Canning MilkUse clean sterilized jars and be sure to boil you lids and rings.
Warm your milk just a little since I am putting into hot sterilized jars (don’t want to put cold milk into the hot jars).
Fill hot (and sterilized) quart jars with the milk leaving 1/2 inch of headspace
Wipe the rims and put on the hot lids and rings
Place into your canner with the correct amount of water I add about 2 quarts of warm water to mine. Put the lid on and process for 25 minutes for quarts or 20 minutes for pints, at the recommended pressure for where you live (Your canning book or owners manual can tell you this).
Place jars on a towel and let cool. After about 12 to 24 hours check your seals to make sure they have sealed, if not sealed put in the fridge and use right away
Store in a cool dark place. Use with in a year.
I look forward to your questions and comments so please feel free to leave a comment or question.