I canned milk for the 1st time because of you and I plan to adjust to whatever time you say when you are through testing. I plan to can butter, also. You are an inspiration to me. I am 75 and still learning after a lifetime of canning. I love your videos. You are so much fun to watch.
“If I could never buy another can of evaporated milk…..”. I say Amen to that!!! It’s so expensive and has so many preservatives and additives. I thank you because I canned milk for the first time after seeing your video. It turned out wonderfully. But guess what, I kind of messed on my second batch and had to reprocess it for another 15 mins and it makes such a difference. The color was darker and it was slightly thicker. I think the next thing I’m going to try as suggested by others is to boil it down or put it in the slow cooker to reduce it and then can it and see which method I prefer. Thank you everyone for the idea.
@@debobrien1065 Great idea. I think I’ve seen people making sweetened condensed milk but I’ve never seen anyone can it. That would be a wonderful thing if it works. If anyone is willing to experiment to see if it works, please post a reply here and let me know.
@@cbordes1 I was talking to another gal on this feed and she cans sweet and condensed milk. She puts the milk in a crock pot on low for 2-4 hours adds the sugar. Marys Nest has a recipe but I don't think she cans it. I'm waiting for a reply from the gal about canning it.
I canned some milk for coffee creamer. I heated the milk to evaporate some of the water. Dissolved some sugar in it and added a little homemade vanilla. Pressure canned for 30 minutes. Tasted really good. Now thinking about adding amaretto, rum or chocolate to it.
OMG I am going to do that. This is what I use for coffee creamer now instead of paying almost $4.00 for Organic half and half. How long did you heat the milk for?
Evaporated milk in the can is concentrated. I guess that would mean that a lot of fluid has been cooked out of it. I love canned milk when making cream white gravy, It makes the gravy rich and creamy…
You can boil off (reduce) (evaporate) some of the moisture in a pot before canning. This will make the milk thicker before going into the jars. Just a thought.
@@kristychavez2149 Until you get the thickness/taste you desire. Commercial milk is reduced by 60% I'd do 50% because you'll still have a little evaporate during the canning process. (Some people use their crock pot to reduce). Then you can can it the way you can traditional milk. 10lbs pressure. As soon as the thingamajig jiggles, you cut off the heat. Trying to evaporate significantly in the jar will increase the headspace. Jars are too hard to find to have a half full jar. Preboiling/reducing eliminate waste.
@@kristychavez2149 Just for clarity you should be careful when precooking the milk before canning because milk can curdle if it is kept at a rolling boil for a long time. Simmer the milk on low. Just barely moving. Steam will rise but no bubbles no violence to avoid curdling. The higher the fat content the better it can take that process. Pure cream with high milk fat is pretty much the only dairy that can be boiled. Crock pot on low overnight could be a good way to evaporate milk.
This young lady (Mrs Heart) is our canning scientist. She does research for us and then teach us. I just love her and Mr Heart. By the way I am 81 and she reawaken canning in me I even put my canning lids on the counter like her. Like one of my sisters said we are never to old to learn. She and sister Linda and sister Cheryl got me back in the garden growing food. ✌🏾❤️always
Longer processing causes more of the lactose (milk sugar) to caramelize which gives it a darker and richer flavor. “Evaporated” milk is just canned milk with 40% of the water removed. I store our pumpkin as a dehydrated powder so it’s very easy to rehydrate it with 40% less water and use my canned milk. Thanks for doing this “leg work” for us. You are VERY appreciated.
Got my 3rd batch in the canner right now. 1st time did the updated 30 minute processing. Loved the results! I drink evap milk in my tea & go through about 2 cans a week. 2nd batch I experimented with 45 min. processing time. OMG! What a disaster! Turned into solid "pudding" in the jars & liquid (whey?) was separating. It was so gross! 🙈🤣 30 minutes is the sweet spot. ...Maybe pushing it to 35 to get it a tad thicker? But I'll stick with 30 minutes, which is perfect for me. Now that the 8 pack of evap milk went up to $11 at Sam's, I'll be canning my own more often. Especially at under $4 for 8-9 pints. Major savings with little work.
I think if you were wanting truly evaporated milk you need to actually reduce the volume through evaporation by cooking it in an open kettle until it has reduced to half. I can milk whenever I find it on sale and use it in place of canned evaporated milk. It has the similar taste of evaporated milk. Love your channel and watch you all the time. I have learned a lot of very useful information. I so appreciate your willingness to share with us!
I would recommend evaporating the milk in a pot, like a dutch oven... And letting it cook low and slow until it has reduced down to 1/3 of its original volume. Then you can can it, and one pint will now be the equivalent of at least twice as much milk... Basically, it will be concentrated. You can use the evaporated milk and add water to get it to "normal milk" consistency. For example, when I make any kind of cream pie, I use one can of evaporated milk, plus one can of water, both of which gives me the equivalent of three cups of whole milk. It makes making pies and soups, and even country gravy, cheaper than using straight milk out of the jug. Because you've concentrated it down, so you'll use less of it then if you were using it straight from the jug. I make country gravy out of evaporated milk. When I say country gravy, I mean in the style of sausage gravy, but without the sausage. I make the gravy out of the drippings left behind after frying pork chops, fried Chicken, or even bacon. I just throw the flour in the hot grease to create a roux, and get it nice and brown before adding my evaporated milk and water. One can of evaporated milk, and usually practically two cups of water. If you evaporated that way, you can use less milk, will have less storage space taken up, and overall, will save more money.
