Canning Milk - Important Update
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- Опубликовано: 7 фев 2025
- If you ever wondered, yes, it is possible to can milk. I learned how on this website:
hoeggerfarmyar...
If you have any questions, you might want to refer to the original.
Also, even though this technique could be considered a beginner one, I made the assumption that you are not a first-timer and skimmed over some of the basics. If you are new to pressure canning, there are many beginner pressure canning tutorials on this platform, so go watch one of two to learn the basics, and then come back here to learn how to can milk!
Link to the Mother Earth News instructions for canning milk.
How to Can Milk and Make Pudding From Canned Milk
www.mothereart...
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Music - "LITTLE TOMCAT" by Josh Woodward. Free download: joshwoodward.com/
Creative Commons 4.0 Attribution
creativecommon...
This sweet lady’s kitchen is not for show she uses it. Hers is cleaner than most commercial restaurant. GOD BLESS this sweet lady 🙏🙏🙏
Wow, thank you
Thanks for this. I just water bathed 20 gallons of milk in half gallon jars. I water bathed like the Amish do it. They DO NOT IMMERSE THE JARS IN WATER WITH 1 INCH OVER TOP OF THE JARS. They water bath with the water just over the food line. People have been canning milk for hundreds of years. BTW, I did 'try' to can the milk in my canner but they all siphoned badly and the water over top of the jars water bath several jars siphoned. NOT even one jar siphoned when I water bathed the Amish way. I will make condensed milk in my canner cuz in 15 mins., full pressure it thickens up just like condensed milk. Hoping no siphoning will happen. Another thing, PC milk changes the color to beige and water bath the milk stays whiter.
Canning was invented 224 years ago. Almost Half of that time has included pressure canning.
Do you have a recommended resource or recipe book for Amish canning technique? Or how did you learn this?
I think about what big food and big pharma do to us daily and tell us how safe it is. If that is the case why are so many Americans sick? We have to take control of what we eat, drink, and for please research prescription meds before blindly taking them. I worked on a dairy farm and certainly understand the necessity of pasteurizing milk. That is why I invested in dairy goats. After my ordeal with cancer treatment I new if I were to ever feel human, I needed to take control of what goes in my body, and on my body. Kudos to all of you not afraid to fight against a crooked food and health system.
Bless you @Charlotte Christie: My huge red pill was realizing that we have ALL been damaged by big pharma childhood so called vaccinations. I have crohns, astma and eczema. All under control and no symptoms for over 20 years!!! Cancer, heart attacks and strokes....Medical pharmakia witchcraft.
@@pamelaremme38
Omgoodness yes!! Me too! I can help you! I started seeing a naturopathic doctor. Best decision of my life. If you have Facebook find me, Sheena Parker. I will pm you my doctors detox regimen. It’s helping me and my daughter. We are both vaccine injured and are auto immune with Raynaud’s disease and thyroid disease. Well, I should say “was” because we are on the road to recovery and my thyroid is healed already. You won’t believe just how easy it was, literally all it took was Lugols Iodine (which I make here at home) and selenium!! Those two things cured my thyroid. But yeah, find me on FB because chrohns disease and eczema are easy fixes!! ❤️
@@pamelaremme38
I want to add that this isn’t a sales pitch. I’m not trying to sell anything. Just help others learn. I’m on a mission to share the knowledge I’ve been given is all. Much love and God Bless dear sister!
@@Sheena7625 I sweet Sheena, thank you so much dear. I have these things under control. No eczema. For crohns all I do is eat organic and grow my own food. If I go out to eat I swig organic raw applecider vinegar. I am starting to make my own vinegar now too. I got banned from Fake Book over 8 years ago for TELLING the TRUTH and exposing the Rockefeller medical industry a fraud and also the food industry. They WANT us sick. They want us DEAD. Peace and God Bless
I canned milk in pints earlier this year and decided to try some...it was great...
How long did you let them process for
I canned 24 quarts of milk for the year... Good thing I did. It is September, 2021. Milk is getting very expensive along with all other foods and commodities.
When the stores are having shortages... I have a backup.
I read in a posting that someone had a rather old Ball Blue book in which included milk canning, and that it seems that FDA eventually mandated to take it out. I will assume that being that the case, it was a result of the industrialized food business we all live with nowadays.
Thank you for the video. Blessings to you.
I did it and it works and love making my own creamers for my coffee play with flavoring
Grandma Rose, you are a saint. Thank you so much.
