Canning Milk is easy and a great way to preserve extra bounty. It is a bit different than fresh milk but works great in cooking, puddings, gravies, etc.
Use clean, sterilized jars and fill with milk. Leave 1″ heqd space. Place in pressure canner. Vent as usual and bring up to 10lbs pressure. Quarts for 25 minutes and pints for 20 minutes.
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