I tried doing that with 44 pints of milk and all but 4 curdled. I cooked it down low and slow all night long on my propane stove. Canned it the next morning in two separate pressure canners and lost almost all of it.
I always had assumed that store bought evaporated milk had been cooked down to evaporate out some of the water. I accidentally happened upon an easier way to get the water out. I wonder if the factory uses this method. My mother froze some excess milk. When she started to thaw it, I was in a hurry, so I poured off the first part (milk minus water)that thawed first. The water was still partially frozen ice and kind of honeycomb in appearance. The milk part tasted exactly like evaporated milk from a can! It might be worth a try to can that “first melt”.
I was very happy with your evaporated milk! It was my first time ever canning milk. It’s delicious. I canned a total of 2 gallons. I’ll be following your process closely. Thank you for sharing! 💖😁💖
My Grandma pricessed hers for an hour. She'd milk the cow and after separating the cream, would can up excess since that old Jersey produced far more then my Grandpa and herself could consume. It was rich and perfect for pies! I do remember it looking a little like blonde caramel.
@@1456Sassy @Karla Garcia My Apologies for just seeing these. I don't recall the shelf life but the last bottles she canned were opened 3 years later and only one was sour. The one had fallen from the shelf and it was believed the seal broke and then resealed.
Your kitchen is so nice & neat that people could probably eat off the floor. I tried watching a woman canning milk & her kitchen was so messy, so nasty, that I couldn't see eating anything that came out of her kitchen! Her kitchen was no bad that I couldn't even finish the video. Thank you for all you do!
as a dairy farmer if you a want true flavor of evaporated milk before canning you must boil off water on your stove first!! reduce to a 1/3 then let canner vent 10 mins then slowly bring canner up to your pressure ( mine is10lbs) then turn off your burner as SOON as you reach pressure..to pressure canning 30 or 45 mins you have absolutely no vitamin or nutrition left easier just a boil it on the stove
In making evaporated milk, the milk is slightly simmered until it's down by 1/2. ... If canning the milk causes it to thicken any, perhaps simmering until it's down by a little less than 1/2 way, it would finish thickening in canning process. ... Just a thought.
Maybe if I were to do a partial stovetop evaporation and then pour it in the jars hot and process it It may have that thick rich consistency. I will try and let you know.
I did my first batch of this right after this vid came out. It has a wonderful flavor at 45 min process time!! Today I will be doing a gallon of half and half, but I think it will be at 20 min. I want the flavor on the mild side. I am so tired of having open cartons of this going bad before I can use them. Have a Very Merry Christmas and a Happy New Year All!
I watched her first video yesterday and went to the store to get milk. I'm watching this now as I wait for the water in the canner to come to temperature. I'm glad to see you tried longer. I'm going to try the 45 minutes. Thanks for going ahead with the experiment. Lol
My husband is lactose intolerant so I cooked lactose free milk in the crockpot on low to reduce to make pies because I like evaporated milk in my custard pies.
i just made the canned milk and i let it processed for 1 hour it looks just like carnation its beautiful i didnt mean to i was cleaning carpets lol thank you sweetie i really love your channel
I experimented from this and went and added half a gallon of half &half to the whole milk and then pc for 40 minutes…turned out amazing and rich flavored.
I live in a hurricane evacuation area and these would be great to go with our bugout bags. Milk for oatmeal or cooking without having to go hunting for some! What a great idea!
Just came across this one Mrs. H. Another 75 year old who just loves you and Mr. H. I have canned milk after your previous videos, but have been thinking lately of going for the full 75 on pints. Maybe I will just wait to find the 45 min processing time and 60 min one before I do. Love your videos and totally enjoy you and Mr. H. Blessings to you both.
Mrs H....A helpful hint to open your jars. Hold the jar close to your body. Take a table knife and put it under the lid and pull up. It pops right off. It took me forever to discover that. I saw it on Acre Homestead. She opens her jars like she has been doing it for a hundred years.
❤ I followed your 15 minute method, however I used farm fresh raw milk. It has a lovely color, is somewhat thick and has the BEST flavor! Thank you for sharing!!!❤❤
This is 2021 n my husband opened a jar from 2015. It was as fresh as new. I used the 2% n it had less cream on top. I turn it off when the juggler starts. There is cream on top. My grand baby saw the cream n proceeded to shake it. He made butter yeaaaa lol
I watched another homesteader can evaporated milk , sorry can,t remember which one. She simmered her milk down for a long time. She had half as much left as she started with. Then she canned it for 30 min. It looked like evaporated milk from the can. For sweetened she added 2 cups sugar to one cup of milk after she simmered it. She used that for pies and such. I love your channel.
So are you talking sweet and condensed milk for the 2C sugar to 1C milk. If so this is priceless information. Thanks!!! Wish you could remember which channel.
One thing I found about canned milk is that it changes a lot in the can over time, more than anything else I've ever canned. Not sure why that is, but I consider milk is only for very short term storage. Maybe six months or less.
I canned 2 batches. The 30 minutes tasted like evaporated milk. The second batch processed 45 minutes. It seemed slightly darker in color and had the evaporated taste. I preferred the 30 minutes and my hubby preferred the 45 minutes. They were both good. It comes down to personal taste. I'm to busy to try more right now but anxious to see your next experience. Happy canning my friend
I honestly like the canning process better than the stovetop version of Evaporated milk. It actually saves product less waste, no stirring and less chance of scorching. I will try the increased time on my next batch I don't think mine will last long since I love it and now can make more so easily.
I have canned this twice now since watching your video and a few other homesteaders. LOVE IT!!!! I made pumpkin pies twice now with it and they are delicious. I love it in my coffee and it has saved me so much on not having to buy Organic half and half. I now use ORGANIC milk (gallon) save a ton of money. Thank you for being you and your great content.