Just a helpful tip from someone that cans on electric coils inside as well as on a propane stove set up outside..... KNOW your heat source. AS a beginner run a few practice runs so you can know how much heat you need to accomplish the task..A pressure canner is designed to release excess pressure by venting out the boiling water that was heated to 240 when a 10lb weigh is used.. That is how the inside gets up to 240... when under normal boiling conditions water will boil at 212 degrees....
But what if you commit too much heat to the process?? Its possible..... even though the weigh is designed to release at 10 lb pressure.... it is working harder than need be.. and eventually...... Well eventually you are limited in your ability to pass off pressure because you have too little water.. but that is usually in the most extreme cases where the operator isn't keeping a close eye on the process.
That is why I recommend the practice runs.. you know what is happening inside the pressure canner by the activity level of the weight..When the weight is jiggling frantically, as oppose to gently you have too much heat under the pot..Keep that weight rocking and lower the heat needed in the process..
On my electric coils I turn the heat onto high until I see the venting.. then I turn it down to 8...When the weight is used I watch for the rocking and gradually reduce it eventually down to 3.5 during the course of 90 minutes..I realize that is more time than needed in this situation, but in some cases you have to cook for 90 minutes..Also.. the canner sits on hot electric coils during the cooling process..I advise shifting the canner to the cool coils... it stops the actual heating process and lets the canner cool naturally a few minutes sooner
Thank you for taking the time for such a complete comment. I do hope some of the beginners take the time to read this. Such good information.
Thank you! This video came up in my suggestion list and I’m sure glad it did! Our family has 2 milk cows in milk, and we can’t drink it all. We feed the extra to our other animals, but now I can save some for the dry times. 😀👍🏻
Oh my WORD ... I so wanna learn to pressure can ... YOU have done an AMAZING job explaining about the pressure canner .. I have just subscribed to your channel ... I absolutely LOVE to cook but it is hard to cook for one person .. I am use to cooking in big batches & if I can't freeze it .. I end up giving it all away .. with that being said .. there is absolutely nothing wrong in giving .. however I would love to be able to stock up my pantry with canned milk, soup, beans etc. I am looking forward to watching MORE of you videos .. Thank YOU for such an awesome tutorial !!! GOD BLESS YOU !!!!!
Thank You! You NEED a pressure canner. Well, maybe not NEED, but it sure comes in handy. Certainly, you can freeze leftovers, but I just have a small freezer and it's topped off. I have just a little room left and am making myself eat out of my freezer more to free up some space. Canning is a great alternative to freezing, and the shelf life is longer. I frequently can leftover spaghetti sauce, chili, and soup. When I make homemade pizza sauce, I always have a lot leftover, so I can it in small jars with just enough to top one pizza. I watched a video comparing the price of dried beans and the equivalent amount of canned. I was amazed at the cost difference. You will be too . So get online and buy a pressure canner. The price of even a bottom of the line one is close to $100.00, but it will pay for itself quickly.
The best thing about canning is that if you lose electricity you don’t lose your food! For one person you could make a pint of beef stew. I can’t think of the exact name, maybe Homestead Family, shows how to do that.
You are so sweet. Thank you for taking the time to show us how to can milk. I've canned a lot of meat, but never milk...I am going to try it! I'm so impressed that you are rocking the technology thing! My mom is 87 and is beginning to enjoy her ipad more and more :-)
Thank you! I have an 87 year old friend who loves her iPad too!
Just found you ~ greetings from Central Virginia ! I have canned milk for years & it works ! LOVE YOUR CHANNEL !
Awesome! Thank you!
How long has it lasted you.. And was it more of a milk type and what does it taste like I want to can more of a milk type.. If that makes sense..lol
@@fierylatina1 , yes it tastes like milk with a slightly sweeter taste One video I watched - they tried to use it within 6 months, but I have kept it longer.
I have been canning milk for a while... I use it for everything too. Sometimes when I am out of creamer for my coffee, I have my go to on the pantry shelf. This milk does change flavor, but I love it. It also make fabulous biscuits! Wonderful video!! Thank you. ♡♡♡♡
Thank you!
How does the flavor change?
Agree
New subscriber here. Enjoyed this video and looking forward to seeing more. I am 68 years old and just began pressure canning in April this year. Just canned 19 pints of milk using your updated method of processing for 10 minutes after canner reaches pressure. Can't wait to get it out of the canner and see what I've got!! Thank you. God bless.
