How I home can milk for the Pantry
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- เผยแพร่เมื่อ 7 พ.ค. 2020
- Items I use for canning:
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So I have a 1943 Kerr canning book., when canning milk was a norm. I will quote what it says, this is not in disagreement of how anyone does it. It is to put it out there, that they used to “approve canned milk”. Quote- After straining the fresh milk, allow to stand until animal heat disappears. Pour into clean Kerr jars to 1/2 inch of top of jar. Put on cap, screwing band firmly tight. Process in pressure cooker 10 minutes at 10 lbs pressure, or 60 minutes in water bath. So….they did once approve it.
Was 10 minutes for pint or quart jars?
@@lilbitlevan it doesnt say i googled a pdf it says what they said but no mention of size
I do the 60 ministry in water bath.. ppl in other countries that don't have pressure banners and therefore are not usda compliant do it this way.. old school ppl in Canada USA also do it this way quite successfully. Keep on keeping on ppl! Have a great day everyone
Thank You for this really helpful video; I've never canned milk & you've given me all the information I need.
Please don't mind my saying so, but vinegar is no better than water for wiping jar rims. Vinegar doesn't dissolve fats (think of oil & vinegar salad dressing). It's just a popular misconception.
Alcohol actually dissolves fats, so a wipe with a paper towel dipped in vodka is more effective than water or vinegar. (I'm a retired chemist.)
(I just use water & wipe carefully.)
Can you can in half gallon jars?
Not to mention if the vinegar gets IN the
milk…
I would rather see you talk instead of your hands. Videos with a pair of hands dancing all around is enoying. It's hard to focus on the words. Sometimes I get more from the comments but like to see if there is something I don't know about canning since I know how to can.
@@debw6410 Yes, if there's too much hand waving I scroll down and check every now and then to see if they have stopped, or move to another video sometimes. Seems its trending with content providers and can't wait until it's a thing of the past.
USDA SAID IT HAS Botulinum a spore that is life threatening
I'm SO glad to see someone posting how to do this.
I've been using this quick method for years.
It never fails.
@scott miller, How long does it last and where do you store them?
@@LxxxMxxxxxx I keep all my canned and dried foods in a pantry area in my basement. And I'm still using milk that I canned in this method from 5 years ago.
@@scottmiller1956 Well done champ, I might give this a go and see how we go. Thank you for the reply 👍
Thank you!
same here
My name is lynn and I canned milk for the first time 2day. Nov.06,2020.
I can milk. It works. USDA is stupid.
Would you mild telling me how you can your milk? Thank you.
to control
Not sure if it is a available in your areas, but, the Dollar store Carrie's shelf safe cartons of milk. Mine was running low so I asked if I could order a case, they said yes. It will be delivered to my store for pickup. You can get 1%, 2%, and 4%, they come in quart cartons
I'm going to try this! We've had milk donated to our church and with a smaller congregation and not a lot of people drinking milk, I now know what I can do with it! I hate seeing it dumped down the drain... now to find more jars(newbie here).
They actually came from a food bank.
Try making simple paneer cheese and make indian food with it. Paneer masala. Yummy
Good luck getting lids and jars
You can use any glass jars with their original lids. Pickle jars, olive jars, jelly, jam, spaghetti sauce. I’ve done this and know lots of others who do and I also reuse my lid flats. Glad to see so many new people canning!
Pigs will drink it. They consume everything. 😉 We are raising one for butchering next month.
I feel like if it can be canned commercially, it can be done at home.
Using safe practices, I completely agree... I always look for old canning & preserving books, because they have things that would never be approved today.
Homestead Corner Great idea!
Roma Rose is love to get my hands on some of those... I’m a little rebel in the kitchen... 😉😂
@@amybarker2385 - What's the proper temperature?
@@hisbeautifultruth5931 the proper temp is much higher than home canning can achieve. 2 no-nos of home canning: no dairy and no flour.nchfp.uga.edu/tips/winter/hfp_gifts.html
thank you! I just did my first batch of milk and it is awesome! I never knew you could do this! God bless you!
Came back today to rewatch. Thank you again for posting this ♥️
Very comprehensive and easy to understand.
Thank you
I enjoy my home canned milk. It's still good after one year.
