Canning milk is a controversial subject. And I have to add a disclaimer - it is NOT FDA APPROVED.
Now having said that, it has been done for years successfully and I have done it. Why can milk? Well if you are able to get get raw milk it is a wonderful way of putting up extra. Milk may go on sale and it is handy to have on hand when time, or money, won't permit going to the store.
There are several options for canning milk. First off, it needs to be done in a pressure cooker. I have done it at 10 lbs for 25 minutes and it caramelizes to a slight degree, kind of like canned evaporated milk. Wonderful for cooking! The video below shows a different time table for more like regular drinking milk which I am going to do the next time. You decide for yourself.
How to Can Milk
- Pressure canner
- Quart or Pint jars
- Canning lids with rings
- Jar lifter to help you get the hot jars out of the canner
Prepare your canner according to the manufacturer's direction.
Fill clean jars with fresh milk, leave 0.5″ head space. Wipe rims clean. Place a lid on the jar, screw on the ring and put into the canner.
Place jars in canner, close and turn on heat. As the canner gets hot and begins to steam, let it exhaust steam for at least ten minutes before closing the exhaust nozzle.
Watch for the canner to reach 10 lbs of pressure. Once the pressure has reached 10lbs, turn off the heat and allow the canner to cool and gauge to drop back down to zero.
Carefully remove hot jars from the canner and place on a towel. Allow to cool for 24 hours before checking to make sure they are sealed .
Again you can process at 10 lbs for 20 - 25 minutes for a more caramelized milk.