Pressure Canning Whole Milk - Pantry Storage

#herhomesteadskills I have been gardening, quilting, soaping and canning for most of my life. I believe there might be some value to documenting some of the skills I have learned over the years. I appreciate you joining me on this journey. We can all learn something from each other, and I hope to gain some insight from other peoples experiences as well. Please Like, Share and Subscribe to my channel and feel free to comment on the content.
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[@GrandmaGingersFarm]

May YAH Bless

[@HerHomesteadSkills]

Thank You!

[@bettydavis9519]

Good morning Toni. Thank you for your channel. It is one of my top favorites! I canned cubed potatoes yesterday. The blanching cooked then half through, so I waited for the pressure to come upthen for 5 minutes, then turned off the electric eye. It took 50 minutes to steam out, then cracked the lid for 10 minutes until I pulled them out to cool. They held shape, so I'm hoping they are not mush. Before that, I canned my plain, soaked and sprouted beans for 30 minutes. Four did get mushy. However, I added packaged chili mix and crushed tomatoes that look good... I think the tomatoes are the secret for that success.🌿🌹🌿

[@sarahcourtney1658]

Morning! I can homemade french fries..Toni inspired me with those! But there is indeed a Ball recipe for canning potatoes (& other veggies) without blanching for anyone that questions the process. In the All New Ball Book of Canning & Preserving , there is a raw pack section for veggies. No blanching needed for any of these recipes. Basically, you pack your jars with the food & any seasonings, pour over whatever HOT broth (or water for fries) you are using & pressure can to directions. On pg 278 is a recipe for Herbed Potatoes, so once I saw Toni`s video on the fries & read that I decided to try the fries instead since blanching was not involved (minus the herbs & flavored broth). I use either red or white..no russet (too much starch). Peel & cut into fries ( I use a fry cutter as it does approx 1/2" size). Pack the jar & cover with whatever liquid you are using... leaving 1" headspace. I just used plain heated water instead of a broth. Pressure can 40 min for qts. Wide mouth jars work best for fries. When ready to serve, pour into colander & rinse off any residual starch.. drain...pat dry..spritz with some oil & season up however ya like. (or season after finished) Bake, or Air fry. You can of course deep fry, omit the oil spritz. Since no blanching is involved, they are not super fragile...unless cut too thin. 1/2 " is a good size I think. We love homemade fries & this makes it so easy! Takes 15-20 min at 390 with my Air fryer. Just another way to add potatoes to the pantry! :) I thank Toni everytime I open a jar! LOL

[@bettydavis9519]

@@sarahcourtney1658 Hey Sarah. Thanks for responding. I bit the bullet and pressure canned potato chunks yesterday. I did blanch them for just one minute. Made them soft with a tiny bit of crunch. So I canned them for just 10 minutes after the jiggle started. It took about 50 minutes before I could move the lid to the edge for slow cooling. They were still bubbling when I got them to the counter. They look okay, and I turned them up side down and back to see if they broke up this morning. They are still intact. So that's good. I made 3 qts of chili, and some plain old pinto beans. Soaked them over night and pressure canned 30 mins before I turned the heat off. Results... Mush.. These books telling you to can for 90 minutes confuse me. I guess... 15 min to get the steam up, 10 mins straight steam, 10 more to start the jiggler, 45 mins or so to slow pressure down, and 10 with the lid to the side before the counter top cool, adds up to 90 minutes. Is that the deal? How it works? Beans are inexpensive, but the electricity and the time count for something , too.

[@sarahcourtney1658]

@@bettydavis9519 Oh dear! May I ask if you have any basic canning books? From Ball or the National Center For Home Food Preservation (I think you can download this one?) It`s really the best guide to teach you home canning. You have to be very careful & follow instructions exactly..esp the time. To do anything different can be really harmful to you..not to mention all the food loss. Canning can be indeed time consuming..but is so very worth it. The processing times specified in a recipe..example processing a qt of something for 75 minutes..is exactly that. From the time your jiggler starts rocking, you start counting. It sounds like you have some confusion on the times involved on doing things..that could be easy to do, I suppose. You can`t add up soaking time or blanching time, or any precook time to your venting time to come up with the 75 minutes processing time. 75 minutes processing time is just that..the time cooking in the canner AFTER it comes to pressure. Any Prep time & the 10 minute vent time is additional ..then it takes awhile for pressure to come down on it`s own (sometimes can take as long as 45 minutes) ..never ever remove the jiggler to release pressure before your valve goes down naturally or you`ll lose all liquid in your jars..very bad idea! And you could get seriously burned from the steam! Patience Patience!!! I don`t know how much canning you have done so far..if you`re just starting, or what..but please, please take the time to review the how to`s & the why nots & instructions of any recipe before starting. If you`re a beginner (hey we all started someplace) ..start with something quite simple. We don`t want anyone getting seriously sick from a mistake. ..botulism can kill..scary, but true. You can do it..I have confidence in you..just take your time & be safe with it.

