Canned milk water bath method
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- Опубликовано: 1 окт 2022
- I’m super excited to start using my canned milk! It took me some time before I felt confident enough in my research to do so. #canningmilk
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I’ll be sticking to canning my own food. Have y’all seen all the FOOD recalls, I’m sure they were all deemed USDA safe 😂
I am a dairy farmer and haven’t canned milk. I have freeze dried milk and it turned out awesome. We milk 550 Holsteins. The amount of cream you get depends on the breed of cow. Holsteins give a lot of volume compared to Guernseys who give a lot of butterfat which would make them good for making butter. I don’t make butter either. I buy my butter from Aldis because their butter is made from my milk that I ship. So I kinda keep myself in business😁.
JEANNIE
You are definitely keeping yourself in business and saving yourself some time when it comes to the butter. I started laughing when I read your comment about buying the butter from Aldi's.🤣😋
I will help keep you in business
Ok, which brand is yours?
I'm interested to know why you do not ake your own butter? Is it a mtter of time?
What butter brand do u get
I have the revised book The Encyclopedia of Country Living 50th anniversary edition. It does have preserving milk in it on page 790. It says to pressure can for 10 minutes at 10lbs of pressure or 60 minutes in a water bath canner. I love your videos. 🙏❤
Girl thank you for some reason I couldn’t find it 😂 can’t believe I’ve had this book for years and had never cracked it open, sheesh 🙄 mine is the 35th edition and it’s on the same page
Ok....I'm all set....just ordered my encyclopedia
🖐🏻☺️
I only heat water bath 10 min after the weight goes on then shut off heat let it cool as normal before lifting lid, I've never had a problem.
It's actually vent for 10mins...apply weight and allow to get to pressure..once weight jigglles..you are supposed to cut the heat completely off and allow PC to cool completely down naturally ..then remove jars from canner and allow to finish cooling and sealing on counter for minimum 12hrs...once sealed ..can be shelf stable up to 5yrs
Wow! 50 years! I grew up with my stepmom using this book like a kitchen Bible! LOL When I got married, I bought one for myself. Mine is the 9th edition. Because of the ease RUclips and the internet, I actually hadn't looked at it in several years. So glad to see this video to remind me to pull it back out!
In Europe we only use the water bath method, for everything we want canning.
The large pressure cans you use in the US are hardly available here
It is an ancient method of preserving food without any kind of expensive and unnecessary equipment.
I personally water bath can for several decades and have always wondered why pressure canning. I use an electric water bath kettle that automatically heats up to the temperature I set, and to the canning time I want and inside my kitchen it's really simple. GREAT video's BTW !!!
hello, , do you have any videos on what you can? I can't afford a pressure canner, so I water bath everything. I always have though, but it seems there is alot of ways to can many things. :)
@@morgantoughThere are two great channels in particular, both in German but maybe you can learn by watching and copying the recipe in the description to google translate? one is called “Natürlich selbstgemacht” and the other “Steffi kocht ein” 😊
I had a skin condition when I was younger and the doctor prescribed that I take a bath in milk. He was going to fill the tub and asked "do you want it pasteurized?" I thought he said "past your eyes" so I told him, "no, just up to my neck will be fine."
Omg 🤣🤣🤣
😂
😂😂😂😂 how cute. . aaawww.
Hahahahhahahahahaha
I enjoyed the link you provided for canning the milk. My husband has the same name as her husband. We live 20 miles from that Cupp family, so I'm sure we are related. Small, small world. You have great content. I understand all the fuss about "safe" canning, "approved" canning. I can't help but think about the women who canned before pressure canners were even thought of, much less available. Was their canning "unsafe"? It bothers me to have people bash my heritage. Those were MY relatives who water bath canned all their food. Those were MY relatives who ate that food to survive, and lived to talk about it; lived to pass what they knew to their descendants. I remember helping my grandmother water bath can in a large kettle they used for butchering, over a fire. My grandpa made a wooden shelf that fit in the bottom of the kettle to make a flat bottom for the jars to sit on. Those were mighty fine memories made when I was but a child. Our children today do not know what is "safe" canning, and what is not, because the people who deem themselves the ones to determine what is safe, and what is not, has refused to continue testing the foods we have questions about. Now, that is a sad story...they test a few foods, call them safe, and everything else is considered unsafe, not recommended, etc. You just keep doing what you are doing, girl! You make me smile!!!!
