Food Rebel Canners Help Please (Milk)

[Rabbit]

I watched YouTube videos of a couple of ladies canning whole milk, half and half, and heavy cream so I did it this afternoon.

I brought the canner heat up to the ten-minute vent very slowly, it took me almost forty minutes. I did everything according to the instructions.

When the pressure fell and I opened the canner the quart jars of whole milk were bubbling out of the lids and the water in the canner is milky white. The jars have all sealed even though there is milk drips on the jars. I did the half and half and cream in pint jars and they didn't leak. All of the jars are pure white and pretty there isn't any discoloration at all.

I must have put too much milk in the quart jars are they going to be okay even though the jars leaked?

 

[SouthernBreeze]

I watched YouTube videos of a couple of ladies canning whole milk, half and half, and heavy cream so I did it this afternoon.

I brought the canner heat up to the ten-minute vent very slowly, it took me almost forty minutes. I did everything according to the instructions.

When the pressure fell and I opened the canner the quart jars of whole milk were bubbling out of the lids and the water in the canner is milky white. The jars have all sealed even though there is milk drips on the jars. I did the half and half and cream in pint jars and they didn't leak. All of the jars are pure white and pretty there isn't any discoloration at all.

I must have put too much milk in the quart jars are they going to be okay even though the jars leaked?

I would like to know the answer to your question, too. The first time I canned ground beef, mine did the same as your quarts of milk. The jars were greasy on the outside, and the water in the canner was greasy. They all sealed fine, though. I think I had my jars too full and the bands weren't tight enough.

 

[Parakeet]

I know some people can butter and other dairy, but it's one of those, do so at your own risk, as it's not recommended by USDA.

I've never canned anything dairy, so I can't speak to that, but I have had other canned items that resulted in siphoning. I've always been told that as long as the jar has a good seal, your good to go.

 

[WalknTrot]

Not enough head space, or you opened the canner too early, before the pressure was equalized - either would be my best guesses.

But beside the immediate point....I still wonder at folks who insist on canning products that aren't recommended to can. See article at link below.

Foods that are Not Safe to Can

Some commercially canned foods cannot be replicated by the home food preserver. Learn which ones are not safe to can because of harmful microorganisms or quality issues.

extension.psu.edu

 

[Jeepcats27]

There are actually a lot of people who can dairy,
I haven't yet myself.
Also, it is interesting to talk to people in Europe and Australia online, who water bath meat for 3 hours since they can't get pressure canners.
They push sanitary conditions in the kitchen and don't have issues with botulism as a result.
They also can a lot of other items that are not recommended here in the states.