Important: Safety Warning
This page describes home-canning methods from before the causes of botulism were understood. Canning low-acid foods without a pressure canner, as described here, can allow the growth of Clostridium botulinum, whose toxin is among the deadliest known. Follow current USDA home-canning guidelines instead.
This information has been left in for historical purposes but should not be acted upon.
Home › The Principles of Cookery › Milk and Cream, to Preserve
Milk and Cream, to Preserve
Add one ounce of sugar to one pint of milk, and boil it down to one-half. Run it into small bottles, and put them in a pan of cold water placed on a good fire. Allow the water to boil for an hour, and then, while still hot, close the mouths of the bottles with very good and tight-fitting corks, and let the contents become cold. When cold, dip the corks and necks of the bottles in a ladle containing melted sealing-wax or common pitch, so as to render the corks perfectly air-tight. Cream is preserved by evaporating it down to a quarter of its previous bulk, without adding sugar, and then preserving it in bottles as directed for milk. The bottles containing it should, however, only be boiled for three-quarters of an hour.