I'm 83 and my mother gave me her pressure canner when I got married at 17 . I still have the book a ball book and it has a recipe for canning milk in it . Of course this book is probably from the late 40 s or early 50s. I thought it really interesting when I found it . I've watched a couple of videos where they canned cream and whole milk . Happy canning
If you have the time, I would love to know if your book suggests the same as he did for canning his milk. He brought the pressure up to 11 lbs but then just shut off the heat. Is that what your book suggests? Or would you leave it at pressure for a designated period of time (75 or 90 min) Thank you!
Gosh, Joyce! You could help us save lives if you tell us how long the book says to keep it at pressure for. We'd love you if you could add that to your comment. We'll love you even if you can't do that for some reason. Thank you for your interesting comment on this milk canning video.
Not everyone did survive. There's always a risk/benefit analysis to do. Personally, raw milk is not worth the risk to me when pasteurized milk is so readily available.
drank it for years no problem. Undulant fever possible but all families I knew never got it. Amish I know never got it. So just precautions in obtaining milk in the proper way from the cow to the container.
@@trishoconnor2169 when TSHTF, you may very well appreciate finding a source of raw milk. If you insist on pasteurization, you better learn how to do it yourself.
@@terrywereb7639 Funny thing I noticed at the height of the pandemic: In the midst of EXACTLY the kind of worldwide emergency that "prepping" should have been useful for, a lot of the people who identified as "preppers" didn't want to break into their hoard of supplies because it wasn't the kind of TSHTF they had been fantasizing about, that would give them an excuse for anarchy and for being completely disconnected from (and not giving a damn about) everyone else. They didn't want a "We're all in this together" kind of emergency, and were kind of disappointed that was what they got. If the "dog eat dog" kind of emergency comes along, you better be getting that raw milk from your own cow, or you won't be getting it at all. If, on the other hand, TSHTF in "we're all in this together" form again, even pasteurized milk may still become available. I know, it takes all the fun out of it, doesn't it?
Or he's just good at faking it. You're not supposed to use vinegar on jars containing milk and you're only supposed to oil the gasket on an All-American canner.
You are right, I've canned milk, bacon, butter all the things we have been told by the USDA that we cannot can at home with zero issues. If someone is afraid of botulism they can always bring to a boil, let simmer 10 minutes then chill before use. Cooking with it would also kill any possible bacteria. Common sense goes a long way and having what you need is very important.
Even after you kill the bacteria, the toxins the bacteria produced are still there, and depending on how long they were multiplying, it can be enough to make a person sick, possibly dangerously and even fatally sick. That's why when meat gets truly rotten, you can't just cook it thoroughly and eat it safely. The organism that caused botulism is especially bad about producing toxins even when the food doesn't taste "bad" yet. Sometimes, "common sense" will only get you so far. You need science to get the rest of the way, and unfortunately, a lot of people in our country today are anti-science, anti-expert, anti-regulatory-agency, and just generally anti-knowledge if it's not something they themselves already know (and an unteachable person is not going to gain any more knowledge than they already have).
@@trishoconnor2169 you are incorrect about killing botulism. As far as anti science the science is there, if you heat something long enough and at a high enough temp to kill all bacteria and it is sealed where bacteria cannot enter it is safe to consume. Just because one of the alphabet soup government organizations hasn't published a method they deem appropriate it doesn't mean it isn't safe.
@@OffGridAlaska It's not just "alphabet soup" government agencies. Food science departments within universities, both public and private, also say that home canning methods can't "heat something long enough" to be sure of destroying the bacteria and toxins, much less the heat-resistant spores, within low-acid foods that contain any fat (even a little). That includes dairy products, even skim milk. That doesn't mean that every home canned jar of milk is contaminated. But it only takes one. If there's not a really, REALLY good reason to consume it, I'm not gonna do it. And I don't count, "No darn gubbermint and no darn science lab gonna tell me what to do" as a good reason. If people really wanted to make sure milk didn't go to waste, they'd make hard cheese, a time-honored food preservation technique. Why do people insist on canning milk? I think precisely because they've been told not to by people they hold in contempt, and it's more important to them show their contempt than to keep themselves and their families safe.
@@trishoconnor2169 " If people really wanted to make sure milk didn't go to waste, they'd make hard cheese" You're gonna have a hard time drinking cheese in your coffee though.
Thanks for sharing your method of preserving raw milk! I quit buying milk, because as a single man, I do not use enough of it before the expiration date!
I add a teaspoon of animal fat to canner. Jars do not get cloudy but they do need to be washed in soap and warm water, which I do anyway. Vinegar eats aluminum creating small pock marks in the bottom of the canner. Mine is nice smooth and shiny, which I prefer, but its up to the individual of course. This is an option:)
It is irradiated (exposed to an intense radiation that kills everything). It is dead milk. It has none bacteria left that promote good gut flora like raw milk does.
@@s.h.4241 ....the pressure helps Rais temperature higher than that of the boiling water.and look at the expiration dates on the boxed milk. It's not that long.
