I tried your method, and a week later I had stinky spoiled milk. I followed another canner and her recipe, she pressured the milk for 10 to 15 minutes. So I tried hers, and it work! It’s been almost a year now and I still have that milk and it still taste as good as the day I canned it .. The only thing I can think of is that the elevation is different since you didn’t mention yours . At my mile elevation, you have to pressure it at 10 pounds for 15 to 20 minutes. Comes out just fine
You're so correct, your house your rules . To make it even worse ... I don't do pressure canning, but Waterbath only .. and I am still fine and living well .
there are countries where they don't even have access to PCing as I'm sure you know. When I first started canning I even open kettled things that should have been PC'd according to some.. Yup still here =)
I've been canning milk for over 30 years....2% works best for whole milk flavor-whole milk ad 50/50 chance.. remember (for newbie) best after it has been in refrigerator over night..also I pressure can choc milk ,half an half an orange juice an now that milk is over $5 to 6 per gallon I'm still drinking $3 a gal milk..tip after 10 mins if using an elec stove carefully move pressure canner OFF HEAT very important if you want white milk..if you want evaporated milk leave on burner after turning off 😁
sheesh there are so many pearl clutchers in these comments lol. Her kitchen her rules! If you don't want to can milk like this, then don't do it...very simple concept. FYI I have been canning milk like this for a gazillion years (though I don't use bleach, but I don't sterilize any jars that are PC'd), and never had any problems. FYI there is bleach in tons of water that is consumed daily. Just saying. Like she said "you do you". Stay blessed ya' all.
Yes you do let the cooker build steam before you put the weight on. I pressured to 15 PSI. This makes the milk taste more like evaporated milk. If I would have gone to 10 PSI it would taste more like fresh milk.
I don’t usually can anything over the 10 pound mark. New to canning milk. Tried the water bath method and it made buttermilk. I’m ok with that but am looking for a way to can and be able to drink it and not just cook with it. Any suggestions other than the way you do it? I plan to give your method a whirl soon and compare.
I don't drink a whole lot of milk so even getting a small container of it is too much so I am canning the leftover milk in half pint jars because when I make knarr noodles calls for 1 cup of milk and a half pint jar holds 1 cup of milk. Gonna get another small container and can it up and put it on my shelves.
Once it gets to pressure if you can it for another 30 minutes you have evaporated milk. It's so creamy and you can use it exactly the same way as regular milk and tastes so much better.
@@almosthomehomestead9967 you can can cream the same as the milk as your milk procedure. And you can whip the canned cream like you do with regular cream. Love to see you do it on your channel. Love your channel.
Thanks so much. I like your style, as you look natural & not as ll made-up with long, gaudy fingernails that are functionally useless & full of potentially pathogenic ( disease causing) bacteria. I just found you & subbed, hoping to learn more from you. 🙂🦌🌻🦋
Do you have a separate kitchen just for canning? Just noticed your rings and I do not see a lot of main kitchens with rings hanging. Where did you get your hangers? After it hit 10PSI (or 15 in your case) how long did you let it cook for?
No, this is my only kitchen. The hangers are paper towel holders screwed in to the back of the cabinet. After the milk gets to pressure, turn the stove off.
They are stupid. Since they put that out a lot of people have had their canned goods go bad simply because they didn't sterilize their lids and jars. Also, the sterilization of the lids actually reactivates the seals so as long as the lids are not damaged you can reuse them. That is the real reason why they say you no longer need to sterilize your jars and lids. Plus it also heats the jars up lessening the risk of buckling or broken jars. The FDA isn't always right and they have in recent years been catering to big food and pharmaceutical companies over what is actually safe or not.
I don't have an issue with what you do in your own kitchen or the possible danger you subject yourself and family to when you use unapproved methods, because you do you. At least you mention that this isn't an approved method so I give you credit for that. The reason the method isn't approved is that the fat in the milk can shield the botulism spores and keep them from being destroyed in the canning process. Commercial canners have equipment that isn't available to the home canner that ensures that the milk is safe and shelf stable once the process is complete. Just because "families" have been canning for 100 years doesn't mean that the method is guaranteed to be safe it just means the practice has been done for 100 years. I really wish that these rebel canning videos would list in the title that this is rebel canning or in the description that the process isn't accepted as a safe process.
What a great video! Subscribing!
I am a new subscriber from Michigan doing research on canning milk. thank you for your time and video.
Thank you for taking the time to watch my video! Have a blessed day.
I love the paper towel holders bolted to the underside of the cupboards to hold your rings. BRILLIANT!!!
Thank you! It sure does come in really handy.
"It's the sound of our people". I LOVE IT!!!
I loved your video mom keep doing you and don’t listen to the haters with all their whining
✔✔☑☑ I love it all. You think for yourself ✔✔✔
Thank you so much!
I tried your method, and a week later I had stinky spoiled milk. I followed another canner and her recipe, she pressured the milk for 10 to 15 minutes. So I tried hers, and it work! It’s been almost a year now and I still have that milk and it still taste as good as the day I canned it .. The only thing I can think of is that the elevation is different since you didn’t mention yours . At my mile elevation, you have to pressure it at 10 pounds for 15 to 20 minutes. Comes out just fine
That is because her method is unsafe. The recipe that worked actually heats the milk up effectively pasteurizing it making it shelf stable!!
