How to can milk at how step by step

Prepration time:

yield: 3 QUARTS

prep time: 10 MINUTES

cook time: 25 MINUTES

total time: 35 MINUTES

Ingredients

• Milk

Instructions

1. If your milk was in the fridge, take it out and place it on the counter. We want the milk to warm up a bit.
2. Meanwhile, wash your jars (I use 3-quart jars) with warm water and soap. Place them on a baking sheet.
3. Heat your oven to 320F. Place the jars in the oven for 15 minutes to sanitize them.
4. Also, place your bands and rings in a small pot, cover them with water, set on the stovetop and bring to a boil. Let the water boil for 5 minutes to sanitize the bands and lids.
5. Take the jars out and turn the oven off. From this point on, do not touch the rim of the jars with your fingers (use the jar lifters if you need to move the jars).
6. Place the jars on a cutting board or a kitchen towel and let them cool for a few minutes.
7. Meanwhile, set your pressure canner on the stovetop and add 3 quarts of water to your canner (or follow manufacture directions). This is about 2.5” of water (I use a Presto dial gauge canner).
8. Use the canning funnel and a ladle to fill the jars with milk. Make sure to leave about 1/2” headspace.
9. Clean the rim of the jars with a clean paper towel, center the lids, and close the jars with the bands, fingertight.
10. Place all of your jars on the rack in the pressure canner.
11. Close the canner and turn the heat to high (do not place the weight on the vent yet).
12. watch the vent. When steam starts to come out, set your timer to 10 minutes. Let the canner steam for 10 minutes.
13. After 10 minutes, place your weight on the vent and watch the dial. When the canner reached 11psi, turn the heat off and let the canner cool completely (please see notes for pressure adjustments).
14. Once the dial shows 0 pressure (it might take the canner a couple of hours to completely cool), open the canner.
15. Let the jars rest in the open canner for a few minutes before removing them.
16. Set your jars on a kitchen towel and let them cool completely (I usually leave them overnight).
17. Check that your jars have sealed. Remove the bands, wipe the jars, and store in the pantry.

Notes

If you live in an altitude higher than 1000ft, you will need to change the pressure. Please check the table in the post for more altitude adjustment information.

You might notice that the cream separates from the milk in the jar. This is normal.

You might also notice that your milk get a yellowish color to it. This is also normal.

I use quart jars but you can follow the same process with any size of jars.

I try to use my canned milk within a. year.

Nutrition Information:

 YIELD: 1 SERVING SIZE: 1 quart
Amount Per Serving: CALORIES: 125TOTAL FAT: 5gSATURATED FAT: 3gTRANS FAT: 0gUNSATURATED FAT: 2gCHOLESTEROL: 20mgSODIUM: 127mgCARBOHYDRATES: 12gFIBER: 0gSUGAR: 0gPROTEIN: 9g