Canning Milk

[@OuttheBackDoor]

Reminder: Make sure to leave a 1" headspace. Dairy is notorious for siphoning!

[@sandijammes7761]

Yes ma'am!

[@kimdickson8372]

Siphoning?

[@OuttheBackDoor]

@@kimdickson8372 Hi Kim. Siphoning is when the food that you're canning (in this case the milk) gets pulled up and out of the jar between the rim and lid. Your jars seal because the excess air has been removed "sucked out" from the jar. If you don't have enough headspace or manually force your pressure to come down quickly instead of waiting for it to come to zero on its own, a siphon effect will be caused. When siphoning occurs, either the lid won't seal or you'll have a "false" seal and most likely will fail at some point while sitting in the pantry. The reason is because there are micro particles of food trapped between the rim and lid that cause micro leaks. (Another reason we wipe our rims clean before placing the lid on). When I've had jars siphon, but sealed, I mark that jar with an "S", besides dating it and marking what's in it. Then I put it at the beginning of the pantry shelf to use as soon as possible. Or I may place it in the refrigerator and use it soon. I hope this helps. 😊

[@kimdickson8372]

Thanks for your time and your reply

[@OuttheBackDoor]

@@kimdickson8372 you're very welcome 😊

[@reneewauchula]

I know this is an old video but for anybody watching it now. Milk is naturally tan but they add a whitener in the process to make the milk look more attractive. So it turning a slight 10 color is just because the heat process has destroyed whatever that brightener was which doesn't hurt anything.

[@OuttheBackDoor]

Hi Cheryl. My raw milk is white and nothing is added to it. There's naturally sugar in the milk protein and that will start to caramelize when heated quickly or for a longer period of time. Nothing wrong with it when it turns tan. It gives it a sweeter taste though. 😊

[@Barosunflower]

Still have some canned from last year, thank you for showing us again. 💓

[@OuttheBackDoor]

Hi Bar O Sunflower. Thank you and that's awesome! I've got milk in the pantry that's a little over 2 years old now. I need to get on rotating better! 😊

[@paccur1252]

What happens if electrical goes out... like mine did yesterday... so l now are canning to save all my milk

[@OuttheBackDoor]

Hi Pac Woman. I'll be scampering wide open with 4 canners going if our power goes out for any length of time to save what's in the freezers! And it's a good reason to have canned milk and sour cream. I need to keep canning my way through the freezers though. 😊

[@paccur1252]

@@OuttheBackDoor yep..just did 2 days off canning to save what I have..exhausted now..lol

[@OuttheBackDoor]

@paccur1252 great job!

[@freakinfrugal5268]

Could you add vanilla and sugar to the whole milk, or any dairy for that matter, to make it like a store bought flavored coffee creamer?

[@OuttheBackDoor]

Hi freakinfrugal. Yes, you could add vanilla to flavor it. You'll need to watch on adding sugar though. I emphasized in the video on raising your temp slowly so you wouldn't caramelize the sugars in the milk. This sweetens the milk slightly and turns it a beige color. One way to sweeten the milk a bit more on its own without additional sugar would be to actually process the milk for 10 to 15 minutes once you reach your desired psi. Either way, processing longer or adding sugar, I would recommend doing a small test batch to see if it turns out to your liking. I hope this helps. 😊

[@Linda-kq8ef]

Thank you for sharing, I truly enjoyed your video, my husband went to bed and I stayed up to can some milk. So excited to have it on my shelf. We live way out in the country, with gas being so high, we do without milk and bread sometimes. But not no more. I do make bread and biscuits. 😉😂❤️

[@OuttheBackDoor]

Hi Linda. I'm glad this was helpful! I'm using some of my canned milk that's 3 years old from the pantry. I had put up a lot in a couple of my canning sessions! I make my own breads also, but I don't eat as much of it as my husband does. And that may cut down if he decides to pull the pin and retire the end of the year. Enjoy your weekend. 😊

[@Katya-zj7ni]

I had loads on the shelf thanks to you. My son loves it, the sweetness is nice. I had to tell him this is “emergency SHTF milk”, not for glugging down 😂😂

[@OuttheBackDoor]

Hi Katy. I'm glad your family is enjoying it. I laughed at your comment to your son about it being for emergencies and not a daily milk supply! 🤣 I drank so much milk when I was young that my mama said she was going to have to buy a cow! 😊

[@merryanneadair4451]

Wonderful video! I've been canning milk for many years. I have dairy goats & I love having milk all winter while my girls are dry! Your method is the best I've found, definitely my favorite! God bless!

[@OuttheBackDoor]

@@merryanneadair4451 Hi MerryAnne. I'm glad this was helpful! God bless 😊💖

[@goldieleyva3002]

Can I refrigerate before use and use the milk on cereal?

[@OuttheBackDoor]

Hi Goldie. Most definitely! I always do. 😊

[@nydiamarcial3844]

All my goodness, I just love your canning videos! Will be canning milk tomorrow. THANK YOU! 👍💕🙋🏻‍♀️How long will this last?