I place a dinner knife over my lid and then use regular bottle opener slowly. It does not harm the lid or jar. A tattler/harvest guard opener will not work on the metal lids, for me at least. 🌸🌸
Theres a university study on canning milk, from a Goergia State University extension school, that says you can, can milk, safely, exactly the same as you did it in your video. Exactly the same. (I think they watched your video and said, hey, let's just try this). They just call it canned milk. I do know, the longer you process it, the darker it will get, because, you are cooking the natural sugars in the milk. I dont care either way. I can make pumpkin pie with it, and, use it in my coffee or tea. That's all I care about. Thank you for sharing. If I really wanted evaporated milk like the store canned stuff, I'd put it in a pan, and, cook it very slow and very low, to evaporate the water out. I just want the flavor. Your method works great. 👍🏻
I had just bought 12 cans of evaporated milk when I saw your video . But when I need more, I am going to can some. Thanks. I had never heard of canning milk until you.
I ve made evaporated milk the convention way. Thought I’d try your way today. The end result was did not taste anything like evaporated milk and was darker than evaporated milk. The flavor tasted like milk except a little sweeter. Added some vanilla and will be using it as a warm nightcap before bed. Love your vvideos
I go thur my home canned milk just as fast as you, I love it and it is a huge money saver for me. I end up usually doing quite a few gallons per year, 2 gallons of whole milk which 1 gallon will give me close to 18 pint size jars per canner load. Can't beat that in a store.
Some one showed me a trick to opening the jars with a butter knife and a beer can opener. Lay the butter knife on the top of the lid. Use the blunt side of the beer opener. To open place the rim catch part under the rim, place the knife laying flat close enough that the blunt end of the beer can opener land on it not your rim. Go slowly and you will not damage your rim at all. It so easy to do.
This was great, I canned my first batch of food Tuesday night into Wednesday morning. Chili. It came out great but now I have to wait because my dial gauge is not working. I took it to the Extention office and they tested it and it’s the gauge. It would not go back down to zero. Now I have to buy another one after the first time using the canner. But it was a fun experience.
ONG, YES!!! That thing has become one of my 3 must-have things to take on a deserted island. 🤣 It's so easy to open the lids without damaging or kinking them. Best $25 eBay bucks I ever invested. Some company should make these again.
The extra time would carmelize the sugar in the milk. . And I am sure it will taste great. Because is you boil a can of sweetened can milk for 3 Hours you get caramel .
I always just use a 'church key' I inherited from my non drinking parents...they used it when camping to open metal cans and the Hi-C we consumed a lot of as kids...lol!
I canned lactose free 1percent. I canned 1% regular milk, I canned 1% chocolate milk (the BEST with a brownie) twice, milk came out of the jars of a couple of them, but it was an easy clean up. I'm trying to figure out how to use the 3 ones that didn't seal for the last batch. I did 15 minutes and it has a nutty taste, it's great
Thank you we have been waiting and watching for you glad to see the beautiful scientist with her lovely smile as always. We have the same rural problems no tv, phone and internet hoping your day is brighter and as beautiful inside and out as you are. Let's can get your starting positions and go. God bless you all
I saw your video but admit I was confused as I have canned milk like you did to make shelf stable milk. But when I've canned Evaporated milk I always reduced (evaporated off) Abt 25-30% of the milk before canning it up. When I reduce down the milk it tastes Much more like the canned product.
Timothy Breedlove: Condensed milk and evaporated milk are two different things. Evaporated milk is just that… some of the water is evaporated off. Condensed milk has a lot of sugar added. I assume condensed milk starts with evaporated milk but adds sugar.
@Timothy Breedlove I treated it like regular milk as I hadn't added anything to it . I processed it for 15 minutes since I was working with a product that was already pasteurized therefore safe to consume.
I just love you and your channel. Lots of good info, helpful hints & I don't care how the rest of my day is going... you ALWAYS make me smile. Never change a bit. You're perfect just the way you are. ❤️❤️❤️ God bless you & yours!🙏🙏
I am happy it's not the exact same as the evaporated milk. My family doesn't like the store bought evaporated milk. Evaporated milk has 1/2 less water in it. That's why you are told to add 1 1/2 cups of water per can of evaporated milk.
I think that this way of just cooking it such pressure and heat makes it UHT milk? Or maybe Sterilised milk, but it hasn't been evaporated, just cooked. Yum!
Store bough canned evaporated milk tastes like the can IMO. Canned in a jar is superior! I will wait for your 45-minute taste test to see if I want to adjust mine!
Excellent! My little can opener has a magnet. It sticks to my fridge. I don't use it often, but I always know where it is and don't have to dig around in that drawer to find it.
I guess you like a more caramelized flavor. I processed milk only a few minutes after "jiggler" started moving and I thought that was close enough to tasting like evaporated milk, which is not actually what I want. Anyway, hope that works for you, the canning companies remove some of the water from the milk, makes it thicker and maybe that's what you're trying to achieve. I heard other you tubers claim that processing longer just makes the milk tastes scorched. I'm glad you are trying out different ways.
Interesting... I have never canned anything, but I do enjoy watching your videos. They are very inspirational. We don't sell canning products here in The Bahamas, except for the jars.
Thanks so much for answering these questions. Glad you are pleased. I look forward to more testing. Yes, helps so much! Thanks and God bless. Continued prayers for healing for Mr. H.
