Put the lid on and turn the bottle over to seal. In that case, fill as close to the rim of the bottle as you can get without getting the rim greasy. If you just take the butter fat off the top it is shelf stable and does not need additional processing. If you do whole butter without pressure or water bath processing, use it within a year or so. Make sure you turn the bottles about every 10 minutes after canning or it will separate. Melt the butter and spoon into jars, leaving 1 inch headspace. Unfortunately they didn’t last long enough to determine if they’re shelf-stable. They came out drier than a traditional cheese. It came out slightly drier than a traditional cream cheese but I ate it happily. Others say 20 minutes waterbath or 10 minutes pressure. It probably does not need 75 minutes, but that is the way I have done it. Since it is a denser product, I do 75 minutes in the pressure canner. Those who have done it (I haven’t tried it since) say canning it as milk will create a lumpy product that just needs to be stirred and/or whisked to become sour cream again. Unfortunately, when I tried the sour cream in 2015, I was unable to find any information on canning dairy (other than “don’t do it”) so I canned it for meat times, 75 minutes for pints. I have never processed this, so I go by the word of others who say it works. Yes, it whips up fine after being processed. It still tastes fine, just a little sweeter and less creamy than I’m used to. I also had cheese sauce in the same batch, which required 10 minutes processing, so the milk carmelized and turned brown. I made a mistake the last time and let the cooker heat up too slowly. This is the equivalent of the boxed shelf-stable milk found in grocery stores. Immediately turn it off and let it cool naturally. Milk:īring the pressure canner up to pressure for your elevation. For my purposes I choose to use a pressure canner for all dairy. No one else (myself, Ken, the blog, whatever) is responsible for your choices. Use your own discretion and comfort level in deciding if this is right for you and your family. Each should be bottled according to the guidelines, in the sense that if the product is dense, you should use a pressure canner. Others have bottled cheesecake, cream soups, non-dairy creamers, and many other dairy products. In the past I have canned milk (raw and pasteurized), cream, half-n-half, cheese, cream cheese, butter, ghee and sour cream. Even a water bath canner gets up to between 200 and 212 degrees, more than hot enough for pasteurization. Thus, it is used under “field” conditions to sterilize medical instruments. Written by Modern Survival Blog contributor, ‘Lauren’ Dairy (straight milk) is pasteurized at 161 degrees for 15 seconds, or ultra-pasteurized at 280 for 2 seconds.Ī standard pressure canner will maintain a temperature of 240 degrees, and can get up to 280 for short periods. So, thanks to ‘Lauren’ and ‘Northern Sarge’ for their contribution to the blog… Pressure Canning Milk and Dairy I received input from two readers here on the blog who would like to share their experience on how to do it yourself… Home canning milk. With that said, many people successfully home can their own milk and dairy products. Home canning milk, for informational purposes.
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