Canning milk

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Pamelina

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Howdy everybody! So… all you canners out there.. I have been successfully canning milk from the store for ages it seems but..I had some raw mik last week and when I canned it all of it curdled. Bummer. Anyone know why?
 
Makes sense. Also thank you Caribou! Well first I heat jars at 250 for 30 min and let them cool to room temp. While that’s going on let the milk, heavy cream or half and half come yo room temp. Pour into cool jars and seal lid fingertip tight. Place pressure canner on low heat with the lid off. Put in filled jars and let them warm up slowly for about 10 min or so.Put lid on pressure cooker and turn heat to medium, med high. Wait till canner starts venting for the typical 10 min. Place the weight on the canner and at the first “jiggle “ shut the canner off. Let the canner naturally release pressure. When all pressure is release remove lid and jars. Store in cool dry place
 
I've done 2 batches now of milk. The first batch is a bit darker in color than the second batch and not sure what I may have done differently. BUT since all the jars are sealed, I guess it'll work for when I need it.
 
Sorry but….oh yawn here we go again. The USDA does not disapprove of canning there are just no guidelines for it. You know those people that say they have been doing it for years? Yep I’m one of those. 30 years and I know many that do and myself, my family, and everyone else I know that cans dairy has never gotten sick.
The MILK IMPORT ACT allows foreign countries to import dairy into this country with NO GUIDELINES WHATSOEVER. The dairy products brought to the USA can be infected with Brucellosis, Tuberculosis, Septicemia and Bovine Leukemia to name a few. Hmmm. No issues there though. USDA IS OK WITH THAT. Be clean and sanitary about it and use your canning common sense. So when I KNOW my dairy is clean and been tested for all of the above and I’m good canning it including butter, heavy cream. Actually I make ghee a lot. Melt the butter, skim off the top, and pour into any jar lasts forever with no refrigeration. People have been doing that for thousands of years an we’re all ok. Ever make Keifir? Yeah, milk sits out on the counter for days. Doesn’t spoil and makes the best probiotic drink. Nope not sick from it. So I would agree with you.. COMMON SENSE should be used . Did you know store bought milk will spoil? Raw milk doesn’t. That’s why the USDA banned raw milk sales. They pasteurize it, homogenize it and in the process it kills all the enzymes and basically your just drinking white dead liquid with no health benefits at all. Then it goes bad in a few days and you buy more. $$$$$$$$$. Can it and guess what? Ya got milk that you can open in a year and drink it. Imagine that. Oh and if your worried about Botulism better not can those veggies either. Dirt ( the place where the veggies actually grow ) is the originator of botulism. But do your research and talk to some people that actually can dairy . Happy canning to everyone this year! Food shortages are increasing. Be blessed!
 
Howdy everybody! So… all you canners out there.. I have been successfully canning milk from the store for ages it seems but..I had some raw mik last week and when I canned it all of it curdled. Bummer. Anyone know why?
It will separate, but just shake it up and it goes back to normal. Depending on the cows, most milk cows give off a good amount of cream and that is probably what you are seeing right now after the canning. I have the same separation in my own home canned milk. I hope this helps? When you say "curdled" I am assuming separations? This article may be a help?

https://www.thespruceeats.com/why-does-milk-curdle-1328434
 
Sorry but….oh yawn here we go again. The USDA does not disapprove of canning there are just no guidelines for it. You know those people that say they have been doing it for years? Yep I’m one of those. 30 years and I know many that do and myself, my family, and everyone else I know that cans dairy has never gotten sick.
The MILK IMPORT ACT allows foreign countries to import dairy into this country with NO GUIDELINES WHATSOEVER. The dairy products brought to the USA can be infected with Brucellosis, Tuberculosis, Septicemia and Bovine Leukemia to name a few. Hmmm. No issues there though. USDA IS OK WITH THAT. Be clean and sanitary about it and use your canning common sense. So when I KNOW my dairy is clean and been tested for all of the above and I’m good canning it including butter, heavy cream. Actually I make ghee a lot. Melt the butter, skim off the top, and pour into any jar lasts forever with no refrigeration. People have been doing that for thousands of years an we’re all ok. Ever make Keifir? Yeah, milk sits out on the counter for days. Doesn’t spoil and makes the best probiotic drink. Nope not sick from it. So I would agree with you.. COMMON SENSE should be used . Did you know store bought milk will spoil? Raw milk doesn’t. That’s why the USDA banned raw milk sales. They pasteurize it, homogenize it and in the process it kills all the enzymes and basically your just drinking white dead liquid with no health benefits at all. Then it goes bad in a few days and you buy more. $$$$$$$$$. Can it and guess what? Ya got milk that you can open in a year and drink it. Imagine that. Oh and if your worried about Botulism better not can those veggies either. Dirt ( the place where the veggies actually grow ) is the originator of botulism. But do your research and talk to some people that actually can dairy . Happy canning to everyone this year! Food shortages are increasing. Be blessed!


Yep, botulism spores are everywhere. They become toxins in a hot, oxygen-less environment, such as a canning jar BUT you can kill the toxins by boiling the contents of that jar for 10 minutes up to 1,000ft, then add one minute per 1,000 for your altitude........it all depends on the environment those little buggers are in.


