CANNED MILK | Shelf-Stable | Like Evaporated Milk | NOT "Approved" | Pressure Canning

Preserving milk for the pantry shelf. This is not an "approved" home canning project. With 26 years of home canning experience, we feel completely comfortable and safe doing this. This may not be suited for everyone, enter at your own risk! With times like today, I think we could all use some "unapproved" canned food on our shelves. This is basically the same as canned evaporated milk. Use it for cooking or drinking. Best chilled for drinking purposes.

Disclaimer:
This canning project may not be suitable for everyone and is “not approved” by the USDA for home canning. Proceed at your own risk.

Recommended Ultimate Home Canning Essential: Ball Blue Book Guide to Preserving (in print)

Our canning process meets modern recommended methods. Check out this website, healthycanning.com, for more information.

Visit our website:
https://www.freedomharvestfarm.com/

Altitude Adjustments for Pressure Canning:
0 to 1,000 feet, 10 lbs of pressure.
1,001 to 2,000 feet, 15 lbs of pressure.
2,001 to 4,000 feet, 15 lbs of pressure.
4,001 to 6,000 feet, 15 lbs of pressure.
6,001 to 8,000 feet, 15 lbs of pressure.
8,001 to 10,000 feet, 15 lbs of pressure.

FAQ: What is the shelf-life of home-canned goods?
As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. When in doubt, throw it out.

FAQ: What happens if you don't sterilize canning jars before canning?
Sterilization of canning jars is not required for safe food preservation if the food item is processed for at least 10 minutes in a water bath or pressure canner. Any harmful microorganisms will be destroyed during the canning process (National Center for Home Food Preservation).
It is important to start with clean canning jars. Wash jars in hot soapy water, rinsing well leaving to air dry on a towel. You may also use a dishwasher to wash the jars. Inspect each jar before filling, looking for any cracks or chips to the rim, body, or bottom.

Our portable burner is made by Cadco/Broil King, a solid cast burner in stainless housing. Model PCR-1S, 1500 watts, commercial cooking appliance. Purchased from Amazon.

Our Pressure Canners/Cookers: We use All American Models No. 921 and No. 930. Heavy Cast Aluminum Pressure Canners/Cookers. Professional quality with “metal to metal” seal.

Why we store our home canned goods without the bands/rings on the jars:
1. The rings are designed to keep the lid on during the processing and cooling phases of canning. Beyond that, they serve no purpose. The lids/seals are held on by suction, not the bands/rings.
2. If the bands/rings are left on the jars, this could result in a false seal, causing the contents to spoil.
3. Bands/rings eventually rust if left on the jars, making them quite difficult to remove.
4. It's a proper technique and a safety issue.

#canning #foodpreservation #homesteading