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Sherry- Help (canning milk questions)

Shadow Valley Soap Jolly German Jams and Jellies
Posted by melissa on August 18, 2001 at 11:15:38:

I have been canning milk every couple of days over the last month. I have had 3 gallons go sour on the shelf (all from the same date range 7/31-8/2) The lids are sealed enough that I can't get them off without a bottle opener but it's definatley sour-you can see the milk and curd totally separated in the jar and it smells just lovely when you pour it down the sink. Any ideas about what might be casuing this? Am I not getting a good seal despite the "ping"? or is something in the jars or the milk causing the problem? (too bad I wasn't trying to make cheese!)

I am boiling jars and lids,putting the milk into hot jars with hot lids and then bath canning in a rolling boil for at least 30 minutes.

Thanks!


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