@@jessicapearson9479 I have never had a jar of my milk spoil. It may not be the standard practice that most people use, but it works for me.
I have a electric canner and trying to find how to do it in that.
@@TeresaMeyer-bc3cl I have a Presto Electric and been trying to find out how too
I've made milk this method dozens of times and never had any spoil. I've recently opened milk I canned 2 years ago and it was perfect.
Great video. Wonderful ring storage idea.
😀👌👍 Thank you for sharing.
Thank you. Great video. Love the mounted towel holders!!!
Thank you it’s is very good; and each % has provided a needed variety of flavors and uses in our home.
Great video. Just found your video
Welcome aboard!
EXCELLENT!!!
Thanks!
You're so correct, your house your rules . To make it even worse ... I don't do pressure canning, but Waterbath only .. and I am still fine and living well .
there are countries where they don't even have access to PCing as I'm sure you know. When I first started canning I even open kettled things that should have been PC'd according to some.. Yup still here =)
Yes! Too many think the government knows it all.
Yep!
@@stacyjothompson2776 oh I know . I am Portuguese.
Can someone please tell me how to water-bath canned milk?
I've been canning milk for over 30 years....2% works best for whole milk flavor-whole milk ad 50/50 chance.. remember (for newbie) best after it has been in refrigerator over night..also I pressure can choc milk ,half an half an orange juice an now that milk is over $5 to 6 per gallon I'm still drinking $3 a gal milk..tip after 10 mins if using an elec stove carefully move pressure canner OFF HEAT very important if you want white milk..if you want evaporated milk leave on burner after turning off 😁
I have never canned chocolate milk. I may have to try that!
Thank you so much for sharing. I had just ask that about the 1 or 2% being more like whole milk. You saved me from having to wait for an answer.
Great tips thank you
What is the longest you have sucessfully stored you milk please??
@@sepp5762 3 years is the longest we have had canned milk.
sheesh there are so many pearl clutchers in these comments lol. Her kitchen her rules! If you don't want to can milk like this, then don't do it...very simple concept. FYI I have been canning milk like this for a gazillion years (though I don't use bleach, but I don't sterilize any jars that are PC'd), and never had any problems. FYI there is bleach in tons of water that is consumed daily. Just saying. Like she said "you do you". Stay blessed ya' all.
😊 thank you
Good answer. Prayers & blessings
Do you let the cooker build steam before you put your weight on? What PSI do you pressure to?
Yes you do let the cooker build steam before you put the weight on. I pressured to 15 PSI. This makes the milk taste more like evaporated milk. If I would have gone to 10 PSI it would taste more like fresh milk.
I don’t usually can anything over the 10 pound mark. New to canning milk. Tried the water bath method and it made buttermilk. I’m ok with that but am looking for a way to can and be able to drink it and not just cook with it.
Any suggestions other than the way you do it? I plan to give your method a whirl soon and compare.
This is the only way I have ever canned it. I don't drink milk, but use it for cooking. Let me know if you find another way. Good luck!!!
Thank you for the video. Do you happen to can half & half and heavy whipping cream?
I haven't yet, but once I find heavy cream on sale I will!
I don't drink a whole lot of milk so even getting a small container of it is too much so I am canning the leftover milk in half pint jars because when I make knarr noodles calls for 1 cup of milk and a half pint jar holds 1 cup of milk. Gonna get another small container and can it up and put it on my shelves.
Great idea!
Once it gets to pressure if you can it for another 30 minutes you have evaporated milk. It's so creamy and you can use it exactly the same way as regular milk and tastes so much better.
Thank you for the advice!!
@@almosthomehomestead9967 you can can cream the same as the milk as your milk procedure. And you can whip the canned cream like you do with regular cream. Love to see you do it on your channel. Love your channel.
What do u think about canning boxed almond milk?? I can regular whole bought grocery store milk
I have no idea about almond milk. I can milk from the grocery store since we don't have dairy animals.
Thx
I missed if you were using whole milk. If you did you mentioned it was like evaporated milk. If I use
1 or 2% would it come out more like whole milk.
Yes ma'am. It will not taste exactly like fresh milk though.
I very much enjoyed your video. Can I do this in an electric canner? How long would I process? Thank you and God bless.
Hi Susan! I have never used an electric canner, so I am not sure!
I have canned milk in an electric canner.results are same as stove top. I processed 15 minutes, but others do 10. I wanted a more condensed flavor.
I LOVE YOU❤
I love you too chippy munky!
I followed your procedure to a tee… but had some siphoning.
1. Why would it siphon? 2. Is it safe to put on the shelf? They sealed.
I have siphoning also. They are safe to put on the shelf. Siphoning can happen when you take the lid off the canner before it is cool enough
Thank you so much! Have a blessed day 🌸
I have a Presto canner and my weight doesnt jiggle. How long should I keep it at the 10lbs of pressure?
Just bring it up to 10 lbs of pressure and then turn it off. That is what I do.