My grandmother's waterbathed everything, on a wood stove or outside fire. As I'm a great Grandma now, I think I can safely say that those foods were good.
@@gerald6079absolutely I was raised on canned food prepared on wood stoves and outside fire. I was taught by my great grandmother and grandmother. I don't have a Pressure canner never have and sure can't afford one at these prices. I was gifted many of my great grandmother, grandmother and uncles jars, lids, rings, waterbath canners and tools. I can cann 3 canners at a time and my large family were raised on waterbath canning foods. From vegetables, fruits, meats, milk anything you can cann in a jar. I even cann my great grandmother's watermelon rim recipe and it's a great treat for my grandchildren during the winter.
So here is my thought: if it takes ten minutes or more to sterilize jars, kill pathogens, etc., why would it not be possible to safely can milk if the contents of the jar are heated to a boil for longer than ten minutes? I stick to tried and true approved recipes, but I also think the USDA likes to limit us out of fear. I would love to hear more of your go to spots for research.
That’s a really good question and you’re right! Sterilizing jars that would be processed for more than 10 minutes seems redundant. I canned the milk this way because that’s just how I learned it. For some reason it makes me feel better to sterilize it too. It’s one of those things that if it brings me peace of mind then that’s enough for me. Even if it doesn’t make sense. 😂🤪
I tend to agree with you. I will use Amish or usda recipes for now but I want the additional knowledge in case it ever becomes necessary. I would love to find a list of what the usda has tested and their results - simple database such as tested safe, tested unsafe as in microbes remaining, and tested to be unpalatable but safe. Ball used to have celery in their book in 1979 - we used the instructions as late as 2015 when I bought a replacement book - but now they supposedly say it's too soft. Idc what THEY think is too soft. I want to know if the microbes are gone. I'll decide if it's too soft to go in my stew or whatever I want it for. Maybe I want to puree it. They don't know. I dislike how secretive they are.
People plz be kind to her.
I raised dairy goats for 30 years. I canned milk in water bath canner never had a problem. Once had a rejected baby goat and was able to use my canned milk rather than purchasing replacer. Big money saver
A very common mistake in the water bath is when removing the slanted jars, the tops have not clicked yet, that is, there is a possibility that something gets between the lid and the jars and to make a false closure, but I see this error being repeated a lot to drain the water from the top of the jars. Sometimes mistakes are in the smallest details. Sorry my bad written english because I speak portuguese and we do not use the "american pressure canners" ;)
I agree with what you said. It's so tempting to dump the water off lol. I always just soak it up with a towel.
STEPS TO INSURE A SEAL:
1. ALWAYS wipe rim of jar with a clean papertowel or tea towel that is not a terry towel but a woven fabric with white vinegar. If any jar rim has a tiny piece out of it or a crack then that jar will never seal so it is time to replace it. ONLY time not to use vinegar to wipe rim is when canning milk since it will cause the milk to curdle. Use plain water instead when caning milk.
2. ALWAYS leave headspace that is no higher than the bottom of where the bottle starts to make the mouth of the bottle in size.
3. ALWAYS when sterilizing your lids not to over boil.
4. ALWAYS make sure not to touch the rubber seal inside the lid as you put it on your jar. Your body oil can make a false seal or make it not seal.
5. ALWAYS tighten until finger tight.
6. ALWAYS out cold filled or raw packed jars in the canner with cold water.
7. ALWAYS put hot packed jars in a hot water canner.
8. ALWAYS leave bands on until the jars are completely cooled down to room temperature on your counter.
9. ONLY check your seal after the jar is at room temperature and the center of the lid does not click when you press down on it.