Welcome aboard!
How'd it go?
Best explained video for beginners like me. Everyone else skips so fast over the explanation of waiting for it to steam and let it steam for a time. I never did that. Thank you so much for your guidance
From what I understand the time that you process it depends on what you want to use it for. Bringing it up to pressure and turning it off means you get it more like drinking milk. The longer you pressure it makes it more rich like carnation canned milk. To me it depends on what your using it for. I use can milk such as carnation to make fudge, mac n cheese and gravy. But for drinking it you want it to taste more like fresh you bring up to pressure and turn it off. Just a helpful hint.
For carnation like milk how long do you cook it for?
You are right. With 10 minute processing it smells and tastes like evaporated milk even though it's not evaporated. The sugars in the milk must caramelize.
Evaporated milk must be cooked first to reduce the volume by half - evaporated - before canning. For milk you're going to cook with, it should be processed in a pressure canner for at least 10 minutes at whatever pressure is applicable to your elevation above sea level. For me, it's 10 lbs pressure.
@@janetsysuarez5463 when I want the milk more like canned milk I proceeded mine for 15 minutes
This is great! I can't wait to give it a try. This is more cost effective than buying the shelf stable milk. Thank you for sharing.
Glad it was helpful!
Thank you so much for taking the time to show and explain every step. Pressure Canning is very scary for us new to canning. Wonderful video.
Glad it was helpful!
I’ve been intimidated by a pressure cooker for years. I’ve been gearing up for my first year of pressure canning and baby stepping me visually through th gages and the weight is sooooo helpful. I’ve watched several videos and they all get you in the right direction, but I felt like you helped me understand.
When you buy your pressure canner (don't buy a used one ) follow the directions included with your canner. i\It has very clear instructions on how to can, and many recipes and charts showing how much time / pressure different foods require. Have fun!
Homestead Heart on you tube also is a great channel to go to for beginning canners.
I just found your channel thank you SO VERY MUCH for showing us how to can the milk.. have a blessed day 😊🌻😊Robin
When you clean your rims it's best to use just hot water when canning milk. If you use vinegar and you leave even the tiniest bit of it in or on your jar, it will clabber (curdled) and it will be no good. Ask me how I know.
Iykyk🤷🏻♀️😂
I was wondering about that when I saw another video where they said you needed to use vinegar.
@@heidihobbie i don't use vinegar when I'm canning anything with dairy.
Reminds me of grandma , good memory, thanks
Maybe we're related.
The date on the milk is not an expiration date. It is a sell by date for the grocery store. You know how to tell whether or not your milk is spoiled. Curdled milk is best for making cinnamon rolls. That said, I'm glad you chose to make a video with your milk.
Good point!
I can't tell you how many times I've had curdled milk even before the sell by date.
Thank you. I will be getting milk from a family whose cow gives more milk than they can use. This is good to know.
Glad it was helpful!
I was wondering what you have been up to....so good to see you! Who knew you could can milk? ❤
Not approved by the nchfp
macks Smith home canning is not the same as commercial canning. It hasn’t been safely tested and you are taking your chances . Don’t counsel people to do something that isn’t safe. Why risk the health of your family. Do your homework.
Thank you for taking the time to revise and caring for all of us that might use the information for trying our hand at canning! All the best, greetings from TX.
First time, have me a new you tube friend. Thank you for the video.
I have never considered canning milk, but I will definitely give this a try. I use a lot of heavy whipping cream so I am going to try canning it. Thanks for the idea!
You are so welcome!
Tell us how canning Heavy whipping cream goes for you?
@@fierylatina1 It came out way too thick! I am going to try again, but mixing it half and half with milk. However, it did last for months, so it is definitely worth doing.
@@virginia7191 oh ok thank you
Loved the way you explained everything about the canner, I learned a lot thank you
Glad it was helpful!
I'm looking forward to trying this, sadly my pressure cooker/canner is at my mothers house from when she borrowed it
I am going to try this. My milk always goes ad before we finish it and sometimes there isn't room in the frezer. Thanks for the video. God bless.
I discovered the hard way that this only works on very fresh milk. If you think you milk may go bad before you've finished it, you may want to can some of it when you bring it home from the grocery.
Beautiful video!! Thank you for sharing :)
Turn off burner right after it comes to pressure. Evaporated is 15 minutes. Been doing this for close to twenty years.