The USDA also likes to tell us not to water glass eggs, really we have to look at who funds the USDA, the lobbyists who will lose profits if we know too much about how to sustain ourselves. Same reason they tell you quinine doesn’t come from grapefruit or treat c19 symptoms effectively. We all know better than what they say to keep us putting money in their pockets. Great video 👍
Get a canning book. Ball always gave them away they may sell them now. You can look at secondhand stores thrift stores and maybe find one but always make sure you have 2 quarts of water in a pressure cooker. And never open it until the Pressure cooker is cool!!! My cousin opened it when it was just warm and it burnt her severely please be safe
How i store liquid whole milk is get some qt baggies, and pour the whole milk into a baggy where its got room to expand, seal it pushing the air out and Freeze the baggy of milk. When you need milk set a baggy of milk in the Refrigerator the next day when you need milk ~ IT JUST AS FRESH AS THE DAY YOU POUR IT I have it set in the freezer for 6 months. Long term some time the cream in the milk will ball up. Just blend it up YUM
that sounds like a great idea, too! I have frozen milk before, and it does come out great! I still pressure can most of my excess though, just because there have been times in the past when our electricity went down for long periods, and whole freezers full of food can be lost. So I try to use both methods, just to diversify.
@@geneeddleman2132 My power went off for a week, and the bags of frozen milk and frozen bags of tomato's act as ice! kept the meat and things cool. It might have gone 2 weeks. Cheers
@@geneeddleman2132 I bought 50 lbs of powder milk! I store it in baggies, with the air pushed out. and put it into a large cooler for dry storage. But when it mix with water. only last 3 to 4 days b4 its spoils ~ This way it lasted just about for ever, but i still use the powder milk for cooking ~ Makes a great lighter bread, and pizza dough. This powder milk tasted excellent to now days! Than back in the old days YUCK ! i couldn't stand it back in the old days YUCK
Sanitizing is not necessary when pressure canning because it all gets sterilized while pressure cooking. It IS NECESSARY when water bath process is being used. Also, nutrients are destroyed (raw and pasturized) during pressure canning due to long high heat. (thus pasteurized milk says vitamins added).
I have pressure canned milk for years.just about the easiest process going.i can all milks,creams and chic milks. Just shake well before opening.i keep all in the cold room and have never had a problem
@@thosewhoknowknow778 vent for 10 min.go to 10lbs pressure.may be different depending on altitude.turn off the heat.when canner is cooled,all is done.i like to do an evening batch so the canner has all night to cool.
Yes,the more cream the more you will need to shake the bottle.choc milk seems richer after the canning.i have used this method.As always,be your own guide on such matters.
Hi! well, as I said, according to the powers that be, it's not recommended to can dairy product, so it's hard to say what the actual shelf life is. I can tell you though, that I have used my pressure canned milk after it's been on the shelf for over a year and it tasted great and had no problems. I've heard some folks claim 1-2 years. But that's not scientific, and I am not a qualified expert.
I have never had a canner without a gauge, but it is my understanding that the "jiggler" will start working at the correct pressure. After the pressure is reached, I let it cook for 1 min to 5 minutes, just to be sure, then turn off the heat and let it sit until all the pressure is dissipated. If you cook it longer, it shouldn't have any adverse effect on it, but it does seem to get a bit darker colored. Anyone else have experience with no-gauge canners who can help Becky?
Hi! thanks for watching my video. I'm putting a couple of Amazon links below. This one is for the magnet and an air bubble tool: amzn.to/3QkTrqZ This one is for a more complete canning tool set: amzn.to/3FFxP3C or you can find them at any Walmart or farm and home store. I'm an Amazon affiliate, so if you use my Amazon link and then buy something I may earn a small commission.
I've never tried it myself, but I can't imagine why it *wouldn't* be viable. As long as you're killing off all the bacteria (with the high temperature), and keeping it sealed (with proper canning lids), it ought to be fine. If you happen to give it a try, I'd recommend starting with an affordable amount - maybe a few pint jars, and seeing how it turns out. Sample one after a week, a month, a few months and a year - to see how well they last. That's how I tend to approach my first experiments with a new product. PS: As always, your nose is your main asset, when it comes to gauging freshness of your home-canned chow. Our physiology was formed in a time before refrigeration, and our sniffers are *really* good at detecting harmful bacteria. Most food poisoning happens because something smelled funky, but the person was too hungry, lazy, poor or obstinate to throw it out. If it's off, it'll smell off, and one should toss it out when there's any choice in the matter.
Yet they sell can milk in stores. Canning my milk tastes like evaporated milk. To drink I just add a tiny bit of distilled water. Mostly just use it to cook with and make hot chocolate
@@whatcher8151 - Why would it matter? Everything in the jar is dead. UV light might change the chemical properties and give it a bad color or taste, but it certainly isn't going to grow anything.
The persons from whom I learned about pressure canning milk said that once the correct pressure for your altitude is reached (that's 11# for me, would be 15 if you're above 2000 ft), that is sufficient. The purpose of the pressure is to steam heat it above the boiling point of water, as 212 is not enough to kill the bacteria present. Apparently the resultant temp under canning pressure is sufficient. I have trusted their formula, and it's worked for me, so I use it for my own canning. I did do one batch in which I held the pressure for 10 minutes before turning it off, and it yielded similar results. the only difference I noticed was that the color started to go a little toward tan on the 10 minute batch. Taste was the same. Contrary to some beliefs, holding the pressure higher or longer does not provide better sealing - is not necessary for sealing. you can move a case of jars w/lids from inside the house out to the garage in the winter and they will seal just from the contraction of the air inside them in the cooler temps.
