I drank a cup of my homemade cocoa with organic cow’s milk and later thought I was going to die. I guess I am lactose intolerant? I don’t have issues with milk cooked in products just drinking it, so I am not sure what is going on.
I have made homemade coconut milk before and knew I needed to start making it again to replace the cow’s milk. My issue was that I didn’t want to make a cup or 2 every time I wanted some. It only keeps 3-5 days in the refrigerator and I don’t have freezer space (it will keep in the freezer up to 3 months).
While trying to get to sleep last night it dawned on me that I could probably can the milk with my pressure cooker! I did some research on the internet and found almost nothing on canning coconut milk. I did find one site on canning regular milk and it said to experiment with other types of milk such as almond or coconut. OK?
So here we go. I pressure canned 12 – 1/2 pints as I will probably be the only one drinking it. You could also use pints or quarts. Here is what you will need:
- Canning Jars, lids and bands I used 12 – 1/2 pints
- Shredded Coconut – I used coconut from Tropical Traditions
- Filtered Water, I used water from my Berkey
- Glass measuring cup or bowl (I used a 2 cup measuring cup)
- Nut Milk Bag or cheese cloth
- Pressure canner
- Blender – I used my Nina
- Large pot for heating water – I used my hot pot
I filled my canner with water and put it on the stove on high heat. I washed my jars and lids in hot soapy water, rinsed and them put them in the canner.
- Place 2 cups of coconut in the blender and add 2 1/2 cups hot (not boiling water)
- Blend for 2-3 minutes
- Place Nut Milk Bag or cheese cloth over 2 cup glass measuring cup or bowl
- Pour mixture into bag/cloth. Let this set while you fill up the blender with coconut and hot water again.
- Squeeze all the liquid out of the bag (you may want to use rubber gloves as the milk is hot)
- Take 2 jars out of canner and fill with milk (leave 1/2″ head space)
- Wipe jar rim if needed and place lids and rims on jar, tighten
- Put jars back into canner
I repeated these steps until I filled all the jars. Next I put the lid on the canner and when the steam was flowing I set the timer for 10 minutes. Next I put the rocker on and waited until it reached 10 lbs. I then set the timer for 20 minutes. The instructions for canning milk was 20 minutes for pints and 25 minutes for quarts. I processed my 1/2 pints for 20 minutes just to be safe.
The jars sealed almost immediately after taking the lid off the canner. The milk had also separated so I shook the jars to remix, this is normal for coconut milk.
Canned milk has a shelf life of 6 months to a year. I could not find any information on how long coconut milk will keep. Store bought canned coconut milk has a shelf life of approx. 2 years.
This worked out great as I only had one mess to clean and have enough milk to last a while. I will probably cook more with it now.