MODERN HOMESTEAD: HOW TO CAN MILK
Milk. Remember the days when milk was $0.99 a gallon? Over the past few years the price of milk has skyrocketed, not to mention the occasional (or not so occasional) shortages we’ve seen. It seems like it is always one of those things that we have in the refrigerator, until we need it and it’s not there or there’s only 1 cup left and I need 2 cups.
When I started my canning journey, my immediate conviction was to fill our pantry with shelf stable items that we use on a regular basis. Items like tomatoes, apples, peaches, potatoes, butter, flour, milk, beans, meat, etc.
So, I approach canning with the mindset that these items are what I will be using to cook with over the next year. I can lots of vegetables, soups and “ingredients” that can BE combined to make a quick and easy dinner. As we start to get low on something, I start looking for sales (or if it’s growing season, I look to our garden) and when I find a good deal, I stock up on it and preserve it.
Milk is definitely one of those items! I try to always have 8-12 quarts on hand. If it’s on sale, I grab a few gallons because when canned properly, milk can be shelf stable for 5+ years.
What kind of milk should I use?
I use 2% milk. This is personal preference. During the canning process, the milk does become slightly naturally sweeter, so I find that 2% gives me that perfect balance.
Can I preserve alternative milks like Almond, Coconut, Oat, etc.?
I have tried and unfortunately it just doesn’t come out the same. This isn’t to say that it can’t be done, I just have not personally figured it out yet.
My husband and both boys have an allergy to a milk protein that is found in liquid cow’s milk. Thankfully this protein breaks down when milk is cooked, so I’m able to cook and bake with plain cow’s milk, they just don’t drink it. Because of this we typically buy Almond milk for drinking and I’ve tried to can it, but it separates during the process and even when shaken doesn’t return to the same state. I’m not giving up though and if you have learned how, I’d LOVE for you to share!
Is it safe to can milk?
This is a widely (and often heated) debate. I’ve done alot of my own personal research and have come to these conclusions:
Untested does not mean unsafe, it just means that it hasn’t been tested in a government laboratory and have a shiny approval sticker on it.
People have been canning milk for many, many generations.
I tend to lean towards the generational knowledge over government stamps of approval. I am sharing how my family preserves milk through pressure canning. As with anything, I recommend doing your own research to determine what you feel is safe for your family.
Milk
Quart Size Mason Jars
Pressure Canner (I prefer the 23 quart Presto Canner)
Milk is a low acid food, therefore it has to be pressure canned.
Prepare jars and lids by sterilizing in boiling water. Let jars cool completely before adding milk to the jars.
Fill COOL sterilized jar to 1 inch head space. I always go by the rule “cold food, cold jars; hot food, hot jars.”
Wipe rims with a paper towel or cloth. DO NOT use vinegar to wipe your rims clean, the smallest amount of vinegar that gets into the jar will cause your milk to curdle.
Secure lids and place jars in the pressure canner. Remember that you have NOT heated the water yet. Cold Food-Cold Jars-Cold Cooker!
Add 3 quarts of cold water to pressure canner. Secure the lid on top and increase heat so that the water comes to a vigorous boil. This will take longer than normal since the items in the pressure canner are cold to start with.
Once your pressure canner starts releasing a steady stream of steam, set a timer for 10 minutes. After 10 minutes, place your pressure regulator (weight) on the vent pipe.
Once it has reached 11 pounds pressure, turn the heat off immediately. Be sure to adjust the amount of pressure for your elevation. You just want the canner to come up to the appropriate pressure, not process for any amount of time past that.
When the time is completed, turn off the heat and let it vent pressure naturally. Once pressure has reached zero, remove the pressure regulator and open the lid.
Remove jars using the jar lifter. Place jars on a towel or cooling rack, 1 inch apart. Allow jars to cool naturally (and undisturbed) for 12 to 24 hours before checking for a seal.
Why do you can food?
I’m a modern homesteader. I have a small garden in the spring and summer that we eat fresh vegetables from. However when I’m thinking about creating a food reserve, I’m thinking about it in a very practical way for my family.
I only preserve items that my family consumes on a regular basis. We pull from our canning reserve regularly. We also replenish it regularly. Therefore I am always looking for sales on the things we eat on a regular basis or that I can use to make ready-to-go meals like chili, soups, meat bases (spaghetti meat, taco meat, etc.) and staple items that I use regularly in the kitchen.
Why do you can staple items like flour, milk and butter?
As grocery store prices continue to rise and grocery shortages continue to be a very real issue, I like the peace of mind knowing that my family is taken care of and that if I want to bake a cake or make bread, I’m able to do so.
Are you a prepper and building up a food reserve?
I like to refer to myself as a modern homesteader and when thinking about taking care of my family often revert back to the ways of the woman in Proverbs 31. My family very much enjoys the modern amenities that we have, I still place a Walmart grocery order every week and we don’t have a bunker (much to my husband’s dismay), BUT I do believe that it is wise to prepare for the unexpected. That includes job loss, financial setbacks, grocery shortages, inflation, etc.
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