What a SUPER nice canner you have! And I'm coveting your jar funnel btw..... 😂 Love it!!
I love having this on the shelf. I’m so glad that my friend taught me how to do this. It has been so handy already. Kroger has their half gallons on sale this week and I’m going to get some more so that I can put it up.
Rule #1 in canning. Never ever can dairy products. If you want to save milk, put it on the stove @ low heat. Boil off the water, grind what is left and make power milk. Stores in 1 tenth of the space and will last for many many years. More important you and family will be safe.
Thank you! This is really great information! And thank you to all your subscribers that add their knowledge, also! Lifesaving! Seriously!
I love the old ways. Your site is awesome. ❤
I also used fresh milk and the cream would come to the top, lol, I loved it!
I just canned my first batch of milk, it is such a EASY process to do. I will be canning more.
This video came at a PERFECT TIME for me.... Thank You God Bless you and your family from middle GA 🙏
I truly love your channel even though I know a lot I have learned so much more from you I am so glad I found you
Great idea! I’ve never canned before. Or have been interested in learning until now 😋
Omg. I had no idea that you could do this. I love dairy so much especially milk and this will definitely help me save. Wow. This will definitely help because I'm also starting a homestead. Thank you so much for this. 💚
Wow, I had no idea that milk could be shelf stable! Awesome video.
Thank you so much for sharing this! With shortages on the horizon again, I'm going to start canning milk before it's limited in my area again. I even have the exact same canner so I'm extra confident that it will work!
Wow! I didn’t know you could can milk. It’s shelf stable, no fridge needed (until opened)? This is fantastic! Thank you. BTW: I just discovered your channel. I’ve been binge watching lol.
The store sells canned milk lol, anything you buy canned it's the same as canning at home! You can dry milk as well just as the store sells, dehydrate it and vacuum seal.
I’ve been binge watching to
That a blessing
Milk can also be frozen indefinitely,just like meat
@@chera3467 store bought canned milk is done with a completely different process. Do your homework.
So broth okay.. milk not okay? Fat (butter/tallow/lard) okay. Milk not? Meat okay! Milk not? Hmm... 🤔
Added fat is not ok as in butter or lard. Fat that is naturally occurring in meat is OK.
No I know someone who successfully cabs butter.
Donna Ratliff yeah I watched someone do it on a video once
@@DonnaRatliff1 yes homestead heart has a video
@@amybarker2385 I have canned butter and hone processed lard. It's very easy.
I'm just learning n doing my research and your videos are so very helpful! Thank you !! I'm super excited to try it all!!
Awesome video Jinne. Thank you. Very informative. Cheers.
I watch your video 5 times today I went for it. They came out beautiful.
I was lucky to get 3 gal of milk free so I canned it today. It was my first time, but this year I'm canning alot of new items.
I believe it's going to be worse than a shortage. I put vinegar in the canning water and dip a clean cloth into it and wipe the rims off ,works great. We started a corporate fast 3mo's ago ( 1day 1meal Wednesday's) breakfast, lunch or dinner, fasting & prayer for Israel, America and your Country if not here, There's power in #'s Please join us. We are fasting Until the New Year. If you can start a farm, take as many people as you can with you. We will be better off if we're not alone. Were looking for a farm now, we will have room for you. GOD BLESS FROM CHRISTMAS VALLEY OREGON. ( PSALM 37 just a reminder for the day)
Praise to our Lord! We'll only get thru this with Him as our guide! I'll be praying for you, your family & your farm!
There are others fasting and praying also
@@mem3769 yes there are. AMEN
Same. And very good idea, we all need to get farming communities back together - no city life here, see what that does to society.
God bless & protect y'all 🙏 ❤️🙏
@@MrMoparbob498 My grandfather used to trade eggs and seeds with other farmers. Sometimes milk, so if you are near farmers who have seed extras of something you don't have and you have something they don't have, trade off. We survived low times a lot like that.
Thanks Jinni. Helpful.
I always learn so much from you. Thank you! I am new to canning.
Wish I had known this a few months ago. The church in our town and local dairy was giving away milk as much as you could take. And my freezer was full.