Great video. BUT - Check the temperature your dishwasher actually gets to. Mine is only a few years old and it only gets to 155-160 degrees. I was shocked to learn that, so now I sterilize my jars in the oven for 30 minutes at 225 degrees. That will kill any germs. Great dry, vacuum canning. Your pressure canner automatically kills bacteria due to the temperature in it. That was a game changer for me.
that's what I do. Not saying anyone else should. Not saying anyone should even do this. The canning police say that it's forbidden. But that's what works for me.
It depends on who you ask. Some say 6 mos. max. Some say you shouldn't do it in the first place. But I just used a quart of it last week that was canned 3 years ago. It tasted a bit more like canned evaporated milk from the store (creamier) than fresh milk. And the milk solids (fat) had concentrated into tiny globules. This made the texture a bit weird for just drinking, but it was perfectly good for cooking or adding to coffee. No sour taste or smell, not curdled, all good. But that's not to say you should use it that long. (wink).
HI! thanks for asking. This is not actually evaporated milk. A more accurate discription would be ultra- pastuerized. It does taste almost like fresh milk - not like it's cooked or browned.
I can with whole cows milk store bought and fresh goats milk from a local farmer to make evaporated milk. It works just as good as pet milk in my cakes.
NOt required. I only used non fat for the video because that's what I had on hand at the time. It works the same with whole, lowfat, and I've even done chocolate milk. Thanks for asking!
I think it very interesting that you can kill botulism in greenbeans in 20-40 minutes, which is denser than milk. And yet you take 3 hrs. for milk. It can be killed in 5-10 minutes on the stove at a low boil.
It is not only the time that is important. It is the temperature. Botulism dies quickly at 250 degrees. It dies slowly at 240 degrees. Water boils at only 212 degrees at 14.7 psi (sea level). Water boils at 241.8 degrees at 25.7 psi (sea level + 11psi). Water boils at 250.1 degrees at 29.7 psi (sea level + 15 psi). The reason you need to use 15 psi in Denver is because the atmospheric pressure is only 12.1 psi. 12.1 + 11 = 23.1 psi. That will only get you to about 236 degrees and not hot enough to kill botulism. The time is necessary to ensure that the kill temperature gets through the entire medium in the jar. That is why pint jars need less time than quart jars. That is also why you cannot can thick or starchy items as the hot liquid cannot pass easily throughout the jar. I have a problem with this contributor's method as it does not appear he allows enough time for the 241.8 degree environment at the outside of the jar to get to the center.
I have used it after more than a year, and it's still great. One viewer said she drank some that had been on the shelf for 5 years, and it was good as the day she canned it. Of course there is no official answer, because it's "not recommended" to can milk.
No. You don't cover the jars with pressure canning. You only use the recommended amount called for by your canner brand. In my case I only require 3 quarts of water in my canner. This extra space allows the air to be expelled and the pressure to build in your canner. Pressure canning is a definite learning experience. I hope this makes sense 🙂
yes, as someone recently said, in the 1950's a car owners manual explained how to adjust the valves. Today, they tell us not to drink the contents of the battery. Guess that shows what the gov. thinks of our intilligence.
@@geneeddleman2132 too true. Worst part is my manual don't even tell me how to adjust the valves! Had to buy a fancy extra special edition.🤦♀️ presenting the stupidity of society while money grabbing from the competent folks.
In order to kill botulism spores, foods must process between 240°- 250° for a certain amount of time. Meat /fat products process for 75/90 minutes. Bringing it up to pressure and then shutting it off does not meet the requirements.
Unlikely. The temperatures reached during the canning process far exceeds any pasteurization process. I suspect the reason is more political and catering to the commercial milk industry.
My pressure canner came with a weight that reads 15 pounds, so when it reaches 15 psi the weight will start releasing steam… when that happens you start timing it for whatever time is recommended for what you’re canning. Get the Ball BLUE BOOK of canning for recipes and safe canning practices.
Virginia Blue, as knowledgeable as you seem to be, you should know that not all canners "jiggle" to regulate pressure. Mine has a gauge and does not have a jiggler.
First and foremost, if you're buying your milk from the grocery store where it has already been pastorized, you don't have to worry about Botulism. The processing plant has already taken care of that problem, through the pastorization process. If it was fresh milk directly from the farm, then you would need to worry about your botulism. You would have to take those extra precautions during the canning process.
My apologies Hattulkavel. I am new to videography, and certainly no expert. (just using my cell phone). I simply want to share the knowledge I've gained from 68 years of living on God's green earth. I appreciate you watching, and hope you've enjoyed it - except for the motion sickness of course! I'll try to do better next time!
I was taught that, in the case of milk, once that pressure is reached, the heat produced is sufficient to kill bacteria present. Not saying it's approved by powers that be, they say you can't do it at all. But it's what I was taught and it works for me. You need to decide for your self. I have maintained pressure up to 10 minutes and the only difference is a slightly browner color.
Why buy the cow when They sell it. 🐄 check Walmart. 😁 Making jelly some times its hard to find jars or lids Could not find lids with out going On line.last year.
Please do not trust this process. I'm known for doing rebel canning. However under no circumstances do I cut corners as I do so. Shortcuts will make you sick or worse. Also there's way too much headspace. That's way more than an inch. An inch is up to the very bottom ring of the neck of the jar.
