As you know I cook a lot using dairy and non dairy milk. I stay busy in my kitchen so I like to not run out. One way to do this is to keep my pantry stocked with my dairy and non dairy milks which l have canned. The dairy milk is similar to boxed milk that can be shelved, but not quite like evaporated milk. However, the soy and nut milks taste just as fresh as when I first made it. Soymilk and nut milks do not last in my house more than a month, because my son loves it and takes a jar with him in his backpack for school. It's makes it very convenient and it costs very little to make the milks yourself if done at home. All you have to do is can it. By the way, you can also can store bought nut milks too. Yum almond milk.
|1. Here are 8 sterilized jars (under the |
cloth) and my dairy milk
|2. These are the utensils I used|
Again, there are no official guidelines for home canning milk so, please use your own canning manual for safety measures as they all differ. However, I just realized that I opened my last jar of canned milk. So, I thought I'd share with you how I do it since I am canning more dairy today. Note, I haven't had a problem with it yet, and I've canned a lot of dairy and non dairy milks with success. I am sharing with you how I do it.
First of all I am using 12 ounce jars. They are the same size that the markets sells evaporated canned milk. The difference here is they cost averaging $1.10 per 12 ounce can in most markets today. I am using a little over a half gallon, to get eight 12 ounce jars. I paid $2.79 per gallon of milk so I paid approximately $1.60 for the whole eight 12 ounce jars. Not bad huh?
- Milk Dairy or non dairy Enough to fill you 12-16 ounce jars
- Jars and Lids 12 - 16 ounce MUST BE STERILE.
- Canning utensils
- Vinegar 2 tablespoons
- Moist cloth to wipe rims of jars
- Kitchen towel to put hot jars on
|4. Yes it can get messy (I was born with|
essential tremors and this was a good day
for me. lol)
|3. I filled each jar using a funnel leaving|
a one inch headspace from the top.
|5. Make sure you clean the rims with a|
|6. Add the hot lids and twist hand tight.|
|8. I have the steam venting on a high |
stove flame for 10 minutes. I them put the
pressure on # 2. Which was high
for another 10 minutes with the stove flame
on medium # 5 on my stove.
I then turned the stove off
|7. Add the vinegar to three inces of water. |
Then add the jars. They fit nicely in the