If I were you, unless you have a cow nearby, I'd be putting up milk commiserate with a year's usage. I watched a congressman plead for money for farmers because, THERE IS A FOOD SHORTAGE COMING. If Congress knows this, you should too.
yup, watch everything they say and do.
580 farmers have declared bankruptcy since January 1st.
And these fat corporations took all that stimulus money.
God help our farmers.
I'm preparing Too! I've been canning & Growing More food than I ever have in my Life!
Putting up Greenhouses to Grow all winter long. I'm zone 7
@@DonnaRatliff1 , I am in zone, 4. not so easy. in the mountains here, it gets 20 below often.
@@DonnaRatliff1 I wish my husband and I were able and had money to do gardening.
I had no idea you could do that with milk WOW!! It looks like evaporated milk, that's really cool. I love it! Thank you
Two years later, still very helpful 👍🏼
I canned fruit when I had my farm. Beef, too. My canner sounded like an explosive device. My hearing is exceptional, and it was too close to dangerous for me. Maybe, I should have tried ear plugs. I haven't used a canner since. We moved to the Caribbean, and I gave away my food stores to a church. They drove hours to get my garage full of food. We were both happy. My food went to their gatherings.
I love your channel! You explain everything so clearly. Thank you so much
I need to do this for my grand children as an emergency backup. Thank you!
Well, here we are, October 2021, and I can't find any shelf stable milk. So very happy you posted this.
Great Gramma did this too. Subbed.
I have canned both Ghee and Butter very 🙌for a lonnnnnng time.
The best way is buying shelve stable milk if you can find it and don't have the way to can it but this is a very good option to great video
I have found that it really isn't all that stable, 2 or 3 months before it starts to taste off. On the shelf stable milks.
I buy shelf stable milk and it easily lasts one year.
I hate the taste.
Thank you for sharing. Going to try it. Blessings to you and your family.
Less repeat of words..appreciated. Wish I’d of gotten the American canner when had the chance! Thank you for the informative video.
Well done! Thank you for showing me this. Perfect to save and put a yoghurt culture in it
I don't shake mine up, after I open the jar I sklm it, and then you can add it to your baked potatoes. When I put up half and half for my coffee, I do mine in jelly jars, skim the thick part off, it's like cream cheese, save into a small jelly jar for baked potatoes.
😍😍😍
Don’t know if you will read this but thank you. I’m snowed in going on three weeks now. I love my coffee with milk. Delicious ♥️♥️♥️
Thx,great vid, very painless easy and straight to the point 👍
I've never heard of milk being pressure canned. I only knew of the water bath canning method. My great grandmother and my grandmother water bathed it. I used it in soups, sauces, baking, etc.
How long did they water bath this recipe? I don't have a pressure canner but i would like to try this.
The milk I use wasn't available last week, and that concerned me big time. (Other things have been out and in stock back and forth, but milk was always there) I did buy some powdered milk, but that is not ideal for me. This technique will be a God send for me. Thank you!
Canned milk is amazing for pasta dishes (Alfredo etc). I am looking forward to canning milk Thank you for posting this.
That is great. I have been doing milk in pints but now I WILL do the quarts. Thank you so much for this video. Judi
You literally took the words right out of my mouth!!! I love the canned milk for cooking and baking and using what is in the fridge for drinking and cereal. I will agree that the taste is altered SLIGHTLY. Nothing bad, at all for those who haven't canned milk. I did a test run the first time I canned milk and I did a pint of skim, 1%, 2%, whole, and even almond milk. Wanted to experiment and know what my family would like. Loved the taste of the whole for cooking, but I found the 1% for us to be more versatile. I can literally put a jar in the fridge and can drink it like out of the jug from the fridge. Now this is just for reference for those who haven't tried and want to try. By no means am I saying you must use 1%. Just sharing my experience! I just followed your channel so I can see more of you! Our kroger has half gallons on sale this week for 0.87. Each cardholder is limited to 5 of them... so I used my in laws cards as well and got 15 half gallons 🙄 headed home to can my milk now. Cannot believe the price of it anymore!!
From all of the videos I gathered, I concluded that 1% would be best for drinking as well. I found some skim milk and whole milk on for 50% off and Im mixing them 3:1 skim to whole for about a 1% and going to can that :)
My husband really likes almond milk . Please tell me how that canned and how you did it?