[@HerHomesteadSkills]

Betty...I have read through your comments and Sarah's responses...Saran Is absolutely correct regarding the processing time required AFTER the pressure has come up...YOU cannot turnoff power/electric until the full required processing time has passed...and that is usually much longer than 5 minutes. Your food will not be safely canned by pressure canning for only 5 minutes. I do recognize that I have canned milk different to these instructions, HOWEVER, canning Milk/Butter and a few other items are not safety tested or approved by the FDA, and one does so at their own discretion... However...methods that have been tested and deemed safe for certain foods SHOULD be followed at all times. 1)It true that it can take some time to blanch...usually 2 to 3 minutes for most vegetables 2)once the water in the canner has boiled, a FULL 10 minutes for the canner to VENT steam is also required... 3) AFTER you have finished venting, you add the weight and WAIT until you have reached the required pressure for your altitude. 4) Processing time starts NOW after you have reached the required pressure...Process for the FULL time stated in your recipe, it can be 20, 30 or 75minutes (or something else) depending on the food and the jar size ..then turn off the power/electric and allow the pressure to come down to 0 (zero) before opening the lid...yes this too can take some time! Happy Canning!!!1

[@debiscooking9770]

Thanks for this wonderful video Toni! Question for you, you said that you had done this before? How long did it last on your shelf? Up to a year? I would really like this for baking/cooking also. I assume you can also drink it, yes? Thanks for sharing! 👩‍🍳

[@HerHomesteadSkills]

One to Two years, yes you can drink it and if you do, it tastes better if it is chilled first.

[@DeborahWade1]

I have tried canning milk. Mine turns a yellowish color after canning. Is this normal?

[@HerHomesteadSkills]

It can be...the longer you can it, the more caramelized it gets..

[@karenallen1730]

Do you know that you can buy powdered whole milk at Costco?

[@HerHomesteadSkills]

Yes!

[@sbrumfield95]

I will be trying this tomorrow, thanks for the post. I’ve canned butter for 60 mins at 10lbs pressure, it came out tasting just as good as it it was from the package. My family didn’t notice the difference.

[@sweetsue1750]

Thanks Toni for this.Nice that you stayed viewing the canner and jiggler so we could see the movement.Never thought about not using the vinegar on the rims.Glad you mentioned it.This is easy.

[@HerHomesteadSkills]

You're welcome

[@missreynolds3637]

I've been canning milk almost four years now. I use it for cooking. Not approved or "not recommended" is only because the powers that be, have not tested it, so therefore, they cannot recommend it. Do what you feel comfortable doing. I personally use no vinegar in the process anywhere, as I do not want to take the chance it could sour it. I also sanitize my jars, since there isn't really a processing time, and I let cool then can everything cold. Vent ten, put on weight regulator when comes to pressure I shut off just like you do. Loved your gnocchi video BTW awesome 👍 thanks 👏

[@elizabethbrown1276]

I appreciate people who are willing to share their experience and knowledge to help others. I rarely consume milk Anymore because of the unwanted and unnecessary ingredients that have been added to canned milk. I'm eager to can my own milk now after watching your video. Thank you

[@HerHomesteadSkills]

Thank You!

[@happy2cya70]

Love your videos! Last March I canned several pints of evaporated milk. Recently I started using it recently to make sure it is okay. I used it in instant sugar free pudding. It was WONDERFUL! So smooth and rich tasting! I have also canned some milk and hope to do some more very soon!

[@HerHomesteadSkills]

Sounds great!

[@aprendizdaantigaarte]

Eu enlatei leite pela primeira vez, evaporei por 15 minutos e dei pressão por 20 minutos na panela de pressão comum. Também enlatei alguns por 20 minutos. Abri depois de 2 meses e está muito saboroso..Eu gosto mais do leite evaporado. Obrigado.

[@HerHomesteadSkills]

Sim, bom saber que gostou

[@seekwisdom5102]

I just watched a video on how to make milk powder! Pretty much cook it forever until its creamy, proceed to move air dry in a plate or dehydrator, then powder in a processor. It can be added to coffee or tea directly.

