A neighbor who is a bachelor has a herd of milk goats and is up to his ears in milk now. He brings strained milk and I can milk for the two of us - it's wonderful to always have milk available. There is no difference in taste if you cook with it. Milk I want to use for drinking I freeze. He supplies the milk and jars (if canning) and I do all the labor - this is working well for us both. Southern Farmgirl #5933
Pressure Canner Method - Fill hot sterilized jars with warm, clean milk - leave 1/2 inch headspace. Wipe rim of jar, put on a hot previously simmered lid and screw ring down. Process quarts for 10 minutes at 10 pounds pressure.
Water Bath Method - fill hot sterilized jars with warm clean milk - leave 1/2 inch headspace. Wipe rim of jar and place hot previously simmered lid on screw down. Process quarts in the boiling water bath canner for 60 minutes.
Canned milk is great for cooking - it taste and looks more like evaporated milk and is much,much better than dry milk. The cream will float to the top of the jar when canned.
I can both goat and cow milk - my neighbor is getting canned milk from me to feed a kid whose mother has none - it's nice to be able to help yourself and others.
Love the idea, never thought about canning milk, but I will have to give it a try. Especially for the bad winters when going to the store for milk is not a safe idea.
Canning Milk
Posted - Jul 05 2014 : 4:00:39 PM