That's what I do for pint jars. They're perfect. In case you haven't tried this, I add a tablespoon of vanilla flavoring (not extract) to pints for a good substitute for French Vanilla creamer.
@@GrammaRosesHomestead sounds awesome thanks
I just found this video. I made the milk in pints for 10 minutes. They all sealed but it seems to have a couple of clumps floating on top. Is it good or do i throw this batch out and try again. If it usable i rather not waste it. But if its bad i dont want to keep it on my shelf n waste jars.
@@darlenelewis1089 I don't think it's bad but you will know when you open to use. Sometimes the fat clumps, or it could have over heated. Give it a week and open one, taste it and see if it's sour.
@@darlenelewis1089 Sometimes random proteins in milk can coagulate. Be extra careful with the vinegar you use to clean the rims, I did have one batch separate and figured it was the vinegar that caused that. Now I just clean the rims with boiling water and a super clean cloth.
Just today I watched a video and learned canned milk taste changes very slightly. It takes on a little evaporated flavor. I have not myself canned any milk but I'm going to give it try soon. Tfs ◉‿◉
Since I only use milk for cooking, in cold cereal, and in my coffee, I can't tell the difference in taste.
Here in Europe this Method called pastourising. It's also functional with Water bath canning, only the canning time is longer.
Hi I'm in Germany too and want to water bath can milk. I can only find non homogenised milk fresh. Is the water bath canning time the same as broth so 30 min? Or do you have a different method? I'm keen to make it haltbar nicht nur pasturiziert
@@tinnerste2507, the video that I watched on water bathing , said to process milk for 1 hour.
Very informative. Thanks a lot. How long will the milk be good at room temperature
Curdle, I believe was the word you were looking for. Thankyou very much for sharing this :)
You are so welcome!
What a great idea. How would a person can a quart jar?
You would increase the canning time. For instance, when canning meat, a pint jar usually cooks for 75 minutes, but a quart jar takes 90 minutes - 15 minutes longer. I can't tell you exactly how much longer a quart of milk would take, but I doubt you'd need to go longer than 20 minutes since that would be doubling the canning time.
@@GrammaRosesHomesteadOK Thank you.
Does the same process work for heavy whipping cream? Or half-and-half? I've been pressure canning for years and never thought about doing milk products. I'm so excited to try it... thank you for sharing your beautiful wisdom with the rest of the world. ❤️
I don't know why it couldn't be canned. I suppose it's worth a try with a small amount.
There's one canner that cans butter and different cheeses.
Very nice! I liked your presentation 💗
Please make some more canning videos.
This was helpful because I have an older canner like this . Thank you.
the link you gave shows it exactly as you originally told us. it doesn't state to hold pressure for 10 min.
That one was on the Mother Earth News link.
Gramma Rose's Homestead MOther a earth News article uses same times as broth. 20 minutes for pints, 25 for quarts.
You are the second person to can milk I have watched today. When you can milk does it change the flavor?
I'm not the best person to ask that question. I'm not a milk drinker, but do use it in my coffee and I cook with it. I haven't been able to tell any difference in flavor the way I'm using it. There is a slight color change and you have to shake it well before pouring it because it seems to separate a bit - probably cream rising to the top.
I’ve been thinking about doing this too, problem here is finding jars there out of stock just about everywhere! Great video sister! 💕❤️🤗✝️✝️✝️✝️✝️✝️✝️🤗❤️💕🙏
Good luck finding jars!!
If you have a Walmart nearby, the one in my area is still stocking jars. However, when you stop by, you're taking a chance on finding any. Everyone else is looking for them, too. I've picked up jars on several occasions, but sometimes there aren't any. Just the luck of the draw, I guess.
Brenda Stratton yep I got some from a few friends that don’t can anymore, and yes Walmart here where I am in northeastern Michigan has jars, but you cannot order online, they want you to come to the stores so hopefully you will spend more money! I don’t mind going there, but others know this too, so actually finding them is like you said, luck of the draw! When I don’t have money I see them, not when I do, aint that the way of it?
Good to see you cousin!
And you too, Ms. M.
Useful and informative 👍
I just found you. I really like the way you teach. I'm a new sub now. Thank you
I have a question, I made a rack of ribs in my instapot and used 4 cups of orange juice and 1 cup of apple sauce and 1/2 cup of BBQ sauce. After cooking the ribs, the broth that was left was so delicious I hate to throw it out. My question is can I can it for maybe orange chicken or maybe ham glaze? If so any tips or times would be greatly appreciated. Thank you.
