How To Can Milk

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Canning Milk (taken from my website)


I have been canning my goats milk lately to preserve it.  My freezer was overflowing with milk despite selling goat shares, making cream cheese, yogurt and kefir.  With limited freezer space I thought this would be a great way to save it so I have some milk available when my does dry up for the winter. 


The instructions and times I have found on-line for doing this are conflicting at best!  I have experimented and there is no FDA (or any other governmental group) regulations on this so if you try it, do so at your risk.. as I am doing! 


Here is what I have been doing and am finding the best results:


Fill 7 clean, sterilized quart size canning jars with milk to within ½ inch of the rim.  Place brand new lids on and clean rings.  Make sure to boil the rings and lids a few minutes first.


Put pressure canner on stove.  Add 2 or 3 inches of water.  Set your jars in the canner.  Cover and turn heat on high.  Let the canner vent for about 5 to 10 minutes (venting is letting the steam escape out the spout at the top of the canner).  Put pressure weight on and bring the milk up to 5 lbs. of pressure.  Turn heat off and let the canner cool on its own.


When everything is completely cool remove jars.  The milk should still be nice and white, not caramelized as happens with the hotter temps.  Some separating may occur but when shook it smoothes out again. 


If you are doing this with a boiling water bath canner you can boil the jars of milk for 1 hour. But I am thinking you will have discolored caramelized milk due to the long processing time. 


I had someone remind me that when milk is canned it looses it value as a raw milk product.  I agree with this but have decided that at least my own home canned milk has not been homogenized nor are there any hormones in it, thanks to my organic eating goats!


 

Comments

  1. BoltbabeFebruary 5, 2006 at 12:24 AM

    Hi Crystal! I am finally finding time to get over here the homestead blogger. I am still working on formatting my blog (www.homesteadblogger.com/boltbabe), but this morning I wanted to spend some time visiting people and found your blog here. I am sooooo glad!


    Firstly, your puppies are so super cutie! I really can't wait for expereiences like that. Secondly, believe it or not, I have never made scones. These look yummy and I think I will try your recipe this week. Thanks for posting. Oh and your pics here are really great! Glad to meet up with you here too!

    ReplyDelete
  2. spinninggrandmaFebruary 5, 2006 at 1:22 AM

    I don't have goats or a cow, but I am hoping (hope springs eternal) and have been considering this as a good way to preserve for cooking. Always wondered how.

    ReplyDelete
  3. GreenberryFebruary 5, 2006 at 2:28 AM

    This sounds really good. I've been thinking of just ONE cow, and the milk production seems overwhelming!

    ReplyDelete
  4. OurLittleHomesteadFebruary 5, 2006 at 11:22 PM

    Crystal--


    This maybe THE dumbest Q yet--but I'll ask it anyway;)


    Can you do the same canning process with any milk ?


    :)

    Lis

    ReplyDelete
  5. quiverfullFebruary 7, 2006 at 12:00 AM

    Yes!! You can can any type of milk. I mention goat milk because that is what we drink. Crystal :)

    ReplyDelete

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