Last September I canned my milk from a jersey cow, I assume you would call it raw milk, well I opened a bottle this morning for my cereal and it was delicious. I also did some bottles out of skimmed milk. I am very happy !!
I have canned milk and drank it Cold, not too bad. Did more today...there is only 2 of us and it’s cheaper to buy a gallon and can 4 pints...for my pantry.
I watched this vid a while ago and done some milk, my kids say it tastes like thin custard and now it's all my youngest will drink haha my partner has it in his coffee if we run out of fresh and he can't taste much difference
Oh boy...being a new canner, like 2 months old, I won't do this yet. It's on the list of things not recommended to pressure can. But I see it all the time and realize you people are seasoned canners, years of experience. Once I'm confident I'm going to do it. I love milk, drink like 5 gallons in about 10 days-12 days.
Cbass...Well, that one is still on my "can at your own discretion" list, and I still prefer to reheat and simmer for 20 minutes any milk that I have canned after opening and before using or refrigerating any of it. and that is just ME!
They say it TASTES like evaporated milk. I don't think it will be a thick as that is and may not work as well in some recipes. Would love to know how your pies turned out. Really enjoy your gentle voice.
Yup, I figured that out eventually. I have no idea why I assumed that 1 bag = 1 litre, and you know what they say about people that assume things...so.....next... Lets us know how your milk canning experiment turns out. Personally I think the canning part was EASY....Tasting it for the first time kinda spooked me, but it's just that we are trained .....NOT to do things that haven't been Approved !!!!!!!!
I had some extra room in my new digital canner and I put some half and half in a pint jar and put that in with my chicken broth and processed for 25 minutes. I can’t wait to try it when it cools. If I love it, I’m going to do a whole canner full...
Kathy have you successfully canned milk in your digital canner? I have not! It sours after about a week. It is sealing. I do cold start and bring to pressure and turn off canner. Let it cool before removing, let it sit 24 hours. Very interested in knowing how yours is turning out. Not video on TH-cam about this yet
I have been water bathing milk and cream for over 55 years, just like my ma and grandma did, cant stand the taste of pressure canned anything. I always use cold milk, cold jars and cold water. then process for one hour after boiling. You really shouldn't use vinegar anywhere on the jars with milk, and it is totally unnecessary anyway, Just a damp rag to go around any canning jar will clean off the rim. Not sure when this using vinegar started but it does nothing that a damp rag wont do. Your jars are already sterilized no matter what your canning anyway. Pressure canned milk taste burnt or overdone evaporated milk, waterbathing it taste like whole milk and stays white too.
We had evaporated milk and instant milk. Evaporated was half water and evaporated milk. Except when we were eating oatmeal. Then it was straight evaporated milk. Never had fresh milk. Instant is dry. Our evaporated milk is almost $3 a can here.
Hi Cindy...Yes different experiences....Here Evaporated milk is more expensive than fresh, but mixing half with water might make it closer to the same cost, and likely closer to the same flavor too. Seriously I don't know what instant is, unless you are talking about powdered milk, and that too..is expensive here, but this is the first year I have noticed it on grocery shelves. I was raised on 3% fresh which is likely the fattiest fresh milk you can buy in the milk "category" after that it's various percentages of cream from 5% 10% 18% and 35%...
hi, i'm your new subscriber. from switzerland, i dont understand english when madam faka because i use the translator. that's why it would take a lot for you to answer me. , my question the milk does not spill as soon as it boils ??? , can I boil more than 15 minutes ??? how long can i keep this milk out of the fridge and if so for how long ??? thank you if you answer me thank you❤️❤️❤️
Sandra Antonio Huber...Welcome...The milk does not spoil but does loose nutrients when it is boiled. It appears that up to a maximum of 15 minutes is most common. Theoretically if you have a good seal It should be shelf stable until you open it, however all processed foods deteriorate over long periods of time.
Can we can Lactose Free milk? Where do you get bagged milk??? I was told no vinegar from my Granny she said on milk use hot water because you def do not want that in your milk. Did you ever do a video opening and using a jar? I have never canned milk (watched my Gran do it) but wonder if you get it cold first would it taste the same??
Hello, If I wanted to can regular milk to taste like regular milk. How long to can it. We live out in the country, with gas being so high, we don’t just jump in the car and go now. 😍 Thank you for any info, and enjoyed this video.