10. To check seal remove band and try to life the jar by the lid only.
If you have done everything above to not have a false seal or no seal then I suggest you buy lids from some other seller.
Update #2: ok I’ve now done this twice since watching this video… I had some commercial grass fed whole milk in my deep freezer and I’m trying to make room for fall butchering so decided to thaw and can it. I did some in half pints and some in pints. I had one not seal (my fault), so put it in the fridge… I’d made brownies so grabbed that to try with them in the evening. I’m telling you BOTH hubby and I thought it tasted just like fresh milk, we were VERY surprised because we have come to associate canned milk with the more sugary/creamer-like consistency and taste of the pressure canned milk (also delicious especially in riced pudding which is a big thing this time Of year for us of Scandinavian descent lol…) The WBC milk was pure white, clear and clean tasting, no separation. Anyway just thought I’d leave this update for anyone curious about these kind of details.
Update #1: my 35th edition does indeed have this recipe on p790 🙌🏻🙌🏻🙌🏻🎉
Milk is protein, sugar, water (basically). I love that you’re exploring the water bath possibilities, you clearly have thought this through and have a good understanding of how to stay safe while recognizing that the know it alls may not actually know it all!! Canned milk is one of my favorite things on my shelf, I do it in the pressure canner 2% milk grass fed organic that I buy at BJs, processed at 10 minutes and love it. In fact about to do some more. Regularly use jars that are up to 2 years old no problem. Wish I had milk that fresh but not til we move to NH and can get a milk cow unfortunately😢. Edited to add: I just realized I have that book, I got it free, I’ve never even opened it 🤦🏼♀️ might be full of good info
I cold can my milk and cream no need to heat it first just pour into cold jars 1 inch headspace, finger tight lids, cold water over jars, HEAT SLOW SO NOT TO GET BURNT MILK TASTE! Water bath 10 min once boiling. Cold pot cold jars cold milk. EASY!
Water bath for only 10 min., you say. Hmm. Does it keep well, ie, for a year or more? Thanks!!
Love your videos! I’m “all in” waterbath canning everything! ❤
Saludos cuanto tiempo dura. Gracias y Bendiciones.
I don't have access to raw milk but I plan on canning a couple of gallons worth of organic whole milk
I found your channel today and I loved it, I live in Guatemala and we do not have the pressure canners here so I have felt discouraged to water can. Bu you have given me the confidence to do it. We do not do canning here, but I think I will start. Thank you. Blessings
I have a second edition of Carla Emory’s encyclopedia of country living as well as a newer copy like the one you showed. It’s been my go to for 37-38 years. No problems ever.
A blender fixes lumpy milk quite quickly. I have canned milk on my shelf I think the oldest one now is about one and ahalf years and they are separated a little bit I just dump them in the blender for a couple of seconds and it’s all back together again.
Just a little tip for you. A turkey baster works great for removing the cream and putting in a jar for later use. I get milk from an Amish dairy and this is what I figured out to make it easier.
Game changer! Thank you!
@@MakeitMake When I first got into fresh raw milk I tried the turkey baster, what a mess and time it takes to deal with lots of cream separating. I made a container with a spigot so I can remove the milk and leave the cream on top to put into a different container. Now that's a game changer!!! You can also buy a glass container with a built in spigot about $15 if you deal with lots of raw milk... best thing I've ever down since I started dealing with raw milk.
@@MakeitMake you are very welcome! I hope it helps.
Good idea!
Has anyone thought of using a gravy/ grease seperator, for separating the cream? 🤔 Would it work?
Praying for a THICK shield to protect you because these canning nut jobs are going to be horrible! I can milk!!! it's SAFE!!! CANNING MILK IS SAFE!!!!!
and it’s soooooo good and convenient
I also can milk, butter, cream, cream cheese, cheddar cheese and I'm here to say its SAFE! We know better, right, those nuts are just ignorant as to what our grandparents and the elders did for decades 🙂
Totally agree! Tyvm
💯
We can milk too (in a pressure canner). It always works, every time. Never a problem. Thanks for all you do!