[@OuttheBackDoor]

Hi Nydia. So far I've had canned milk, longer than 2 years, in my pantry and it's been good. Thank you for watching! 😊

[@LT-sk4lt]

Interesting, what is the oldest jar of canned milk that you've opened and enjoyed?

[@OuttheBackDoor]

Hi L T. The oldest so far has been a little over 2 years old. 😊

[@sandrarichardson2713]

Another excellent video. I did can some whole and some 2% when I watched this the first time. Really great resource. Thanks for helping one more time with putting a new thing on my pantry shelf. Jesus bless.

[@OuttheBackDoor]

Hi Sandra. I'm glad this was helpful. 😌 My hubby had my canned chocolate milk for supper tonight. Have a blessed night. 😊

[@robinwilliams5608]

Good timing! I went to the grocery store to get my milk, butter and OJ. I've process the OJ while canning pork in an apple broth this evening. Tomorrow I plan on processing the milk. I'm so excited to be able to can and get these on my shelf. I appreciate you!

[@OuttheBackDoor]

Hi Robin. You sure will be busy! And your canned pork in apple juice is a great idea! Thank you for sharing that with us. Thank you for watching! 😊

[@Bee-Kind-Baker]

You can can OJ??

[@OuttheBackDoor]

@Bee-Kind-Baker Hi Christie. I sure do! Here's the link if you want to check it out. kzbin.info/www/bejne/eYbGpIaQZbR6h6c

[@Bee-Kind-Baker]

@@OuttheBackDoor , I sure will! Thank you 💞💞

[@susiedurr9067]

I’ve been canning milk since I watched you , thank you 😊

[@OuttheBackDoor]

Hi Susie. That's awesome and thank you! Hubby just had my canned chocolate milk for supper. 😊

[@tughillbillyhomestead]

Canning milk for the first time, yours by far, was the most informative of all the videos i watched today.

[@OuttheBackDoor]

Hi Tughillbilly Homestead. I'm glad this was helpful and thank you for watching. 😊

[@paulettehall4614]

How many minutes for water bath canning

[@OuttheBackDoor]

Hi Paulette. I'm really not sure being I've never done it that way. Sorry. 😊

[@paulettehall4614]

@@OuttheBackDoor no prob just thought I'd ask. Happy canning

[@caycay5555]

What is he shelf life

[@OuttheBackDoor]

Hi caycay. So far I've got milk over 3 years old in my pantry. I had a dairy farmer tell me they've had canned milk over 5 years old. 😊

[@caycay5555]

Thank you. I canned milk just the way you did about four years ago. Didn’t know how long to keep it

[@donnasmith7414]

So can you put a jar in the fridge to get cold before putting on your cold cereal? I like cold milk on cold cereal

[@OuttheBackDoor]

Hi Donna. Yes, place a jar in the refrigerator to chill before drinking. Chocolate is good too! If you are going to use this in baking or cooking, you don't need to chill it first. I hope this helps. 😊

[@susanluker2493]

What does this milk taste like? I canned some and it tasted like a cross between condensed milk and store bought milk.

[@OuttheBackDoor]

Hi Susan. Home canned milk definitely tastes different than store bought refrigerated milk. It has a richer and slightly sweeter taste to it. If the sugars in the milk caramelize even more, the flavor would be sweeter than expected. If this happens to me, it's easier to tell because the color of the milk is a light beige color. I use that on cereal, oatmeal, and for baking. I hope this helps. 😊

[@emcarver8983]

It's not the far that caramelized. It's the milk sugar and there's more in skinned milk.

[@OuttheBackDoor]

You're correct Em. Fat doesn't caramelize. The sugar proteins in the milk does. 👍

[@Monkchip]

I don't know how shelf stable this milk is, do you? I've bought DollarTree's 2% and Almond milk in those cartons, and their shelf life is approx 6 mos

[@OuttheBackDoor]

Hi Teri. So far I've had canned milk, longer than 2 years, in my pantry and it's been good. 😊

[@jamiehough972]

I'm brand new to so-called "rebel-canning", and I was wondering...do you have to boil the milk for 10 minutes prior to use, as is recommended for other canned goods? I have dairy goats, and would LOVE to have a way to store milk other than freezing, so I was excited to see your video.

[@OuttheBackDoor]

Hi Jamie. If you're boiling the milk you're pasteurizing it. It will reach that temp during this process so it's not necessary ahead of time. I know quite a few people that can their raw cow milk. I hope this helps. 😊

[@chicken-grandma]

Micki...can i do buttermilk?

[@OuttheBackDoor]

Hi Paula. Short answer, no. Ok... longer answer. I've had 3 viewers try it per my instructions and they all said DON'T DO IT! I can't get buttermilk locally because I live in a small community. BUT, as soon as I get some I'm doing a video on canning it so we can all see if it works or if it's a fail. 😊

[@chicken-grandma]

​@OuttheBackDoor ok...thank you...I will be waiting for your results

[@OuttheBackDoor]

I'm looking forward to doing this!

[@longarmsupplies]

Thanks for the video...I think I'll try canning some milk when our cow freshens.