We are blessed to have a family milk cow but I too even wish my raw freshly squeezed milk can up some milk for this What If times. You popped up ok my feed and I'm liking what I see.
I wish we were neighbors. I believe we could put some serious food in the pantry. Great video and thanks for sharing!
I had no idea you could do this , I feel so dumb but so thankful I saw this !!!
I've been putting off milk canning vids , I assumed it would be complex. 😅 jokes on me. Thanks this couldn't be any easier.
I buy on sale and preserve everything I can. I have never canned milk before however, I have been freezing it for years. Taste like the day I put it in the freezer.
Raw milk doesn't look pretty after freezing, but it cooks or bakes fine. I did buy a box+ of the shelf stable milk cartons. The next week, they were limit 2 cartons. Its unlimited again. I'm contemplating another box. She's right, puddings and soups take a lot of milk. I wouldn't want to use fresh or whole powder for rice pudding if I can use a carton.
Like I said before. I've been freezing milk for years and years. I've had absolutely no problem with how the milk looks when you thaw it. However with that being said you can not just take it from your freezer and set it on the counter to thaw. It has to be thawed in the refrigerator or to speed it up, put it in your sink with cold water for a few hours. Give it a good shake from time to time. It taste and looks like when you first put it in the freezer.
Do you freezer your milk in the plastic jug it comes in? And if so do you take a little bit of milk out before you freeze it? Thank you
@@Sarahstowers4 yes I take about a small drinking glass out and then freeze it in the same container it came in. Just so you don't get freaked out. As it freezes, it will turn almost gray in color. But as it thaws out in the refrigerator again. It will turn back to snow white once again. I have froze 1% , 2%, and whole milk. It's all great tasting. Just remember to give it a good shake as it thaws. I never run out of milk.
@@Sarahstowers4 with winter coming on I hate getting out and going to a store in a snow storm to pick up milk. I freeze orange juice the same way. Especially if I get a good buy on it at the store. I think I gave 2 or 3 gallons of o.j in my freezer now and maybe 4 or 5 gallons of milk.
Ooh.. look at that big beautiful All American canner.. love mine!
They are wonderful! I still pull out my Mirro when I have big batches to can. 😉
This is awesome to know thanks for sharing.
BLESSINGS
You can buy shelf stable milk in Dollar Tree and Walmart in the baking aisle.
I live in NYS and I have NEVER seen shelf stable milk at the dollar store and in Walmart it has never been less expensive than a gallon of milk and they only come in 32 or so ounces...I'd rather just buy a gallon of milk and can it myself.
Shelf stable milk is quite expensive as is dry powder milk. It's inconceivable that what equates to 4 gallons of milk in powder form should cost over $30, nearly $8 per gallon is unreal!
I found some at the $tree
@@thegreymama ours is always sold out in South alabama
True. I buy it all the time at Dollar Tree. I buy a couple every week and save them.
Thank you for inspiration.
Thank you very much for sharing from Chicago Southland😁😍😷
What is the shelf life for this milk?
This is so easy compared to so many other canning projects.
Thank you for sharing.
Most people don't let it get oldrr than a year.
Some say 5 years. But with the cheezy cheap lids these days who knows. Mine I havent had it longer than 6 months. I just keep rotating my goal is to have a years worth at all times.
how long are they shelf stable. are they like anything else until you open it up.
Ty so much for sharing!
All grandparents canned milk and they didn't have a pressure canner. Anything low acid and has fat just be pressure canned. Fruits, high acid foods can be water bath canned. Simple...
Milk can be frozen. It turns light yellow in color because the serum separates when frozen, but you can thaw it in the fridge and it will reconstitute.
My family has been doing this for generations. Works great as long as our freezers stay cold.
We were raised on Daddy freezing milk. He only purchased milk, groceries in general, once a month. Family of six. He purchased 6 gallons of milk and each gallon was mixed half and half with powdered milk. We had two freezers and two refrigerators. My daddy was always pinching pennies though he had a very good income during his lifetime.
My problem is I don't have freezer space and I am concerned about power outages. Canning milk seems like a very good option for me.
