Someone asked me the other day if you can can milk Yes you can, but it has to be pressure canned Do not water bath. I do need to mention that the USDA does not recommend it, I have been doing it some years now and never had a problem. It is more to use for cooking than drinking the canning process does change the taste a little kind of like canned milk in the store. You can can fresh milk (Make sure it is very clean) or store bought. Now that I have the milk goat I will be canning more milk to last for when she isn’t producing.
Use clean sterilized jars and be sure to boil your lids and rings.
Warm your milk just a little since I am putting into hot sterilized jars (don’t want to put cold milk into the hot jars).
Fill hot (and sterilized) quart jars with the milk leaving 1/2 inch of headspace
Wipe the rims and put on the hot lids and rings.
Place into your canner with the correct amount of water I add about 2 quarts of warm water to mine. Put the lid on and process for 25 minutes for quarts or 20 minutes for pints, at the recommended pressure for where you live (Your canning book or owners manual can tell you this).
Place jars on a towel and let cool. After about 12 to 24 hours check your seals to make sure they have sealed, if not sealed put in the fridge and use right away.
The color of the milk will be a little darker almost a caramel color this is OK and how they are supposed to look.
Store in a cool dark place. Use within a year. I have used some in cooking that was a few years old though.