[@OuttheBackDoor]

Hi Wild Nature Farm. You'll have the BEST milk! 😊

[@COWELLGIRL]

This I haven't tried but plan to right away

[@OuttheBackDoor]

Hi Sharon. Hubby is drinking my canned chocolate milk for supper tonight! 😊

[@sandykparten4056]

Can you can buttermilk?

[@OuttheBackDoor]

Hi Sandy. At this time, I advise against it. I've had many people ask about canning buttermilk. As soon as I can find buttermilk in the refrigerator section of a store I plan on doing a video on it and what the outcome is. I live in a very small community so stores don't carry it any longer. 😊

[@sandykparten4056]

I tried it. It clabbered and separated. Used ny insta pot max canner and pressure canned it for 22 minutes.😢 Regular whole milk came out just fine. 😊 I ended up freezing some in quart baggies.

[@OuttheBackDoor]

At least your whole milk is good. 👍

[@sandykparten4056]

Yup. 😁

[@sandijammes7761]

Hi Mickey! I just got gallons of skim milk for $.99 each! I came home to refresh my memory on how to do it & I don't remember you mentioning skim as needing a longer canner time. How long should I do the skim milk? I've done 2% & whole based on your video from some time ago & really liked the outcome. What do you think about the timing on skim? Thanks in advance. 🙏🙏

[@OuttheBackDoor]

Hi Sandi. All milk and whipping cream is done the same. 😉

[@sandijammes7761]

@@OuttheBackDoor Thank you!

[@janhunt7594]

Have you tried chocolate milk. Left over from grandkids visiting?

[@OuttheBackDoor]

Hi Jan. Yes! I can it for my husband. There will be a chocolate layer that will settle to the bottom of the jar, but all you've got to do is shake the jar to mix it back in or stir it with a spoon! I hope this helps. 😊

[@godsgift3302]

Glas to see your video I going to market get some milk to can thanks again for sharing 😂

[@OuttheBackDoor]

Hi Godsgift. I'm glad this was helpful! 😊

[@alilfri4]

Is the milk still good if it ends up being a darker beige color? I’m new to canning so I’m trying to work things out😅

[@OuttheBackDoor]

Hi alilfri. Yes, the milk is still good. The beige color comes from the sugars in the milk caramelizing (being heated quickly). The end result may taste slightly sweet. If you don't care for the sweeter flavor for drinking, use it for cooking, baking, and making pancakes or waffles. I like it over cereal (especially oatmeal). I hope this helps. 😊

[@lmh051255]

Just started my first batch of canned whole milk. I am at about 1100 ft elevation, it shouldn't change the time on this much should it?

[@OuttheBackDoor]

Hi. You're about the same elevation I'm at. The reason it may take me much longer than anyone else is because I use my AA941 PC and I can get up to 28 pints in it. The more jars, the longer it will take to heat up and come to pressure. If you try to bring the heat up too fast, the milk will start to caramelize. I hope this helps. 😊

[@denafaulkner6006]

I am new to the canning game. Every video or instructions that I have read, says not to re-tighten when coming out of the canner. Have you ever had a problem with yours by doing so??

[@OuttheBackDoor]

Hi Dena. *If you are using standard metal flats, you DO NOT tighten the bands after removing them from the canner.* _If you are using REUSABLE lids like Tatters, then you MUST tighten the bands down after removing them from the canner._ I hope this helps and welcome to the world of canning! 😊

[@lisaplaisted2543]

How long is canned milk shelf stable?

[@OuttheBackDoor]

Hi Lisa. So far I've had canned milk, longer than 2 years, in my pantry and it's been good. 😊

[@lisaplaisted2543]

@@OuttheBackDoor Thank you so much! 🥰

[@OuttheBackDoor]

You're very welcome! 😊

[@KKnight7488]

Great videos! I’m just starting to can and I’m so excited to do dairy because we love it, especially milk. Can’t wait to try it. I had a question about canning in general……….I’ve heard others say its best not to store with the rings on so you can better tell if they fail. What do you think? Thanks so much!

[@OuttheBackDoor]

Hi Karen. General rule of thumb is to leave the rings OFF of the jars when storing them. I personally don't see why you wouldn't be able to tell if you jar seal has failed or not whether the band is on or not. _Main reason_ not to is moisture (humidity) being an issue and the band rusting onto the lid. Rust will spread from the band and compromise the lid then, ending up in a failure or you just can't get the lid off any longer. Now, if a person is like me and has been canning a very long time and puts up a lot of food, storage space for the bands can become an issue. I've got them strung between the floor joists in my basement and I'm still running short of space, so on occasion I do leave the bands on my jars *(extremely loosely!)* They rattle when I grab a jar from the shelf. I don't make a habit of this, but it gives me another storage spot. I hope this helps. 😊

[@KKnight7488]

Thank you so much for a quick response! That makes sense! So glad I found your channel!

[@OuttheBackDoor]

I'm glad it helped and I'm here to help any way I can. BTW, welcome to the world of canning! @@KKnight7488

[@trumpetpapa1018]

My refrigerator recently stopped working and it brought in to focus the need to be able to do without refrigeration in an emergency. Thank you so much for posting this.