I'm not even trusting that power won't go out. I'm canning all my fresh frozen veggies. I couldn't find jars for a month. So all those frozen greenbeans are being canned now. And now I have jars, alot of meat is getting canned too.
LOL I tried freezing milk once and my hub and son would not drink it later. They said it didn't taste same.
@@DonnaRatliff1 how do you can frozen green beans?
Great video and informative. They have HDT milk in Europe and we used to keep it int he pantry. My son to this day says he thought it was the best milk he’d ever had. Just a note on your video editing you don’t need to show each step being performed on every jar, do two or three of them then fade to the next step. Just an editing tip that helps us watching not get bored, we get the idea just move on. Thanks for making this. I’m going to can some milk today!
Some of us are very new to canning and appreciate the extra visual example. I understand what you are saying, however it really helps me out to see it done in repetition.
She is still talking about other parts of the process while completing the current step on the rest of the jars. There's very little filming without instruction, and no one needs to excessively edit their how-to video; you can fast forward. I expect someone who is great at canning to be great at canning. She doesnt need her to trim and edit her videos to cut out repeating the process. She put the bands on 3 jars before she started talking about how tight to make the bands as she completed the rest. This pedantic "suggestion" is just poorly disguised criticism of something that isn't actually a problem.
Yes. We used to buy milk straight off the shelves in Germany
H@@butifly1989
Very interesting and good to know. Thank you.
Thank you!!
Thank you for this information. How much water was in the canner? (Note: I am giving you a thumbs up because I wanted to, but also because the number is 666 .. Don't need that hanging around. :)
I always start with 3" of water in the bottom of the canner, but it's always a good idea to check your manual, your canner may be different. 😀💕
@YEARNING HEART- lol I always do that too! Or I won't be the one to create lots of 6's.
How long do you prosse it for 10 lbs for how long
@@kathybarnes6066 As soon as it gets to the psi for your area, turn off the heat.
The only only downside I see to this is the beneficial bacteria that is found in milk , even pasteurized milk, is destroyed at temperatures exceeding 160 Fahrenheit. BUT if it's primarily used for cooking, that unimportant.
When you open your canned milk, add the contents of 1-2 capsules of probiotic supplement. Voila! Benefit returned. And I think it improves the flavor.
What awesome idea.
Thanks Jinne!
Already watched this once but had to come back and ask where you got your funnel !!! Love it.
Found it on amazon I can’t drop the link but it’s called pl8 canning funnel I looked up over the rim funnel
I just cut my plastic funnels lol
Pasteurized milk is already dead so I don't doubt nothing grows in it and it works. Has anybody done this with raw milk? We raise dairy goats.
That’s my question to
@@lenoretalon9958 same...
I would like to know too
My grandmother did it but I've never tried.
I can fresh goat milk in pints 10# for 10mins. Love it. Use to freeze it.
Wow. I learned something new!
Awesome tip!
How long do you do the canning between adding the 10lbs pressure, and turning off your stove to let it release pressure ? (Most videos ,they explain the time frame needed ). Thanks!
Alao, I'd like to know if there is a way to can nut milks ?
There is no time technically to process, once you hit the 10# of pressure you turn it off and let it cool down on its own... if you leave it running it will scorch the milk.
This is genius! How much time did you process it?
She only brought it up to the correct pressure, then shut it down. Some people let it can for 5-10 minutes at pressure. I've done it successfully both ways.
I wondered the same thing, looks as if she only brought to pressure, but is that sufficient for long term storage?
@@stacking4retirement222 ty
I found the canning instructions in 1 canning book. I believe it was a Kerr book around the 1940's. The last chapter was titled "A bit of the unusual"! I canned milk in 1999, it lasted a good 10 yrs.
Elizabeth from far north California says, I'm glad you're looking out for your family. . .and I get to benefit! I've not heard of canning milk, but the FDA has not tried it to tell us. I'd much rather hear from you! I made and canned cream of mushroom soup for my family, and the FDA hasn't recommended canning with cream, but It worked for my family.
But they do it in cartons
Being a single household and 4l being only nominally more expensive than 2l, this past year I've been freezing milk to later thaw and use primarily for tea and cooking. I've noticed no difference in appearance, flavour, or texture. Does pressure canned milk turn out as well? I use it for homemade soups, stews, pasta sauce, curries etc to save freezer space.