@@almosthomehomestead9967 Thank you!
How long did you pressure can it?
I let it come to pressure. Once the weight started jiggling, I turned it off.
Now can you drink this milk, as you would regular milk?
Yes you can. It won't taste like fresh milk, but it is still drinkable. My kids use it in cereal all the time.
Hi, does this process work for half and half? Whipping cream? Thank you.
I am not sure. I have never canned whipping cream or half and half, but it is worth a try! If you do, let me know how it goes!!!
Yes it does!!!
Is it acceptable to water bath canned milk?
@@judysimpson1885 I honestly don't know. I have never done it.
Can you use whole milk when canning milk.
Yes you can.
I still kinda new to canning..so my question is if you can store bought milk can you use it in cereal?
Yes you sure can!
Only good for about 17 months! I know I did this
I am using milk that is 2 years old.
Do you add vinegar to the pressure canner?
I never have. I have heard of people using vinegar, but I haven't.
I add it to keep the jars from getting that cloudy film
Do you think I can pressure can Lactose Free Milk?
Absolutely!
@@almosthomehomestead9967 Awesome thank you!!
How often do you shake the milk to mix it after it’s been canned?
I shook it when it cooled down and I shake it before I use it.
Can I use 2% milk
Yes ma'am. I had an abundance of 1% I canned.
Thanks so much. I like your style, as you look natural & not as ll made-up with long, gaudy fingernails that are functionally useless & full of potentially pathogenic ( disease causing) bacteria. I just found you & subbed, hoping to learn more from you. 🙂🦌🌻🦋
Thank you so much for the kind words! That is one of the nicest compliments I have gotten in a long time!
Very difficult to hear you over the music
Thank you for the feedback. I am still learning to make videos. I will turn down the volume next time. Thanks for watching and giving me feedback!
Is it whole milk that you use?
Yes. You can also use 2%, 1% or skim milk.
Do you ever can milk with fresh goat or cow milk?
Yes, I have canned fresh goat milk. It's good stuff!
That would be the only way I'd can milk would be from my goats
We canned excess of my mom's goat milk, and now my granddaughter is using it instead of formula.
How long do you cook them after they come up to pressure?
Personally, I turn off the cooker when it comes to pressure.
Do you have a separate kitchen just for canning? Just noticed your rings and I do not see a lot of main kitchens with rings hanging. Where did you get your hangers? After it hit 10PSI (or 15 in your case) how long did you let it cook for?
No, this is my only kitchen. The hangers are paper towel holders screwed in to the back of the cabinet. After the milk gets to pressure, turn the stove off.
@@almosthomehomestead9967 Thats great, and Ok just making sure it did not have to cook longer Thank you!!
I use regular wire hangers. Free and already have them. I use a knob on upper cabinets to hold the hanger.
Boiling/heating lids is no longer required, in fact, it is discouraged.
With the Tattler or Harvest Guard lids, you boil them according to the instructions. They are 3 piece lids unlike ball or Kerr lids.
The FDA no longer requires sterilization when pressure canning.
I'm still gonna do it. Old habits are hard to break. Have a good day!
They are stupid. Since they put that out a lot of people have had their canned goods go bad simply because they didn't sterilize their lids and jars. Also, the sterilization of the lids actually reactivates the seals so as long as the lids are not damaged you can reuse them. That is the real reason why they say you no longer need to sterilize your jars and lids. Plus it also heats the jars up lessening the risk of buckling or broken jars.
The FDA isn't always right and they have in recent years been catering to big food and pharmaceutical companies over what is actually safe or not.
@@jessicapearson9479 exactly, like I replied in another comment, I don't trust the alphabet police as far as I can throw them.
You notice she's using 2% which when you can milk will make it a whole milk. When you use whole milk it really does come out richer
It does come out richer.
Skip the music next time.... thanks for the video.
Oh man - looks like you have stopped posting - disappointed :-)
Thank you! I have a fear of speaking to a camera. I will start again soon.
I don't have an issue with what you do in your own kitchen or the possible danger you subject yourself and family to when you use unapproved methods, because you do you. At least you mention that this isn't an approved method so I give you credit for that. The reason the method isn't approved is that the fat in the milk can shield the botulism spores and keep them from being destroyed in the canning process. Commercial canners have equipment that isn't available to the home canner that ensures that the milk is safe and shelf stable once the process is complete. Just because "families" have been canning for 100 years doesn't mean that the method is guaranteed to be safe it just means the practice has been done for 100 years. I really wish that these rebel canning videos would list in the title that this is rebel canning or in the description that the process isn't accepted as a safe process.
Please turn the volume of the music down. Can't hear some of what you say. Thank you
Why is the music so loud? 😳 its hard to hear or listen to you... to bad.
music is distracting
Plz delete the back ground music so we can hear U better.Thnx
If I knew how, I would. I am sorry for the inconvenience.
Ditch the music!!!
Thanks for the feedback.
CAUTION. !!!!!!!!! YOU BETTER KNOW WHAT YOU DOING FKN WITH PRESSURE COOKER!!!😮
music is too loud, I can't pay attention to what you're saying