Don’t pay any attention to the non sayers. We all love you and appreciate everything you do for us. I do mine In the water bath also for 1 hour.
Fresh cream makes the best butter. Oh man ❤
I've been canning milk a while now and even fresh raw cream fresh from the cow to make butter or whipped cream when I need it. Its so easy and great to have milk on hand if you run low or it spoils before you use it. Glad you are teaching others of this great item to can!!!!
I would love to know how you are canning cream, cream cheese and cheddar cheese. I haven't heard that done before. I have heard milk and butter and will be giving it a try. Would you share how you do it?
Just watching this video and reading comments - what are your steps to canning the cream? I tried the pressure canner method for milk and many of my jars didn't stay sealed. I am freeze drying a couple gallons a month but would like to have it on the shelf for short term use. I am freezing the cream but low on freezer space. TIA
For those wishing to make whipped cream be sure to use a quart jar 1/2 full or you will not have enough room in the jar once it thickens up. Same with making butter if you use a wand to blend because making butter means you will be making whipped cream first before it turn to butter.
Retired chef over 28 years and Rochelle and I love your channel. God Bless, Mike
This reminds me of growing up on a farm in Iowa. Our neighbors were milk farmers and I always had fresh milk growing up. She would put it in a gallon container and put in the fridge until the cream separated and then scooped it off. We then had it on our cereal, and even sometimes still warm!! I didn't like it warm as a kid, but we had to eat it. LOL
I can milk. I have even canned milk from the store. After they are on the shelf for a bit give them a shake before. Some fats will form. A good shake fixes it.
Canned, milk, cream and butter today. The information you provide gives me the confidence I needed
My Great Grandmother used to love to scoop off the fresh cream for her coffee too and a few spoonfuls for herself. She lived to over 100.
When I was a kid growing up in NY we had only German neighbors on our street. Mrs Kautz gave us fresh milk for trading garden veg. No one else but me would drink it whole n raw. Mom n dad were worried about germs....Ms.Kautz said leave me be I'd be fine. Ms. Kautz I grew up strong. Served my county and will be the very old when I die. Thank you for such yummy milk. I know how to can butter, pressure and cream cheese, hot bath......and will now try milk....hot bath first. Lets have a go at it girls!!!!!!
I'm gonna need one of those t-shirts! Not a simmer, not a chatter; a full, rolling boil! 😂
You can pour some cream in another jar and shake it. Shaking over time will make butter. Very flavorable butter.
I got the Carla Emery original book with multiple colored pages. Back when she was printing them herself and put it together with a blue cover. Great information, practical information and delicious recipes. I still treasure that book today
Tammy is amazing. I've been canning milk for years. Though I use a different method, it's great for cooking. I always stock up before the dry period with our cow. Thanks for sharing the forbidden.
What is the link for Tammy?
Since you brought it up, I have made and tried the canned condensed cream of mushroom soup. I used it in tuna noodle and I made a can to just eat as is. I added less milk because it isn't as thick. It's a winner! Thank you for sharing!
The German water bath canning instructions don't include milk that I've seen, but broth without any chunks of meat in it are heated in a pot like you have done and then processed for only 30 min in a water bath. I think broth and milk have no temperature difference like a denser chunk of meat or potatoes in a soup does and therefore doesn't need so much time to reach boiling. Like heating up a can of heinz beans the sauce boils before the inside of the beans gets hot.
Carla Emery book is excellent for so many things. It's definitely a homesteading must butchering, gardening, food preservation, etc. I have original when it was released.
I agree it’s a great book! ❤️
She's one of the pioneers of homesteading!
I love Carla Emery her book is completely amazing
Her daughter and family had a GREAT YT channel for lots of years with many followers. She mentioned her mom's book all the time. Then one day, POOF, no more videos. Their old vids are still on YT. "Fouch family off grid."
@@susansmith493 oooh, interesting. They were one of the first I watched when I was getting started. Forgot about that channel... obviously, if no new content for utube to push out I guess. Hope all is well.