[@debbiee6535]

Vinegar and milk does not mix using a nice warm water and make sure you get them clean so you can do

[@HerHomesteadSkills]

Ok thanks!

[@lynnetteb82]

Wow that's the 1st time I've heard of canning milk. How do you store it? We also had a severe thunderstorm c9me through around 4am. Just looked at my pepper plants and they are laying over.

[@HerHomesteadSkills]

As long as everything sealed properly, it is shelf stable!

[@amandae.8342]

Is this regular jug milk and what's the shelf life?

[@HerHomesteadSkills]

it is regular jug milk, and should last a year or two!

[@lorettamargaret2243]

I like using my canned whole milk for scalloped potatoes, it is like cream when you open it to use!! I buy whole milk powder, not instant milk, I store in freezer and it works well for making yogurt!

[@LynneSmith133]

I’ve been thinking about doing this myself. Just curious as to how it taste after the process.

[@HerHomesteadSkills]

Processed milk will taste similar to condensed milk...personally, I prefer it for cooking!

[@LynneSmith133]

@@HerHomesteadSkills - Toni have you ever tried to can heavy cream or 1/2 &1/2 ?

[@mio.giardino]

Seeing the bagged milk makes me miss Ontario.. almost, I love Alberta more.

[@deborahwybou4285]

Been canning milk for a while. I mix it with 18% cream. 1.5 cups whole milk to .5 cups cream. This is my substitute for evaporated milk because carrageenan they now add.

[@grannygoose3532]

Yes, I’ve noticed they been adding carrageenan and more chemicals to our foods lately.

[@deborahwybou4285]

@@grannygoose3532 I have to use organic cream as most of our cream here also has carrageenan in it. I pressure can for 15 minutes as I am am looking for the slight carmalization as it makes it more like the evaporated milk.

[@HerHomesteadSkills]

Hm...that is definitely a richer formula than what I have made!

[@pennycooks1389]

Is that 5 cups of cream or .5 so half cup, also do you just use a regular pressure cooker

[@deborahwybou4285]

@@pennycooks1389 that is 1-1/2 cups whole milk to 1/2 cup 18 percent cream.

[@gidget8717]

It is always a surprise when I see Canadians use milk, I forget about the bag 🤣 (which we now recognize is a good thing!) Canning milk is something I've not tried. There's always a couple of cases of commercial evaporated milk about the house, never even considered doing it myself. 🤔

[@HerHomesteadSkills]

Hey the canned evaporated is all good! If I had a couple of cases of it around I would not have bothered canning milk either!

[@mommatomany28]

I am so glad that I found your channel. I'm a mom of soon to be 6 kids. I am 28yrs old. All kids are Ages 6 and under. We just bought our small farm and I try to do a decent amount of canning for my family. Seeing these new canning recipes makes me so thankful! Is this store bought milk? Your own cows milk? Does it matter what kind of milk you use? Can you use canned milk just like fresh milk in any recipie?

[@HerHomesteadSkills]

mine is store bought (that's all I have access too) yes you can can your own cow and goat milk and can use like fresh in any recipe.

[@zathras2010]

I saw another KZbinr from Canada using that same type of milk in the pitcher. Please explain what that is. Is that some type of milk packaging that’s specific to your country?

[@jacquiemarshall5275]

Milk in Ontario is packaged in bags.

[@HerHomesteadSkills]

Yes !

[@amberk2124]

Oh so nice! I've canned 2% (which is delish, I drink it up!) Then canned 1%, now will can whole milk next! Thank You for sharing. God Bless.

[@HerHomesteadSkills]

You're welcome!

[@kellygarnet6329]

Hi Toni. Enjoyed watching you can milk. I didn't think of that as an option. I have only ever stored powdered milk. Yes that storm was a bit frightening. Our power was only off for a moment but my neighbours suffered a lot of tree damage with huge limbs down and the top of one tree broken right off. Fortunately only the trees sustained any damage. The wind was so powerful we didn't hear it happen. I'm in Etobicoke.

[@HerHomesteadSkills]

I'm very accustomed to these storms, they happen every spring..some more sever than others, however this is the first time that i recall one of these storms causing the death of a few people, usually just a lot of trees down and property damage. SO Sad!!!!

[@harrietmartens742]

Hi Toni - love the video ❤ One question - what is the shelf life of canned milk using this process. Thank you

[@HerHomesteadSkills]

1 to 2 years depending on storage conditions!

