In making con-densed milk, milk is mixed with sugar and then evaporated by steam in a vacuum pan, in which a reduced pressure may be kept in order that the milk may lose its water at a much lower temperature than the boiling point under ordinary pressure. The temperature employed is about 100 deg. F., and the vacuum is kept as good as possible. The plant required consists of one or more vacuum pans, a boiler for supplying steam and for pumping, suction pumps, etc., and canning outfit.