Thanks.
Tip for separating milk and cream. Use some type of drink dispenser that has a spout at the bottom and just draw milk off when ready to can. All you'll have left is cream in the drink dispenser
Now that would be a great idea 😊
Great tip cheers
Carla Emory's daughter had a GREAT RUclips channel for years. She very often referenced her mom's book. Her husband, Nick, was an amazing builder, homemaker, seamstress (!), father. One day, a few years back, POOF...no more videos. Just gone. The vids are still on YT ..."fought family off grid." Really good content.
Cotrection: "Fouch family off grid"
My mom cans milk and heavy cream. Nice video as always, thank you for sharing. :-)
Also.... canning has been around for generations so the fact that things aren't approved due to lack of testing should make people question.... why do gone canners have multiple generations of "testing" yet those that advise don't. 🤔
Just found your channel and absolutely love it. MILK, how cool. I've been wanting to do that! Your awesome!!!! Thanks
Edit to add - just put the book in my cart 💜
Do the came with heavy cream so its always in the panty then you can make butter of whipped cream when you want to its the same process! I water bath milk and cream at the same time same temp etc.
Fresh and untouched from the cow is best. Hope you’re gonna make some ice cream with that cream. Love fresh butter also. Loved that barn. That’s how we milked. Cheers
There are measuring cups with a stopper on the bottom called "fat separators" that would work perfect to separate the cream and milk.
😮😮😮Thank you!
Sunday just got brighter! Love your content!🌷
Someone shared your video in a canning site. I watched your video. Thank you for showing clearly step by step. Very nice. I drive the Amish around for a year now. When I get milk from them it doesn’t have cream on it until like 3/4 days in fridge. I get it from them fresh cold but you recommended to get straight from warm cow n then can. I’m going to definitely try it. Sooo exciting. Always canning things we need. Always like having things on shelf’s when I need them. I never like relying on stores. When I was growing up we hunted n fished n gardened n canned. What I learned from my dad n my mom’s mom. Thank you. God bless you
You can make butter from that cream, just put a lid on and shake the jar you're putting it in, doesnt take that long, and you also will get buttermilk that's really sweet
Love your shirt, super cute henny! Hope to be able to water bath milk someday. Thanks for sharing 😊
I am soooooo excited to get started!!!!❤❤❤❤
Good job. Awesome video! Milk looks amazing.
Love that book!! So much knowledge!
It's very strange for me an european to hear that basically pasteurization is forbidden....🤔and is considered "rebel" 🙄
Totally agree 👍 I'm in Ireland and feel the very same!!!
It’s not only pasteurization to can it. Botulism grows in a no oxygen environment. I’m not saying this is unsafe, just that it isn’t only pasteurization.
The rebel part is doing it at home. The USDA has guidelines for home based food preservation that are great for beginners. The US government would prefer no raw milk every went into humans, because we have a history of business people selling unsafe and tampered products to make a dollar. Time is money, so corners are cut on cleaning is just one example from when the rules and regulations were made.
Pasteurization is the norm, usually high temp, as the slower process costs more money.
Thank you for sharing! It's good to know that in some places it's the natural way to go. But we've been told to fear the old ways.
Our FDA is so bad,,, control freaking.
When I was young churning was my job. Couldn't wait for the butter to make. Love your flowers on the opening.
Oh, I went to the lady’s blog & read her post. She mentioned Carla Emery’s book & her recipe, well…I loved Carla’s book and I own it. I just wrote her canning recipes off as ancient but I’m going to revisit them. In fact, I’m gonna pull this book out now. Wish she was still here. Thanks for sharing!
😊
I had a friend who had one of the originals. Its an amazing book and of course i had to get one! I have used it alot.
I pressure canned low temp pasteurized milk with most of the cream. I followed Out the Back door's method. You bring everything up to temp, when the canner starts to vent, shut off the heat, and let the pressure release. It doesn't turn to evaporated if you catch it when it first vents. We pulled it off the shelf 6 months later it was still good. I also pressure canned heavy cream. Last week I opened it and made butter with it. I am so thankful for your channel and the others who share these other methods of food preservation. It has been a game changer for us.