[@allsorts4041]

Hi Toni that was one heck of a storm yesterday! Glad you were able to complete your pressure canning milk before you lost power! Thanks for showing us your method!

[@HerHomesteadSkills]

Yes it was quite the storm, and I'm pleased that i did get to finish my canning before it took out my power!!

[@BostonBorn]

I love the idea of putting away the new rings and using the same ones until they’re no longer functional. Great tip! 👍🏻💞

[@HerHomesteadSkills]

Yup, and if you decide to give away a jar of preserves, you have a nice new ring to give away with it too!

[@BostonBorn]

@@HerHomesteadSkills Perfect! 😍

[@mikkiv9698]

Thank you Toni! I really appreciate the video, I've always wanted to try canning milk. Awesome!

[@HerHomesteadSkills]

You're Welcome!

[@startipper3767]

Great video Toni ! I can milk in half pints for 15 minutes. It comes out like evaporated milk and I can dilute it if necessary for gravy making or baking. Works great and so nice to have on the shelf. ((hugs))

[@HerHomesteadSkills]

Sounds great!

[@kimmitchell7239]

I bought a book about how to use my pressure cooker. I was always afraid of them but with the current political situations, I have decided to overcome my fears and try to be more proactive with my food stuffs! Thanks for your awesome videos!! And I love thunderstorms as well!! But I have a gas stove so that I can still cook! LOL

[@HerHomesteadSkills]

After a few successful canning sessions you will wonder what it was that you feared!

[@jbeachbob58]

Hi Toni, another great and informative video for this noob thinking of canning thanks to you. Keep them coming. Enjoy the channel. Have same questions as the other commenters.

[@HerHomesteadSkills]

Thank You!

[@craftingwithjean5599]

New to your channel and very new to pressure canning. Looking forward to learning more.

[@stacey9003]

Thank you for persevering with your video despite the power outage. So glad it didn't interrupt the milk process! You're correct regarding butter...canned butter isn't the same quality as fresh butter, however it's one of the fats that I store and I accept the change in quality. I process butter like meat, 75 minutes in pints and half pint jars, so it's shelf stable for a good length of time and I use it exclusively in baking and cooking, though it would spread on toast in a pinch.

[@HerHomesteadSkills]

Yes it's true that canning can change the quality, texture and even taste of the foods that we can..so yes, personal preference does enter into the decision to can and store specific food items.

[@redbird275]

Hello. I enjoy your channel very much, but I did not think pressure canning butter and any dairy is an approved USDA method. Same with canning bacon and the new fad of oven canning.

[@HerHomesteadSkills]

You're right, not approved because not tested...I have canned milk, mostly turn butter into Ghee or freeze it, don't can bacon, and dislike oven canning...but I have tried all but the bacon to test for myself!

[@redbird275]

Thank you for your quick response and for all you do to teach and help the community.

[@shirleyb2fit]

Love your videos thanks🌹🌹🌹🌹 Texas

[@HerHomesteadSkills]

You're welcome!

[@juliemcelroy5102]

Can you can raw milk? Unpasteurized?

[@HerHomesteadSkills]

yes you can, I have never done so because I do not have access to raw milk, but many have

[@mikesfarmmikesfarm3977]

next time you open a can of your whole canned milk, consider trying some in your coffee. I am interested in canning some if for no other reason than to not have to drink black coffee if milk disappears from store shelves.

[@HerHomesteadSkills]

yup, I'm not a fan of black coffee either!

[@lindab1859]

Good morning Toni. I was unsubscribed for "All Notifications" lol. Have never canned butter or milk before. Scary for me as I'm lactose intolerant. Have been paying up to $6.49 at Sobey's for my 2L carton. Getting ridiculous. Take care.

[@HerHomesteadSkills]

It was scary for me too...mostly because it was NOT recommended!

[@sheilarogers3448]

Was told to put 1/2 to 3/4 milk and the rest filtered water when canning milk. So that it does not taste so much like evaporated milk. Have to wait till next pay period to try the 3/4 milk. unfortunately. We go through milk fast

[@HerHomesteadSkills]

I have never heard of watering it down to maintain the flavor, but I have heard that it is better chilled before drinking...

[@lorilaughlin6177]

I have several quarts of buttermilk. I have canned butter, I have canned milk. Have you ever canned buttermilk?

[@HerHomesteadSkills]

Nope...not yet!

