Something has been brought to my attention that I feel I must share with you.
Last year, I wrote a post about Home Canned Milk. Just this June, a reader posted a comment that caused me to question my original beliefs on the matter.
She shared an article , stating specifically, the reasons that milk should not be canned at home.
This is a bit of a game changer for me, and I feel I can no longer recommend canning milk at home. I will be revising my earlier post.
You can read it for yourself, and make your own decision. As for me, I will no longer be canning milk at home.
I have enough to can anyway. Why, there is applesauce in the canner as we speak, and a five gallon bucket of tomatoes waiting on the dryer.
I suppose I will just have to stock up on powdered milk for those "Oh no, we ran out of milk" emergencies.
Love in Christ,
Angie
am sooo sorry you bend to common thought. You have canned milk and was none the worse for it. We as free thinking folks do need the experience in canning propertly and then nothing is off limits as long as the general rules are followed. I pray for stength for your mind in all future endeavors and the spirit of fear to be banned from your presence. I will can milk or butter or bacon and be careful and then enjoy my labors.
ReplyDeleteI hope you have great success in your canning endeavors. I doubt you will have any problems. However, as a blogger, I cannot recommend something and influence another's decision, unless I can be 100% sure it is safe. 95% will not cut it! The same goes for the safety of my family.
ReplyDeleteHm, I wonder if that applies to adding a little butter to jam to reduce foaming? The recommendation is right in the instructions. Maybe such a little amount doesn't matter. Maybe I should just call the hotline :D
ReplyDeleteI support your decision 100%. I was intrigued to see that milk could be canned, but safety should always come first. Thank you for posting this!
I recently upgraded my laptop and lost your blog.I just found it again today and was very appreciative that you took the time to review my previous comment on canning milk. When speaking safety of a procedure it is always paramount to remember that the same safe results must be able to be constantly reproduced when following identical procedures. When there is a chance for variance, even when the same procedures are followed, that is when risk enters.
ReplyDeleteI am so glad you pointed that out.Most people will not get botulism from canning milk but to that one family that does thier risk just became 100%.
Btw I meant to tell you your blog has been immensly helpful to a very urban lady who has had to learn some very "country" ways. My family is allergic or intolerant of most chemicals and preservatives used in the modern world and well all allergic to milk wheat peanuts and eggs. Our "alternative foods are expensive and your blog nad book suggestions have turned me into a fledgling gardener. and helped me prepare for next year (or possibly later this school year) when we will begin homeschooling my oldest. Thanks for all your good works. -)