The process of canning was pioneered in the 1790s when a French
confectioner, Nicolas Appert, discovered that the application of heat to food in sealed glass bottles preserved the food from deterioration.
In about 1806 Appert's principles were successfully trialed by the French Navy on a wide range of foods including meat, vegetables, fruit and even milk.
Begin by sterilizing all the milking equipment by rinsing it in boiling water. (And wipe the animal's udder clean with a warm, damp cloth to prevent contaminants from falling into the milk pail.) Once the perishable commodity is safely bucketed, strain it through several layers of sterile, thickly woven, soft cotton cloth (or a sieve made especially for the task) and into a clean enamel, stainless steel, or glass container. Then cover the vessel with a clean, porous towel so that the milk will "breathe" yet remain dust-free while it cools.
At this time, check your canning jars for nicks or cracks . . . wash the containers in hot, soapy water . . . and submerge the rinsed jars in clean, hot water until you're ready to fill them with milk. You'll also need to boil the canning lids and rings in a pan of water for a few moments, then let them bathe, removed from the heat, in the sterile liquid.
Now, fill the jars, leaving 1/2" of headspace at the top of each container. (Because I like to be sure that no uninvited particles have a chance to stumble into the milk, I filter the harvest a second time during this step.) After wiping the rims with a clean, damp cloth, cap the jars with the sterilized lids and rings. When that's done, gently set the flasks on the rack of your pressure canner, add the appropriate amount of water (check the instructions that came with your cooker), and place the whole thing over the hottest part of the stove.
Next, following the manufacturer's instructions, bring the canner to 10 pounds of pressure and process the milk for 25 minutes if you're using quarts and 20 minutes for pint-size containers. It's imperative that you pay close attention at this point: If the pressure falls below 10 pounds while the milk is being processed, you'll have to start timing all over again.Once the jars have been boiled for the allotted period, remove the canner from the heat and let it sit untouched until all pressure has left the chamber (this usually takes an hour or so). Then set the jars in a draft-free spot on a rack, a towel, or several sheets of newspaper . . . shroud the bottles with a towel . . . and leave them "tucked in" overnight. Check the seals for leakage the next morning and store the milk on a cool, dark shelf.
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Canning