– how ?
How to can milk is the topic of today’s post. It doesn’t matter if the milk is raw or pasteurized, whether it’s from a cow or a goat; the process is the same for either. Canning milk is a simple process, and I was pleasantly surprised to find that my milk was still sweet and delicious a few months later. Excellent for storing milk for later use.
Whether it’s learning how to tan a deer hide, weave a basket, or preserve food, I’m always curious about the methods used by people in the past.
When the milk from my Lamancha goats accumulates in the fridge, I frequently turn to the art of cheesemaking. Typically, I whip up some feta, goat, or my personal favorite, this super simple raw goat milk cheese… but they all spoil quickly unless I keep them in the fridge or freezer.
Recently, I’ve been pondering whether or not I can preserve milk without turning it into cheese so that it can be stored at room temperature.
Is it possible for me to buy milk
Instructions for Home Canning Milk
After doing some reading, I realized that I am capable of successfully canning my own milk.
For the sake of science, I had to experiment…
Can Milk Be Safely Canned?
Then you should check it out for yourself and make up your own mind.
Two things became clear to me after I did some investigating:
- Most recent studies have shown that home canning of milk is not a safe practice…
- It’s a practice that’s been passed down for many years…
This is a contentious topic with varying opinions, much like the consumption of raw milk.
Despite the validity of scientific studies, I often find myself agreeing with grandma. I not only enjoy drinking raw milk but have also begun canning it.
Again, it’s up to you to do the necessary reading and thinking to decide if this is something you want to do.
If you have an opinion or something to share, by all means do so in the comments, but remember to keep it civil.
One thing I will say is that milk is low in acidity. After doing some investigating, I learned that there are communities all over the world that water-bath can milk (and meat). Some of them are relatively close by, such as the Amish.
However, they need to maintain a constant temperature for about three hours if they want to kill the bacteria.
I decided to use my pressure canner to preserve my milk because I don’t have a lot of time to devote to the process and because of the risk of Botulism (a bacteria that can grow in airtight containers but is killed by high temperatures).
But I did want to let you know that there is a way to can milk in a water bath if you don’t have access to a pressure canner.
Is There Any Reason to Put Milk in a Jar?
There could be many causes, but in my family’s case, we simply had more goat milk than we could use.
Because I work so hard to keep my goats alive (goats are not for sissies), I had plenty of cheese on hand and no desire to make any more. That their milk is even more valuable to me (not here at least, where they are the most desirable playground for worms around these humid parts)
The goats I breed are LaManchas. In the autumn, they enter heat, and in the spring, they give birth. That means I can’t get their fresh milk from October to April.
For those months, I hoped to preserve as much milk as possible in jars.
The idea of learning how to can milk appealed to me because it would free me from having to rely on a freezer, which uses a lot of energy, to store my milk.
Off-grid dwellers are used to storing food without electricity.
But even if you’re connected to the grid, it’s nice to conserve some power, free up space in the fridge, or not have to worry about perishables spoiling if the power goes out (especially in areas prone to frequent storms and blackouts).
Canning milk is a good idea if you don’t want to make frequent trips to the supermarket. In the case of those of us who are single or who live in rural areas, a gallon of milk often goes bad before we have a chance to drink it all. Canning is an excellent method, then.
Canned food is great to have on hand when traveling, which is another great reason to can.
Canned milk is an excellent addition to your camping supplies, weekend lake getaway supplies, or cross-country road trip provisions.
Equipment That Will Be Necessary for Us…
Let’s get the necessary cooking equipment together before we begin the tutorial…
I recommend using quart jars for canning milk, but this guide should work just fine with any jar size you choose.
You can re-use the bands, but please use brand-new lids to ensure the integrity of the seal.
Tools for canning: we’ll put them to good use.
Ladle, please, to aid in the filling of the containers.
My Presto pressure canner comes in handy. An additional favorite is the All-American canner.
To put it simply, that’s all we need. How about we get some instruction on milk canning?
A Detailed Guide to Canning Milk…
First, we let the milk sit at room temperature after removing it from the refrigerator.
Keep milk fresh by not canning it. This is the amount I got from milking one goat five times (over the course of two and a half days).
My children spent the weekend with their father, and because I only have a tablespoon of milk in my morning coffee, the jars piled up in the refrigerator.
Canning Jars and a Canner…
Wash your jars in hot water and inspect the rims for cracks or chips while the milk warms up a bit. Wait a few minutes so they can dry.
Next, sterilize your storage containers. You can use the oven, dishwasher, or a water bath to achieve this. The recommended cooking time is 10 minutes.
I prefer to use the oven. Put the jars on a baking sheet and bake at 320 degrees Fahrenheit. I heat the oven to its highest temperature and then put the jars inside for 10 to 15 minutes.
Removing the jars from the oven and the baking sheet with the jar lifter after 10 to 15 minutes is the next step. Just lay them out on a towel and let them cool down.
To avoid broken jars, the milk and the jars should be at the same temperature.
To sterilize your lids and rings, bring water to a boil and keep it at a rolling boil for about five minutes.
Though the rings can be reused, it’s best to start fresh with each new lid.
Water should also be added to the pressure canner. In regards to canning, I use and adore my Presto pressure canner. For the best results, use your canner as directed; however, I was unable to locate any information in the manual about canning milk, so I used the 2 quart method instead. Five inches of water
The tray was also left inside.
Putting Milk into the Jars…
Once the jars have cooled and the milk has warmed enough so that the temperature difference is not too great, I pour the milk into the sterilized jars.
Leave a space of at least 1/2 in. at the top.