Super excited for this! Thank you for sharing! I watch videos from around the world for water bath canning as there aren't that many from the US (other than fruit and jams/jellies). I love your videos ❤️. Keep old traditions alive. Thanks again.
Raw milk will keep about 2 weeks, even longer if kept real cold in the top area and the back of the fridge, then it will get a tang to it after 2 to 3 weeks. Best used within 1 week to can or make butter or butter like. 3 days is really the best time to do what you plan with raw milk.
I loved seeing that Barn Block at the beginning of the video. I am a quilter 😊
that cream makes me think that would be the most luxurious butter
Beautiful!
LOVE LOVE LOVE your channel. Ty xx
I love your channel. Thank you for sharing & teaching this Mima with such a gentle teacher's spirit. You are my gift from God. ❤🙏🙂
TIP: Label the jar lids with how many days the expiration date is if using store bought so you know when you open the jar how long it "might keep" Also if canning cream with jars of milk together label it first with a real sharpie pen CREAM so you know which is which
I have been waiting on this !!!! I have not found anyone who has fresh cow milk for sale . I will keep looking . I love the water bath canning method .
I appreciate your show i have learned alot from you. thank you & God Bless
I can't wait to try this!! SENDING YOU ❤️ AND POSITIVE ENERGY FROM MISSOURI ❤️💓🙏
HEAT IT SLOW AND LOW so not to get a burnt taste that is KEY!
I grew up milking cows and goats, we would strain it and then run it through our electric seperater, always had plenty of cream for butter, cream, ice cream ect it was great and I didn't have the allergy to milk that I do now, this sounds like a great way to store milk can't wait to try it.
You go girl get it done.
They look great !!! In fact I am thinking of doing this instead of freezing my milk !!! Would take up less freezer space for me !!!
I love your channel and believe in your receipts. Its the way it use to be until the goverment stuck there noses in it. Its about controlling us. You are good girlfriend . BLESSINGS!!!
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Watch every video. Love the channel!
I have always pressure can it and the longest milk on shelf I had was about a year. It separates into almost a cheese like with whey, I threw it on the garden bc I was afraid to use it. Probably only good for 6months but it's good to extend the life of milk to have on had in emergencies or if like 2020 when there was none lol. We get our milk from the amish as well every Saturday. I may try this water bath method..thank you.
Use your milk to drink. When I lived by farms I would buy 4 qts a week. It's healthier than your store bought, over pasteurized, over heated milk. You are keeping the best.
We frequently run out of fresh milk the day before grocery run and open a jar of milk for cereal. Our family loves it. Kids even drink a glass of it with meals.
Not sure but I think homesteading family actually puts her milk in a large container with a spigot at the bottom. She’ll drained the milk into container and the cream would be at the top. No tedious ladling required.
Cool to know, thank you
What a great idea. I am surrounded by dairy farmers. Will be trying this. I think I might make butter out of the cream.
Just saw the apple butter made in the slow cooker getting ready for canning shorts. Did you also post a complete recipe for this as well? If not, could you? Looks simply delicious & easy. Thank you & a blessed Thursday!
I can hole milk from the store in quarters and have for ages..very interested in water bath..thank you for this video an showing the book..my God bless you and your family and channel ❤️
Thank you
Make butter so easy you can even clarify it and then can it last forever
Ie, "Ghee" butter. Agreed.
This is such a great idea. I’ve only ever pressure canned milk. I can’t wait to try water bath’ing for an hour.❤
I wb can mine for 90 minutes and it is fresh and tasty every time I open a jar.
I've always water bath canned it never had trouble!
@@reneewilliams1747 Do you separate the cream from it first, or no? Thanks. I'm tempted to just leave the cream on it when I try it.
@@reneewilliams1747 Do you separate the cream from it first, or no? Thanks. I'm tempted to just leave the cream on it when I try it.
