Canned milk water bath method
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- เผยแพร่เมื่อ 29 ก.ย. 2024
- 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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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” 😊
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.
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 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.
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?
People plz be kind to her.
Love your videos! I’m “all in” waterbath canning everything! ❤
Saludos cuanto tiempo dura. Gracias y Bendiciones.
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
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?
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!
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
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!
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 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
I'm gonna need one of those t-shirts! Not a simmer, not a chatter; a full, rolling boil! 😂
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 love your channel. Thank you for sharing & teaching this Mima with such a gentle teacher's spirit. You are my gift from God. ❤🙏🙂
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!!!
💯
I bought Carla Emery's book probably 35-40 years ago.
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!
Make butter so easy you can even clarify it and then can it last forever
Ie, "Ghee" butter. Agreed.
I appreciate your show i have learned alot from you. thank you & God Bless
Watch every video. Love the channel!
I am soooooo excited to get started!!!!❤❤❤❤
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
Trying to declutter my freezer. Where I have put milk as well. I have some empty bottels I used for compote. Now trying to find some wonderful milk. I think I'll can the bottles 10-25 minutes after 24 hours as well. No germs will rezist!
The dairy association does want us canning any dairy, that’s why there’s no usda guidelines for doing so .
Hello, I was wondering if you can do a video of canning real mayo. I make my own using 2 raw eggs yolks(room temp) 1tablespoon of apple cider vinegar, 1 teaspoon of salt ,1 and a half cups of avocado oil, 1 tea. Of dijon mustard, and 2 tablespoons of fresh lemon juice. Its from a keto book and is very good, but it only last 10 days and makes 2 cups. I really want to can this but don't know if It will work. Please let me know if you can. Thank you and I have canned the amish potatoes, and made the yummy boiled eggs. Love all your videos and have learned so much. Keep em going. Thank you.
I am wondering if your sweet Amish friend has ever canned milk or if they recommend it? I am a believer in your kitchen your rules absolutely but I also believe that in a community such as the Amish where they've developed their own methods that the quantity of anecdotal evidence, literally decades and hundreds or thousands of people doing it, that if no one gets sick from their methods, that's enough proof for me. Thank you for sharing. I've been curious about this for a while.
Thank-you for the video I will let you know if I try this
I think that I will go to take a coffee with you and your crème!! Lol!
Beautiful!
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.
That cream can be shaken in a jar to make butter. Me & my siblings always passed the jar around shaking it. Good memories.
sorry that posted 3 xs. lol internet problem.
So it’s the same process that use to make Parmalat milk in the box!
Maybe you should make some creamy mushroom risotto with the cream of mushroom soup. The milk looks great.
I’m not sure why you took such care to sterilize the jars and lids and then you picked up the inside of the lids with a magnet? I don’t think you could have boiled the magnet with the plastic, could you? I guess I’m not sure why you sterilized any of it at all, since you are boiling everything for an hour. That will sterilize it all.
Also, you said you would use the milk like it’s evaporated milk. But evaporated milk is a thicker consistency than whole milk. I’m not sure this will work the same, but let us know if it does.
I admire your willingness to be carefully brave and try things!
Can you use a strainer? Can I can store bought milk for emergencies?
I found the book in paper back on Amazon. Unfortunately it's $63. and change. Any idea where I can find it cheaper ????
I want to buy milk from a local farmer but I don't because most all use growth hormones and shots. I just discovered NOT to use conventional chicken to make bone broth. Has to be ORGANIC or home raised with organic feed.
Can you use store bought milk?
Looks like there is no change x
Can you waterbath can fresh cream if so would it be for two hours ????
is there any way to do it for store milk?? i don’t have a pressure one
Do you store without the rings?
Just a question from Europe: yes, but why? We can buy here milk with a few months of shelf life.
Raw, fresh milk is not sold in stores. It's illegal in some places. So if we're lucky enough to have a supplier, it's worth it to get a lot and can it. Also, the store ran out of things during the past couple of years, so people are more concerned about stocking up.
Uta it is ultra pasteurized that is why it lasts for months.
Hey, a channel called Rosered Homestead did a video “ about you” you might go over there to check it out. You’ll know which one by the title. It is a couple months old.
Love the video!!
Beautiful 🥰🥰🥰🥰
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
Can you waterbath can fresh cream if so would it be for two hours ????
Why "2 hours" If one hour is sufficient for milk, it should be for cream, too,.
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 TH-cam 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!
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!!
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.
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.
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.
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 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
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 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
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.
I don't have access to raw milk but I plan on canning a couple of gallons worth of organic whole milk
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.
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.
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.
You can pour some cream in another jar and shake it. Shaking over time will make butter. Very flavorable butter.
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 ❤
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.
