canned milk?

I had extra space in the pressure canner from making lamb stock so I'm trying canned milk. (It was processed for almost an hour at 15 lbs pressure.) Any idea on what its shelf life should be? It's plain walmart regular milk proccessed in a quart jar.

That was interesting...IT became a not quite caramel brown and dehomogenized. At first I thought it was curdled, and was afraid to open it for a couple days. However, it smelled fine, if not a little richer. I poured off the whey and tasted the curds. They tasted good, but the color was a bit offputting and mouthfeel was a bit lumpy, or maybe clotted is a better term. On whisking it quickly became homogenized again. It's probably good for cooking with (I made a potato souffle which was good in texture and flavor), but you might want to cover the color somehow.