How I home can milk for the Pantry

hey everyone this is Jenny from homestead corner and today we're canning up some milk because we need to get some back in the pantry [Music] [Applause] [Music] [Applause] all right so before we get too excited about this I know this is not USDA recommended to do I know people get very upset about that but this is what I do to help my family get through and right now it is hard to get it's a limited supply of milk you can only buy one or two at most of the stores around here of dairy products they're being very particular about how many you get so when I'm cooking I like to save our fresh milk for cereal or if the kids want to drink it or whatever but if I want to cook this canned milk is perfect for that I can have it on the shelf and if I don't have enough you know I can save that fresh milk for the kids when they want it and I like to cook with whole milk and you know sometimes I cook with low-fat depending on what I have in the house but right now we're times are just everything is so messed up during this pandemic that some places you can't get milk and other places they have too much milk so we have some of our dairy as limited here so I just want to make sure we have plenty for cooking on the shelf and I've done a lot of research on this and this works for us this is how we do it so I'm gonna go ahead and get started so this is really simple to do you just want to make sure your jars are nice and super clean i sterilize these jars but I wanted them to get back down to room temperature because the milk is cold and I'm not going to heat my milk up for this so we are we want everything at room temperature I have my lids and hot water over here but this is the only thing that I have hot the water in the canner is also room temperature cold it's not it's not hot at all I want everything to heat up evenly together so we're gonna keep everything cold until we put it in the canner and turn it on okay so we're just going to start by filling up our jars I like to do this in courts you can do it in pipes or whatever size you want to do it in but I like to do it in quarts because that is about to write them out some of my recipes call for a whole quart so we just do that like when you're making pudding this is wonderful for pudding and all kinds of cooking and things like that and we're just gonna fill these up to 1 inch head space right here where the big rim is we're just gonna fill them to there and I am gonna just do 7 quarts today because that's how much fits in my canner okay so now that we have all our jars full there's a little bit of milk on the rims and because this is a whole milk and it's got fat net so I definitely like to use just a white vinegar to wipe my rims with because I want to make sure I get a really good seal so I always use white vinegar for anything with fats meats anything that's got fat in it you definitely want to make sure that it's super clean your rim and it's always good to double check to make sure you don't have any cracks or Nicks up here and your rim because then you won't get a seal with that either so I always like to double-check is that just give them all a nice wipe make sure they're all super duper clean because after all your work cannon you definitely don't want to have seals fail and have lose what you did if you do have a seal fail you can just put this in the mouth in the refrigerator and use it right away you really don't want to reprocess this because it does alter the taste a tiny bit and it's not quite the same as fresh milk so the more you cook it the more it's gonna change the flavor so then we're just gonna add our lids right to the top and a ring and we're gonna get all of these little diamonds nice and warm we're gonna get them all ready to go in the canner they just want these to be finger tight you don't want to over-tighten these because if you over tighten your rings you can buckle your lids they'll buckle in the pressure canner these aren't going to can for a long time so they probably won't but I don't I never over tighten the lids the Rings I call them all lids but just finger tight is all you need and they will they will do that thing in the canner there so those are ready we're going to start loading these into the canner okay so everything is cold right now so the water is cold the canner is cold the milk in the jar is cold the jars feel cold from the mill everything is cold so I just put all seven of my quarts right in here in the canner just like so and then I'm going to turn my heat on to high and put my lid on the canner and just lock everything down and this is going once we get it up and now we're just gonna well that we got this on high and we're gonna let it get nice and hot and when steam is coming out of here for 10 minutes I'm gonna put my 10 pounds of pressure on okay so we're getting a good steady stream out of our vent pipe and we've been getting that for about 10 minutes so I'm gonna add my 10 pounds of pressure and we're going to bring this up to 10 pounds and get that little baby jinglin okay so we have got our Tanner up to ten pounds of pressure we got a good jiggle going I'm gonna turn this off right now come down all on its own okay so once my Cantor came completely down to zero and all the pressure was gone from McCann ER then I removed my jars and I just put them on the counter and I'm gonna let these sit here for overnight until tomorrow morning and then I will clean them all up take the Rings off get them labeled and put them into the pantry they'll be ready to go I'm not sure if you can see right here near the top there is you can see a little bit of the fat separating and that's okay I'm going to shake this up before I use it make sure everything is mixed together really well and this will last a good long time in the pantry I usually don't do more than I'm going to use in about six months eight months some people say it can last for a couple of years in there so we usually don't do more than we can use up in six to eight months so that is it if you liked this video give us a thumbs up subscribe we'll see you in the next video bye

Channel: Homestead Corner

Views: 98,507

Rating: 4.9486647 out of 5

Keywords: Homestead, Corner, Homesteading, Homsteader, Maine, canning milk, food storage, pressure canning, Home canned, shelf stable milk, pantry milk, how to, home canning, all American Canner, all american 921 pressure canner, all american 921 canner pressure cooker, all american 921 canner pressure cooker 21.5 qt silver, prepper, all american pressure canner, home canning milk, self reliance, homestead skills

Id: uxHrH5s5Gu8

Length: 9min 24sec (564 seconds)

Published: Fri May 08 2020