Love the "remember we are supposed to be scientists in our kitchen" remark... I get strange looks from my family & friends when I tell them if they are teaching their kids to cook, they are using math skills involving fractions... They don't like to think about that one.
Thank you for your videos. I'm addicted to them. My brand new canner came yesterday and I am so excited to try it. I have done water bath canning in the past but you inspired me to step up my game! Wish me luck and God Bless!
Have fun girl!!! It is a little intimidating at first. I was running to the door while it was "heating up." I was scaired to death. LOL. That was 6 years ago. Now you will be a canning maniac and want to can everything. Hint: That never ends. lol.
I have milk I canned last October...its down in the basement in a box cool place. I am gonna experiment and start using it. .or tossing it...lol. Last one I opened was perfectly fine half&half my husband used for his coffee. Aside from a little cream on the top...a very very thin layer....it tasted just fine.
Suggestion for opening the cans without damaging lids, other than the “special” opener. Lay a knife blade such as a butter knife, flat across top of lid. Then use an old hand held can/bottle opener and put the part that presses into the lid, where it falls of the knife blade. Then gently “open/lift” the edge of lid with opener till you hear the air whoosh into jar. No bent lid!
I use canned evaporated milk all of the time and saw your last video and canned 4 gallons of Lactaid milk and 4 gallons of whole milk from Jersey cows, which is a thicker milk. The Jersey cow milk looks just like your whole milk canned but a little thicker and it is delicious, like you said. The Lactaid milk is a much darker color and also very delicious and tastes more caramelized, which is fantastic in coffee. I will try to post a pic so you can see the difference. My batches made 36 pint jars of each kind. Also, purchased evaporated milk has thickeners like carrageenan added, which is not good for your gut or if you have allergies to msg like I do, you don’t want those kinds of additives . If you buy the Publix greenwise or Whole Foods 365 organic evaporated milk, they are not near as thick as the other commercial brands. I absolutely love watching your channel!! It won’t let me post the pic 🙁.
Who doesn’t absolutely love this lady. Love her humor & down to earth style ❤️
My favorite
I canned milk for the 1st time because of you and I plan to adjust to whatever time you say when you are through testing. I plan to can butter, also. You are an inspiration to me. I am 75 and still learning after a lifetime of canning. I love your videos. You are so much fun to watch.
Linda Harrison, I have been canning for about 30 years, I am 71, I have loved watching her and learned a lot.
Hi Linda and Cheryl: I’m 76 and this sweet Lady Heart has revived my interest in canning. I’m just starting after many years. Best to each of you!
yes I'm 70 and you can teach an old dog new tricks I love her videos too, so much knowledge!
Thank you so very much maam.
I too am an older canner, reinspired by this sweet woman. Canning has become addictive!
“If I could never buy another can of evaporated milk…..”. I say Amen to that!!! It’s so expensive and has so many preservatives and additives. I thank you because I canned milk for the first time after seeing your video. It turned out wonderfully. But guess what, I kind of messed on my second batch and had to reprocess it for another 15 mins and it makes such a difference. The color was darker and it was slightly thicker. I think the next thing I’m going to try as suggested by others is to boil it down or put it in the slow cooker to reduce it and then can it and see which method I prefer. Thank you everyone for the idea.
You're just on your way to making toffee :)
Do you think you could try some with sugar? is there a recipe for condensed sweetened milk that is used in desserts.
@@debobrien1065 Great idea. I think I’ve seen people making sweetened condensed milk but I’ve never seen anyone can it. That would be a wonderful thing if it works. If anyone is willing to experiment to see if it works, please post a reply here and let me know.
Prices going up ridiculous on the canned milk too. I'd love to try this.
@@cbordes1 I was talking to another gal on this feed and she cans sweet and condensed milk. She puts the milk in a crock pot on low for 2-4 hours adds the sugar. Marys Nest has a recipe but I don't think she cans it. I'm waiting for a reply from the gal about canning it.
I canned some milk for coffee creamer. I heated the milk to evaporate some of the water. Dissolved some sugar in it and added a little homemade vanilla. Pressure canned for 30 minutes. Tasted really good. Now thinking about adding amaretto, rum or chocolate to it.
woooow! NICE!! Sounds so good!!!!! What a SMART idea!
OMG I am going to do that. This is what I use for coffee creamer now instead of paying almost $4.00 for Organic half and half. How long did you heat the milk for?
@@pamelaremme38 maybe 10 minutes. Just wanted to evaporate some of the water and dissolve the sugar
I'm gonna try that.
Good idea!
Did you ever make another video with the whole milk, with the increased processing time to 45 minutes, I would love to see how it turns out?
Im up there in age and definitely addicted to canning. Love this sweet human. God bless our fellow canners.
Evaporated milk in the can is concentrated. I guess that would mean that a lot of fluid has been cooked out of it. I love canned milk when making cream white gravy, It makes the gravy rich and creamy…
Yes! It makes awesome breakfast gravy with biscuits.
Made my first batch of evaporated milk last week. Sooo happy!!
You can boil off (reduce) (evaporate) some of the moisture in a pot before canning. This will make the milk thicker before going into the jars. Just a thought.
How long do you boil?
@@kristychavez2149 Until you get the thickness/taste you desire. Commercial milk is reduced by 60% I'd do 50% because you'll still have a little evaporate during the canning process. (Some people use their crock pot to reduce). Then you can can it the way you can traditional milk. 10lbs pressure. As soon as the thingamajig jiggles, you cut off the heat.
Trying to evaporate significantly in the jar will increase the headspace. Jars are too hard to find to have a half full jar. Preboiling/reducing eliminate waste.
