Put the milk into glass fruit jars, adjust the covers, but do not turn them down; set the jars on the rack in a steam kettle (aluminum ware is good for this purpose, because it holds the heat), and fill the kettle with water to the height of the milk in the jar. Heat the water until the thermometer in the water-bath registers 171° Fahr. The temperature of the milk will be several degrees lower. Keep the kettle covered. Now remove the kettle to a place where the water will remain at this temperature. Put two stove-lids under the kettle, or remove to a table and throw over it a heavy comfortable - cotton wadding is a non-conductor of heat - and allow it to stand thus for half an hour. Now cool as quickly as possible, but gradually at first, or the bottles will break; then set away the jars in a cool place. The double-boiler may be used, but the steam kettle is more convenient for the use of the thermometer, and the glass jars are proper vessels in which to store milk. If a double-boiler be used, let it be a large one, so that the water in the bath may rise to the level of the milk.

How To Pasteurize Milk Without A Thermometer

For this is needed some sort of a utensil having a rack to hold the cans, or bottles up out of the water. The ordinary steam kettle answers this purpose, but any saucepan of sufficient height, in which a rack can be fitted, is satisfactory. Pour water into the bottom of the pan below the rack of bottles and let boil twenty minutes after boiling begins. The steam surrounding the bottles, or jars of milk, heats them. Cool as quickly as possible; after a little while they may be set into a pail of cold water. Cover the jars, or close the bottles with cotton wadding, before heating the milk.