Canned, milk, cream and butter today. The information you provide gives me the confidence I needed
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!
Oh, how I wish I could get fresh, raw milk.
I just canned pints of whole milk. I did the Cold Method, Washed jars and just kept in hot water then let cool down. ( Room Temperature ), cold milk and Room Temperature Water. Did the Water Bath for one Hour. And the taste is closer to milk than evaporated milk. Have you canned heavy Cream ? Fresh or Store Bought ?
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
Would this work for goats milk? I’m a dairy goat farmer and would love to keep some milk through off season
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
is this the same for store milk as well? anyone know?(asking here because , most ppl in the comments seem nice xd)
Too cool, I didn’t know we could can milk. My bride has lactose issues so I am the only milk consumer in the house and 95% of it goes into making yogurt. Do you think yogurt could be canned with the same method? It would be great to have a stash in the pantry.
We love your videos about these tried and true methods. 😘
Make the yogurt as you need it. From canned milk. Canning would kill all the good bacteria that make yogurt what it is.
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
We know you're busy, but we need a book girlfriend!!
I can get raw milk from only 1 person in my area. She charges $12/gallon. But it might be worth it. I used to live near the Amish in central Kentucky and I wish I could live near them again.
Oh. You're extremely fortunate. Raw milk is gold, imo. I'd gladly pay $10 or $12/ gallon. You can use it for so much. I had it, many years ago, & believe my health would be better if I used raw milk, again. It's even good clabbered & I'm interested in making yogurt,. Cheeses, etc. I'm so happy for you.
@@annettep.1605 I’d love to be able to get it too, ny state is brutal for trying to find fresh/raw milk. If I could I’d happily make my own yogurt butter cheese etc
Wow! Our raw milk just jumped from $3 to $4 a gallon. We live in a very rural area. So maybe that helps the price.
I'm in TN I get day old raw milk $5 per 1/2 gallon, I get 2 or 3 gallons per month and make so many great things from it. LOVE IT!
Its banned where I lived :(
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. 🤔
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!
Can I use store bought milk???
How do you can whole milk( store bought) in a water bath method?
Ok. Just you to me. Knowing that what I do is my choice and you are not telling me what to do…… do you personally feel(like I do) from all you have experienced and seen, that you can take anything hot like chili, green bean potato soup, goulash, chicken and green chili sauce, spaghetti and meatball……Etc, and open kettle method it? I don’t see why not, do you?
I feel like instead of making waterbath ingredients of meals that it would make more sense to just open kettle everything already together.
I’m really looking forward to you sharing waterbath recipe of things like spaghetti soup(or whatever you called it)
I made peach pineapple salsa the other day and open kettled it into store bought salsa jars( reused) It worked just fine.
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.
Yes the cream is thick from fresh milk there is nothing like it.
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
They can baby formula and canned milk. They just don’t want people doing for themselves. It’s all about them. I think I’ll can my goat milk ❤ have way to much
I did! And it kept fine... Any goat milk over two days old tended to separate or curdle, but fresh milk 12 hrs or less didn't.
The directions I had was 'take to ten lbs and turn off'. I came to see how to water bath.
Thank you.
@@timothypollard4332 I tried it and it looks good. Thank you. I’m going to try and dry it to I’m running out of space no room in the freezers I’m going to have to turn one of my kids rooms into a storage room and make them sleep together. 😂🙏🏾
Looks amazing. I pressure canned whole milk ( from the store) I don’t really like the results. It’s kinda burnt.
How long did you do it? I pressure can whole milk from the store. As soon as it reaches 10 lb of pressure, I turn it off and lift the canner off the burner to cool. We love it like that!
You brought your heat up too fast.
You heated the canner to FAST and the heat was to high, GO SLOW and don't rush it that is why the milk burnt!!! Try again and go slow no rushing. Use the milk you over heated in cooking like breads or meat loaf if you can.
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.
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
They look great !!! In fact I am thinking of doing this instead of freezing my milk !!! Would take up less freezer space for me !!!
This may be a dumb question, but can you use this same method if you are using whole milk from the store?
I’d love to know this answer too. I’ve been reading so many comments and it looks like most aren’t answered. I wish others would answer ❤
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.
So I can't can up some milk that I buy from the store?
Hello😊
I have seen many channels on TH-cam do so but I felt it best to go this route 😊.
Yes you can. I have and do. Fresh is best but if all you can do is store bought it will work.
Lots of people have done it with no problem. Just research it
YES you can totally can store bought milk, cream, butter, blocks of cheddar cheese!
@@ElliesDonna14 How do you can blocks of cheese?
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.❤
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.
I wonder if a fat separator would work to remove the cream?
Doesn’t the cream fat help preserve milk?