@@kristychavez2149 Just for clarity you should be careful when precooking the milk before canning because milk can curdle if it is kept at a rolling boil for a long time. Simmer the milk on low. Just barely moving. Steam will rise but no bubbles no violence to avoid curdling. The higher the fat content the better it can take that process. Pure cream with high milk fat is pretty much the only dairy that can be boiled. Crock pot on low overnight could be a good way to evaporate milk.
This young lady (Mrs Heart) is our canning scientist. She does research for us and then teach us. I just love her and Mr Heart. By the way I am 81 and she reawaken canning in me I even put my canning lids on the counter like her. Like one of my sisters said we are never to old to learn. She and sister Linda and sister Cheryl got me back in the garden growing food. ✌🏾❤️always
Longer processing causes more of the lactose (milk sugar) to caramelize which gives it a darker and richer flavor. “Evaporated” milk is just canned milk with 40% of the water removed. I store our pumpkin as a dehydrated powder so it’s very easy to rehydrate it with 40% less water and use my canned milk. Thanks for doing this “leg work” for us. You are VERY appreciated.
2 years later I just used my last jar. Thank you for this wonderful recipe. It's the best thing I've ever canned. Time to restock.
Got my 3rd batch in the canner right now. 1st time did the updated 30 minute processing. Loved the results! I drink evap milk in my tea & go through about 2 cans a week.
2nd batch I experimented with 45 min. processing time. OMG! What a disaster! Turned into solid "pudding" in the jars & liquid (whey?) was separating. It was so gross! 🙈🤣 30 minutes is the sweet spot. ...Maybe pushing it to 35 to get it a tad thicker? But I'll stick with 30 minutes, which is perfect for me. Now that the 8 pack of evap milk went up to $11 at Sam's, I'll be canning my own more often. Especially at under $4 for 8-9 pints. Major savings with little work.
I think if you were wanting truly evaporated milk you need to actually reduce the volume through evaporation by cooking it in an open kettle until it has reduced to half. I can milk whenever I find it on sale and use it in place of canned evaporated milk. It has the similar taste of evaporated milk. Love your channel and watch you all the time. I have learned a lot of very useful information. I so appreciate your willingness to share with us!
I would recommend evaporating the milk in a pot, like a dutch oven... And letting it cook low and slow until it has reduced down to 1/3 of its original volume. Then you can can it, and one pint will now be the equivalent of at least twice as much milk... Basically, it will be concentrated.
You can use the evaporated milk and add water to get it to "normal milk" consistency. For example, when I make any kind of cream pie, I use one can of evaporated milk, plus one can of water, both of which gives me the equivalent of three cups of whole milk. It makes making pies and soups, and even country gravy, cheaper than using straight milk out of the jug. Because you've concentrated it down, so you'll use less of it then if you were using it straight from the jug.
I make country gravy out of evaporated milk. When I say country gravy, I mean in the style of sausage gravy, but without the sausage. I make the gravy out of the drippings left behind after frying pork chops, fried Chicken, or even bacon. I just throw the flour in the hot grease to create a roux, and get it nice and brown before adding my evaporated milk and water. One can of evaporated milk, and usually practically two cups of water. If you evaporated that way, you can use less milk, will have less storage space taken up, and overall, will save more money.
I would evaporate it to 1/2 the volume and then can. You have a great idea!
I tried doing that with 44 pints of milk and all but 4 curdled. I cooked it down low and slow all night long on my propane stove. Canned it the next morning in two separate pressure canners and lost almost all of it.
@@KansasA Try this:
New and Old Survival
How did the 45 min processing time work out??
I always had assumed that store bought evaporated milk had been cooked down to evaporate out some of the water. I accidentally happened upon an easier way to get the water out. I wonder if the factory uses this method. My mother froze some excess milk. When she started to thaw it, I was in a hurry, so I poured off the first part (milk minus water)that thawed first. The water was still partially frozen ice and kind of honeycomb in appearance. The milk part tasted exactly like evaporated milk from a can! It might be worth a try to can that “first melt”.
I did that as a teenager but never correlated the two. Haha! Thank you for pointing that out!
Ohhhh. Excellent idea 💡
Well a can of evaporated milk, plus a can of water is equal to whole milk. I have evaporated milk in my food storage.
You rock!!!! What an awesome idea!! 🤯💥
Just to let anyone know this in case they do not. Evaporated milk, plus a can of water = whole milk.
I was very happy with your evaporated milk! It was my first time ever canning milk. It’s delicious. I canned a total of 2 gallons. I’ll be following your process closely. Thank you for sharing! 💖😁💖
I have canned 4 gallons and love it.
Same here!! I’ve been using it in place of my coffee creamer! It’s less fattening, and SO MUCH CHEAPER!! I’m so happy!!
My Grandma pricessed hers for an hour. She'd milk the cow and after separating the cream, would can up excess since that old Jersey produced far more then my Grandpa and herself could consume. It was rich and perfect for pies! I do remember it looking a little like blonde caramel.
Thank you 🙏 what’s the life expectancy?
Do you remember what the shelf life was?
@@1456Sassy @Karla Garcia My Apologies for just seeing these. I don't recall the shelf life but the last bottles she canned were opened 3 years later and only one was sour. The one had fallen from the shelf and it was believed the seal broke and then resealed.
@@kristydechant7120 ty for your original post. I made evap. Milk and then pressured for 90. It is a little tan and was wondering if its okay.
Your kitchen is so nice & neat that people could probably eat off the floor. I tried watching a woman canning milk & her kitchen was so messy, so nasty, that I couldn't see eating anything that came out of her kitchen! Her kitchen was no bad that I couldn't even finish the video. Thank you for all you do!
