in water bathing and in oven methods.
Yes. And many of us still do. I encourage, and offer hot water bath times for all of the items that I record. And I myself still practice hot water bathing of low acid items. Its time for me to can some green beans over an open fire outside again this year. I think we all need to keep those kind of skill sets.
But when you take it out of the canner it is boiling inside. The boiling bubbling is moving the product
That is true, but I dont think it is as much movement as what they can achieve in the factory. That is why our canning times at home are longer than the factory does. My husband used to work at a couple of canning factories and it was amazing how quickly things were canned.
I enjoy learning from you.
Awesome! Thank you!
So I did this method with whipping cream hoping to keep some for creamer in my coffee. It turned out so thick. So I beat it and separated it and got butter. Anyway, what milk would you can so that when it's done get the consistency of whipping cream? Half and half? Or whole milk? Thanks for all the information!!!
I have never canned it with the intention of using it as whipping cream....to be honest, Im not sure. But if heavy cream ended up in butter....I would try the half and half. I dont think that whole milk has enough cream in it to allow you to get a whipped cream effect?
We was milking a Gurneys cow. She had a lot of cream in her milk. I canned it, an it ends up a lot of butter in it. Well it looked an had the consistency of it. But not quite the flavor. I just shake it up and use. To cook with it.
Hi
Thank you for your videos. When pressure canning milk, how much water do I put in the canner?
If using a pressure canner....use the recommended amount for your model. Most require 2-3 quarts.
If hot water bathing.....fill the water in your canner up to the neck of the jars....but do not submerge them. And gently boil for one hour.
Wow! Amazing! I had no idea you could can milk. I always make sure I have lots of can milk for my cooking. We really don’t drink milk. Do you think it would work on with an (Carey) electric canner? New to canning so all you help is so appreciated! Thanks!
I am not as familiar with electric canners as I am with stove top ones....
But, if you cant stop the process when it reaches pressure.. see if you can choose a short 1-5 minute processing time at your appropriate pressure. Your milk may be a bit tan (like the color of condensed milk)....but in baking and cooking....nobody would ever notice that.
Is the half and half okay for coffee? Making cream sauces.
I personally use my canned milk/cream in cooking/baking....just because "I" feel more comfortable heating my low acid foods well before consuming them. However, I recently came across lab results the other day from someone who had his canned milk lab tested (he had stored his home canned milk on the shelf for 9 months before sending it off for testing)....and all lab results were negative for toxins. So consuming it straight from the jar, or in a non cooked/heated way after opening your jar, is all a matter of your own comfort zone. I know many people who DO consume it directly from the canning jar, and they are still alive and well.
Half and half, and heavy cream both do tend to get thick....and almost appears clabbered sometimes with canning (just due to the heat canning process)....just shake it up really well before using to remix.
Added vit D because they cook it out
I forgot to ask you if you have ever canned buttermilk ? Thoughts please 🙏🏼
Sadly, Buttermilk does not can well at all. It results in the whey separating and the milk solids turning into a cheese like product. No safety issues canning it....just result issues.
Regular milk, cream, certain types of cheese, and butter all do well with heat canning however.
I gotta head off to work.....so if you have more questions, I will answer them later this afternoon.
Hope you have a wonderful day!!
Thank you so very much. My search started with canning pickle eggs and it led me to your channel. I’m thrilled. Have super blessed day ❤
You make a point of leaving the head space to the shoulders because the milk boils. Ergo it is moving so begs the question of why it is not recommended to can at home. Watched a video where she canned whipping cream and demonstrated after whipping it up. Really makes you wonder in these times of corruption if this is not yet another example.
Would absolutely love to see your cheese videos.
Well, I dont want to "stir the pot" so to speak....
But the ABC agencies that seem to want to dictate what we should/shouldnt do here in the United States has also NOT done any active and ongoing testing for years. However, we brave home canners have continued to forge forward....testing not with lab equipment, but with our own eyes, noses, observation on the shelf, and common sense....along with being fearless lab rats I guess.....by consuming the things that we have preserved in our own homes and canners.
European home canners hot water bath everything including meat and veggies at MUCH lesser times than we even suggest to hot water bath them here in the US and they seem to be happy and healthy....
Theres a whole lot that hasnt really been explored....or proven right or wrong.
I DO however personally ONLY share what I have done for years....and I do base my canning safety practices (for the most part excluding dairy) off of old Ball and Kerr canning charts from the 1920's.
I plan to do a video on canning cheese as soon as I get through this insane amount of apples we just harvested from our trees......so hang in there....its coming soon!!
@@millermeadows6359canned cheese sounds very interesting to me. I'm highly curious. Is canned cheese like a velveeta type of thing? I imagine it would melt but would it harden back to its original state where you could cut it? (I'm thinking like a cheddar hardness).
I'm so sorry your question has been over looked this long....
Yes, I can cheese sauce, and American cheese or Velveeta. I also can cream cheese.
The American and Velveeta end up being the same consistency as they are in their "block" forms. Firm, but not really hard.
@@millermeadows6359 I would love to see videos on this process! Thanks so much.
Do you think this would this work with non-dairy milk too like Almond milk? I've seen shelf stable brands in the store.
I have actually tried canning almond milk and sadly have not had good results....If you find anyone that has been successful, I would love to hear how they did it!
After you can the milk, can I use it for milk kefir after I open it up?
Ive been off line for a few weeks, so I do apologize for my delayed response. I honestly am not sure on this one. I think the kefir grains would still allow for proper fermentation....but I have never tried it. So I have no experience to offer. It would be something that you could experiment with in a small amount to see if it would work.
No worries. Hop everything is okay.
What is the shelf life?
Expected shelf life is the amount of time that your home canned good should last in storage for you if properly processed and sealed. For milk, shelf life is 1 year.