The Secret To Long-Term Safe Storage Of Milk And Eggs

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The Secret To Long-Term Safe Storage Of Milk And Eggs

Whether you are blessed with an overabundance of food or you are someone who wants to be prepared in a survival situation, you may have wondered if you can safely store your fresh milk and eggs on a long-term basis.
The answer is yes and the process, as you might suspect, involves freezing, canning and/or dehydrating.
First let’s look at how to store milk long-term.
Freezing Milk
You can freeze any type of milk for as long as three to six months. The freezing process causes some separation, especially in whole-fat milk. But if you shake it after it defrosts, you will not notice too much of a taste difference. Here are some tips for freezing milk:
Freeze milk when it is at its freshest for best quality.
Pour milk into small airtight containers for freezing. Not only will you be able to defrost the quantity you need without spoiling the rest, but the smaller containers will both freeze and defrost more quickly, preserving the quality of the milk. Glass canning jars work well.
Leave room in your container for expansion. Milk expands by about 10 percent when it freezes.
Freeze milk that is already cold. If you are using farm-fresh milk, cool it before freezing for best quality.
Store your milk deep in the freezer away from the door.
Shake the milk vigorously when thawing to combine separated components.
Canning Milk
Another way to preserve milk is by canning it in a pressure canner. Your home-canned milk, which will last for about a year, will be similar to what is called evaporated milk at the supermarket. You will need to add water to it later to get it to the right consistency.

To start, check your canning jars and lids for nicks and cracks before sterilizing them. Fill the jars, leaving a half-inch of space at the top of each jar. After wiping the rims with a clean and damp cloth, cap the jars with your sterilized lids and rings.
Now you are ready to follow the directions for your pressure canner. Keep a close eye on the pressure canner, as they can be a bit unpredictable. Once the jars have been boiled for the correct period, remove the canner from the heat and let it sit for about an hour untouched. Then set the jars on a towel or on several layers of newspaper in a location that is free from drafts…..more here

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The Secret To Long-Term Safe Storage Of Milk And Eggs