Saturday, November 6, 2010
Canning Milk ~ "Not Recommended."
Once again, here is something that is not "recommended," as far as I know, by the authorities. During the early Spring, there will be at least 2 months when I am not milking my goats. I have 60 quarts in the freezer to get us by during that time, but what if the freezer fails?
I looked around on the internet, and found various recipes for canning milk and settled on this one:
Fill pint jars with fresh milk to within 1/2 inch of top. Clean rims. Adjust caps. Place in pressure canner with 2 quarts of water in the bottom. (Add a splash of vinegar to the water so it doesn't deposit unattractive ickies on your jars.) Exhaust canner for 10 minutes, close vent, then bring up to 5 pounds of pressure and turn off the heat. Allow pressure to return to normal and then carefully open the top. Place the jars in a draft-free location to cool.
These will be very nice when I need milk for soup.
Again, I say, the is NOT recommended, so be your own judge.