Canned milk never tastes like regular milk, bu the closest you can get to that is the shortest canning time ...see.. th-cam.com/video/TWxsN9UZIhM/w-d-xo.html
@@Linda-kq8ef You're very welcome. I learned from Homestead Heart how to can evaporated milk. She was saying that all the milks 1%, 2% and whole will each be a little richer after canning. :)
Vickie Rice...it's called siphoning...mostly caused by rapid temperature changes...some say leave the jars in the canner for 5 to 10 minutes after the pressure drops...personally I crack the lid open to let heat escape and may leave the jars in there longer than that..If everything sealed it is safe.
So when processing milk is it 10 pounds of pressure across the board or does it differ ?My altitude 2,802 I pressure can with 15 pounds of pressure so my question is based on my altitude do I still pressure can milk at 10 pounds or 15 pounds ?
Buddy Carmine...Don't know how long...I would expect that if you have a good seal you should be ok..hmmm...I have just used it for cooking but others use it in coffee and to drink.
Paula Mattos...ok, perhaps it's the fat content, I do get the odd jar siphoning when I can up chicken stock without removing all the fat...I prevent possible siphoning by NOT removing the jars from the canner immediately after processing....I also just crack the lid open, but leave it on the canner and allow the temperature to adjust SLOWLY...I may leave those jars in the canner for up to half an hour and that does seem to help a LOT!
@@HerHomesteadSkills Hi, Toni - Thanks for answering my question. I have tried that too. I think I am going to try to fill the jars a bit less. I may have been a bit "over" the 1" level. I don't think there would be a problem if I left 1 1/4".
Hi Paula.. I try to bring up the whole canner from cold..or room temperature slowly.. and then follow what Her Homestead skills recommended with leaving them in with the lid ajar.
Vickie Rice...I suspect that you will know when it begins to turn. Even fresh milk seems to have different life cycles in my refrigerator..this last batch has lasted much longer than the previous one, I don't know why but perhaps it is a function of how old it is when I first purchase it.
I would think that since milk is not acidic or have a bunch of sugar that ywould need to can it for a lot longer than 15 min but I am probably wrong. maybe it makes the milk unpalatable I don't know
Lady-T Survival..I believe it would be unpalatable if canned longer, It tends to caramelize at 15 minutes. It can be "pressure" canned using a shorter time frame as well, although there are no "approved" methods of canning milk.
The government does not approve of you canning your own milk. There are a lot of things the government does not approve of you canning either. That is one reason after people do their research, they end up doing what they feel comfortable for their home and their family. That is one reason why this is considered "REBEL" canning. As Leilani says on "Make It Make" Your Kitchen, Your Rules. I'd look at it like this if they can make canned milk, so can I. If they can Ghee then I can, can Ghee. If they can meat, so can I. Always remember that you need to DO your research. Only can what you feel comfortable with. You can always do small batches and get a feel for what you are doing.
How would I know if the milk I canned is good to use? I canned some about 2 years ago and from what I’m reading in different places it is not safe. I have about 20 pints, some with the cream risen to the top.
@@carolsbitesandpieces8127 give a small amount to your cat. If the cat throws it up, don’t use it. Honestly, I think it would be fine as long as there isn’t any green stuff growing on it.
@@HerHomesteadSkills thank you. You're not in the U.S. are you? We have 1%, 2%, and whole milk. Never seen 3%. I would like to try my hand at canning milk but having trouble deciding between 2% or whole. Thinking I would use it mainly for cereal in a pinch or cooking if need be. May try canning some 1/2 & 1/2 also.
@@dollyhamilton6702 nope, not in the US...Canada. Ok we have whole milk as well, that is also known as 3%..I believe the 2 % is also known as skim milk. Anything above 3% is considered in the cream category here.
Last September I canned my milk from a jersey cow, I assume you would call it raw milk, well I opened a bottle this morning for my cereal and it was delicious. I also did some bottles out of skimmed milk. I am very happy !!
Norma Clarke...that's great!!
How long does it stay on the shelf
I checked my milk today and it is still good. It will be one year in September.
I have canned milk and drank it Cold, not too bad. Did more today...there is only 2 of us and it’s cheaper to buy a gallon and can 4 pints...for my pantry.
agreed, I try to make yogurt with the excess.