I would! I’d scrape off the fat and pressure can it for 15 mins and I’d freeze the fat for something else.
Im somewhat of a rebel canner and I would can that sauce . I can all kinds of things that the 'Government and the 3 letter organizations' say is not safe or 'they have not tested it *yet*. Use common sense. Do we really trust the Government after the debacle of co\/id?? Yes, but question everything OR look to those who have been canning for hundreds of years.
Putting this here for future folks ... Get a PH test strip and test the PH. It should be 6.5ish or higher. Thats the level of acidity for water bath canning. If not, add a splash of apple cider vinegar. And yeah remove the fat.
For pressure canning, i think it has more to do with the presence of fats, starches... Or if its very viscous (thick chili) or solid (cold packing raw ground meat that cooks into 1 giant lump and doesnt get hot enough in the center.) i think you are probably good for pressure canning something like this.
@@kellyname5733 we have been canning for a little iver 200 years. We have been pressure canning for about 100 years. And safety orgs, safety guidelines have been with us the whole time.
I've been canning fresh whole milk from my goats and I had one over a year old that was still good. It will have a settlement in the bottom like fine crystals
It tastes like milk from the can. I put it in drinks and cook it in pies, cakes and puddings.
Have you ever had it clabber? Mine did.
I'd assume if it's tanned a little, it would most likely be from the lactose (milk sugar) beginning to caramelize.
I have never canned milk. I may have to try. Thank you
You should!
I just found you. Love your video and subscribed
2nd time I’ve been…love the way you teach…
Thankyou!! Enjoyed the video. Going to try this! 🙏😊
Yeeeehaaaa a video from a favorite friend!
thanks,,,i did not know milk could be canned at home
Always wait until the water in the caner stops boiling and then wait another 10 minutes. This prevents the jars from exploding in your face!!! Even if the boiling in the caner has stopped, the contents in the jar are still above boiling and there IS pressure in the jars. Altitude and Elevation are the same thing. If you are flying at exactly 1 mile, 5,280 feet above sea level, (ASL), your altitude / elevation is 1 mile above the mean sea level of the oceans. IF you are landing and departing from the Denver airport, the airport elevation is 5,280 feet ASL. At that point, the altitude of the airplane and the runway are the same altitude / elevation. I have done a lot of canning. I never let the caner boil for 10 minutes before putting on the weight. You do NOT want to run your caner out of water, you can ruin it. To prevent breaking jars when the caner is heating up, I put the fire / heat on medium or between low and medium until the lid of the caner is too hot to touch, then i turn up the heat, the jars will be hot enough to not break from the temperature change. I always use 20 to 25 pounds of pressure in the caner. Reducing the quantity of jars in the caner does NOT reduce the time at pressure. IF you have 1 quart or 7 quarts in your caner, the canning time is exactly the same at the same pressure. The times given for the canning time are MINIMUM times. I sometimes put chicken into a caner for 3 hours to soften all of the hard parts and to leach as much nutrition out of the bones as I can. From the 20 to 25 psi pressure, I then turn the fire down to very low until the caner slowly cools down to below 10 psi and then turn it off. The slow decrease in pressure also helps to prevent the jars from exploding in the caner. Canning is easy once you learn how to do it and have a little experience making it happen. IF you don't have any experience canning, just watch a few videos and then go do some canning. You have a good video!!!
We can can anything, but how will it be in a week, a month, 6 months? Do you have a update?
I opened a jar yesterday - a little more than 4 months later. Cream had risen to the top and I had to shake it well before pouring it, but otherwise, it was fine.
Hi, just came across this video and I love how you explained everything, now I want to try this. Do you know if Almond milk can be canned? I started buying small so we would not waste it and when I need it its always out of date. This would work so much better.
Thank you and by the way I love your name
Thank you. I wonder if we're related? I have never tried canning Almond milk, so I can't answer that.
