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    I recently came across a beef pasta sauce calling for milk as one of the ingredients. I was going to pressure can a large quantity and wanted to know if anyone could tell me if the milk would survive for a period of time once it was canned.

    Laura Pazzaglia

    Coffeebob, the USDA has no processing times for dairy products in a pressure canner. And, although I only found publications about non-pressure canning milk, it seems like the thinking there is that it would separate during processing.

    You could always make the sauce without the milk and then add it (or a touch of cream as the Italians do) when you’re re-heating the sauce before serving.

    Here is some light reading on the subject…





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