My grandma canned milk all her life. Have you ever seen shelf stable milk? Ever bought a can of evaporated milk? Stop trying to scare people from doing something people did for decades before the government decided they knew better than the millions of people who didn’t need them and are now dependent on them
Why would it matter? As you will notice in the video, he still had some siphoning (the water was milky). I can understand why you would not want to fill the jars too full as it will just boil out making a mess and that would not allow enough air space to create your vacuum to seal properly.
thanks Greg. Also, when a jar siphons, it forces its contents under the lid and out. It's not just about the mess. When food is forced under the lid, it has to pass between the jar mouth and the rubber seal. This can leave particles under the seal and actually prevent a proper seal, leading to spoilage or worse. Siphoning is much more serious than most canners realize.
You buy canned milk at the store you got Carnation Milnot at the store. Excuse me they don't do not can as safe as a canner does and my people lived on canning
That should of been timed for 90 mins! You need to pressure can meats and fats in quarts for 90 mins…..Oh well..like you said, it’s your way. But I’d never do it this way.
@@ka3ymogm I was just quoting a book on about canning and avoiding botulism. It’s stated that the temperature can only reach high enough temperature to kill botulism under 15 pounds of pressure
@@urbanhomesteadingchannel1813 I have also been canning for a couple of decades and I take everything to 15 psi. Boiling point is lower at higher altitudes but 15 lbs is 15 lbs at any altitude. The pressure is there yo raise the boiling point. At higher altitudes water will boil below 212. That is why we raise pressure yo raise temperature. The higher the pressure the hotter the water. 212 degrees won’t kill botulism. It takes 15 psi to reach a temperature hot enough to kill Botulism according to my caning book which was printed in the 60s I believe and is a Ball
Until it comes down to not being able to get it. These are scary times where it's becoming very difficult to get every day staples. I'm not a doomsday Prepper but I do believe in being prepared. During the pandemic my family ate well because I had food put up. My grandchildren had milk because I had it canned.
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I'm 83 and my mother gave me her pressure canner when I got married at 17 . I still have the book a ball book and it has a recipe for canning milk in it . Of course this book is probably from the late 40 s or early 50s. I thought it really interesting when I found it . I've watched a couple of videos where they canned cream and whole milk . Happy canning
If you have the time, I would love to know if your book suggests the same as he did for canning his milk. He brought the pressure up to 11 lbs but then just shut off the heat. Is that what your book suggests? Or would you leave it at pressure for a designated period of time (75 or 90 min)
Thank you!
I’d love to know what that ball book says too as they tested back then! Please, please tell us what the book says Joyce, please!
Gosh, Joyce! You could help us save lives if you tell us how long the book says to keep it at pressure for. We'd love you if you could add that to your comment. We'll love you even if you can't do that for some reason. Thank you for your interesting comment on this milk canning video.
This would be awesome additional information.. Anxiously awaiting thank you🌺
Can't imagine how we all survived before the USDA. Raised on raw milk straight from the cows.
Isn't it amazing how we need them to protect us from ourselves?
Not everyone did survive. There's always a risk/benefit analysis to do. Personally, raw milk is not worth the risk to me when pasteurized milk is so readily available.
drank it for years no problem. Undulant fever possible but all families I knew never got it. Amish I know never got it. So just precautions in obtaining milk in the proper way from the cow to the container.
@@trishoconnor2169 when TSHTF, you may very well appreciate finding a source of raw milk. If you insist on pasteurization, you better learn how to do it yourself.
@@terrywereb7639 Funny thing I noticed at the height of the pandemic: In the midst of EXACTLY the kind of worldwide emergency that "prepping" should have been useful for, a lot of the people who identified as "preppers" didn't want to break into their hoard of supplies because it wasn't the kind of TSHTF they had been fantasizing about, that would give them an excuse for anarchy and for being completely disconnected from (and not giving a damn about) everyone else. They didn't want a "We're all in this together" kind of emergency, and were kind of disappointed that was what they got. If the "dog eat dog" kind of emergency comes along, you better be getting that raw milk from your own cow, or you won't be getting it at all. If, on the other hand, TSHTF in "we're all in this together" form again, even pasteurized milk may still become available. I know, it takes all the fun out of it, doesn't it?
This man sounds and looks like someone who knows how to pressure can milk. Very useful info.
Or he's just good at faking it. You're not supposed to use vinegar on jars containing milk and you're only supposed to oil the gasket on an All-American canner.
You are right, I've canned milk, bacon, butter all the things we have been told by the USDA that we cannot can at home with zero issues. If someone is afraid of botulism they can always bring to a boil, let simmer 10 minutes then chill before use. Cooking with it would also kill any possible bacteria. Common sense goes a long way and having what you need is very important.
Even after you kill the bacteria, the toxins the bacteria produced are still there, and depending on how long they were multiplying, it can be enough to make a person sick, possibly dangerously and even fatally sick. That's why when meat gets truly rotten, you can't just cook it thoroughly and eat it safely. The organism that caused botulism is especially bad about producing toxins even when the food doesn't taste "bad" yet. Sometimes, "common sense" will only get you so far. You need science to get the rest of the way, and unfortunately, a lot of people in our country today are anti-science, anti-expert, anti-regulatory-agency, and just generally anti-knowledge if it's not something they themselves already know (and an unteachable person is not going to gain any more knowledge than they already have).
@@trishoconnor2169 you are incorrect about killing botulism. As far as anti science the science is there, if you heat something long enough and at a high enough temp to kill all bacteria and it is sealed where bacteria cannot enter it is safe to consume. Just because one of the alphabet soup government organizations hasn't published a method they deem appropriate it doesn't mean it isn't safe.
