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  • Kris Riley

Pressure Canned Milk

My reason for pressure canning dairy is simple. It means less waste. We're not a family of milk drinkers, so buying a 4 liter jug of milk for one recipe tends to be overkill. Now that I've learned to can dairy, buying a few jugs of milk and canning them ensures I have a stash whenever I need it. In the quantity I need it. If I want to make mashed potatoes, pudding or bake a cake I just run downstairs and grab a jar. Not to mention that a 4 liter jug is a pain to store in the fridge.


Now I get it, it's considered a rebel canning thing to can milk. Many people (including myself) have done it successfully, so I adhere to the adage of "Your Kitchen, Your Rules" I like to use 2% milk, I find it almost improves the taste of the milk, making it slightly sweeter. If you're not comfortable doing this, don't. For those who want to, here is the method I use to can milk.



Step One: Starting with clean, sterilized jars and lids, fill your jars with milk to 1" headspace.

Step Two: Clean your rims with water, not vinegar. Vinegar= milk curdling.

Step Three: Add lids and rings to your jars.

Step Four: Prepare your canner by adding water and the trivet. Remember cool jars, cool contents, cool canner. Add filled jars. Secure your canner lid.

Step Five: Gradually heat the canner. Once you increase the heat, vent for 10 minutes. Add the weight. Bring the canner to 10 pounds of pressure. As soon as the canner reaches pressure, turn the heat off. Let the gauge come back to zero.

Step Six: Once canner depressurizes, remove lid, and remove jars from canner. Let the jars sit on counter 24 hours.




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