🤮😵
I wish I could share a picture of my evaporated milk with you. I added vanilla and pressured canned it for an hour. It's perfection!
Peace and blessings Sis! YES WE ARE FOOD SCIENTISTS! Thank you for sharing.❤️🌹
as a dairy farmer if you a want true flavor of evaporated milk before canning you must boil off water on your stove first!! reduce to a 1/3 then let canner vent 10 mins then slowly bring canner up to your pressure ( mine is10lbs) then turn off your burner as SOON as you reach pressure..to pressure canning 30 or 45 mins you have absolutely no vitamin or nutrition left easier just a boil it on the stove
I used half of my batch as well. It has been amazing in my coffee!
In making evaporated milk, the milk is slightly simmered until it's down by 1/2. ... If canning the milk causes it to thicken any, perhaps simmering until it's down by a little less than 1/2 way, it would finish thickening in canning process. ... Just a thought.
You are one of the gems on UA-cam helping us out. I just want to preserve some milk in case there are extreme shortage problems.
My thoughts also. I don’t use a lot of milk & I hate it going bad. I think this will make a huge difference in my waste.
I have tried your canned milk, I think it taste like evaporated milk! And it’s amazing I just canned 18 more pints today because I keep drinking it.
Maybe if I were to do a partial stovetop evaporation and then pour it in the jars hot and process it It may have that thick rich consistency. I will try and let you know.
Thank you for making it PLAIN AND CLEAR!!!
Can't wait to see the next batch. Us canning geeks love this kind of thing.
This will be interesting to see as you go through your testing. Thanks for sharing.
I'll be watching for updates
I am completely obsessed with your videos! Have never canned in my 40+ years. Thank you for all of your hard work, and sharing your skills with us.
I use mine for cooking and drinking too! I do dilute it a bit when I drink it. So good!
I did my first batch of this right after this vid came out. It has a wonderful flavor at 45 min process time!! Today I will be doing a gallon of half and half, but I think it will be at 20 min. I want the flavor on the mild side. I am so tired of having open cartons of this going bad before I can use them. Have a Very Merry Christmas and a Happy New Year All!
I watched her first video yesterday and went to the store to get milk. I'm watching this now as I wait for the water in the canner to come to temperature. I'm glad to see you tried longer. I'm going to try the 45 minutes. Thanks for going ahead with the experiment. Lol
My husband is lactose intolerant so I cooked lactose free milk in the crockpot on low to reduce to make pies because I like evaporated milk in my custard pies.
i just made the canned milk and i let it processed for 1 hour it looks just like carnation its beautiful i didnt mean to i was cleaning carpets lol thank you sweetie i really love your channel
I never thought of canning my own milk! Thanks for sharing!
I just love your videos. I have learned so much from you. Thank you for passing on your knowledge.
From a distance you can really see the colour difference. Appreciate you sharing your knowledge so much, thanks!
I experimented from this and went and added half a gallon of half &half to the whole milk and then pc for 40 minutes…turned out amazing and rich flavored.
I did mine for 15 and they all turned tan/brown, but I was told it's okay. Love your experiment!
Hi sweet lady, You are so inspirational! Watching and listening to you brings me so much joy! God bless you and yours!!!
I live in a hurricane evacuation area and these would be great to go with our bugout bags. Milk for oatmeal or cooking without having to go hunting for some! What a great idea!
Just came across this one Mrs. H. Another 75 year old who just loves you and Mr. H. I have canned milk after your previous videos, but have been thinking lately of going for the full 75 on pints. Maybe I will just wait to find the 45 min processing time and 60 min one before I do. Love your videos and totally enjoy you and Mr. H. Blessings to you both.
This old canner thanks you for your inspiration! I am going to distill a half gallon of milk, and then can it for 30 minutes and see what it's like...
Mrs H....A helpful hint to open your jars. Hold the jar close to your body. Take a table knife and put it under the lid and pull up. It pops right off. It took me forever to discover that. I saw it on Acre Homestead. She opens her jars like she has been doing it for a hundred years.
❤ I followed your 15
minute method, however I used farm fresh raw milk. It has a lovely color, is somewhat thick and has the BEST flavor! Thank you for sharing!!!❤❤
This is 2021 n my husband opened a jar from 2015. It was as fresh as new. I used the 2% n it had less cream on top. I turn it off when the juggler starts. There is cream on top. My grand baby saw the cream n proceeded to shake it. He made butter yeaaaa lol
The All-American canner has a longer cool down time, which will impact the taste too, imo.
I watched another homesteader can evaporated milk , sorry can,t remember which one. She simmered her milk down for a long time. She had half as much left as she started with. Then she canned it for 30 min. It looked like evaporated milk from the can. For sweetened she added 2 cups sugar to one cup of milk after she simmered it. She used that for pies and such. I love your channel.
So are you talking sweet and condensed milk for the 2C sugar to 1C milk. If so this is priceless information. Thanks!!! Wish you could remember which channel.
@@pamelaremme38 me too. But yes sweetened condensed
Learning something every time I watch. Thank you.💗👏
One thing I found about canned milk is that it changes a lot in the can over time, more than anything else I've ever canned. Not sure why that is, but I consider milk is only for very short term storage. Maybe six months or less.
I noticed the longer mine is canned the more the cream collects on top. I have done both 2% and whole milk. But, I drink it as well as cook with it.