[@mandrinaneela]

I know that low acid meats etc are canned at 75 minutes for a pint for safety. Do you know if anyone has tried that time length for milk and what the effect is on it?

[@HerHomesteadSkills]

I wouldn't do it...Milk caramelizes slightly at 15 min processing time...My Opinion (which is just that) any longer would make it totally unusable...however if you want to try it...please do let us know how that works out for you.

[@paoladelgado2341]

Can I use 1% milk instead or it’s only whole milk?

[@HerHomesteadSkills]

Yes!

[@lorettamargaret2243]

@Her Homestead Skills Toni have ever canned milk that was reduced in price due to date expiration??

[@HerHomesteadSkills]

nope, never saw milk reduced in price for any reason!

[@kathygenovy3893]

Since there aren’t any guidelines nationally on how long to process milk, how did you come up with the length of time? And is it the consistency of regular milk or does it really become evaporated milk?

[@HerHomesteadSkills]

Ok well, a few years back I researched everything I could find and at that time there was some very detailed information available, I don't know if it still is today. In the end, sometimes it's just a judgement call. Canning does change the consistency, taste, and color and does depend on the length of time processed and no, I believe one has to cook it down to condense it "before" canning to actually become evaporated milk, although it may have a similar appearance.

[@kathygenovy3893]

My sister is still without power and expected to be without for another 3 to 4 more days!

[@HerHomesteadSkills]

OUCH! that has to be rough!!

[@oveylia7408]

The light kept flickering where I live. I was surprised to see an emergency Alert on my phone it came so quickly!!

[@HerHomesteadSkills]

Yes I got that alert too, ..except that my phone was in my purse and tucked away..so i kept hearing this buzzing and didn't put two an two together until I went to retrieve my phone...lol

[@tpaw6908]

Thanks so much that's a easy one. Sorry you lost power. We have that problem more in summer than winter. Have a great day.

[@HerHomesteadSkills]

Thank You!

[@sylviah1234]

Oh my I had no idea you could can milk. Is it NHP approved? I would love to can some if it is.

[@HerHomesteadSkills]

Not approved, Canning milk and/or butter is done at one's own discretion!

[@sawsandebbini8494]

Thanks for thd video. What is the shelf life for canned milk 🥛..

[@HerHomesteadSkills]

one to two years!

[@cindypye578]

Do you know if Lactose free milk is safe to can?

[@HerHomesteadSkills]

Likely much the same!

[@beckystone7994]

Great snd easy video Toni !! Thank you so much ❤️🙏✝️🙋🏻

[@HerHomesteadSkills]

You're welcome

[@Kricket2020]

Is this the same process and processing time for butter?

[@HerHomesteadSkills]

I don't can butter!

[@CaponeCabin]

Thank you for doing this video! I love having it on hand also for cooking. You are so right, having milk on hand either canned, powder is a excellent idea!

[@HerHomesteadSkills]

You're welcome!

[@mommadiane7312]

Thank you!

[@alantrends5075]

Nice technic, and beautiful lady.

[@HerHomesteadSkills]

Thank you kindly

[@kneedeepincrazy58]

Would this work for almond milk? Thanks!

[@HerHomesteadSkills]

I have never tried to do almond milk

[@lindaSee89]

I am storing powdered milk.

[@HerHomesteadSkills]

Good Idea!

[@nancyates9822]

Have you ever canned powdered milk

[@HerHomesteadSkills]

not yet!

[@mjae4774]

What temperature does the milk need to get up to?

[@HerHomesteadSkills]

At sea level, a pressure canner produces a temperature of 240 degrees F in steam, free of air, at 10.5 pounds of pressure. This is the minimum temperature you need for canning low-acid foods at home.

[@AlishaBarbara]

Great video, thank you! I haven't seen milk in bags in YEARS! A childhood through back! I wish you could still get that in NZ!

[@pennycooks1389]

Powdered milk is very expensive in Canada , I have a recipe to make condensed milk with it but it’s cheaper to buy it

[@oveylia7408]

I was thinking because its not an approved method I will store the jars in the back of my fridge then botulism can't grow in the cold. If I leave it in the pantry I will do the 15 min. I don't have a basement so I think this might be the safest.

[@HerHomesteadSkills]

Neither method is approved, and if you are not comfortable canning milk I recommend you Don't do it...I will NOT can butter, but others have no issue with it!!

[@oveylia7408]

@@HerHomesteadSkills Its better to do ghee and just fill hot in jars its pure fat so no canning required. I do feel comfortable with 15 min. Thanks Toni!