[@OuttheBackDoor]

Hi trumpetpapa.I'm glad this was helpful! 😊

[@patvance6205]

Great video!

[@OuttheBackDoor]

Hi Pat. Thank you and I appreciate you watching! 😊

[@carolynmelnick8612]

Perfect timing of finding your video. We were given 4 gallons of 2% milk and needed to store it quick due to we had 5 days to drink it. Currently have my PC going with 7 quarts of milk 😊❤

[@OuttheBackDoor]

Hi Carolyn. I'm glad this was helpful! 😊

[@Kricket2020]

Hi Mickey, thank you for another great video. I will be doing this all. I have a question, maybe you know. I went back and watched the heavy cream video and the butter video. The milk and cream are similar in processing times, but the butter is the same as meat. I wonder if butter can be brought up to pressure and shut off, like cream? What do you think?

[@OuttheBackDoor]

Hi Kricket B. I know there are many channels out there that do not PC their butter. Butter consists of fat, milk proteins, water, and salt (if added). I PC butter because of it being very dense in comparison to milk. If I PC'd my milk, I would end up with evaporated milk and that's not my goal. I'm treating the milk proteins in the butter like a meat protein. _Maybe I'm being overly cautious on this one in comparison to canning milk and other dairy products, but my gut instinct told me to PC it._ You may try doing the same method as canning milk and whipping cream, but I'm just explaining why I PC mine. I'll be posting a video fairly soon on how I make ghee *which has a MUCH longer shelf life than butter* and you can use it in place of butter, plus fry with it. I do the open kettle method of preserving that in comparison to PCing the butter. Those are my thoughts. 😊

[@Kricket2020]

@@OuttheBackDoor hi Mickey, thank you for the response. I also pressure can butter just as you do in you video. The density makes sense to me. My cutter milk solids do caramelize a bit but that’s fine. I have made ghee before, and need to do that again. I haven’t done milk and cream yet, but did sour cream after watching your video and I bet excited at the prospects! Thank you again, I really love your videos

[@valriejohnson7959]

I’m new to pressure canning I’ve been doing about a year. I have done meats butter and reg milk and beans. I have a question can I do lactose milk the same way ? Ty so much. I’m glad I found you channel I am learning so much. Ty in advance for your reply.

[@OuttheBackDoor]

Hi Valrie. I personally haven't canned lactose free milk, but it should work the same as regular milk. You could always start with trying a small batch to make sure you're happy with the end results. 😊

[@gracefulglowandco]

Also, do you possibly know how to process in an electric canner? Thats all i have 😕

[@OuttheBackDoor]

Hi Lorissa. Unfortunately, I'm not sure. I've never owned and electric canner. If there's a way to cancel the process when it reaches the required pressure, that would be the time to do it. Also, there's no way to regulate how slow you raise your temp, so your end result may be quite a bit sweeter and a more beige in color because of the sugars in the milk caramelizing. 😊

[@mtho2014]

Do you can homemade ranch dressing the same way as the milk and sour cream canning methods? I use milk, sour cream, mayonnaise, lemon juice, apple cider vinegar, and other spices (including garlic powder). I know fresh garlic has to be pressure canned, but not sure about garlic powder. With the ACV and lemon juice in the recipe, I’m curious how to adjust the canning process. Thank you!

[@OuttheBackDoor]

Hi Michelle. I can sour cream differently than I can milk. I haven't canned a ranch dressing or thought about it because there are so many variables in the ingredients. Some require PC, some WB. And some will curdle. I just mix my milk, sour cream, mayo, and my dried ranch mix to make dressing. 😊

[@KittyMama61]

Sometimes I can get it on sale at $1.00 per gallon. I'm going to start canning this milk right away, as long as it's still good.

[@OuttheBackDoor]

Hi Kitty. Great deal! Happy canning! 😊

[@teresahoye6477]

I have always wanted to can milk. Thank you. If you put the link up for your supper, it's not here.

[@OuttheBackDoor]

Hi Teresa. I haven't been able to put up any links as of yet, but there wasn't anything about our supper last night. I was just commenting how nice it is to be able to grab milk out of the pantry when ever I want. My hubby's favorite is chocolate milk. 😊

[@terrim9323]

I just found your channel and subscribed : thank you for posting this for us❤️🌹🌹

[@OuttheBackDoor]

Hi Terri. Welcome to the channel and I hope the videos are helpful to you! 😊

[@emcarver8983]

Are American pints smaller than uk pints?

[@OuttheBackDoor]

Hi Em. The US pint is 16 ounces or 473 ml. I hope this helps. 😊

[@lighthousefan5538]

I can milk all the time now! I was wondering do you have an suggestions for canning homemade sweetened condensed milk?

[@OuttheBackDoor]

Hi Lighthousefan. I haven't nailed down the sweetened condensed milk yet. So far it turning towards a type of caramel.

