As a collogue once advised us you can can anything however it might not be safe.  You can find all sorts of interesting things on Facebook, especially some of the rebel sites.  It is one of the problems with Facebook is that no one is monitoring what is posted.  There is some great information on Facebook and some great sites and some not so great.  Extension sites and the National Center for Home Food Preservation  base their information on research so great place to check out information and see if they match.  

We have no research-based knowledge for canning milk safely.  Milk being a low acid food it could be dangerous to can it and store it in an anaerobic environment room temperature.  A perfect medium for botulism toxin to form.  

You can with some success freeze milk.  It might have a slightly different texture and flavor but it is great for cooking.  

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Nellie Oehler