canning milk

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i am trying to find info on waterbath canning of whole milk from the cow. has anyone seen this info somewhere?have gone to different milk sites and canning sites, but can't find it. would sure appreciate. thankyou, laura

-- laura cavallari (ladygoat13@aol.com), March 15, 2000

Answers

Hi Laura,

I'm afraid you won't find any USDA approved instructions for canning milk using any method but particularly not water bath canning. Milk is a low acid food which would be susceptible to botulism if canned at ordinary boiling water temperatures which means a pressure canner would be needed.

You won't find any USDA recommended instructions for pressure canning milk but it can be done. Use ten pounds of pressure for the same length of time as you would ordinary (not thick) soup. The problem is that your product won't come out as highly desirable. Some like it but I did not find it to be very appealing.

Sorry I couldn't be more help.

........Alan.

The Prudent Food Storage FAQ, v3.5 http://www.providenceco-op.com

-- A.T. Hagan (athagan@netscape.net), March 15, 2000.


I have at least three recipies for canning milk. Pints only in a waterbath with a gentle boil for one hour. The recipies do not recommend a pressure canner because the milk will turn darker because of sugar content.

-- Cindy (atilrthehony_1@yahoo.com), March 15, 2000.

thank you cindy, tell me do you get the milk to a certain temperature to put in the jars? laura

-- laura cavallari (ladygoat13@aol.com), March 15, 2000.

I pressure canned goats' milk last year. I got the recipe from my girlfriend. I did them at 15 lbs. of pressure for 10 minutes. They're right - it did turn out darker looking. I wasn't crazy about the taste either but it is ok for baking. I'm not sure if I'll do it again though, just because it didn't end up being what I wanted. Maybe a hot water bath would give better results?

-- Pat (pmikul@pcpros.net), March 15, 2000.

The jars should be sterilized, so you don't want the milk to be cold, to avoid breaking the jars. I canned milk from my friend's cow, but you can also can store bought milk. It doesn't taste too bad, It's handy for cooking.

-- Cindy (atilrthehony_1@yahoo.com), March 15, 2000.


Have you looked at the articles in one of last summer's Countryside on home dairying? The author had specific directions for canning milk both in a pressure canner and a water bath. A friend and I were discussing the process one day and more or less came to the conclusion that water bath processing was more like ultra high temperature pasteurization and should be as safe as similar commercial products. The first time I considered this question, I contacted my extension office. I was told that milk products couldn't be safely canned in home equipment because the heat wouldn't penetrate the product evenly. I couldn't figure that one out because it is a uniform density, unlike so many mixtures that are routinely canned safely. I don't think I have packed that issue away if you don't have it. Let me know. Marilyn

-- Marilyn (rainbow@ktis.net), March 15, 2000.

Emotions run high on the issue of canning milk. Folks who are comfortable with it, tend to forget that it is a controversial issue.

I can't imagine going into the time that our cow is dry without at least 60 quarts of milk on the shelf. We use it for puddings, custards, soups, pies, and all cooked or baked recipes that call for milk.

You must sort this out for yourself. Talk to folks with both opinions and you will know what is right for you.

-- homestead2 (homestead@monroecty.net), March 15, 2000.


I think most USDA publications do advise against canning milk. I have canned milk for years using a pressure canner with no problems. No, it does not taste like fresh but for cooking or baking it is fine and beats buying when the does are dry. The taste reminds me of the evaporated milk that one buys in the store.

-- Marci (ajourend@libby.org), March 15, 2000.

Countryside May/June 1999 had an article on canning milk. If you don't have it I can copy and send it to you . Patty

-- Patty Gamble (fodfarms@slic.com), March 22, 2000.

The actual risk of botulism poisoning from water bath canned low-acid foods (such as fluid milk) is fairly low. This tends to make it attractive to many who don't have a pressure canner or don't want to be bothered with using one.

That being said, while the risk is low the consequences of encountering botulism poisoning are severe. The actual number of botulinum related deaths have declined but this is largely because of the sophisticated medical technology we now have which allows months of intensive care and still more months of physical therapy.

If you want to boiling water bath low-acid foods such as milk it's your call but you should be aware of what it is you're doing. It seems to me you also have an ethical obligation to let anyone who might consume the milk know how it was processed since the natural assumption will be that it was safely preserved. A pressure canner is not that hard to come by or preserve the milk by making cheese out of it or turn it into meat by feeding it to the pigs. Even recommending pressure canning is more than most recognized canning authorities are will to commit to.

.......Alan.

The Prudent Food Storage FAQ, v3.5

http://www.providenceco-op.com

-- A.T. Hagan (athagan@netscape.net), March 22, 2000.



I am looking for information on canning soups with milk and or cheese. I am assuming the answers will be similar to canning milk. That the best way would be to pressure can it, but it may change the taste and since it is a soup and not just milk to be used as an ingredient in something else, it probably won't be desireable to can it. Any comments? Thank you.

-- Jodi Sheley (spudsheley@hotmail.com), February 12, 2002.

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