[@destinyandpurpose]

Thanks for showing how to do this. I heard you mention that you use your canned milk for making yogurt. I make milk kefir, and we then drink it as "drinkable yogurt" that I flavor with vanilla. I want to be able to use home canned milk to make milk kefir, but I do not know whether that is possible. Would you have any info on this? Since you make yogurt with yours, I have hope ☺. I bought 3 gallons of whole milk to can and put on my shelf for future use. Thanks for sharing your knowledge and wisdom. God Bless!

[@OuttheBackDoor]

Hi Destiny and Purpose. Honestly, I've not made Kefir from canned milk yet. I rarely drink it. I prefer yogurt, but I let mine ferment for longer than normal to get a real tangy flavor and enjoy it for breakfast. The main reason I'm able to make yogurt with the canned milk is because the milk normally needs to be brought up to 180° to kill certain enzymes that would otherwise fight against the yogurt culture and we wouldn't get it to ferment into yogurt if it wasn't heated to a higher temp first. The canned milk has already been brought up and over that high temp during processing, so I only warm up my canned milk to about 100°F and then mix in my yogurt culture and ferment it. "Most" yogurt cultures are thermophilic, needing a controlled low heat to ferment them. Kefir is a mesophilic culture that ferments well in moderate temps (counter top). I just did some quick research and found that the only milk that is not recommended to make kefir is ultra pasteurized meaning the temp was brought up to 280° F. When we can milk, the temp only comes up to 245° F, so I'm going to take an educated and common sense guess at this and say, yes, you should be able to use canned milk to make kefir. I'm also going to suggest doing a small test batch. If you haven't canned any milk yet, you could do a couple of pints or a quart and then use it the next day with your kefir grains. I'd love to hear your results! I hope this helps. God bless. 😊

[@destinyandpurpose]

@@OuttheBackDoor Thank you so, so much for checking on this for me, it was very helpful and I appreciate you taking the time to do it. I hope to can some milk this weekend so I will be able to test this out in a couple days. I should have some extra grains to test it with too, as they reproduce rather quickly, lol. I had been lactose intolerant for over 25 years 🤢 and started drinking milk kefir last fall for gut health and other health benefits. I just discovered last month that I am able to drink and digest regular milk again after drinking milk kefir for a couple of months. It was an awesome win! I don't want to be without my kefir ever again and I remember what happened with the availability of milk a few years ago. If I let the kefir go too long and it gets too tangy I just use it as buttermilk in baking biscuits, cornbread, etc. Or I feed it to my chickens, it never goes to waste, lol. I am excited to try this out and will definitely keep you posted! Again THANK YOU SO MUCH, God Bless You and Keep You!! ❤

[@elaineboston4655]

Why do you tighten the bands after you take them out of the canner?

[@OuttheBackDoor]

Hi Elaine. That's normal procedure when ever using reusable lids no matter what brand, to ensure a seal. You would not tighten the bands if using metal flats. 😊

[@morgantough]

May I ask, why you tighten the rings up when you took the jars out?

[@OuttheBackDoor]

Hi morgantough. If you're using "reusable" lids like Tattlers, the bands need to be tightened down after taking them out of the canner to help work the sealing process. After waiting 12 hours or more when the lids seal, the bands will be fairly loose on the jars. I hope this helps. 😊

[@lynda518]

Did you keep it on a medium heat the entire time waiting for it to come to pressure?

[@OuttheBackDoor]

Hi Lynda. I personally keep it on medium (5) until I vent. Once I put the weighted regulator on I turn the temp up to (7-7 1/2) to reach pressure. My burner dial goes up to 10. I have noticed by doing this I have a minimal amount of caramelizing of the sugars in the milk. I hope this helps. 😊

[@thefireman2854]

To be clear, you are not keeping at 10lbs pressure (for your elevation) for a given amount of time? Just reaching that pressure and slowly coming down from it should process the milk ok?

[@OuttheBackDoor]

Hi thefireman. Correct! For you, slowly bring the temp up to vent and then up to 15 psi. As soon as it reaches 15 psi, turn your burner off and allow it to come back to zero on its own. 😊

[@thefireman2854]

@@OuttheBackDoor Thank you for your expedient response! You could probably see that I have left a few comments....working my way through your vids! Appreciate all the knowledge you give.

[@OuttheBackDoor]

@thefireman2854 You're welcome. I appreciate you watching and I'm here to help if I'm able to. 😊

[@moho5790]

Can I can raw milk from the cow?

[@OuttheBackDoor]

You sure can! Just make sure to skim your cream off your milk first. Then can that separately. 😊

[@ivylamejor]

Can I use a pressure cooker? I have one of those electric ones that have different ways to use it. I hope I can use the one I have so I can try this !!!