I used your method today. My jars are due to be done soon. I did cream and hope the time is the same. Full rolling boil👍l
Thank-you for the video I will let you know if I try this
Thank you for this video 😊🌼🌻. God bless you ❤️
To separate most of the cream from the milk you need a large fat separator that looks like a huge measuring cup with a spout that goes down to the bottom of the separator. You pour off the milk and the cream will stay in the separator. .ettingbthe cream and milk separate in it will make it so you get more cream out of the milk than by scooping the cream out.
Yeah you got the right towel and that's the way they come off and usually get about half and half at milk and half cream
Very cool thank you. 😉
Love the video!!
The dairy association does want us canning any dairy, that’s why there’s no usda guidelines for doing so .
Yes the cream is thick from fresh milk there is nothing like it.
Here’s some info about “protein” in regards to canning. Protein is typically meat. Meat is fibrous and dense. The whole purpose of canning is to throughly cook the food, kill any pathogens present and remove as much oxygen as possible to make the food more shelf stable. Undercooked food spoils obviously so when cooking meat verses a vegetable it will naturally take longer to cook it throughly. Milk is not dense and it’s not fibrous. It doesn’t even need to be cooked to be consumed. The canning process is basically a form of pasteurization that will remove any pathogens and remove as much oxygen as possible thus making it more shelf stable. I would not expect milk to remain stable for as long as other canned foods because of the structure of it. It will separate and breakdown over time, even in a low oxygen environment. So with all that said, 3 hour water bath is definitely overkill for milk.
I know milk does not need pressure canned otherwise it wouldn't be available in the stores in mylar containers that are shelf stable.
It's not USDA approved yet you can buy milk in a can, a wax cardboard container? Once you heat it isn't it now pasteurized?
It’s not only pasteurization. Canning keeps things in a no oxygen environment, which is where botulism grows best.
That's how I feel about canned pumpkin. They always say " you can't puree it, it has to be in chunks " ...but you can buy pumpkin butter and pumpkin puree in the store. My great grandma always said If it's in the store and someone else made it, so can I! Lol
@@kramitdreams Great comment. Good point made. Thanks. I just canned some pumpkin puree, last night - did it per Skipper's instructions per her Amish friend, Susies, method. See Skipper's videos on Amish canning, parts 1-3.
Love heavy cream in my coffee with flavoring💕❤️
If your milk tastes scorched or charred it is because you brought your heat up too fast. Or the color turns to tan.... You have to go slow.
I think that I will go to take a coffee with you and your crème!! Lol!
Evaporated milk is still good in coffee or tea. That canned would probably be good too. First of the month there is always a shortage of milk in our area so we break into a few cans of the evaporated.
Hello Skipper. I really loved your video. I just found you a couple of weeks ago and I've been working on watching all of your video's from the start. I really don't comment much on channels I watch do to people making unkind comments on comments I've made.. So if you don't see me leave comments often, it's only cause I've become alittle afraid to. (Its never happened on your channel) I was wondering how ling the canned milk will last in the pantry? I feel so Blessed II found your channel. I love the knowledge you hold. God Bless!
I have that book. It's a good book
Most protein is very dense. Milk is not dense I can see that it would not take as much time as meat.
And there’s sugar in it too. So logical that it would be safe to do!
Just found your channel, and I love the content!
I have been looking for a way to provision my sailboat for very long passages without the need for a chest freezer aboard, and now with your help I can provision my boat with awesome food to last at least 1 year.
The only other question O have is can I water bath Tuna and Grouper? I get a lot of that along the way..
Please let me know if you can do a video on canning fresh Tuna.
Ty, and all the best!
I have a favor? I would LOVE if you could learn from darling Suzie how the heck to use Therm Flo vs Clear Gel? I have many great amish canning books, and you were right when it is passed down that everybody just "knows" ! I am so grateful for you and all that you are doing! I LOVE IT!!! Bless you and all do! Thanks
Love your video's! Wish I had fresh milk to can. Can you can store bought whipping cream?? Just wondering. I cant wait to see what your going to can next.❤