I watched this vid a while ago and done some milk, my kids say it tastes like thin custard and now it's all my youngest will drink haha my partner has it in his coffee if we run out of fresh and he can't taste much difference
Oh boy...being a new canner, like 2 months old, I won't do this yet. It's on the list of things not recommended to pressure can. But I see it all the time and realize you people are seasoned canners, years of experience. Once I'm confident I'm going to do it. I love milk, drink like 5 gallons in about 10 days-12 days.
Cbass...Well, that one is still on my "can at your own discretion" list, and I still prefer to reheat and simmer for 20 minutes any milk that I have canned after opening and before using or refrigerating any of it. and that is just ME!
@@HerHomesteadSkills Better safe than sorry..I understand. Just like most canned products I hear. Boil 10 mins....safety first.
I do not boil anything when I open a jar.
Enjoyed your video. The vinegar also takes the protective coating off the rings and they rust easier.
JULIE Atkins...i'm sure you are right, vinegar is corrosive. Thank You!
Thank you for explaining when the functions work on the PC.
Happy to help!
I need to learn to can. This would come in handy.
Likely you would know how to make awesome meals with your canned goods. That's really important too!
Well done! I can’t wait to can some milk! 👍🏻
it's easy, try it!
They say it TASTES like evaporated milk. I don't think it will be a thick as that is and may not work as well in some recipes. Would love to know how your pies turned out. Really enjoy your gentle voice.
thank you, and yes not as thick
Your three smaller bags equal 4 litres not three so that’s why you needed more jars. I’m excited to try canning milk. Thanks for the video.
Yup, I figured that out eventually. I have no idea why I assumed that 1 bag = 1 litre, and you know what they say about people that assume things...so.....next...
Lets us know how your milk canning experiment turns out. Personally I think the canning part was EASY....Tasting it for the first time kinda spooked me, but it's just that we are trained .....NOT to do things that haven't been Approved !!!!!!!!
I had some extra room in my new digital canner and I put some half and half in a pint jar and put that in with my chicken broth and processed for 25 minutes. I can’t wait to try it when it cools. If I love it, I’m going to do a whole canner full...
Kathy Somers...half and half processed for 25 minutes? that is the longest time I have heard that anyone processed milk/cream..
@@HerHomesteadSkills I'll let you know how it tastes. Since I like evaporated milk, I thought I'd like the richness.
@@HerHomesteadSkills it did taste a little burnt... but doable at about a 10-15 minute processing time... or maybe with whole milk...
@@kathkwilts...I have heard that many people do process for 15 minutes to achieve a caramelized flavor, perhaps that is what you were aiming for...
Kathy have you successfully canned milk in your digital canner? I have not! It sours after about a week. It is sealing. I do cold start and bring to pressure and turn off canner. Let it cool before removing, let it sit 24 hours. Very interested in knowing how yours is turning out. Not video on TH-cam about this yet
I have been water bathing milk and cream for over 55 years, just like my ma and grandma did, cant stand the taste of pressure canned anything. I always use cold milk, cold jars and cold water. then process for one hour after boiling. You really shouldn't use vinegar anywhere on the jars with milk, and it is totally unnecessary anyway, Just a damp rag to go around any canning jar will clean off the rim. Not sure when this using vinegar started but it does nothing that a damp rag wont do. Your jars are already sterilized no matter what your canning anyway. Pressure canned milk taste burnt or overdone evaporated milk, waterbathing it taste like whole milk and stays white too.
I have never tried that...but then my mom and grandma never canned milk.
Can u post the steps for me plz
all the milk canning videos are from May 2020 ??? yours is the best though if for nothing else than the intro music 🥰
ah...the earlier ones are!! thanks !!!
We had evaporated milk and instant milk. Evaporated was half water and evaporated milk. Except when we were eating oatmeal. Then it was straight evaporated milk. Never had fresh milk. Instant is dry. Our evaporated milk is almost $3 a can here.
Hi Cindy...Yes different experiences....Here Evaporated milk is more expensive than fresh, but mixing half with water might make it closer to the same cost, and likely closer to the same flavor too. Seriously I don't know what instant is, unless you are talking about powdered milk, and that too..is expensive here, but this is the first year I have noticed it on grocery shelves. I was raised on 3% fresh which is likely the fattiest fresh milk you can buy in the milk "category" after that it's various percentages of cream from 5% 10% 18% and 35%...
Started canning last year making milk today
Candy Milano....GOOD!!!