[@OuttheBackDoor]

Hi Ivette. I've had other viewers successfully use their electric pressure canners. Canners and cookers are two different things. Cookers don't get up to the necessary temp and pressure that canners do. I hope this helps. 😊

[@ivylamejor]

Thank you 🙏🏻 😊

[@heavenbound2713]

I just watched this video and I’m thinking I’d like to give it a try. But I’ve got an unrelated question for you. Do you think homemade Greek style yogurt from raw milk could be canned? I’d really appreciate your opinion! Thanks! 😊

[@OuttheBackDoor]

Hi Heaven Bound. I like your name! 💗 I have not tried to can yogurt and here's my reasons why. First, I'd be killing all the excellent probiotics in the yogurt. Next, I really think it would curdle (in a nasty way) being it's a cultured product. I had a couple of viewers help me out with an experiment and they both canned a couple of jars of buttermilk because nobody around here sells buttermilk in the dairy section anymore. They wanted to know if you could can buttermilk. 🤷‍♀️ Because of the low pH of buttermilk, WB canning it the same way I did in the canning sour cream video should be acceptable. The other person tried canning it like I showed in the milk video. Both ended up with the same result and it wasn't good. It separated and curdled and no stick blender was going to put it back together. They both said don't do it! 🤭 I'm concerned the yogurt may do the same thing. Or... maybe it will react like the sour cream and you just need to mix it well after opening the jar. 🤷‍♀️ I'm not sure. If you're willing to give it a try, WB can pints and/or half pints for 20 minutes. I'd suggest only doing 1 or 2 jars for testing. And if you do try it, I'd really like to hear your results! Me, I'm hoping to do a video on making yogurt from my canned milk and see how that turns out. Those are my thoughts and I hope it helps. 😊

[@heavenbound2713]

@@OuttheBackDoor Thank you for getting back to me! Your input really helped. I don’t think I will try it because, as you stated, I’d kill the wholesome probiotics. I don’t know why I didn’t think of that! My 70 year old brain isn’t as sharp as it use to be! 😊 I will be on the lookout for your video on making yogurt with canned milk. You have some great contents on your videos and I enjoy watching them. God bless you greatly! 💕🙏

[@OuttheBackDoor]

@@heavenbound2713 I'm glad this helped and I appreciate you watching! Have a wonderful day and God bless you. Mickey 😊 💗

[@helenamorozov7256]

How do you can the quart size

[@OuttheBackDoor]

Hi Helena. The exact same way as the pints. 😊

[@mariedeiter514]

I am excited to can some milk. Thank you for the video.

[@OuttheBackDoor]

Hi Marie. My husband just had my canned chocolate milk for supper because I was running low on milk from the store and didn't want to run into town just for that. 😊

[@mariedeiter514]

@@OuttheBackDoor sounds delicious

[@OuttheBackDoor]

He likes it!

[@ezriemo.868]

Too many words... :(

[@OuttheBackDoor]

Ezriem, what do you need help with, the process? 😊

[@andreably9441]

How long is the shelf life?

[@OuttheBackDoor]

Hi Andrea. I've got milk in the pantry that's over 2 years old so far. 😊

[@kaymcgregor8239]

How long is shelf life?

[@OuttheBackDoor]

Hi Kay. So far I've got milk that's over 2 years old in the pantry. 😊

[@Bee-Kind-Baker]

Hello! First time watching! Thank you fir this informative teaching; very helpful. I went through and read the comments. Was so disappointed to read that buttermilk won’t PC correctly. I’ve already purchased a gallon of it. Wondering how it would do , if it was water bathed? I know that many are water bathing their regular milk for 1 hour with good results. What’s your opinion, please? Thank you ❤

[@OuttheBackDoor]

Hi Christie. Thanks for stopping by the channel! Buttermilk has a low pH level because it's cultured and could be WB canned instead of PC. But, I've had a few people do the leg work and experimenting for me because I haven't been able to find Buttermilk (other than powdered) in any of our stores any longer because of living in a small community and it doesn't sell fast enough. Two people got back to me with unsatisfactory results. If I can get Buttermilk, I would try to can it myself to see what the end result is, and even if it's bad, I'd like to share a video for everyone to see because so many people ask about it. If you want to experiment with a pint to see the end results, WB pints for 20 minutes. Make sure to leave 1" headspace. As I showed with canning milk, start with room temp milk, set into a warm (not hot water in canner), bring heat up SLOWLY. Once you reach a boil, start timing. If you do try this, I'd really like to hear your results as well. Like I said, if I can get Buttermilk, I'll give it a try myself. 😊

[@Bee-Kind-Baker]

@@OuttheBackDoor , you are such a sweet lady. I really appreciate your reply. Today, I have to re-can some pineapples and then some tomato soup . If I have time, I’ll give the buttermilk a try. If not today, then it would be Thursday , before I could get to it . ( Long dental appt tomorrow 🙈). But, I’ll definitely get back to you on this, this week. Thank you ❤️

[@OuttheBackDoor]

@@Bee-Kind-Baker I hope your dental appointment goes well and I look forward to hearing about your buttermilk results! Enjoy your day. Mickey 😊 💗

[@Bee-Kind-Baker]

@@OuttheBackDoor , thank you so much. God bless you and I pray you too have a nice day 😊

[@candyjo59]

I know my pint jars of milk are white

[@OuttheBackDoor]

Good job, Candy Jo! 👍😊

[@candyjo59]

@@OuttheBackDoor thanks

[@KT-ko4sl]

Third time canning milk, I chose to process for 5 minutes for a darker richer end result. What came out of the canner looks insane! They look to have huge globs of fat suspended in yellowish liquid. It’s like what you’d see after slow cooking chicken and the fat all congeals together. What could have happened? No vinegar was involved in any of the canning process. It’s the first time my jars didn’t syphon any milk out during canning too.