Somebody recently canned some cheese (cheddar and mozzarella) and cream cheese AND (hold your breath)......waterbath canned it.


I don't know who did that, but somebody did. :dancing:
 
Yep, botulism spores are everywhere. They become toxins in a hot, oxygen-less environment, such as a canning jar BUT you can kill the toxins by boiling the contents of that jar for 10 minutes up to 1,000ft, then add one minute per 1,000 for your altitude........it all depends on the environment those little buggers are in.


Somebody recently canned some cheese (cheddar and mozzarella) and cream cheese AND (hold your breath)......waterbath canned it.


I don't know who did that, but somebody did. :dancing:
I can tell you I DID that! 😆 I have canned homemade cheese with raw milk and still alive and kicking. . . did that years ago when my Jersey was producing so much milk and I was making about 5 lbs of cheese every day.
 
There are a number of suggestions on how to can milk on the rebel canning sites... Likely other dairy products as well..

I believe Jackie Clay from the old Back Woods Home magazine did this...
However, I'm going to error on the side of caution...

Back in the day, I made parts for some of the firsts Tetra Pack shelf stable packaging machines... It seems milk, beer and a number of other items are quite normal shelf items in many parts of Europe and likely Asia also...

What differences are there in the Tetra Pack style process and a home process ?? ?? I have no idea..

Again... I'm going to error on the side of caution..
My 5 cents of opinion...
 
thanks pamelina for this thread. ive done butter and cheese after watching jackie clay. got to say, next time ill make ghee out of the butter as some didnt come out great.

but id like to try to can up some milk to have around. Lord knows when the lefties will say milk is stealing from the cow so should be illegal.
 
but id like to try to can up some milk to have around. Lord knows when the lefties will say milk is stealing from the cow so should be illegal.
--- ---
Been there, done that... It has been some time ago now, but there was some group or groups that tried to push that agenda and likely other similar things... This all never went very far, near as I know..

=== ===
Ghee is a very popular grocery store product with much of the population here.. Like any product, brand and price makes a difference in the quality of the product.. Some are good quite pure golden to the bottom of the container.. Some are little more than canned melted butter that we found to be not so good..

We have done homemade and find it is much more a labor and time consuming home process than many may think.. That is to get a highly refined finished product...

This being a ...try it before you buy it... item to me...
We tried small containers of different brands.. And we do stock several containers of one we liked..
 
Does anyone know how homogenization is done? How is the cream mixed into the milk so that it does not separate? I've read this: Homogenization (chemistry) - Wikipedia It would seem to be a process that cannot be done at home, unless you have expensive equipment.

Homogenization or homogenisation is any of several processes used to make a mixture of two mutually non-soluble liquids the same throughout. This is achieved by turning one of the liquids into a state consisting of extremely small particles distributed uniformly throughout the other liquid. A typical example is the homogenization of milk, wherein the milk fat globules are reduced in size and dispersed uniformly through the rest of the milk.[1]

Methods
Milk homogenization is accomplished by mixing large amounts of harvested milk, then forcing the milk at high pressure through small holes. Milk homogenization is an essential tool of the milk food industry to prevent creating various levels of flavor and fat concentration.

Another application of homogenization is in soft drinks like cola products. The reactant mixture is rendered to intense homogenization, to as much as 35,000 psi, so that various constituents do not separate out during storage or distribution.
 
I have another Jersey that hunny bought for me a couple years ago. Her milk bag is now getting full. I will be doing the same canning I did when getting Bestey's milk. We took a walk tonight, just so she knows about a halter.
Hi Dani. It’s weird. It looks like curdled milk. Shaking does nothing. I opened one and it poured out in little chunks and was not very palatable. Lol. This is the 3rd time . But store bought milk I have zero issues with. I have been granted raw cow milk this week. I’ll try it with that. Maybe it’s for some reason just the goat milk?
 
Hi Dani. It’s weird. It looks like curdled milk. Shaking does nothing. I opened one and it poured out in little chunks and was not very palatable. Lol. This is the 3rd time . But store bought milk I have zero issues with. I have been granted raw cow milk this week. I’ll try it with that. Maybe it’s for some reason just the goat milk?
What is your canning process? I'm just wondering now. My jars do separate, but when I shake goes back to normal.
 
thanks pamelina for this thread. ive done butter and cheese after watching jackie clay. got to say, next time ill make ghee out of the butter as some didnt come out great.

but id like to try to can up some milk to have around. Lord knows when the lefties will say milk is stealing from the cow so should be illegal.
. Hey well OAC wants to ban cows!
 
Hey well OAC wants to ban cows!
--- ---
As stupid as that sounds.... It is likely the most stupid idea a politician can come up with..
Reason being some places are taxing livestock for the methane they produce... I think it is New Zealand that has federal taxes on livestock farts...
 
Hey well OAC wants to ban cows!
--- ---
As stupid as that sounds.... It is likely the most stupid idea a politician can come up with..
Reason being some places are taxing livestock for the methane they produce... I think it is New Zealand that has federal taxes on livestock farts...
and a couple other nations that have also.
 
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put a can of sweetened condensed milk in a pot of hot water, bring up to a boil then simmer medium for 2 hours. keeep water over the top of the can, or clean up a huge mess.
it is safe as long as the can stays covered
let cool, then open
ceramal
 
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