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I feel like you're one of the people this article is talking about.
Now there's a difference between cooking and canning.
You can safely make sweetened condensed milk in the home kitchen. What you can't do is safely preserve it.
Safe: I want to make a key lime pie tonight, I've got my limes, I've got a pie crust, I've got my eggs...no sweetened condensed milk. Grocery store is closed too. Okay, but I've got milk and sugar, so I'll just mix some sugar and milk in a saucepan and simmer it down, then I'll use that to make my pie tonight.
Unsafe: I'm going to make a big ol' batch of sweetened condensed milk, pour it into mason jars, boil 'em for ten minutes and put them in the cupboard so that it's ready whenever I want a key lime pie.
There's LOTS of stuff that's safe to cook and eat immediately that's not safe to put in jars on the shelf.
Thanks, I think I misunderstood the above, I thought they were saying you could make canned at home.
Never knew what was in key lime pie (it's not much of a thing here), so that's cool to know!
It's not all that hard to make; you may have to substitute ordinary limes for key limes as they can be difficult to find in most of the world but you should give it a try.
Now there's a thought. I've only had it a couple of times at an American themed restaurant but it was very nice.
You can make condensed milk at home. You absolutely shouldn't can it at home. That's a pretty big difference.
Sorry @Tar, I misunderstood what you were saying.