@@gracehillgranny5445 how did your two percent taste. I have heard but never tried that it taste more like regular milk for cereal
I canned 2 batches. The 30 minutes tasted like evaporated milk. The second batch processed 45 minutes. It seemed slightly darker in color and had the evaporated taste. I preferred the 30 minutes and my hubby preferred the 45 minutes. They were both good. It comes down to personal taste. I'm to busy to try more right now but anxious to see your next experience. Happy canning my friend
Thank you
My goodness you are adorable :) Your very likable lady :)
Isn't she just Super cute.
@@angiejones3714 Yes she truly is :)
Precious lady
YUMM be careful don't crack those jars they're get'n hard to find around here. Lov your channel..Thanks appreciate u!! 🇨🇱
I honestly like the canning process better than the stovetop version of Evaporated milk. It actually saves product less waste, no stirring and less chance of scorching. I will try the increased time on my next batch I don't think mine will last long since I love it and now can make more so easily.
It did not. Last long I loved it I need to make more.
I have canned this twice now since watching your video and a few other homesteaders. LOVE IT!!!! I made pumpkin pies twice now with it and they are delicious. I love it in my coffee and it has saved me so much on not having to buy Organic half and half. I now use ORGANIC milk (gallon) save a ton of money. Thank you for being you and your great content.
Thank you im so glad this information is helpful.
I place a dinner knife over my lid and then use regular bottle opener slowly. It does not harm the lid or jar. A tattler/harvest guard opener will not work on the metal lids, for me at least. 🌸🌸
Theres a university study on canning milk, from a Goergia State University extension school, that says you can, can milk, safely, exactly the same as you did it in your video. Exactly the same. (I think they watched your video and said, hey, let's just try this). They just call it canned milk. I do know, the longer you process it, the darker it will get, because, you are cooking the natural sugars in the milk. I dont care either way. I can make pumpkin pie with it, and, use it in my coffee or tea. That's all I care about. Thank you for sharing. If I really wanted evaporated milk like the store canned stuff, I'd put it in a pan, and, cook it very slow and very low, to evaporate the water out. I just want the flavor. Your method works great. 👍🏻
would you post the link to the study you are referencing? I couldn't find it. Thanks
I had just bought 12 cans of evaporated milk when I saw your video .
But when I need more, I am going to can some.
Thanks. I had never heard of canning milk until you.
I ve made evaporated milk the convention way. Thought I’d try your way today. The end result was did not taste anything like evaporated milk and was darker than evaporated milk. The flavor tasted like milk except a little sweeter. Added some vanilla and will be using it as a warm nightcap before bed. Love your vvideos
I go thur my home canned milk just as fast as you, I love it and it is a huge money saver for me. I end up usually doing quite a few gallons per year, 2 gallons of whole milk which 1 gallon will give me close to 18 pint size jars per canner load. Can't beat that in a store.
I went and picked up two gallons of fresh cows milk, It was totally amazing! Thank you for t
Some one showed me a trick to opening the jars with a butter knife and a beer can opener. Lay the butter knife on the top of the lid. Use the blunt side of the beer opener. To open place the rim catch part under the rim, place the knife laying flat close enough that the blunt end of the beer can opener land on it not your rim. Go slowly and you will not damage your rim at all. It so easy to do.
This was great, I canned my first batch of food Tuesday night into Wednesday morning. Chili. It came out great but now I have to wait because my dial gauge is not working. I took it to the Extention office and they tested it and it’s the gauge. It would not go back down to zero. Now I have to buy another one after the first time using the canner. But it was a fun experience.
I used a knife laying on top lid and a old fashioned bottle opened works well.
Thank you for the update. I will be looking for the next update.
Pry-A-Lid. They are antiques about $30 on eBay (from 1930s or 1940s). They are the best for home canners 😊
Got several of them. Works great. Mine were closer to $12.💞💞💞💞🐈🐈🐈🐈
@@coloradopackratprepper mine were about $20-$25 but if you look now on eBay they are $30-$40. i have several too. they will be gifts this year.
Love my pry-a-lid! Makes removing lids so easy on my arthritis hands.
ONG, YES!!! That thing has become one of my 3 must-have things to take on a deserted island. 🤣 It's so easy to open the lids without damaging or kinking them. Best $25 eBay bucks I ever invested. Some company should make these again.
The extra time would carmelize the sugar in the milk. . And I am sure it will taste great. Because is you boil a can of sweetened can milk for 3 Hours you get caramel .
I processed half and half for 15 minutes. Thick and delicious and more like evaporated
I also process half n' half for 15 min. Love the results and shelf stable.
I'm currently making my first batch of evaporated milk right now! Can't wait to see how it turns out.
Yes I see difference.
I always just use a 'church key' I inherited from my non drinking parents...they used it when camping to open metal cans and the Hi-C we consumed a lot of as kids...lol!
I canned lactose free 1percent. I canned 1% regular milk, I canned 1% chocolate milk (the BEST with a brownie) twice, milk came out of the jars of a couple of them, but it was an easy clean up. I'm trying to figure out how to use the 3 ones that didn't seal for the last batch. I did 15 minutes and it has a nutty taste, it's great
SO WE CAN "CAN" LACTOSE FREE MILK?
@@autoimmuneprepper1970 I did right along with chocolate milk and white 1% the lactose free and chocolate milk looked the same at the end.
Wow home canned evaporated milk awesome
Thank you we have been waiting and watching for you glad to see the beautiful scientist with her lovely smile as always. We have the same rural problems no tv, phone and internet hoping your day is brighter and as beautiful inside and out as you are. Let's can get your starting positions and go. God bless you all
I saw your video but admit I was confused as I have canned milk like you did to make shelf stable milk. But when I've canned Evaporated milk I always reduced (evaporated off) Abt 25-30% of the milk before canning it up. When I reduce down the milk it tastes Much more like the canned product.
