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Canning Dairy Products

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Canning Dairy Products

Note: There are no safe options for canning these foods in a boiling water or pressure canner.

Dairy Products

Please Note:

We do not recommend canning any dairy products. It is best to freeze dairy as there is no steadfast way to safely can dairy products.

The smoke point of dairy products is too low, so if you try to can dairy products, you can not get it to a high enough temperature to destroy the botulism producing enzymes. C. botulinum produces spores that are extremely resistant to heat. They can survive 18 hours of boiling and still grow.

It is tempting, but please do not do it. Your family's health, and even lives, could be at risk.

Many people go ahead and can this way, anyway. It's their choice, but when you consider that botulism is tasteless, odorless and deadly, I think that is enough reason not to can butter, etc.

To quote an overused phrase, it is better safe than sorry.

This question comes up with amazing frequency. We're (the moderators and webmaster) not trying to be "mean". We're trying to save your lives. Even ghee, which was said to be "safe" on one of the threads, holds the risk of something going wrong, and being deadly. Yes, some people have canned butter and been fine. But not everyone.

If you have any doubts about the safety of doing this, please consult with the USDA.

As I said, some people will go ahead, and ignore the warnings of a research institute that has spent an awful lot of time and money learning that it is not safe to can dairy products.

However, on this website, we will continue to remind you, and uphold the recommendations of the USDA.


Canning Poultry, Red Meat & Seafood Products

Note: There are no safe options for canning these foods in a boiling water canner.

Poultry Meat Products Seafoods

These documents were adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009 &
From "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.