[@sheilarogers3448]

I have canned butter and even made some ghee and canned it. Made honey butter, garlic butter worked out great. Love the garlic butter the best

[@HerHomesteadSkills]

If canning butter works for you...great!!!!

[@sheilarogers3448]

@@HerHomesteadSkills been trying all sorts of thing since I retired. Keeping busy sort of thing. By the way Your show was 👍

[@LoriHall-db2mq]

Thrilled to have found I can do this. We are able to get a gallon of milk for $3

[@HerHomesteadSkills]

yup, not difficult at all!

[@LoriHall-db2mq]

@@HerHomesteadSkills I canned fresh milk and it stayed beautifully white.

[@pamslack3337]

How long will the milk last once canned? I missed it if you gave out that information.

[@HerHomesteadSkills]

One to two years!

[@pamslack3337]

Thank you

[@joanmerriken9216]

Can’t wait to try your milk canning method.

[@kareneweiner3712]

This is for an electric stove you use. It would seem to me that if you are turning off a gas burner you would not be keeping the canner at temperature as long as the electric burner holds it. How does one do it on gas?

[@HerHomesteadSkills]

gas burners work perfectly fine..you are still holding temperature until the pressure drops back down to 0.

[@kareneweiner3712]

Electric burners hold heat for awhile after turning off. Gas burners do not therefor th heat will drop faster on a gas setup than the electric.

[@kareneweiner3712]

Well checked with my engineer grandson and he said the cast iron grate on the gas burner would also be holding heat so if any difference it would be negligible! 🤗

[@mioaran1131]

👍💯

[@rbsamar]

An u plz tell us in the USA why ur milk is in a bag plz?

[@HerHomesteadSkills]

Barbara, It has more to do with the cost of re-tooling equipment when this Country went from the imperial system to metric...It was far far less expensive to use plastic bags as they were already being tested for use in that industry.

[@pennycooks1389]

Not all milk in Canada is in bags most of it is in plastic containers some in boxes

[@crazykindalove1478]

Super 👍

[@pennycooks1389]

Can I use a regular pressure cooker

[@HerHomesteadSkills]

NO! although apparently there are newer models that can also act as pressure canners..perhaps one of those, but not your traditional pressure cookers!

[@rebeccasullivan4579]

Can this work with raw milk?

[@HerHomesteadSkills]

I don't have access to raw milk and have never canned it but I believe many have done so!

[@KetoGalAnn]

We’ve been drinking raw milk for the last three years, and I’d like to canned that. Been thinking about it for a while. Fairly new to Canning, since January of this year. Have canned mostly meat and have been very happy with the results. I wonder if raw milk should be processed for the full 15 minutes? Anyone?

[@harrietmartens742]

In this video Toni is using pasteurized milk which has been heated to 63-72 C (145-161F) for a few seconds which destroys 100% of pathogenic bacteria, yeast and mould and 95-99% of other bacteria - this prevents salmonella from developing when it is canned. So you could pasteurize it first then can it as per video, or leave it in canner longer to ensure that the milk in the centre of the jars has reached the required temperature for pasteurization. I would suggest try both ways and then do a taste test to see which method creates the results you prefer

[@oveylia7408]

I saw a lady with raw goat milk she only brought it up to pressure, I would feel safer with the 10-15 min. It's about the botulism that we are always worried about since this is a no oxygen environment, low acid. For myself I will try both methods but I will keep the "up to pressure" milk in fridge. With 15 min I feel confident to leave in pantry and only use for cooking/baking if there would be any botulism the reheating kills it correct me if I am wrong. I read boiling for 5 min will kill any bacteria/spores. So making oatmeal/pudding and using it for baking is great!

[@karenhislop2213]

@@oveylia7408 reheat will kill botulism BUT NOT the toxin, that is the deadly part.

[@oveylia7408]

@@karenhislop2213 Oh this is good to know! Thank you. I really would keep my milk in the fridge after 10-15 min of pressure since it never was approved, cause botulism needs warmth to grow, I keep powder on hand too

[@HerHomesteadSkills]

I've done both, and the 15min processing time produces a more caramelized product.

[@lynnharris6877]

Please include this is a REBEL canning method!

[@HerHomesteadSkills]

Hi Lynn, I don't use that term, I actually don't like it, but I have stated in this video that Canning Milk is Not Approved, and that Canning Milk should be done at your own discretion!

[@lynnharris6877]

@@HerHomesteadSkills Only problem is that was 10 minutes into the video.