HOME CANNING DAIRY AND NUT MILKS

Canned Milk

Canning milk at home save you money, especially when it comes to soy and nut milks.  Whether it be a dollar here or a dollar there, by the end of the month  you will definitely see the savings if you drink dairy or non dairy milks.  Another benefit of canning milk, is that you have the satisfaction of knowing what exactly is in that jar, and how long it has been shelved.  No preservatives here if I can it properly, right?

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

For some reason there is not much information of canning milk, but you know it's out there as it can readily be bought at the grocers.  Another YouTuber, named, "The Preppers Wife" has really helped me out canning milk.  She was able to get some info from the universities regarding safely canning milk.  Great video. I highly recommend it.  So like she said, she received canning safety info regarding pressure canning, which gave her a large range to choose from...like minutes and weights. The only canner I have is a  10 quart, Fagor pressure cooker/canner. It works fine since my family is small.   There are no weights just a knob with 3 positions, steam, 1 and 2...2 being high of course.

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?

Ingredients:

• 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
damp cloth

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
 pressure canner.

 9. Once the safety lock released automatically I opened and set the jars to
 cool on a towel.  I then waited to hear that ping
sound.  That took about another 15 minutes.  But now I'm
done, and I have 8 jars of milk that looks very close to
shelf carton milk that is still good for cereal, and anything
you would do with milk except make cheese, or yogurt.

So there you have it.  Well actually I have it, for I now have 8 jars of canned dairy milk that I can use for a rainy day.  Good to know I have it for food storage too.  And it cost very little to make it at home.  I use this same instructions for soy and all my nut milk canning. I hope you too can benefit from this simple canning knowledge.  Yes you can, can dairy and non dairy milk.  Please feel free to share this site with others so they too can benefit on the savings.

Please feel free to ask any questions and or comment.  Well that's it for now, so till the next time...Goodnight and God Bless you all.

Sincerely,

Mary Helen

CHUNKY TOMATO /JALAPENO PRESERVES

Sweet & Spicy Chunky Tomato & Jalapeno Preserves

I've been in the mood for some sweet and SPICY CHUNKY TOMATO AND JALAPENO  PRESERVES.  It's been a while since I have made it.  It reminds me of  my old cherry tomato patch back at my old home.  I sure miss the home grown taste of fresh tomatoes. I used to make gift baskets and always had a jar of this in there.  You cannot find these preserves in your local markets. You would have to pay a pretty price for just a few ounces of this at a specialty store.   Here it cost me $3.00  for 28 ounces of my preserves.  Right now I'm thinking of a grilled cheese sandwich with a smear of this inside, or with cheese and crackers.  You can always multiply this recipe and can this for shelf storage using your favorite canning method and store this in your pantry or food storage.
Okay, ready?  Lets do it.

Ingredients:

• Tomatoes 16 oz of cooked and peeled
• Jalapenos diced and seeded  Use according to taste. (I used  1/3 pound and threw in some seeds.  Hot! HOT! HOT!
• Red onion  1 medium diced
• Garlic 2 large cloves minced
• Sugar 2 cups.  (I used brown sugar, and yes it's a lot but that's why I make it hot to use less.  Lol)
• Lemon juice 1/2 cup
• Salt 1/2 tablespoon
• Pepper 1 teaspoon

1.  Here I mashed  whole cooked
tomatoes by hand  leaving me with
chunky tomato pieces.  Perfect.

.

2.  Put all the ingredients in a
non aluminum pot and simmer on low.
Stirring occasionally, scraping the bottom,
making sure not to let it burn.

 3.  This has been reduced by  about 2/3.
You can now see the tomatoes
have a translucent look like candy
and looks ready to eat

4.  Voila!!   Homemade Chunky Tomato & Jalapeno Preserves!!
Store this in the refrigerator, or you can can this for shelf storage.

See?  So easy to make, it just took a few ingredients, low heat, time, and love.  Nothing artificial here.  Just a bunch of tomatoes full of lycopene and vitamin C.  You get the Selenium in the jalapenos and onions.   Then there's the natural antibiotics with the garlic.  Yes, it's processed but you do get concentrated benefits of most of the nutrition here.  Best of all, it tastes good, and is a delightful alternative to other jams, jellies, and preserves. I hope you like this recipe as well.  Simple, cheap and delicious.  It makes great gifts especially for the holidays in a gift basket with  cheese and crackers.

Please feel free to share this blog as this is what I love to do...share.  After all, when you are in service of others, your in service with our almighty Heavenly Father.  I thank the Lord for all my many blessings.

Thank you  for visiting my blog and for allowing me to be of service.
Many blessings to all,

Mary Helen

PEAS AND CARROTS DEHYDRATED

See the frost?

And the crinkley

Ready for storage or use

This is so easy, it reminds me of a shake and bake.   I'm dehydrating a 2 lb bag of frozen peas and carrots for food storage, and to save freezer space without using any expensive dehydrating equipment or electricity. Why dehydrate frozen veggies?  Because a frozen bag of veggies is already, washed, chopped, parboiled and ready for drying. That is a good enough reason for me and my food storage.

I poured them on a cookie sheet spreading them out making sure not to overlap.  I then put the oven to the lowest setting and baked this for 16 hours, turning them twice, on the coldest time of day.  Then, I let them sit by the warm window for another 16 hours to air dry.

Now they are ready for storage. This was about 4 cups frozen peas and carrots.  However dried to almost one cup. They can be stored in a jar with a tight lid, or a good ziplock, or mylar bag.
Store in a cool dry place.  Keep away from light and moisture till ready to use.

To rehydrate,   add one part boiling water to two parts dried veggies.  Cover and let sit for 15 minutes, before adding to your meals.  If I know I am going to use them I soak them for a couple of hours in the fridge,  I like to add them to my rice, soups, or casseroles like mac and cheese.

I do want to point out that there are tasty frozen veggies, and there are those frozen veggies that do not have much flavor.  You get to choose.  The tasty ones cost a little more than the cheaper variety but what a difference in flavor.  Kind of like home grown, and commercially grown, big difference right?  So you choose wisely.  After all you are the ones who are going to enjoy this at a later date.

Again, I saved electricity, freezer space, and money while I prepared for my food storage in an inexpensive way.  I also did not need an expensive dehydrator, or any other supplies. Nor do I need any electricity to store them either. Told you it was easy.

Enjoy and Many Blessings...