Home-Canned Milk

• Prep Time: 20 minutes

• Cook/Processing Time: 20 to 25 minutes

• Vent/Cooldown Time: 45 minutes

• Total Time: 1 hour 30 minutes

• Yield: 4 Pint Jars (or 2 Quart Jars)

• Difficulty & Intensity: Medium (Requires precise pressure regulator management)

Equipment & Supplies

To execute this recipe safely and effectively, gather the following equipment:

1. Pressure Canner: Dial-gauge or weighted-gauge pressure canner (do not use electrical pressure cookers/Instant Pots for canning).

2. Canning Jars: 4 pint (16 oz) or 2 quart (32 oz) Mason jars with fresh, unblemished sealing flat lids and screw bands.

3. Jar Lifter & Funnel: Heat-resistant canning funnel and jar tongs.

4. Bubble Remover Tool: Non-metallic spatula or chopstick.

5. Clean Towels & Vinegar: Lint-free cloth dipped in white vinegar for wiping rims.

Ingredients

• Whole Milk: 2 Quarts (8 cups) fresh whole cow milk or goat milk (pasteurized or fresh raw milk skimmed of excess heavy cream).

• Water: Filtered water for the pressure canner reservoir.

Tip on Milk Selection: Whole milk yields the richest result. Excessive heavy cream can separate or scorch under intense heat; using whole or 2% milk produces a smoother consistency.

Process Overview: Time & Heat Intensities

Phase	Duration	Heat / Intensity Level	Objective
Sanitization	10 mins	Medium-High ($212^\circ\text{F} / 100^\circ\text{C}$)	Sterilize jars and heat milk to $180^\circ\text{F}$.
Jar Loading	5 mins	N/A	Fill jars leaving 1-inch headspace.
Venting Canner	10 mins	High	Exhaust air from canner until steady steam streams out.
Pressure Processing	20 mins (Pints) / 25 mins (Quarts)	Medium-High ($11\text{ to }15\text{ PSI}$)	Maintain constant pressure without pressure spikes.
Natural Depressurization	45 mins	Off (Zero Intensity)	Allow canner to cool naturally to 0 PSI.

Step-by-Step Instructions

Step 1: Equipment Preparation

1. Inspect all glass jars for chips or cracks. Wash jars, lids, and bands in hot, soapy water and rinse thoroughly.

2. Fill your pressure canner with 2 to 3 inches of water (refer to your specific canner manual) and add 1 tablespoon of white vinegar to prevent mineral buildup on your jars.

3. Place the canner on the stove over Medium heat to warm the water to approximately $140^\circ\text{F} – 150^\circ\text{F}$.

Step 2: Heating the Milk

1. Pour the milk into a large, stainless steel heavy-bottomed stockpot.

2. Place the pot over Medium-Low intensity heat, stirring frequently to prevent scorching on the bottom.

3. Bring the milk to a scalding temperature of $180^\circ\text{F}$ ($82^\circ\text{C}$). Do not boil vigorously; scalding prevents jar breakage from thermal shock when transferred into warm jars.

Step 3: Jar Filling & Headspace Adjustment

1. Using your jar lifter, remove warm jars from your preparation area.

2. Insert a canning funnel and ladle hot milk into each jar, leaving 1 inch of headspace at the top.

3. Use a non-metallic bubble remover tool to gently dislodge any trapped air bubbles around the inside perimeter.

4. Dip a clean towel into white vinegar and thoroughly wipe the rim of each jar to remove any fatty residue that could prevent an airtight seal.

5. Center a flat lid on each jar and apply the screw band until fingertip tight (do not over-tighten).

Step 4: Loading & Venting the Canner

1. Lower the filled jars into the warm pressure canner using the jar lifter, keeping them upright.

2. Fasten the canner lid securely according to the manufacturer’s lock mechanism. Leave the vent pipe open (weight off).

3. Turn the stove heat to High intensity. Allow steam to vent continuously from the vent pipe for 10 full minutes to purge all air from the vessel.

Step 5: Pressure Processing

1. Place the weighted gauge over the vent pipe (or watch your dial gauge).

2. Target Pressure Settings (adjusted for elevation):

   • 0 – 1,000 ft Elevation: 10 PSI (weighted gauge) or 11 PSI (dial gauge).

   • Above 1,000 ft Elevation: Increase to 15 PSI (weighted gauge) or 12–14 PSI (dial gauge).

3. Once full processing pressure is achieved, adjust the burner to Medium-High / Medium intensity to maintain a steady pressure level.

4. Process pint jars for 20 minutes or quart jars for 25 minutes.

Step 6: Cooldown & Storage Procedure

1. After the processing timer expires, turn off the heat source entirely.

2. Do not disturb the canner. Allow it to cool and depressurize naturally until the pressure gauge reaches absolute zero (0 PSI) and the safety lock drops.

3. Carefully remove the lid pointing away from your face.

4. Lift the jars out with the jar lifter and place them on a dry towel in a draft-free location.

5. Allow the jars to sit undisturbed for 12 to 24 hours. You will hear distinct popping sounds as the vacuum seals engage.

6. Check seals after 24 hours (lids should not flex up or down when pressed). Remove screw bands, wipe jars clean, label with date, and store in a cool, dark, dry place.

Sensory Expectations & Culinary Characteristics

• Color: Home-canned milk turns a light golden-tan or caramel color due to the Maillard reaction (caramelization of natural milk sugars under high pressure and heat).

• Texture & Taste: The flavor profile is sweeter and cooked, similar to commercial evaporated milk. It is rich and creamy, ideal for cooking and hot drinks.

• Separation: Cream may rise to the top over time. Simply shake the jar well before opening and using.

Nutritional Information

Nutritional profile calculated per 1 Cup (8 oz / 245g) serving of home-canned whole milk:

Nutrient	Amount per Serving	% Daily Value
Calories	149 kcal	—
Total Fat	8g	10%
Saturated Fat	4.6g	23%
Trans Fat	0g	—
Cholesterol	24mg	8%
Sodium	105mg	5%
Total Carbohydrates	12g	4%
Dietary Fiber	0g	0%
Sugars (Lactose)	12g	—
Protein	8g	16%
Calcium	276mg	20%
Vitamin D	2.5mcg	13%
Potassium	322mg	7%