[@OuttheBackDoor]

Hi KT. First, dairy is notorious for siphoning so I make sure to leave a generous 1" headspace. Next, if you want a darker richer milk, try turning the heat up once you've reached venting. Depending on the milk you used when you processed for 5 minutes would determine how much it will separate like yours did. The glob, is the fat and milk solids. The yellowish liquid is the whey. Try shaking a jar really well and see if it will incorporate together. Even when my jars of milk come out of the canner looking beautiful, when they sit in the pantry they separate into 2 visible layers, not like you're describing though, but they look like milk and cream. I shake them up real well before I open them and at times I've still got a couple of thick tiny globs up around the rim. They don't hurt anything and the texture and taste remind me of cream. Are you canning this to use as a creamer? If you are, canning half & half the same as milk works well. 😊

[@KT-ko4sl]

@@OuttheBackDoor I did leave more headspace and was thrilled to see no syphoning this time, but something definitely went wrong. The fat is one big mass in the middle. I wonder if I was just too impatient and turned the heat up too soon. It had not started venting yet. I was using my electric range instead of the outdoor gas burner and it heats much slower. The only other watching I could think of was maybe the rinse aid in my dishwasher interfered if it didn’t get rinsed off fully?

[@OuttheBackDoor]

@@KT-ko4sl Boy, I'm not sure about the rinse aid. You have me stumped now. The reason I raise my temp up very slowly to vent is so I don't crack jars, cause siphoning, and end up caramelizing the sugars in the milk, sweetening it and turning it beige in color.

[@KT-ko4sl]

@@OuttheBackDoor update! I canned the other half of my jars this morning and 4 of them looked perfect while two did the same thing as the previous batch. My best guess at this point is that all but one of my gallons of milk were already starting to spoil before I canned them.

[@OuttheBackDoor]

@@KT-ko4sl Thanks for the update, KT! Old milk could be the culprit!

[@sheilam4964]

👍👍👍👍👍 Thx.

[@OuttheBackDoor]

Hi Sheila! Thank you for watching. 😊

[@gracefulglowandco]

Do you process chocolate milk the same way?

[@OuttheBackDoor]

Hi Lorissa. Yes, the exact same way. Don't be surprised to see a layer of chocolate at the bottom of your jars. I just shake it up or stir it before drinking it. 😊

[@JudyH-qq7bs]

@@OuttheBackDoor When canning chocolate milk, do you buy it from the store or can you just add syrup?

[@OuttheBackDoor]

@@JudyH-qq7bs Hi Judy. I buy it from the store but you could add chocolate syrup to it and can it that way! The chocolate settles at the bottom after a bit even with store bought chocolate milk. Just give it a shake or stir before using. 😊

[@perfectlessons]

Thank you!!!!

[@OuttheBackDoor]

Good morning Debi. My pleasure! 😊

[@Sabrina1998]

Can I do this with raw fresh milk???

[@OuttheBackDoor]

Hi Sabrina. Yes, you may can raw milk. You may want to remove as much of the cream first. Then, can the heavy cream! 😊

[@Sabrina1998]

@@OuttheBackDoor I use the cream to make butter but canning it is also a fabulous idea. Thank you 🙏🏻

[@OuttheBackDoor]

@@Sabrina1998 Better yet, keep making that butter!!!

[@sandraantoniohuber7820]

Oi minha querida estou aqui novamente eu te disse que comprei uma panela dessa estou muito feliz mas comprei uma de 15 litros , A minha pergunta quantos litros tem a sua panela ..❤❤

[@OuttheBackDoor]

Olá Sandra. Eu tenho 3 desses potes, mas em tamanhos diferentes. Tenho 20 litros, 28 litros e 40 litros. Comprei-os há muito tempo, quando eram acessíveis. 😊

[@sandraantoniohuber7820]

@@OuttheBackDoor nossa ainda chego lá kkk

[@OuttheBackDoor]

@@sandraantoniohuber7820 Tenho certeza que você está fazendo um trabalho maravilhoso! Especialmente com minhas traduções para suas perguntas. 😁

[@sandraantoniohuber7820]

@@OuttheBackDoor simmmmm muito. , eu só tenho a agradecer ❤️❤️

[@keithhowell4138]

How long will it last on the shelf ? I like your videos,,,subbed.

[@OuttheBackDoor]

Hi Keith. Welcome to the channel! I've got milk in the pantry that's a little over 2 years old. I've had some dairy farmers tell me 5 years. I'll keep a couple jars to see how far we can push the usable date to. 😊

[@keithhowell4138]

@@OuttheBackDoor Thankyou

[@OuttheBackDoor]

@@keithhowell4138 you're very welcome 😊

[@judykish1481]

@@OuttheBackDoor I followed your canning on milk and after 3 months it was great. Now, after 9 months it's all tasting bitter. What do you think happened? I used my pressure canner and let it steam 10 minutes, then got it up to pressure and shut if off. I'm wondering if I should only have to bring it up to maybe 215-220 pounds of pressure then shut off (we're at the 672 ft in elevation, so I have been using 10 lbs.). I may try 5 lbs at shut off next go around. So, if I water bath milk, how long should it boil? Thanks so much.

