Response to canning milk

Have you looked at the articles in one of last summer's Countryside on home dairying? The author had specific directions for canning milk both in a pressure canner and a water bath. A friend and I were discussing the process one day and more or less came to the conclusion that water bath processing was more like ultra high temperature pasteurization and should be as safe as similar commercial products. The first time I considered this question, I contacted my extension office. I was told that milk products couldn't be safely canned in home equipment because the heat wouldn't penetrate the product evenly. I couldn't figure that one out because it is a uniform density, unlike so many mixtures that are routinely canned safely. I don't think I have packed that issue away if you don't have it. Let me know. Marilyn

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