| >Does anyone know how to can milk? I know it can be done, the question is
>how is it done?
Robin,
milk and meat are both potential media for some very lethal bacteria. The
requirements for canning them, therefore, are much more stringent than for
vegetables and fruits. A High-pressure canning device designed specifically
for this purpose is a MUST. If you have such a device, there should be
recipes for canning and suggestions for appropriate times for placing various
dairy products under pressure. If dairy products are not mentioned in the
documentation for the high-pressure canner, then a call to the manufacturer
would be in order to assure that the canner is adequate to the task.
If I may ask, what problem are you trying to solve? Milk can be carried on
camping trips, etc. in powdered form and reconstituted with water when you
need it - it actually tastes pretty good these days, especially if you
let it get cold before drinking it. The new irradiated boxes of milk do
not require refrigeration until after they are opened - and the milk tastes
just like the stuff you get out of cartons in the dairy case. Mother's
breast milk may be sealed in plastic bags and frozen in a good freezer for
several weeks. With all the varied resources for milk in any form, I just
have a hard time imagining why I would be willing to take the health risks
inherent in trying to preserve the product myself.
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