- Jun 27, 2013
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The only problem happens when people don't respect the fact that canning milk needs to be done in a pressure cooker. If you ignore that you can get into trouble. As far as recommending if you do it or not, opinions are pretty subjective. You can probably find a recommendation not to do just about anything you want, if you look hard enough. If you don't like the idea of canning milk, the inconvenient fact remains that that canned milk has been available since 1890 in the US, and is still available today in every grocery store. I can a lot of beef, pork, chicken, turkey, and salmon, and there are many people who recommend not canning meat of any kind. I just laugh all the way to the pantry. Basically this always come back to one thing, no knowing how. There is nothing magic about it, sterilize it at the proper temperature, for the proper length of time, seal it in a quality canning jar, and it will keep until it is so old you get tired of looking at it. In the distant past when canning equipment, and supplies were a lot less advanced, canned milk was about the only type of milk people saw that didn't live on the farm. With no refrigeration, or pasteurization, many years ago canned milk was much safer that risking "fresh" milk.
I not only can excess milk, I condense a lot of it, and that is VERY easy, no heat is used to condense it. It just comes down to knowing how and having the right stuff to do it. It is very basic and low tech, like I said it has been done for over a century, and will be done until the end of time. Some good reading on canned milk HERE.
I not only can excess milk, I condense a lot of it, and that is VERY easy, no heat is used to condense it. It just comes down to knowing how and having the right stuff to do it. It is very basic and low tech, like I said it has been done for over a century, and will be done until the end of time. Some good reading on canned milk HERE.
