To Can Cream or Milk
Fill sterilized jars to within 1/2 inch of the top with cooled milk. (or cooled cream). Put lids on jars and tighten them down. Place jars in a canner, having water to cover the shoulder of the jar. Boil for 1 hour from the time the water starts to boil hard. Pressure cooker– Same method but process 10 min at 10 lbs pressure.
Store in a cool dark place.
This cream will whip.