Avoid getting any part of your fingers near the rim or inside the jar. In order to prevent milk from spilling out of the jar and everywhere else, I used a canning funnel.
Don’t put your fingers on the jar’s rim; instead, use a paper towel.
The lid can be removed from the boiling water and placed on your lid with the help of the magnetic lid lifter. Keep your fingers away from the container’s base.
Put the ring on the jar, make sure it’s not too tight (finger tight is fine), and we’re ready to go into processing.
Putting the Milk Through the Pressure Canner Process…
Lift the jars with the jar lifters and set them inside the pressure canner.
Put the lid on the canner and crank up the heat.
We’re keeping an eye on the tiny nozzle for signs of steam. Steam is now emerging from the canner’s nozzle, after an 18-minute pre-heat.
The canner should be allowed to vent steam for 10 minutes after it begins to boil before the nozzle gauge is attached.
Make sure the nozzle is clean before attaching the gauge.
Now keep an eye on the pressure gauge, and as soon as it reaches 11 psi (this could take a while…), remove the canner from the heat and let it cool to room temperature.
Make The Appropriate Modifications For Mountainous Areas…
Even though I have never canned milk at a higher altitude, I would assume that the table above would need to be modified accordingly.
For this reason, if you live at an altitude of 4500 feet, you should not remove the canner from the heat until it reaches 15 pounds of pressure (or 13 pounds of pressure for water bath canning).
Taking the Milk Cans out of the Canner…
If steam stops coming out when you open the canner, you know the pressure has dropped to zero and it is safe to open. Be cautious as you lift the load off the table.
With the help of your jar lifters, transfer the jars from the canner to the towel on the counter. Now, wait a full day for the jars to cool and rest.
Finalization has been reached.
When and Where to Refrigerate Canned Milk…
Once the milk has cooled completely, put it in a dark, cool place like a pantry or a kitchen cabinet.
The separation of the cream from the milk is a natural and acceptable occurrence. There’s a slight yellowing of the milk as well.
It has a shelf life of a year or so, but I only intend to use it this winter until my goats give birth in the spring.
The general consensus is that it can be used in the kitchen, but opinions vary on whether or not it should be consumed as a beverage. While many do, I recommend serving it cold if you intend to drink it.
When a jar has been opened, it needs to be refrigerated and consumed within a few days.
You can read about my friend Heather’s experience canning milk in her post Home Canning Milk via Pressure Canner if you’re interested.
Leave a comment below to tell me how it went if you try this, or send me an email.
These additional resources may also be of interest to you if you found this tutorial helpful:
The Basics of Making Your Own Goat Milk Soap
Crockpot Yogurt Made From Scratch
Easy Homemade Soft Cheese Recipe1
- Please remove the milk from the refrigerator and set it on the counter. It’s important that the milk is at least slightly warm.
- While that is happening, fill your jars (I use 3-quart jars) with warm water and soap. Arrange them on a baking sheet.
- Set your oven temperature to 320 degrees Fahrenheit. Sanitize the jars by baking them for 15 minutes at 350 degrees.
- In addition, fill a small pot with water to cover your jewelry and bring it to a boil on the stove. Sanitize the bands and lids by boiling them for 5 minutes.
- Remove the cans and turn off the stove. Stop touching the jars’ rims with your fingers and start using the jar lifters instead.
- Take the jars and set them on a cutting board or a kitchen towel to cool for a few minutes.
- In the meantime, place your pressure canner on the stove and fill it with three quarts of water (or as directed by the manufacturer). A rough estimate would put this at around 2 I fill my canner to a depth of five inches with water when using my Presto dial gauge.
- Fill the jars with milk using the canning funnel and a ladle. Remember to account for a half an inch of headroom
- Wipe the rims of the jars clean, place the lids in the center, and screw the bands on fingertip tight.
- In the pressure canner, arrange the rack to hold all of the jars.
- Do not put the weight on the vent just yet; instead, close the canner and set the heat to high.
- Keep an eye on the air intake A timer should be set for 10 minutes from the moment steam begins to emerge. Ten minutes of steaming time in the canner.
- Hold your weight against the vent for 10 minutes, then check the gauge. Once the pressure in the canner reaches 11 psi, remove it from the heat and let it cool completely (refer to the notes for information on adjusting the pressure).
- After the canner has cooled for a sufficient amount of time (it could be several hours), the pressure gauge should read “0.”
- Wait a few minutes for the jars to cool in the open canner.
- Leave your jars to cool completely on a kitchen towel (I usually do this overnight).
- Ensure the seals on your jars are intact. Take off the lids and bands, clean the jars, and put them away
Pressure adjustments are necessary if your home is located at an altitude of more than 1,000 feet. For further information on how to make the necessary altitude adjustments, please refer to the table provided in the post.
The cream may rise to the top of the milk in the jar. As expected
As a side effect, you may see your milk turn a yellowish hue. In addition, this is typical.
Although I use quart jars, this method works just as well with other sizes of jars.
For the most part, I drink my canned milk within a year
Yield: 1 Calorie Content: 1 quart
How Much Is One Serving? Calories: 125 Total Fat: 5g Trans Fats: 3g Trans Fat: 0g Omega-3 Fatty Acids: 2g Cholesterol: 20mg Sodium: 127mg Carbohydrates: 12g Fiber: 0g Sugar: 0g Protein: 9g
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Hi Hey, I’m Lady Lee. I advise homesteaders on how to streamline their efforts without sacrificing yield. I am a widowed Israeli woman of four children. I was raised on a Kibbutz, a type of agricultural commune. I am currently a homesteader in central North Carolina.
Raw or Store-Bought Milk: Instructions for Canning
– how ?