Dana M when you reduced the milk by 25 to 30 percent how long did you process the condensed milk ?
Timothy Breedlove: Condensed milk and evaporated milk are two different things. Evaporated milk is just that… some of the water is evaporated off. Condensed milk has a lot of sugar added. I assume condensed milk starts with evaporated milk but adds sugar.
@Timothy Breedlove I treated it like regular milk as I hadn't added anything to it . I processed it for 15 minutes since I was working with a product that was already pasteurized therefore safe to consume.
@@danam.8709 thank you 😊
I just love you and your channel. Lots of good info, helpful hints & I don't care how the rest of my day is going... you ALWAYS make me smile. Never change a bit. You're perfect just the way you are. ❤️❤️❤️ God bless you & yours!🙏🙏
I am happy it's not the exact same as the evaporated milk. My family doesn't like the store bought evaporated milk. Evaporated milk has 1/2 less water in it. That's why you are told to add 1 1/2 cups of water per can of evaporated milk.
I think that this way of just cooking it such pressure and heat makes it UHT milk? Or maybe Sterilised milk, but it hasn't been evaporated, just cooked. Yum!
@@ann-or6ev how long do you process the quart jars for? Time?
Store bough canned evaporated milk tastes like the can IMO. Canned in a jar is superior! I will wait for your 45-minute taste test to see if I want to adjust mine!
Excellent! My little can opener has a magnet. It sticks to my fridge. I don't use it often, but I always know where it is and don't have to dig around in that drawer to find it.
Place the "bowl" of a spoon between the "screw ridge" of the canning jar and the lid, then twist. It should pop of easily! :D
I just lift up while holding the jar against my stomach and use a knife. Easy peasy.
I guess you like a more caramelized flavor. I processed milk only a few minutes after "jiggler" started moving
and I thought that was close enough to tasting like evaporated milk, which is not actually what I want. Anyway, hope that works for you, the canning companies remove some of the water from the milk, makes it thicker and maybe that's what you're trying to achieve. I heard other you tubers claim that processing longer just makes the milk tastes scorched. I'm glad you are trying out different ways.
I let my canner come to steam then put my weights on and after the juggler starts, process for ten minutes , turn the heat off, and let cool.
All right!!!! Something new to can>. Plus another thing I will get at a fraction of the canned store bought. yippee
Thank you!!! I love your channel and how you share your canning information. I've never canned but you are inspiring me to do so ... especially now.
Interesting... I have never canned anything, but I do enjoy watching your videos. They are very inspirational. We don't sell canning products here in The Bahamas, except for the jars.
I'm in UK, and had to get a canner imported from USA
Im in the BVI, we cant get the jars or lids but we can get canners. Doesnt make sense!
Thanks so much for answering these questions. Glad you are pleased. I look forward to more testing. Yes, helps so much! Thanks and God bless. Continued prayers for healing for Mr. H.
The milk is good unless the seal is broken b4 u open it.
I love that you experiment so this way we can learn from what you're doing I'm new to canning and I can't wait to can butter and milk.
I use a bottle opener. Works great!
Keep in mind if you want it thicker, you can cook it down some after opening too.
One thing you can try is to simmer the milk to half its volume before canning. It will then, definitely, be evaporated milk.
Love the "remember we are supposed to be scientists in our kitchen" remark...
I get strange looks from my family & friends when I tell them if they are teaching their kids to cook, they are using math skills involving fractions... They don't like to think about that one.
Thats how I learned my fractions!
Thank you for your videos. I'm addicted to them. My brand new canner came yesterday and I am so excited to try it. I have done water bath canning in the past but you inspired me to step up my game! Wish me luck and God Bless!
Have fun girl!!! It is a little intimidating at first. I was running to the door while it was "heating up." I was scaired to death. LOL. That was 6 years ago. Now you will be a canning maniac and want to can everything. Hint: That never ends. lol.
You Got This!😎
I have milk I canned last October...its down in the basement in a box cool place. I am gonna experiment and start using it. .or tossing it...lol. Last one I opened was perfectly fine half&half my husband used for his coffee. Aside from a little cream on the top...a very very thin layer....it tasted just fine.
Suggestion for opening the cans without damaging lids, other than the “special” opener. Lay a knife blade such as a butter knife, flat across top of lid. Then use an old hand held can/bottle opener and put the part that presses into the lid, where it falls of the knife blade. Then gently “open/lift” the edge of lid with opener till you hear the air whoosh into jar. No bent lid!
I use canned evaporated milk all of the time and saw your last video and canned 4 gallons of Lactaid milk and 4 gallons of whole milk from Jersey cows, which is a thicker milk. The Jersey cow milk looks just like your whole milk canned but a little thicker and it is delicious, like you said. The Lactaid milk is a much darker color and also very delicious and tastes more caramelized, which is fantastic in coffee. I will try to post a pic so you can see the difference. My batches made 36 pint jars of each kind. Also, purchased evaporated milk has thickeners like carrageenan added, which is not good for your gut or if you have allergies to msg like I do, you don’t want those kinds of additives . If you buy the Publix greenwise or Whole Foods 365 organic evaporated milk, they are not near as thick as the other commercial brands. I absolutely love watching your channel!! It won’t let me post the pic 🙁.
Looking foward to seeing this progression. Excellent info!
Looking forward to hear your results! Tysm!
I love your channel. You are so funny but very knowledgeable. Thank you for all you do.