Home Canning Milk Products

Sterilize the Containers

• Sterilize your empty and cleaned cans and lids for the milk by boiling them in hot water or steaming them for 10 minutes. If you are using smaller cans, you can use a baby's bottle sterilizer to steam the cans. For larger cans, drop them in a saucepan filled with boiling water. After sterilizing, place the cans on a clean towel and cover the tops with aluminum foil to prevent foreign objects from entering the can.

Pressure Canning

• Fill the cans with fresh milk and leave 1/2-inch allowance from the top of the rim. Cover the cans and place them in the pressure canner. The length of time you need to process the cans depends on the size of the cans and the amount of milk inside. For quart-sized cans, fill the container with 2 to 3 inches of clean water and set them on high heat. Let the pressure canner vent steam from the spout for 10 minutes, then put the pressure weight on to 5 pounds.

Cool the Cans

• Once it reaches the 5-pound mark, turn off the heat and let the canner cool on its own. When the canner is cool to the touch, remove the lid and take out the cans to let them cool on their own. Place the cans in a cool, dry place, away from drafts. Cover them with layers of newspaper or a towel to avoid sudden temperature fluctuations, which can affect the quality of the milk.

Note the Expiration Date

• Most canned products last for six months to a year. Since home-canned milk is not preserved in any way (with no added sweeteners to lengthen its shelf life), you should expect a half-year lifespan for the milk. Keep the canned milk away from direct sunlight and heat sources and write an expiration date on the can. Canning steps vary depending on the produce you store, and these steps apply only for milk products.