@@OffGridAlaska It's not just "alphabet soup" government agencies. Food science departments within universities, both public and private, also say that home canning methods can't "heat something long enough" to be sure of destroying the bacteria and toxins, much less the heat-resistant spores, within low-acid foods that contain any fat (even a little). That includes dairy products, even skim milk. That doesn't mean that every home canned jar of milk is contaminated. But it only takes one. If there's not a really, REALLY good reason to consume it, I'm not gonna do it. And I don't count, "No darn gubbermint and no darn science lab gonna tell me what to do" as a good reason. If people really wanted to make sure milk didn't go to waste, they'd make hard cheese, a time-honored food preservation technique. Why do people insist on canning milk? I think precisely because they've been told not to by people they hold in contempt, and it's more important to them show their contempt than to keep themselves and their families safe.
@@trishoconnor2169 " If people really wanted to make sure milk didn't go to waste, they'd make hard cheese" You're gonna have a hard time drinking cheese in your coffee though.
@@francois853 Have you tried it? It's great in tomato soup! :)
I've been canning fresh whole milk this way for decades without one single problem.
Thanks for sharing your method of preserving raw milk! I quit buying milk, because as a single man, I do not use enough of it before the expiration date!
I just buy a qt of milk. That seems to be just enough. BLESSINGS
You are so welcome!
We had milk I canned in 2015 n it was still great. Same as fresh milk. I’m 76 yo n I’m still alive n kickn
I love it!
Thank you, this was very helpful. I’ll be canning my milk tonight. 😊
hope you enjoy it! It's nice to always have some on the shelf.
Thank you so much I’m new to canning and thinking of all the things that I like that I can can in this video was amazing😎👍🏼
You can do it!
When you wash your jars add vinegar to the water helps to keep jars from getting cloudy
Add it to the pressure cooker to
I add a teaspoon of animal fat to canner. Jars do not get cloudy but they do need to be washed in soap and warm water, which I do anyway.
Vinegar eats aluminum creating small pock marks in the bottom of the canner. Mine is nice smooth and shiny, which I prefer, but its up to the individual of course. This is an option:)
@@tallcedars2310 I think Id prefer your method!
Wouldn't last a week with me I drank half a gallon of milk yesterday. Will try this tho want to start building up my pantry/ emergency storage :)
Best of luck!
if it's not safe how do they sell it on store shelfs in boxes? But hey I get it thanks for the info.
The answer to that is ultra high temperature which cannot be achieved on a stove
It is irradiated (exposed to an intense radiation that kills everything). It is dead milk. It has none bacteria left that promote good gut flora like raw milk does.
@@s.h.4241 ....the pressure helps Rais temperature higher than that of the boiling water.and look at the expiration dates on the boxed milk. It's not that long.
The USDA also likes to tell us not to water glass eggs, really we have to look at who funds the USDA, the lobbyists who will lose profits if we know too much about how to sustain ourselves. Same reason they tell you quinine doesn’t come from grapefruit or treat c19 symptoms effectively. We all know better than what they say to keep us putting money in their pockets.
Great video 👍
Sit them on a towel not directly on the counter counter could be cold
A teaspoon of vinegar in the dishwasher will take the milky cooler from your jars. Thanks for the info. I will be doing milk now. Nice
Great tip!
You could also make cheese to preserve the milk. Properly waxed or vacuum sealed, cheese will pretty much stay good for years.
Get a canning book. Ball always gave them away they may sell them now. You can look at secondhand stores thrift stores and maybe find one but always make sure you have 2 quarts of water in a pressure cooker. And never open it until the Pressure cooker is cool!!! My cousin opened it when it was just warm and it burnt her severely please be safe
Very wise to omit responsibility for what you are recommending for yourself. Smart move...thanks for the video
My pleasure!
How i store liquid whole milk is get some qt baggies, and pour the whole milk into a baggy where its got room to expand, seal it pushing the air out and Freeze the baggy of milk. When you need milk set a baggy of milk in the Refrigerator the next day when you need milk ~ IT JUST AS FRESH AS THE DAY YOU POUR IT I have it set in the freezer for 6 months. Long term some time the cream in the milk will ball up. Just blend it up YUM
that sounds like a great idea, too! I have frozen milk before, and it does come out great! I still pressure can most of my excess though, just because there have been times in the past when our electricity went down for long periods, and whole freezers full of food can be lost. So I try to use both methods, just to diversify.
@@geneeddleman2132 My power went off for a week, and the bags of frozen milk and frozen bags of tomato's act as ice! kept the meat and things cool. It might have gone 2 weeks. Cheers
@@geneeddleman2132 I bought 50 lbs of powder milk! I store it in baggies, with the air pushed out. and put it into a large cooler for dry storage. But when it mix with water. only last 3 to 4 days b4 its spoils ~ This way it lasted just about for ever, but i still use the powder milk for cooking ~ Makes a great lighter bread, and pizza dough. This powder milk tasted excellent to now days! Than back in the old days YUCK ! i couldn't stand it back in the old days YUCK
In games like Ocarina of time, I wondered how Link can carry around room temperature milk for days without it going bad. Now I know.
Sanitizing is not necessary when pressure canning because it all gets sterilized while pressure cooking. It IS NECESSARY when water bath process is being used.
Also, nutrients are destroyed (raw and pasturized) during pressure canning due to long high heat. (thus pasteurized milk says vitamins added).
I have pressure canned milk for years.just about the easiest process going.i can all milks,creams and chic milks. Just shake well before opening.i keep all in the cold room and have never had a problem
Sorry,CHOC MILK
How do you process your milk?
