Canning Milk (REBEL CANNING, not FDA approved)

Welcome to Fyreflye’s Follies! If you enjoy today’s video, please don’t forget to give me a thumbs-up! If you enjoy videos featuring canning and southern cooking, I hope you will subscribe! In Today’s video, I will show you how I can milk for shelf-stable storage. Not everything I do is USDA/FDA approved. I believe in “MY KITCHEN, MY RULES” and I do not think untested necessarily means unsafe. If you are someone who only does things by the book, then this video may not be for you. It works for me. ***UPDATE - I no longer wipe the rims with vinegar. I recommend that you only use hot water, as even a microscopic amount of vinegar getting into the milk will cause it to curdle*** I am not telling anyone that this is the way it should be done. I am only sharing with you how I do it in my kitchen. I have done my research and I am comfortable with doing it this way. I strongly encourage you to do the research and do what works for you. The National Center for Home Food Preservation is a great resource, as well as the Ball website. I have left a link below. There are also several groups on Facebook and lots of videos on YouTube to help you get started and find information. Feel free to leave a comment below. If you have a question, I will try to answer it or help you find a resource to get an answer from. PLEASE do not leave comments that what I am doing is wrong, not approved, dangerous, or going to kill someone. They will be removed. I am the only one eating it and it hasn’t killed me yet. You can find the NCHFP/USDA guidelines here https://nchfp.uga.edu/index.html Ball website, getting started https://www.freshpreserving.com/canni... Find your elevation here, type in your physical address. https://www.whatismyelevation.com/