@@GrammaRosesHomestead I will have to ask my husband if he has done a family tree. it would be great if we are related. Either way , I will call you family, I love adopting friends as extended family, love and hugs
I've pressure canned milk... and it works... the color is slightly different... but that is (I think) because of the high heat (240 F degrees) that caramelizes some of the milk's natural inherent sugars...However, for short term keeping... I bring my UNSPOILED milk to a boil using a thick bottom pot and then pour it immediately into a hot sterilized canning jar...place (new) lid and band it tightly... cool on counter then when just a little warm refrigerate ,,,If proper sanitary rules are maintained… boiled milk in a sterilized jar will last for a couple of weeks if stored in cold fridge...If one does not know canning details... DON'T
Hello. If you heat the milk very slowly intil it reaches pressure, then turn off, it will not dis-color, or carmalize. Happy canning.
I love that canned. It is my goto favorite. How long did the milk last for you or anyone else who has tried it?
The milk I canned this past March is still fine. I've heard it's good for at least a year, but that's just hearsay.
Very good. Updates are good.
Glad you like them!
Awesome info! Thank you! Just to clarify, after the milk is canned and stored, when you’re ready for milk, you take it out of the pantry, put it in the refrigerator and can drink and use as regular milk to drink and in recipes...?
If you want to drink it, it would be better cold, and it needs to be stored in the refrigerator after it's been opened just as you would for fresh milk. I don't drink it, so can't say that it tastes exactly like fresh milk, but it is good on cold cereal and for cooking.
Gramma Rose's Homestead thank you! That helps a lot.
You can drink it when you first open it and then refrigerate it.
Rose Jafari Thank you!!! 🤗
Hi was woundering if i could can my fresh almond milk the same way??
Same here
Can't find anything. Pressure canning is very high heat. I would be a bit worried that it would be denatured and possibly be overcooked tasting or even separate. Your answer may be to research how those boxes of almond milk are made to be shelf stable. Reddit had a lot of people talking about canning.
I did this a year ago and turned it off Right at 10 pounds of pressure. The milk tasted awesome. I did it again and did the 10 minutes and did not like the way it tasted🙃
Thanks for the info.
So I read the article and it said it can take an hr to reach 10 lbs of pressure. My question is how high do you turn the heat on. Do you use the highest heat setting on the stove or do you do a medium-high heat and wait for it to come up to pressure?
I start with hot water in my canner and it doesn't take that long. I use the highest heat setting on my stove to reach 10 psi and then turn it down just a bit to prevent it from continuing to rise and to maintain the 10 psi.
My method is a little different, but also works. Everything goes in cold. Start heat at med/low for 15 min. Then med. for 15 min. Then, med/high until it reaches pressure. Turn off immediately. Allow to cool before removing canning lid (About 45 min.) No milk darkening. Everything sealed. Should be shelf stable 2 years.
i did and all tuned out ok
That's great!
How long will the milk be good for
Great video!
Glad you enjoyed it
Thank you for sharing your knowledge of canning. I've frozen milk before and it always separates, I froze it straight from the store, weeks before the expiration and even when I shake it, it just doesn't come back together like before frozen. So is this what happens with canned milk as well?
Did you try an emersion blender?
@@pamelaremme38 not I didn't, I just shook it 10-15 times. I bought some powdered buttermilk that I use for making bread, it works very well.
@@ForGoodnesSake Same thing happened to me but it was prior to me having an emersion blender. I might give it a try just to see if that works.
@@pamelaremme38 I'll give it a try, thank you.
@@ForGoodnesSake Your very welcome.
Thank you
The word I would have used is "clabbered". That's term I have always heard. And, canned milk that we buy is not as white as other milk, so I guess it's just a part of processing. Everytime one of my jars pings/pops, I say, "thank you".
If you want more of a "milk" product you just bring up to pressure. If you want evaporated milk then you process for 15 minutes. (Homestead Heart) If you want sweet and condensed, I believe longer.
I love this idea! Did you can WHOLE milk, or a 2% or less type?
I canned whole milk, but you should be able to can 2% also.
Gramma Rose's Homestead : GOOD to know!! I prefer whole, but wasn’t sure if the fat content would affect the results...👍👍👍
Can you use the milk for cereal?
Yes, but I haven't yet.
Yes. I have.
hi, i'm your new subscriber, i'm from switzerland i don't understand and i don't even speak english but to write to you i'm with the help of the translator, i have some questions i've seen in many channels this way to make this milk for a long time, i have another question, i have also seen on spanish channels that they do in the pan. and the milk is very thick, could I, do this procedure in the pan and then cook in the pressure cooker to give a vacuum? thank you very much if you answer me🌸🌸❤️❤️❤️
From my understanding the longer you cook the milk the more it turns like evaporated Milk. Longer than 15 minutes it becomes more caramelized. I have only seen this done by pressure canning. But heard that other countries do Water Bath milk. But I really only trust pressure canning it.