@@thosewhoknowknow778 vent for 10 min.go to 10lbs pressure.may be different depending on altitude.turn off the heat.when canner is cooled,all is done.i like to do an evening batch so the canner has all night to cool.
@@arlenemarsh7512 Does this work for half-n-half and heavy cream? Thank you for the info. So good to know this works.
Yes,the more cream the more you will need to shake the bottle.choc milk seems richer after the canning.i have used this method.As always,be your own guide on such matters.
I can milk. It’s delicious!!
An ounce or so of vinegar in your canner will prevent the jars from getting a white film on the outside of the jar.
Thanks for sharing your knowledge
My pleasure
Get a freeze dryer. Freeze dry the milk. Vacuum seal in canning jars or Mylar bags.
I think that's the best option, too, Richard. Alas, I can't afford one!
Hello there Gene. I enjoyed the video. Very informative. What would you say the shelf life is after canning? Thanks.
Hi! well, as I said, according to the powers that be, it's not recommended to can dairy product, so it's hard to say what the actual shelf life is. I can tell you though, that I have used my pressure canned milk after it's been on the shelf for over a year and it tasted great and had no problems. I've heard some folks claim 1-2 years. But that's not scientific, and I am not a qualified expert.
how long do you pressure cook the milk if you dont have the gage???
I have never had a canner without a gauge, but it is my understanding that the "jiggler" will start working at the correct pressure. After the pressure is reached, I let it cook for 1 min to 5 minutes, just to be sure, then turn off the heat and let it sit until all the pressure is dissipated. If you cook it longer, it shouldn't have any adverse effect on it, but it does seem to get a bit darker colored.
Anyone else have experience with no-gauge canners who can help Becky?
I wondered if you and your wife also flavor any of the milk with spices?
Where did you get the magnet to lift the lids out of the hot water?
Hi! thanks for watching my video.
I'm putting a couple of Amazon links below.
This one is for the magnet and an air bubble tool:
amzn.to/3QkTrqZ
This one is for a more complete canning tool set:
amzn.to/3FFxP3C
or you can find them at any Walmart or farm and home store.
I'm an Amazon affiliate, so if you use my Amazon link and then buy something I may earn a small commission.
Can we can nut milks the same way? Coconut, Almond, etc?
Good question. I've never tried that. Anyone else?
Would like to know about the nut milks too.
I've never tried it myself, but I can't imagine why it *wouldn't* be viable. As long as you're killing off all the bacteria (with the high temperature), and keeping it sealed (with proper canning lids), it ought to be fine.
If you happen to give it a try, I'd recommend starting with an affordable amount - maybe a few pint jars, and seeing how it turns out. Sample one after a week, a month, a few months and a year - to see how well they last. That's how I tend to approach my first experiments with a new product.
PS: As always, your nose is your main asset, when it comes to gauging freshness of your home-canned chow. Our physiology was formed in a time before refrigeration, and our sniffers are *really* good at detecting harmful bacteria. Most food poisoning happens because something smelled funky, but the person was too hungry, lazy, poor or obstinate to throw it out. If it's off, it'll smell off, and one should toss it out when there's any choice in the matter.
I'm going to try this, thanks !
Hope you like it!
Yet they sell can milk in stores. Canning my milk tastes like evaporated milk. To drink I just add a tiny bit of distilled water. Mostly just use it to cook with and make hot chocolate
When canning whole milk put half milk and half water comes out perfect every time🌸
How long can this stay on the shelf ?
👍
12-24 months in a cool dark place
@@whatcher8151 - Why would it matter? Everything in the jar is dead. UV light might change the chemical properties and give it a bad color or taste, but it certainly isn't going to grow anything.
So, how many minutes at 11#'s do I maintain before shut off heat to start cool down?
He didn't maintain it at 11# at all. As soon as it reached it he shut it off. Thought that was strange too.
The persons from whom I learned about pressure canning milk said that once the correct pressure for your altitude is reached (that's 11# for me, would be 15 if you're above 2000 ft), that is sufficient. The purpose of the pressure is to steam heat it above the boiling point of water, as 212 is not enough to kill the bacteria present. Apparently the resultant temp under canning pressure is sufficient. I have trusted their formula, and it's worked for me, so I use it for my own canning.
I did do one batch in which I held the pressure for 10 minutes before turning it off, and it yielded similar results. the only difference I noticed was that the color started to go a little toward tan on the 10 minute batch. Taste was the same.
Contrary to some beliefs, holding the pressure higher or longer does not provide better sealing - is not necessary for sealing. you can move a case of jars w/lids from inside the house out to the garage in the winter and they will seal just from the contraction of the air inside them in the cooler temps.
Great video. BUT - Check the temperature your dishwasher actually gets to. Mine is only a few years old and it only gets to 155-160 degrees. I was shocked to learn that, so now I sterilize my jars in the oven for 30 minutes at 225 degrees. That will kill any germs. Great dry, vacuum canning. Your pressure canner automatically kills bacteria due to the temperature in it. That was a game changer for me.
thanks for the tips!
We love our canned milk
You didn't say how long you cooked it? Was I just to it came to the 11#'s of pressure and turned off? Is that enough time?
that's what I do. Not saying anyone else should. Not saying anyone should even do this. The canning police say that it's forbidden. But that's what works for me.
So exactly how long is canned milk shelf stable?