@ Her Homstead Skills, bags of milk are 1.33 litres, 3 bags = 4 litres
Loretta Margaret...Yes thank you, I did figure that out that out eventually!
hi, i'm your new subscriber. from switzerland, i dont understand english when madam faka because i use the translator. that's why it would take a lot for you to answer me. , my question the milk does not spill as soon as it boils ??? , can I boil more than 15 minutes ??? how long can i keep this milk out of the fridge and if so for how long ??? thank you if you answer me thank you❤️❤️❤️
Sandra Antonio Huber...Welcome...The milk does not spoil but does loose nutrients when it is boiled. It appears that up to a maximum of 15 minutes is most common. Theoretically if you have a good seal It should be shelf stable until you open it, however all processed foods deteriorate over long periods of time.
@@HerHomesteadSkills thank you so much for answering me.❤️❤️❤️
Spin your guage around so it's facing you. The opposite side of emergency release ( black plug) should be at the back...😊
Can we can Lactose Free milk? Where do you get bagged milk??? I was told no vinegar from my Granny she said on milk use hot water because you def do not want that in your milk. Did you ever do a video opening and using a jar? I have never canned milk (watched my Gran do it) but wonder if you get it cold first would it taste the same??
All milk in Ontario comes in bags or paper cartons..canned milk tastes like evaporated milk, I prefer to use in in cooking/baking.
@@HerHomesteadSkills Interesting I have never seen milk in bags. We have the Cartons (1/2 gallons) or Plastic (gallons)
You put vinegar in milk to clabber it I wouldn't put it on the rim of my jars
I wipe the rims with water as there is no oil and the vinegar might spoil the milk.
Cathy Cudney...Good Idea, milk does contain a bit of fat, but not enough to be an issue, wiping the rims with water is absolutely fine.
I have never canned milk waiting to see how it turned out!!
It was fine, best refrigerated before use!
Most excellent 😊😊
Hello, If I wanted to can regular milk to taste like regular milk. How long to can it. We live out in the country, with gas being so high, we don’t just jump in the car and go now. 😍 Thank you for any info, and enjoyed this video.
Canned milk never tastes like regular milk, bu the closest you can get to that is the shortest canning time ...see.. th-cam.com/video/TWxsN9UZIhM/w-d-xo.html
You could start with 1% milk, can for 15 mins. It isn't as strong as using whole milk and will be more like reg. whole milk when you open it.
@@happy2cya70 I sure appreciate this info, thank you very much !!! Definitely going to try it. 🥰
@@HerHomesteadSkills Thank you for responding, very appreciative !!! 🥰
@@Linda-kq8ef You're very welcome. I learned from Homestead Heart how to can evaporated milk. She was saying that all the milks 1%, 2% and whole will each be a little richer after canning. :)
In the cooling down process I thought the pressure was all the off but wasn’t and milk spewed out of some jars but all jars sealed down is this safe
Vickie Rice...it's called siphoning...mostly caused by rapid temperature changes...some say leave the jars in the canner for 5 to 10 minutes after the pressure drops...personally I crack the lid open to let heat escape and may leave the jars in there longer than that..If everything sealed it is safe.
So when processing milk is it 10 pounds of pressure across the board or does it differ ?My altitude 2,802 I pressure can with 15 pounds of pressure so my question is based on my altitude do I still pressure can milk at 10 pounds or 15 pounds ?
Always adjust the pressure for what is recommended for your altitude!
Use 15 pounds of pressure for your altitude
How long will the milk stay good for?.is it just for cooking?
Buddy Carmine...Don't know how long...I would expect that if you have a good seal you should be ok..hmmm...I have just used it for cooking but others use it in coffee and to drink.
Hi, is it possible to pressure can my milk in glass bottle instead of glass jars?
Did you get any siphoning? Every time I can milk it siphons and is hard to clean off of the jars!
Paula Mattos...ok, perhaps it's the fat content, I do get the odd jar siphoning when I can up chicken stock without removing all the fat...I prevent possible siphoning by NOT removing the jars from the canner immediately after processing....I also just crack the lid open, but leave it on the canner and allow the temperature to adjust SLOWLY...I may leave those jars in the canner for up to half an hour and that does seem to help a LOT!
@@HerHomesteadSkills Hi, Toni - Thanks for answering my question. I have tried that too. I think I am going to try to fill the jars a bit less. I may have been a bit "over" the 1" level. I don't think there would be a problem if I left 1 1/4".