How much water do you put in the pressure canner? I’m new to canning
My Presto recommends 3 quarts. If you still have the instructions that came with yours or you can look it up online, you can find out how much yours needs.
Jennifer did you ever figure it out? If i am pressure canning pints, I put in around 2 to 3 inches of water. Quarts I go up half way up jar. I also add a splash vingar to canning water.
Each canner comes with a instruction pamphlet. For pressure canning normally it's 2-3 inches if water, if doing water bath it's 2-3 inches over the top of the jars.
If you are just getting started with canning you should watch different ones explaining the process. I would recommend Heather over at kneady homesteader, she's very informative and explains simple.
I would also say always, always and always wipe the rim of your jars, don't touch the lids as you can transfer body oils to it and then you may not get a good deal but most importantly do your own research and homework. Your county extension office has great recipes and information to have, or Google it. If you buy a ball canning book it's easy enough to follow. For myself I write in mine with notes if I want to change something.
I know this is long but remember you can be putting lives on the line and you want to have the best information when processing food. I have been canning over 50 years starting with my Mom but I still double check. I also write myself notes on the inside of my cabinet doors so my kids can follow along.
Jam's and jelly's are the simplest things to do, the more you can the easier it gets. There are a lot of canners out there check around and find one you can understand and if you have questions ask someone will answer.
@@DiannaAtherton The manual that came with my Presto canner said to add 3 quarts of water. Doesn't matter the jar size. What matters is the amount of water that's in the canner to produce steam & pressure. The object is not to run out of enough water after steam has been released for more than 10 minutes. My manual also includes the instruction to add 2 tablespoons of vinegar.
Hope this helps.
I’d like to know how it tastes.
I would too. Like I said in the video, I'm not a milk drinker, but it certainly should be fine for cooking.
Should you totally cover with water? Also what kind of canner do you own brand, and size?
Pressure canner you only use about 2 inches of water because the pressure builds up.If you put a lot of water it can and will blow up with the pressure.
When you use a water bath canner you fill it over the jars .They have presto canner at Walmart at a good price.Hope this help
Can you drink this? Like regular milk? Or once it’s pressure canned is it not safe to drink? I am asking because I clicked on the link for the recipe and it said it is not for drinking it’s for soups and other things.
It is safe to drink, but it tastes more like evaporated milk since it's been cooked.
Thank you!
And can you by chance help me know which weight I need? I live in Oregon at 250 feet above sea level.
Definitely just 10 pounds. Oh, and THANKS for giving me the push to make this video!
Beautiful
How high up on the jars is the water when you are ready to close the lid and can I do two layers and if so how much water? Thank you in advance for the information
You will need to check with the instructions for your canner for water level needed.
Usually its 4 quarts
What about buttermilk?? Could you possibly water bath can it because it's acidic?
Buttermilk would last a ton of time if it was really cultured milk. All the good bacteria would die after PC and not sure of the taste but try it.
I have a ?. can one re canning from #10 cans of green bean corn and pea, if so how. i'm using the 8oz jars there only 2 of us & that all we need.
I've never attempted re-canning canned food, but what I have read is discouraging. You'd probably be better off freezing it.
I believe so, it was already canned so you are just doing it again. I have a huge jar of beans that I want to put into smaller jars because we don’t need all of that flatulence at one time 🤓😂
Linda, you can re-can "green bean corn and pea", if that's the best way you have to store those for long term. Can them, as if you were canning straight from the garden, using the procedures in your canner manual, the Ball Blue Book or on line from an approved source, such as the University of Georgia Extension Service. That said, the quality of the finished product will be diminished, since it's been done twice. (Like cooking a pot of green beans & then cooking them again.)
An alternative to opening and re-canning #10 cans is to dehydrate the contents and vacuum seal dried food in mason jars. I've done quite a bit of it, including the items you mentioned. Bought the cans, especially butter beans, for a special project that didn't workout. My family is down to 2 people, so all I need is pints, as well. Those 1/2 gallon mason jars of dehydrated beans are sitting on my pantry shelf. Can open, remove what I need, and vacuum seal again. No waste.