It depends on who you ask. Some say 6 mos. max. Some say you shouldn't do it in the first place. But I just used a quart of it last week that was canned 3 years ago. It tasted a bit more like canned evaporated milk from the store (creamier) than fresh milk. And the milk solids (fat) had concentrated into tiny globules. This made the texture a bit weird for just drinking, but it was perfectly good for cooking or adding to coffee. No sour taste or smell, not curdled, all good.
But that's not to say you should use it that long. (wink).
Does it taste cooked like when you reconstitute evaporated milk? Or does it taste closer to fresh milk?
HI! thanks for asking. This is not actually evaporated milk. A more accurate discription would be ultra- pastuerized. It does taste almost like fresh milk - not like it's cooked or browned.
I noticed he used non fat milk; is that a requirement or can whole milk be used?
I’ve canned whole milk and I put half water and half milk and we love it 🌸
I can with whole cows milk store bought and fresh goats milk from a local farmer to make evaporated milk. It works just as good as pet milk in my cakes.
NOt required. I only used non fat for the video because that's what I had on hand at the time. It works the same with whole, lowfat, and I've even done chocolate milk. Thanks for asking!
Just keep in mind the more fat in the pressure canned jar, the shorter the life of the product. Why bother when you can buy cans of milk powder?
@@faithevrlasting COST!
I think it very interesting that you can kill botulism in greenbeans in 20-40 minutes, which is denser than milk. And yet you take 3 hrs. for milk. It can be killed in 5-10 minutes on the stove at a low boil.
It is not only the time that is important. It is the temperature. Botulism dies quickly at 250 degrees. It dies slowly at 240 degrees. Water boils at only 212 degrees at 14.7 psi (sea level). Water boils at 241.8 degrees at 25.7 psi (sea level + 11psi). Water boils at 250.1 degrees at 29.7 psi (sea level + 15 psi). The reason you need to use 15 psi in Denver is because the atmospheric pressure is only 12.1 psi. 12.1 + 11 = 23.1 psi. That will only get you to about 236 degrees and not hot enough to kill botulism.
The time is necessary to ensure that the kill temperature gets through the entire medium in the jar. That is why pint jars need less time than quart jars. That is also why you cannot can thick or starchy items as the hot liquid cannot pass easily throughout the jar.
I have a problem with this contributor's method as it does not appear he allows enough time for the 241.8 degree environment at the outside of the jar to get to the center.
What is the shelf life on this milk that is pressure canned
I have used it after more than a year, and it's still great. One viewer said she drank some that had been on the shelf for 5 years, and it was good as the day she canned it. Of course there is no official answer, because it's "not recommended" to can milk.
Question: I did not realize you dod not have to cover the lids with water in order to pressure can??
No. You don't cover the jars with pressure canning. You only use the recommended amount called for by your canner brand. In my case I only require 3 quarts of water in my canner. This extra space allows the air to be expelled and the pressure to build in your canner. Pressure canning is a definite learning experience. I hope this makes sense 🙂
If you did this with raw milk it would likely pasteurize it.
Milk can be pasteurized on the stove top in an open pot, at much lower temps, so yes, canning under pressure will do that job.
Love how we must have forced disclaimers 🙄
Thank you for the video very helpful
yes, as someone recently said, in the 1950's a car owners manual explained how to adjust the valves. Today, they tell us not to drink the contents of the battery. Guess that shows what the gov. thinks of our intilligence.
@@geneeddleman2132 too true. Worst part is my manual don't even tell me how to adjust the valves! Had to buy a fancy extra special edition.🤦♀️ presenting the stupidity of society while money grabbing from the competent folks.
Can this be done with half and half? And can you use 2 quart jars?
Yes to 1/2 & 1/2. No to the 2 quart jars. Those are only for water bath canning fruit juice, from what I've read.
Have you ever used a botulinum test kit to see if your methods work?
I have not. Although it would always be best to be sure wouldn't it?
In order to kill botulism spores, foods must process between 240°- 250° for a certain amount of time. Meat /fat products process for 75/90 minutes. Bringing it up to pressure and then shutting it off does not meet the requirements.
Very true.
Yep 75-90 depending on jar size and the low acid should be hot packed
Thank you Stephanie. This is crazy!
NOPE.
Canning milk this way does indeed produce a safe product free of botulism. I've been doing it this way for DECADES and have never had a problem.
Question: How long will this last? Has anyone kept this for at least 2 years?
I've kept it perfectly well for 5 years.
@@intuit5767 thanks for the response
Can it with star anise
OMG that sounds yummmy.
How long will it keep on a shelf in the pantry??? Not that I will do it but “hypothetically speaking”?? LOL
Marc, "hypothetically speaking", check out the comment of firstlady1011 above...
The milk from a store is pasteurized, the milk from a cow is raw. Could that be the difference. If USDA says you can't can raw milk?
Yup, that would be the difference.
Unlikely. The temperatures reached during the canning process far exceeds any pasteurization process. I suspect the reason is more political and catering to the commercial milk industry.
Thank you so much for sharing
Thanks for watching!
My canner does not have a gauge how do I know when to turn it off?
The jiggler will tell you.
My pressure canner came with a weight that reads 15 pounds, so when it reaches 15 psi the weight will start releasing steam… when that happens you start timing it for whatever time is recommended for what you’re canning.
Get the Ball BLUE BOOK of canning for recipes and safe canning practices.