Hi Paula.. I try to bring up the whole canner from cold..or room temperature slowly.. and then follow what Her Homestead skills recommended with leaving them in with the lid ajar.
@@esthercollins4215 I have tried that too. I just love with it and clean as soon as possible. Thanks for you answer.
It happens when water temperature in the canner goes up to quickly.. start from low-med, then gradually go higher
Have you tried canning Heavy Whipping Cream and if you have low long did you can it
Evelyn Horsley...nope I did not..I love the Heavy Whipping Cream but it is supper expensive here, and I rarely purchase it.
After opening a jar of milk if you don’t use all of it how long can you save it for future use
Vickie Rice...I suspect that you will know when it begins to turn. Even fresh milk seems to have different life cycles in my refrigerator..this last batch has lasted much longer than the previous one, I don't know why but perhaps it is a function of how old it is when I first purchase it.
My elevation is over 5000. Can someone please tell me what time and pounds of pressure to can the milk at?
5000 ft now that is high! Like the Roof of the World :-) Mine is under 700ft
13Llb pressure
15 lbs
I would think that since milk is not acidic or have a bunch of sugar that ywould need to can it for a lot longer than 15 min but I am probably wrong. maybe it makes the milk unpalatable I don't know
Lady-T Survival..I believe it would be unpalatable if canned longer, It tends to caramelize at 15 minutes. It can be "pressure" canned using a shorter time frame as well, although there are no "approved" methods of canning milk.
I wonder how the big companies do it that "is" approved. Hmmmm something to research i guess thanks for your reply. Im a new subscriber.
Was the milk cold from the fridge or do you have to get it to room temperature???
hipbusybee...The milk was cold from the fridge..The water in the canner was also on the cool side when I loaded it up with jars with "cold" content.
@@HerHomesteadSkills 🥰🥰
I was your 600th like :)
awesome, Thank You!
I heard it’s not safe to can dairy. I want to do that, but not sure I should.
It's not "approved"
It is not approved, to each their own we all have to do our own research and what works for our family
The government does not approve of you canning your own milk.
There are a lot of things the government does not approve of you canning either.
That is one reason after people do their research, they end up doing what they feel comfortable for their home and their family.
That is one reason why this is considered "REBEL" canning.
As Leilani says on "Make It Make" Your Kitchen, Your Rules.
I'd look at it like this if they can make canned milk, so can I.
If they can Ghee then I can, can Ghee. If they can meat, so can I.
Always remember that you need to DO your research. Only can what you feel comfortable with.
You can always do small batches and get a feel for what you are doing.
How would I know if the milk I canned is good to use? I canned some about 2 years ago and from what I’m reading in different places it is not safe. I have about 20 pints, some with the cream risen to the top.
@@carolsbitesandpieces8127 give a small amount to your cat. If the cat throws it up, don’t use it. Honestly, I think it would be fine as long as there isn’t any green stuff growing on it.
I've been thinking about processing whole milk for 10 minutes... enough time to be sure everything is sterilized. 🤔
Have you used any of this since cannng it?
Yes!
@@HerHomesteadSkills How was it? Did you taste it?
I think it’s ridiculous that pumpkin pie is only once a year.
If you can chunks of pumpkin you can make it whenever you want!
Would you do anything different if using the 3 pint Ball jars?
Don't think I would use anything larger that the pint size!
I canned whole milk today and it curdled. Do you know why?
Dawn Alcorn...I'm sorry I don't know why..
Someone said not to put any vinegar in your canner water because that could happen.
You may have gotten vinegar in the milk while wiping the rim.
Can you do this with soy milk???
I don't know, I have never canned soy milk!
How much water do you put in the canner?
I follow the instructions as per the manufacturer...each is different based on size...etc! in my case 3 quarts, and sometimes I add another half.
what fat content is the milk you used please.
Dolly Hamilton...the fat content that i used is 3%.
@@HerHomesteadSkills thank you. You're not in the U.S. are you? We have 1%, 2%, and whole milk. Never seen 3%. I would like to try my hand at canning milk but having trouble deciding between 2% or whole. Thinking I would use it mainly for cereal in a pinch or cooking if need be. May try canning some 1/2 & 1/2 also.
@@dollyhamilton6702 nope, not in the US...Canada. Ok we have whole milk as well, that is also known as 3%..I believe the 2 % is also known as skim milk. Anything above 3% is considered in the cream category here.
@@HerHomesteadSkills Oh, OK. That's good to know. Thank you for your response.