AlbertaChickensEtc

I am passing on an article from the Western Producers I'd like to Know column written by Emmie Oddie
She writes :

Your letter did remind me of correspondence that I had recieved from a lady in Mb. who cans her own surplus milk. She copied out an article from a 1928 vintage Farm and Fireside magazine in which a reader contributed her method of canning. I first print the letter from our Western Producer reader and then excerpts from the instructions she has used all these years.

From a Manitoba Reader
Dear Emmie Oddie: Thank you for a very helpful and interesting page. May I reply to A.C, B.C. re:canning surplus milk at home. Besides freezing which takes so much space in a deep freeze, canning milk is very good. I began canning before the power lines came to our district in 1949 and have contiued canning it as we only have one deep freeze.
L.S.

Old advise sent by reader

  Our cow furnishes all our milk and cream even during her dry period. In the late fall when there seems hardly enough milk for successful butter making, I begin canning milk and cream for winter use.
The milk is strained into shallow pans and cooled. When thoroughly cool but before cream has risen, I put the milk into sterilized glass jars and process in the pressure cooker 5 minutes at 5 lbs.pressure. This is very quickly and easily done each morning. We like this much better than any commercilly canned milk we have ever used. Sweet cream is canned in exactly the same way. When a jar of this milk is opened there will be cream at the top just as if it has not been processed. The canned cream whips very easily and when slightly sweetened and flavoured cannot be distinguished from fresh whipped cream.




Special note from E.Oddie
Now may I add my own comment. I suggest that if you try this you use 10 lb. pressure or 116*C for 20 minutes for pint jars.
Any milk that is heated for a long time may be expected to have a brown color because of the reaction between the protein and the lactose of the milk brought on by heat.



My own comment--

Now--- I used this as the reader from Man. wrote the instructions because I wasn't turned on by brown milk and expected my family wouldn't be also, and we found that was just fine-- people here on the site can choose to try this recipe which ever way they want . My thought was if it worked in 1928 and still worked in 1949 it was good enough for my family in the 70's when I last used the recipe.

Best of luck to all who try this--- am also looking for my recipe for soft cheese similar to chez whiz-- when I run across it in my massive collection I'll pass it on    Lorraine

Last edited by Margret (2009-11-01 19:34:15)