@@rangerannie5636 it never got the chance to jiggle, he turned it off 🤣🤣🤣🤣🤣🤣
Virginia Blue, as knowledgeable as you seem to be, you should know that not all canners "jiggle" to regulate pressure. Mine has a gauge and does not have a jiggler.
First and foremost, if you're buying your milk from the grocery store where it has already been pastorized, you don't have to worry about Botulism.
The processing plant has already taken care of that problem, through the pastorization process.
If it was fresh milk directly from the farm, then you would need to worry about your botulism. You would have to take those extra precautions during the canning process.
thanks for your input!
Low fat milk? How about whole milk? Has anyone ever canned that?
yes, it works the same either way. Just a little creamier.
Yes, it can be canned as well.
Good info. Thanks
Glad it was helpful!
Great video if the camera wasnt sooo jerky ...thats dizzying...🤯
My apologies Hattulkavel. I am new to videography, and certainly no expert. (just using my cell phone). I simply want to share the knowledge I've gained from 68 years of living on God's green earth. I appreciate you watching, and hope you've enjoyed it - except for the motion sickness of course! I'll try to do better next time!
@@geneeddleman2132 .....thanks...ive got 65 years ....lol
@@geneeddleman2132 thank you for sharing your wisdom and GOD bless you
Can I ask why you brought your canner up to pressure and then immediately turned off the burner? I’ve never seen that done.
I was taught that, in the case of milk, once that pressure is reached, the heat produced is sufficient to kill bacteria present. Not saying it's approved by powers that be, they say you can't do it at all. But it's what I was taught and it works for me. You need to decide for your self. I have maintained pressure up to 10 minutes and the only difference is a slightly browner color.
Buy milk man powdered milk..skin the canning..milk man taste just like fresh milk..
Powdered milk will certainly keep a long time. I just never could develop a taste for it.
I had no idea this was possible.
It is not recommended
our hope in making these videos is to help people learn about ideas for simple living that may be new to them. Hope we can be a help to you!
Hello kindly in box me I have question
Hannah, I could not find a link to address to message you thru. (I'm just an old self-sufficient farmer/survivor, not a techie. Sorry.)
💯👍
Why buy the cow when
They sell it.
🐄 check Walmart. 😁
Making jelly some times its hard to find jars or lids
Could not find lids with out going
On line.last year.
Please do not trust this process. I'm known for doing rebel canning. However under no circumstances do I cut corners as I do so. Shortcuts will make you sick or worse. Also there's way too much headspace. That's way more than an inch. An inch is up to the very bottom ring of the neck of the jar.
My grandma canned milk all her life. Have you ever seen shelf stable milk? Ever bought a can of evaporated milk? Stop trying to scare people from doing something people did for decades before the government decided they knew better than the millions of people who didn’t need them and are now dependent on them
Why would it matter? As you will notice in the video, he still had some siphoning (the water was milky). I can understand why you would not want to fill the jars too full as it will just boil out making a mess and that would not allow enough air space to create your vacuum to seal properly.
thanks Greg. Also, when a jar siphons, it forces its contents under the lid and out. It's not just about the mess. When food is forced under the lid, it has to pass between the jar mouth and the rubber seal. This can leave particles under the seal and actually prevent a proper seal, leading to spoilage or worse. Siphoning is much more serious than most canners realize.
You buy canned milk at the store you got Carnation Milnot at the store. Excuse me they don't do not can as safe as a canner does and my people lived on canning
That should of been timed for 90 mins! You need to pressure can meats and fats in quarts for 90 mins…..Oh well..like you said, it’s your way. But I’d never do it this way.
I would definitely have processed at pressure for 90 minutes.
He stated in an earlier response that he tried just 10 minutes once, but the milk started to burn (get brown). Making caramel?
Milk is gross, why would you want it in the first place.
@@filmguymike To inform people that cows milk is not for humans.
@@johnbull6909 great, thanks for that, move along
@@filmguymike Dairy products are number one cause of prostrate cancer
You need 15 lbs of pressure to kill botulism
Jeff Walker, not so. Pressure canning pressure is according to the elevation from sea level you are canning.
@@ka3ymogm I was just quoting a book on about canning and avoiding botulism. It’s stated that the temperature can only reach high enough temperature to kill botulism under 15 pounds of pressure
Different elevations require different pressure. Please do not attempt to pressure can without doing your full research.
@@urbanhomesteadingchannel1813 I have also been canning for a couple of decades and I take everything to 15 psi.
Boiling point is lower at higher altitudes but 15 lbs is 15 lbs at any altitude. The pressure is there yo raise the boiling point. At higher altitudes water will boil below 212. That is why we raise pressure yo raise temperature. The higher the pressure the hotter the water. 212 degrees won’t kill botulism. It takes 15 psi to reach a temperature hot enough to kill Botulism according to my caning book which was printed in the 60s I believe and is a Ball
Also depends on elevation
What is the point of pressure canning milk? You can buy milk every day in the store. What a waste of electricity or gas!
Not everyone can get to the store every day and not everyone uses up all their milk before it sours.
Wait till SHTF soon ,your generation is going to lose it w/o technology and intelligent life
Until it comes down to not being able to get it. These are scary times where it's becoming very difficult to get every day staples. I'm not a doomsday Prepper but I do believe in being prepared. During the pandemic my family ate well because I had food put up. My grandchildren had milk because I had it canned.
@@rangerannie5636 store milk does not sour, it rots. Raw milk sours.
Fortunately adults do not need to drink milk.