In this video, you will see how to can milk for extended storage, food preservation and saving money. #food #preppy #homesteading #moneysavingtips Follow for more tips: / @almosthomehomestead9967
I tried your method, and a week later I had stinky spoiled milk. I followed another canner and her recipe, she pressured the milk for 10 to 15 minutes. So I tried hers, and it work! It’s been almost a year now and I still have that milk and it still taste as good as the day I canned it .. The only thing I can think of is that the elevation is different since you didn’t mention yours . At my mile elevation, you have to pressure it at 10 pounds for 15 to 20 minutes. Comes out just fine
I've been canning milk for over 30 years....2% works best for whole milk flavor-whole milk ad 50/50 chance.. remember (for newbie) best after it has been in refrigerator over night..also I pressure can choc milk ,half an half an orange juice an now that milk is over $5 to 6 per gallon I'm still drinking $3 a gal milk..tip after 10 mins if using an elec stove carefully move pressure canner OFF HEAT very important if you want white milk..if you want evaporated milk leave on burner after turning off 😁
You're so correct, your house your rules . To make it even worse ... I don't do pressure canning, but Waterbath only .. and I am still fine and living well .
there are countries where they don't even have access to PCing as I'm sure you know. When I first started canning I even open kettled things that should have been PC'd according to some.. Yup still here =)
Thanks so much. I like your style, as you look natural & not as ll made-up with long, gaudy fingernails that are functionally useless & full of potentially pathogenic ( disease causing) bacteria. I just found you & subbed, hoping to learn more from you. 🙂🦌🌻🦋
sheesh there are so many pearl clutchers in these comments lol. Her kitchen her rules! If you don't want to can milk like this, then don't do it...very simple concept. FYI I have been canning milk like this for a gazillion years (though I don't use bleach, but I don't sterilize any jars that are PC'd), and never had any problems. FYI there is bleach in tons of water that is consumed daily. Just saying. Like she said "you do you". Stay blessed ya' all.
I don’t usually can anything over the 10 pound mark. New to canning milk. Tried the water bath method and it made buttermilk. I’m ok with that but am looking for a way to can and be able to drink it and not just cook with it. Any suggestions other than the way you do it? I plan to give your method a whirl soon and compare.
Yes you do let the cooker build steam before you put the weight on. I pressured to 15 PSI. This makes the milk taste more like evaporated milk. If I would have gone to 10 PSI it would taste more like fresh milk.
Once it gets to pressure if you can it for another 30 minutes you have evaporated milk. It's so creamy and you can use it exactly the same way as regular milk and tastes so much better.
@@almosthomehomestead9967 you can can cream the same as the milk as your milk procedure. And you can whip the canned cream like you do with regular cream. Love to see you do it on your channel. Love your channel.
I don't drink a whole lot of milk so even getting a small container of it is too much so I am canning the leftover milk in half pint jars because when I make knarr noodles calls for 1 cup of milk and a half pint jar holds 1 cup of milk. Gonna get another small container and can it up and put it on my shelves.
Do you have a separate kitchen just for canning? Just noticed your rings and I do not see a lot of main kitchens with rings hanging. Where did you get your hangers? After it hit 10PSI (or 15 in your case) how long did you let it cook for?
No, this is my only kitchen. The hangers are paper towel holders screwed in to the back of the cabinet. After the milk gets to pressure, turn the stove off.
They are stupid. Since they put that out a lot of people have had their canned goods go bad simply because they didn't sterilize their lids and jars. Also, the sterilization of the lids actually reactivates the seals so as long as the lids are not damaged you can reuse them. That is the real reason why they say you no longer need to sterilize your jars and lids. Plus it also heats the jars up lessening the risk of buckling or broken jars. The FDA isn't always right and they have in recent years been catering to big food and pharmaceutical companies over what is actually safe or not.
I don't have an issue with what you do in your own kitchen or the possible danger you subject yourself and family to when you use unapproved methods, because you do you. At least you mention that this isn't an approved method so I give you credit for that. The reason the method isn't approved is that the fat in the milk can shield the botulism spores and keep them from being destroyed in the canning process. Commercial canners have equipment that isn't available to the home canner that ensures that the milk is safe and shelf stable once the process is complete. Just because "families" have been canning for 100 years doesn't mean that the method is guaranteed to be safe it just means the practice has been done for 100 years. I really wish that these rebel canning videos would list in the title that this is rebel canning or in the description that the process isn't accepted as a safe process.
