Canning Milk

Hmmm, there is one of the few things that most people never can. It is either stored fresh in the fridge or gobbled up as fast as it comes. I have canned other ‘not so common’ things in the past, for example canning meat or canning flour. That is why when I heard of canning milk, it did not really freak me out as I know it would other people. I was willing to give it a try, at least once.

Why would you can milk? Firstly, in order to save space in your fridge or freezer. Secondly, save some time, you do not have to milk your cows every single day. Thirdly, you can have a nice stash available whenever you need to use it for cooking or just drinking. As far as the texture and flavor is concerned, you won’t notice any considerable difference.

Canning Milk
Photo credit: thehomesteadinghippy.com
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Here’s What You’ll Need:

  • fresh milk
  • canning jars with lids & rings
  • canning utensils
  • vinegar
  • kitchen towel
  • water
  • cloth
  • pressure canner

Wash your jars and sanitize them by rinsing with vinegar. Turn them over and let them dry upside down on a kitchen towel. In order to soften the seals of the lids, leave them to simmer in some boiling water for a few minutes. Carefully pour your milk into the dry jars and then wipe the rim with a clean damp cloth.

Screw on the lids and place your jars into the pressure canner. Refer to your canner’s manual for canning time, based on your altitude. Generally at 10 lbs of pressure, canning pint jars shouldn’t take more than 45 minutes. Lift the jars, using the jar lifer and allow to cool. If all goes well, you would have just successfully canned milk. Yippie! 🙂

You can follow step by step instructions on the Homesteading Hippy blog, here…

How To Can Fresh Milk

You can watch the video below on pressure canning milk…

You can watch the video below on about canning milk…

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