Dont freeze to long it will separate and shake as you mite no mixing up again .
@@who6339I was warned of this. Never happened. I let it thaw in the fridge, or if in a rush, under cold running water. Never had to shake. I always use 2%, maybe whole milk is different.
how long did you let them process at 10# pressure?
When it gets to 10#...you cut off heat and let the pressure die back down...then take out of canner when it's back down to 0
Great idea, thanks
Glad you liked it!
WOW, I had no clue that you could do this!
This is great information. I have a family cow with several families who share the milk. Some of the families try to freeze their extra milk but now I can suggest your video. Thanks!
I have watched this and was wondering if it could be mix with powered milk as well?
Frances Staley I wouldn’t mix the powdered milk with the milk you are canning until you open the jar for use. Because......I tried canning powdered milk ( Non Fat ) just to see how it would work and taste. It wasn’t horrible but it wasn’t very good either. The next day it was down right nasty. Of course it is a choice only you can make. Good luck and happy canning !
Powdered milk is already in its most convenient processed form. Why further process it?
I think that's a good idea. Can whole milk. Store powdered milk. Then combine them when you open a quart of whole milk & mix the two. Maybe make the powdered milk taste better & the whole milk stretch further.
I didnt know you could do this! I am certainly going to try this! Thank you so much for your helpful and informative videos. As always fantastic work
I haven’t canned milk before, but I think I’ll try this out.
How long did you keep this under the 10 PSI once it reached that temp?? Is there a minimum time at that pressure for milk? Thank you.
1st you vent steam for 10 mins after it starts a steady steam. Add regulator or weighted gauge. 10psi is her altitude. My altitude is 15psi. As to how long I don't think that was clarified. Rewatched video. She brought it up to pressure. Then she turned burner off & allowed cannier to come down in pressure.
I understand that milk is processed for Pints: 10 mins at the pressure that is listed for your altitude. That pressure depends on where you are to sea level. Easy look up online.
If you pressure can pints for 15 mins it's like evaporated milk. Perfect
Whole milk is best.
Not sure about times for quarts.
She said that she let it come back up to 10 lb pressure and turned it off. Then cooled. The cooling time is the processing time for milk no matter what type milk you use.
So you just bring it up to pressure then turn it off. no time for processing? or did I miss that?
Correct. Just bring it up to pressure and turn it off. Then let the pressure drop to 0 before opening the canner. I use the same method for pints and it works great for pints or quarts.
Do you not have to let it process for 90minutes
No. Just watch for the steady stream and let it vent 10 minutes. After 10 minutes you put the pressure regulator on. As soon as the pressure is at the level for your altitude, you just turn off the stove and let the canner cool and come down from pressure on it's own. Wait until everything is at zero pressure before opening canner.
I freeze my extra milk and it does great
This was the 'recipe' i just used for my first adventure in canning in Alberta. I was in BC before this and I am used to 10lbs of pressure. Boy, i couldn't turn off the stove fast enough when it reached 15lbs which is the pressure here! Scares the hell out of me, just like when i first started canning!!! However, everything went well, nothing exploded, so on to the next project! 😬👍
I just found this video, it’s wonderful! How long did you process the milk once it got to 10 lbs of pressure? And once it’s canned how long is it shelf stable? Thanks for a great video.
There is technically no processing time. Once you hit 10 pounds of pressure, you just turn off the canner and let it cool down.. if you cook the milk too much it will change color and scortch the milk.
@@HomesteadCorner thank you. I’m doing this today. 😊
@@HomesteadCorner i use the electrical presure canner do you know how much time this will take to pressure canner the milk
@@HomesteadCorner I listened to the wrong video and pressure canned mine for 20 minutes and left it on the burner like she said to cool down and it turned the milk a beige tint, hope it didn't scorch it, next time I will use this method.
@@anitanieves2678 depends on the model and size. I use an instant pot 8 qt. Takes about 5-7 minutes
Where did you get your funnel???
I purchased a stainless steel strainer through a dairy (goat) supply on line site. I cannot remember which company, but you could search dairy goat supplies.
thanks
Just came across your video.ill have to try this.