Canning milk
I love your cookbook and followed the directions for canning milk. Because of milk’s lactic acid, can I use the canned milk — providing it smells okay — right from the jar, or do I need to boil it for 20 minutes like a low acid food? I had one that didn’t seal and tried it on my cereal this morning and it wasn’t too bad. Would like to know if I can just open and use this stuff that has been canned.
Cheryl Pickford
Adrian, Michigan
Generally, canned milk is used in cooking and baking. To be absolutely the safest, the milk should be heated to boiling temperature for 15 minutes before cooling to use. Many people do not. I’ve always used it in cooking and baking, not out of the jar, myself. — Jackie
Canning butter
I used your Growing and Canning Your Own Food cookbook instructions to attempt to can butter. The jars sealed, but the butter has stayed in liquid form. Does it solidify? I followed the instructions, but it’s also possible that I did something incorrectly. Any ideas? P.S. I LOVE that book!
George Lepka
Montello, Wisconsin
I’ve never had my butter stay liquid. There is sometimes a separation where the liquid that did not cook away during the heating separates out; that’s why you gently shake it every once in a while as they cool; so it doesn’t separate much. When it’s cool, it should become solid. Re-read the directions carefully and see if you can figure out a mistake in processing. Try refrigerating a jar and see if it gets solid. Maybe the storage temperature is too high? — Jackie
Turning in rye
I planted winter rye last fall in my raised beds.Do I have to turn it under now before planting?
Joline Fleming
Rossiter, Pennsylvania
Yes. In order for it to become green manure for your beds, you need to turn it under before planting. — Jackie
