A few days ago, I canned what I call “sweet milk.” “Sweet milk” is what you will see in old cookbooks when the author is referring to unpasteurized, or milk that is not homogenized. It is fresh from the cow. That is because it has a very sweet taste, depending on what the cow is eating. Eating fresh grass, will cause the milk to be sweet tasting. Almost like a milkshake is what my husband says. It is crazy that the government is against us buying raw milk. Especially when they want us to consume GMO and processed foods! So do you really think they are looking out for us? I hope not!
The truth is that “sweet milk” has gotten bad press. The reason? To keep everyone believing it is unsafe. It is not. If you buy milk from a clean farm where the people take care in how they milk and and care for their cows. The other side of the coin is that when the milk trucks pick up milk at each farm, they do test the milk to make sure it is safe. Lots of handling, transporting, more handling, adding vitamin D, pasteurizing, homogenizing, putting in plastic (YUCK!), more handling and on to the stores.
Canning milk is very easy to do. I tried to find a site yesterday that would give the directions. All I found was the directions and information to pressure can it. That is okay, but many of the people writing on these sites or doing the utube videos stressed that it was not safe to water bath the milk. Milk has lactic acid in it and that makes it a high acid food. I am not telling you to do it or not, just that this is something I do to preserve milk. Mine is used in cooking and would probably be heated in a recipe.
I have two reliable sources that give the recipes for canning milk in a water bath canner and a pressure canner. None other than Jackie Clay has the recipes in her newest canning book, Growing and Canning Your Own Food. She mentions that canning milk period is considered being in “outlaw” canning territory. So make your own decision. But the experts also tell you that fresh milk from the cow is not safe either. Carla Emery’s book, The Encyclopedia of Country Living gives the same directions as Jackie Clay’s book.
I canned the milk this time in the little half pint sizes. They hold a cup each and that is usually the amount I need for a recipe. Next time, I am going to use the pint jars. That way I will have a variety.
Copyright © 2013 Kathleen G. Lupole
All Photographs Copyright © 2013 Kathleen G. Lupole