Canning Milk in Five Easy Steps

Disclaimer

The USDA doesn’t consider dairy products safe to can. If you choose to can milk, you do so at your own risk.

With that out of the way. Many many people can milk. As long as it is pressure canned (PC), and canned properly. I am comfortable with having it on our shelves. It has come in handy more times than I can count.

I have canned 1% milk, 2% milk and raw milk. Raw milk is what we can the most. You can whatever milk you drink.

Canning milk is extremely simple. I will break it down into steps for you.

Before we begin you want to make sure all your jars, lids, and rings are clean.

Step One

Fill your pressure canner up with cold water and put it on the stove. DO NOT TURN IT ON. When canning milk you want everything to be cold.

Step Two

Fill your clean jars up with cold milk leaving a 1in headspace. Wipe your rims (do not use vinegar) and place a clean lid and ring on the jar. Put the jar in the canner, and repeat until all your jars are filled. Be sure not to overtighten your rings.

Step Three

With all your jars ready and in a pressure canner, secure the lids into place and turn your heat on high. Once you get a steady stream of steam from your steam vent, start your timer for 10 minutes.

Step Four

Once you have vented your pressure canner for 10 minutes, put on your weight and bring your canner up to pressure. Once you have reached the right pressure for your altitude SHUT OF THE CANNER.

Step Five

Let the pressure canner release the pressure naturally. Do not rush the process. Once all the pressure has been released then you can safely remove the lid and lift the jars out with a jar lifter. Place them on a towel and let them sit undisturbed for 24 hours. You will hear a “ping” indicating that your jars sealed. Remove the rings and clean the jars if necessary. If any didn’t seal just place those in the refrigerator and use first.

There you have it. Canned milk in five super easy steps!

Evaporated Milk

If you would like evaporated milk, then all you do is once you hit the pressure for your altitude you PC your milk for 5 minutes. When you take your milk out you will see it has a deeper cream color.

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