[@OuttheBackDoor]

@judykish1481 Hi Judy. You've got me scratching my head on this and I don't like that you said the flavor is bitter. One thing I recommend on checking food you've canned (commercial food, too) for signs of spoilage are using your sight, smell, and taste. If any of those are off, I say toss it. Out of curiosity what fat content milk did you use? Skim, 1%, 2%, or whole? And did you shake up your jar to incorporate everything before trying it? I've got milk in my pantry that's almost 3 years old and it tastes the same as when first canned.

[@Sabrina1998]

Question. I want to make evaporated milk and was wondering if you think I can can it ? What about condensed milk? Could I can that? Have you ever done that? Any tips? Thanks a million ❤

[@OuttheBackDoor]

Hi Sabrina. I have not canned evaporated milk or sweetened condensed milk yet. I would try a very small batch to begin with to see what the consistency of the evaporated milk would be being so much of the water has been removed prior to canning it. Because of the high content of sugars in the sweetened condensed milk, I would think by canning it you would end up with more of a type of "caramel" for the end result than sweetened condensed milk. Both the evaporated milk and condensed milk have a pH level very close to milk so I wouldn't advise WB canning it like I've seen some do on FB rebel groups. I may be an unconventional canner at times, but I do research the unconventional food before deciding if it's going to be safe to can or even worth the effort. Sorry I couldn't give you any definite answer on these. 😊

[@Sabrina1998]

@@OuttheBackDoor thank you so so much for all the info. I would not water bath can it as well. I would definitely go the pressure canning route like we do with milk and heavy whipping cream or half-and-half. I will give the evaporated milk a try as I am really not sure if I want to do the condensed milk, but the evaporated milk I would love to give a try because there’s no added sugar. As soon as I get to it, I will keep you posted and let you know how it went again, thank you so much for all your feedback and you’re super fast replies.

[@OuttheBackDoor]

@@Sabrina1998 I look forward to hearing how it turns out for you! ☺

[@cheriegoers3614]

Just pulled out my batch of milk! There was some siphoning, so will the ones that did seal ok or do I just need to use those right away?

[@OuttheBackDoor]

Hi Cherie. Generally when a jar siphons, there are particles of food from liquids or solids between the rim and lid which will most likely end up in micro leaks in the seal. If the jars that siphoned are sealed, I put them to the front of the other jars when storing in the pantry so I use them right away. I also mark an "S" on the label so I know that jar(s) had siphoned. If the seal fails before I use it, I know why. You could also make a point of using it up sooner than planned. I hope this helps. 😊

[@cheriegoers3614]

@@OuttheBackDoor yes! It does! Thank you

[@OuttheBackDoor]

@@cheriegoers3614 you're welcome 😊

[@Artiefrog]

So dangerous.

[@OuttheBackDoor]

Hi Artiefrog. Why do you feel that?

[@Artiefrog]

@@OuttheBackDoor for one experts far more educated then me has experimented and they say that the fat in milk surrounds the botulism in milk and insulates it. It’s like canning Russian roulette

[@OuttheBackDoor]

Fair enough and I think you should stick with what you were taught. 👍 I personally think a lot of this is a control & money game and they don't allow a person to use common sense (although there are those that don't use common sense.) There's a lot of scare tactics behind it. I research and figure things out scientifically before I start doing something unconventional. Why then can the stores sell canned milk? Commercial canneries do not can at a higher temp than what's available to the home canner. They would also say my preserve recipes are unsafe because they haven't been tested by them. I know of a dairy farmer of over 40 years that's been home canning milk. I talked to a health inspector that happens to can. I asked him why there are so many "don'ts or can'ts" regulations. His answer was because too many people don't use common sense and they would make themselves sick. He's canned unconventional foods. I just wanted to know why you felt that way. Thank you for sharing it. 😊

[@Artiefrog]

@@OuttheBackDoor remember commercial canners have more precise canners. But to each his own.

[@OuttheBackDoor]

I pulled 3 cans of commerial mixed fruit from my pantry just over a month ago. They were leaking because the cans were corroded. I keep my panty cool and dry. I guess we need to keep an eye on all foods.

[@debesposito9913]

Rebel canning at best😮

[@OuttheBackDoor]

Hi Deb. I'm calling it something new... let's start a new trend. UNCONVENTIONAL CANNING! 😉😊

[@jamesriggs1926]

Very good informative video. I learned a few things I’m going to canopy bunch of milk that I get for free and I’m running out of space to store it so tonight I’m going to be canning milk One and 2% is what I get. I think it will come out fine anyway thank you Jim….

[@OuttheBackDoor]

Hi Jim. I'm glad this was helpful and thank you for watching! 😊