BTW, I've reduced my reliance on a freezer quite a bit. Canned most of our frozen meats and vegetables. Dehydrated several large bags of frozen mixed vegetables. Keeping a few things in it like Cornish hens to be roasted, vegetables to be roasted and DIY lard, tallow and ghee to extend their shelf life. Also making block ice in the remaining space. The problem with freezers is that they are dependent on a constant supply of power, usually electricity. With this years' hurricane forecast, pandemic, civil unrest, and last year's roaming blackouts due to fires, I decided not to take the risk of depending on having available power. Even generators, both electric and propane have a limitation on how much fuel can be stored.
Hope these thoughts are helpful.
Yes you can.
I wonder if you are at a higher elevation if you have to go to a higher pressure? I have to can at 15 pounds at my elevation.
Yes. You can it @ 15 lbs of pressure for your elevation. I did mine for 10 min.
@@mashalleroberts1125 Thank you!
Yes , the taste I have heard it’s more like evaporated milk.
I have a dumb question, why doesn't the milk curdle at that level of heat/cooking?
No question is dumb. If it's very fresh, it won't curdle, but if not fresh, it will.
You want to store those in a cool dark place. They should stay good 10 yrs. the longer you can it. It will be more like condensed milk. 10 min for reg tasting and 13 min for condensed milk. Turn your canner off and let it sit 10 min after it has come down to zero on gage
I was told for good drinking milk use 2% milk and it will taste like whole milk
Is your first name or last name Rose? My Grandfather's last name was Rose, and I don't know very many people on his side of the family. His name was Elton LeRoy Rose. I've been canning since I was in my 20's but just a couple of years ago started using a pressure canner. I sure would like to get to know some of Grandpa's family before I pass. I'll be 58 on Friday July 31st.
Rose is my last name - my maiden name. My last name is hyphenated and I use the first part of my name. I know next-to-nothing about my Rose side of the family since my great-grandfather died when my grandfather was an infant and my great-grandmother moved back in with her parents. Back in the late 1800's when my grandfather was born, they lived in a small town north of Memphis, TN.
@@GrammaRosesHomestead I bet we're related! I sure hope so! You sound like my kind of people 😂😉!!
can you add vanilla extract to your milk before you can it?
@@tammywaddell6898 I don't know. You could add it to one jar as an experiment and have your answer for the next time.
Is it possible to can milk in a hot water bath? I don't have a pressure canner.
I wouldn't try it.
No!
For sure NO
Milk is a low acid food and should never be water bath canned...
If the pressure goes below 10 while processing do you have to start over?
Yes
@@GrammaRosesHomestead darn
Do you think it's also possible to can Kefir Milk without it continuing to ferment because after canning the air would be out?
No
@@JMD621 what about other milks like almond or soy or even lactaid?
Thank you. I was just turning it off.
What is the shelf life?
The Mother Earth News article I used as a reference does not give the shelf life, but I have read elsewhere that it will store in a cool, dark, place for 1 to 2 years.
I do not have a pressure cookee.. Can you water bath method the jars of milk?? How long do you water bath it? And how long does it last..
@@bobbypederzani3558 it is not recommended to water bath can milk because it is not acidic, you must pressure can for safety.
How long do you think the milk will last?
I really don't know for sure, but probably a year at the very least. There is a link to the Mother Earth News article in the description box. Perhaps your answer is there.
I noticed you let the weight rock constantly. Is this recommended for your canner? On the National Food Preservation website it says the weight should only Rock a few times per minute. So it's more like a rock and pause as you pressure can. I have seen other's do this too, so I wonder if this is a newer recommended method or what?
Since my canner has a dial pressure gauge too, I've learned that with my canner, the weight must be rocking constantly to maintain the proper pressure. I don't have experience with other canners to say whether this is typical or not.
I think different minds of scanners and weight s act different. I have one that never stops, then I have one that will take pauses. Just depends.
It will all depend on the canner you have and use. Also to take into consideration how old it might be. I have a new Presto, the weight is different and it doesn't really rock.
Good luck!
I canned some milk but it turned out like the milk you buy in a can . I think the reason is I have an electric stove and It is too heavy to move off the stove so it stayes hotter longer. It is also sweeter than whole milk.
If you already have jars on hand, it's a lot cheaper than buying canned milk! I don't drink milk, so so haven't noticed a taste difference. It's perfect for cooking.
@@GrammaRosesHomestead Thank you gramma Rose for the reply.
It's a little different but pasteurized goat milk tastes different to me.
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.TY. 🌸