Canned milk water bath method

I am a dairy farmer and haven’t canned milk. I have freeze dried milk and it turned out awesome. We milk 550 Holsteins. The amount of cream you get depends on the breed of cow. Holsteins give a lot of volume compared to Guernseys who give a lot of butterfat which would make them good for making butter. I don’t make butter either. I buy my butter from Aldis because their butter is made from my milk that I ship. So I kinda keep myself in business😁.

I’ll be sticking to canning my own food. Have y’all seen all the FOOD recalls, I’m sure they were all deemed USDA safe 😂

I have the revised book The Encyclopedia of Country Living 50th anniversary edition. It does have preserving milk in it on page 790. It says to pressure can for 10 minutes at 10lbs of pressure or 60 minutes in a water bath canner. I love your videos. 🙏❤

In Europe we only use the water bath method, for everything we want canning. The large pressure cans you use in the US are hardly available here It is an ancient method of preserving food without any kind of expensive and unnecessary equipment. I personally water bath can for several decades and have always wondered why pressure canning. I use an electric water bath kettle that automatically heats up to the temperature I set, and to the canning time I want and inside my kitchen it's really simple. GREAT video's BTW !!!

I raised dairy goats for 30 years. I canned milk in water bath canner never had a problem. Once had a rejected baby goat and was able to use my canned milk rather than purchasing replacer. Big money saver

So here is my thought: if it takes ten minutes or more to sterilize jars, kill pathogens, etc., why would it not be possible to safely can milk if the contents of the jar are heated to a boil for longer than ten minutes? I stick to tried and true approved recipes, but I also think the USDA likes to limit us out of fear. I would love to hear more of your go to spots for research.

I had a skin condition when I was younger and the doctor prescribed that I take a bath in milk. He was going to fill the tub and asked "do you want it pasteurized?" I thought he said "past your eyes" so I told him, "no, just up to my neck will be fine."

I cold can my milk and cream no need to heat it first just pour into cold jars 1 inch headspace, finger tight lids, cold water over jars, HEAT SLOW SO NOT TO GET BURNT MILK TASTE! Water bath 10 min once boiling. Cold pot cold jars cold milk. EASY!

I enjoyed the link you provided for canning the milk. My husband has the same name as her husband. We live 20 miles from that Cupp family, so I'm sure we are related. Small, small world. You have great content. I understand all the fuss about "safe" canning, "approved" canning. I can't help but think about the women who canned before pressure canners were even thought of, much less available. Was their canning "unsafe"? It bothers me to have people bash my heritage. Those were MY relatives who water bath canned all their food. Those were MY relatives who ate that food to survive, and lived to talk about it; lived to pass what they knew to their descendants. I remember helping my grandmother water bath can in a large kettle they used for butchering, over a fire. My grandpa made a wooden shelf that fit in the bottom of the kettle to make a flat bottom for the jars to sit on. Those were mighty fine memories made when I was but a child. Our children today do not know what is "safe" canning, and what is not, because the people who deem themselves the ones to determine what is safe, and what is not, has refused to continue testing the foods we have questions about. Now, that is a sad story...they test a few foods, call them safe, and everything else is considered unsafe, not recommended, etc. You just keep doing what you are doing, girl! You make me smile!!!!

People plz be kind to her.

A very common mistake in the water bath is when removing the slanted jars, the tops have not clicked yet, that is, there is a possibility that something gets between the lid and the jars and to make a false closure, but I see this error being repeated a lot to drain the water from the top of the jars. Sometimes mistakes are in the smallest details. Sorry my bad written english because I speak portuguese and we do not use the "american pressure canners" ;)

Update #2: ok I’ve now done this twice since watching this video… I had some commercial grass fed whole milk in my deep freezer and I’m trying to make room for fall butchering so decided to thaw and can it. I did some in half pints and some in pints. I had one not seal (my fault), so put it in the fridge… I’d made brownies so grabbed that to try with them in the evening. I’m telling you BOTH hubby and I thought it tasted just like fresh milk, we were VERY surprised because we have come to associate canned milk with the more sugary/creamer-like consistency and taste of the pressure canned milk (also delicious especially in riced pudding which is a big thing this time Of year for us of Scandinavian descent lol…) The WBC milk was pure white, clear and clean tasting, no separation. Anyway just thought I’d leave this update for anyone curious about these kind of details. Update #1: my 35th edition does indeed have this recipe on p790 🙌🏻🙌🏻🙌🏻🎉 Milk is protein, sugar, water (basically). I love that you’re exploring the water bath possibilities, you clearly have thought this through and have a good understanding of how to stay safe while recognizing that the know it alls may not actually know it all!! Canned milk is one of my favorite things on my shelf, I do it in the pressure canner 2% milk grass fed organic that I buy at BJs, processed at 10 minutes and love it. In fact about to do some more. Regularly use jars that are up to 2 years old no problem. Wish I had milk that fresh but not til we move to NH and can get a milk cow unfortunately😢. Edited to add: I just realized I have that book, I got it free, I’ve never even opened it 🤦🏼‍♀️ might be full of good info

Don’t pay any attention to the non sayers. We all love you and appreciate everything you do for us. I do mine In the water bath also for 1 hour. Fresh cream makes the best butter. Oh man ❤

A blender fixes lumpy milk quite quickly. I have canned milk on my shelf I think the oldest one now is about one and ahalf years and they are separated a little bit I just dump them in the blender for a couple of seconds and it’s all back together again.

I found your channel today and I loved it, I live in Guatemala and we do not have the pressure canners here so I have felt discouraged to water can. Bu you have given me the confidence to do it. We do not do canning here, but I think I will start. Thank you. Blessings

I don't have access to raw milk but I plan on canning a couple of gallons worth of organic whole milk

Just a little tip for you. A turkey baster works great for removing the cream and putting in a jar for later use. I get milk from an Amish dairy and this is what I figured out to make it easier.

I have a second edition of Carla Emory’s encyclopedia of country living as well as a newer copy like the one you showed. It’s been my go to for 37-38 years. No problems ever.

Retired chef over 28 years and Rochelle and I love your channel. God Bless, Mike

For those wishing to make whipped cream be sure to use a quart jar 1/2 full or you will not have enough room in the jar once it thickens up. Same with making butter if you use a wand to blend because making butter means you will be making whipped cream first before it turn to butter.