canning butter

[momof23goats]

This is a pictorial of our canning of Butter. We used the Canning Butter recipe posted farther down in this thread.

http://groups.msn.com/4CSGPrepardnessGroup/canningbutter.msnw?Page=1

Comments about pictures in the order they appear in the Album.

Pic. #1
This is the butter melted in a double boiler. No problem with the butter sticking when done this way. We let the water come to the boiling point and then let the butter simmer until it barely started boiling. That took about 10 min.

Pic. #2
This is the jars that had been heating in the oven at 250 degrees

Pic. #3
This is the butter as it looked when first poured into the jars and sealed. Once all the lids had pinged we shook it for the first time

Pic. #4
This is how it looked after the first shaking. We waited about 15 more minutes and shook it again.

Pic. #5 is just a close up of pic. #6

Pic. #6
We put it outside then it was in the low 40 degree range out so figured that was close to refrigerator temp)and waited for about 20 minutes and when we went back to shake it again we discovered that we had almost waited to long as 3 or 4 of the jars was already set up to much. The rest were OK. So when you set it in the refrigerator check it in about 10 minuets and every 5 minutes after that till hard.



Recipe: Canned Butter

1. Use any butter that is on sale. Lesser quality butter requires more shaking, but the results are the same as with the expensive brands.

2. Heat pint jars in a 250 degree oven for 20 minutes, without rings or seals. One pound of butter slightly more than fills one pint jar, so if you melt 14# pounds of butter, heat 17 pint jars. A roasting pan works well for holding the pint jars while in the oven.

3. While the jars are heating, melt butter in a double boiler(if you don't have a regular double boiler improvise(take two stock pots, one slightly smaller than the larger one and put just enough water in the larger pot so that the pot with the butter in it doesn't quite float so the handles will rest on top of the sides of the larger pot.) until the water is boiling hard. Stir the butter occasionally, but it's not prone to stick in a double boiler. Let the butter stay in the boiling water till it just barely starts to boil. Place the lids in a small pot and bring to a boil, leaving the lids in simmering water until needed.

4. Stirring the melted butter from the bottom to the top with a soup ladle or small pot with a handle, pour the melted butter carefully into heated jars through a canning jar funnel. Leave 3/4" of head space in the jar, which allows room for the shaking process.

5. Carefully wipe off the top of the jars, then get a hot lid from the simmering water, add the lid and ring and tighten securely. Lids will seal as they cool. Once a the lids all "ping," shake while the jars are still warm, but cool enough to handle easily, because the butter will separate and become yellow on top and white on the bottom. In a few minutes, shake again, and repeat until the butter retains the same consistency throughout the jar.

6. At this point, while still slightly warm, put the jars into a refrigerator, or out doors if the temp. is in the mid 40's or lower. While cooling and hardening, shake again, and the melted butter will then look like butter and become firm. This final shaking is very important! Check every 5 minutes and give the jars a little shake until they are hardened in the jar! Leave in the refrigerator for an hour. (see notes in pic. about this)

7. Canned butter should store for 3 years or longer on a cool, dark shelf. Canned butter does not "melt" again when opened, so it does not need to be refrigerated upon opening, provided it is used within a reasonable length of time.
"

[tropicalfish]

mom, thank you so much for posting the recipe. It looks really easy. I figured it would have to be processed in the canner. Good to know it is this easy. I will give it a try.

[BeWell]

Mom - thanks so much for the directions. I will can some up very soon, as DH loves his butter and he's nicer to be around when he's got good eats! ;-) I haven't pressure canned (yet - need to learn) but do lots of water bath. I do have a question:

When heating the jars in the oven, you mention in a roaster - are the jars in hot water or just sitting in the hot oven? And do you need to make sure the lids are dry before setting on the jars?

Oops, another question - usually I take the rings off jams, fruits etc once they're cool and stored on shelves. With butter, should I leave the rings on, or can I take them off? (I think I need more rings.)

Thanks!

[momof23goats]

NO I do not put mine in water, and you should wipe your rings and lids dry, but do each one as you go, so they stay hot.
Canning is extremely easy, and so is pressure canning.
get a blue ball canning book, sold where canning supplies are. probably can find one closer to canning season.
It has pictures, and explains in great detail, using a pressure canner.
I have been canning well over 40 years, and using a pressure canner all that time.
canning is fun and safe. also.

[Southwind]

Mom, do you can meat?

[scandiwoman]

Do you have a recipe for canning cheese and what kinds of cheese are cannable..thanks

[momof23goats]

yes, I do can meat. all meats, and birds.
ok gals, fist I have my jars hot and sterilized, then i cut up my meat into chunks, then I put it in my jars, ok, now I pour hot water, or brother over my meats, leaving an inch at the top. better to leave a little more.
now, set your meat, jars in a roaster, and in the oven, for about 30 minutes at 300. then take out the hot jars, and wipe the lids of your jars extremely well, now put of lids and rings, and put in pressure canner. set on 10 pressure. and let them go for 90 minutes, and the pints for 75 minute. that is it.
now if you want you can hear you meat up, in a pan, brown it or what ever you want, then put up in jars and pressure can.
basically, when your using raw meat, I set it in the oven, for the jars to vent, [come up to temp. you want the meat in the center of the jars to be the same as what is on top.
so heating your meat is a good idea.
and yes you can can cooked meat, and it is processed the same length of time as the raw meat. so it isn't hard to can up meat, it is easy. wide mouth jars are easier to fill.

[momof23goats]

yes, yo u can can cheese, when I have time I will post it.

[Freeholder]

Thank you for the directions for canning butter -- it's still going on sale pretty cheap at one store here, so I will get some canned.

We do can meat, as well as veggies and fruit, but haven't canned cheese. This I would like to know about! I have the goats, and most of the year have plenty of milk to make cheese regularly (I've mostly been making the soft goat cheese). But for the dry times, it would be nice to have some cheese canned, if that's possible.

Thanks again!

Kathleen

[scandiwoman]

Mom...you say you can your meat at 10# pressure. I've been doing mine at 15# for years, so I double checked my canning books to be sure and mine say 15#....just want to make sure meats canned are safe to eat....thanks a lot for all your wisdom on food preservation....I love to can...been doing it for about 45 years...I can't believe it was that long ago....well, time does go quickly on this planet....thanks again.

[momof23goats]

MY blue ball book says 10 pounds pressure. and that is what i have canned them up at . for all of these years.
but It is highly possible that different books will say different things.
I use the ball blue book to go by.
I have some very old southern cookbooks, handed down, by my mother, and some of them say, 15 pounds, and some say as low a 5 pound. but the
Mirro and my ball blue book says 10 pound pressure, so that is what i sue.
Now if you live in the mountains , at a higher elevation, then you have to adjust accordingly.

[Freeholder]

The books also say not to water-bath can meat or fish, but my mother, grandmother, and great-grandmother did it for years, often in half of a 55-gallon drum over an open fire outdoors, and never had anyone get sick from it. They were very careful to do it right, though, and if there was any question about a jar, they tossed it.

Just saying, like momof23goats said, there are lots of ways to do things -- if you can't do it one way, look for another way!

Kathleen

[momof23goats]

a great many of my Amish friends, hot water bath meat.
ok, here is how they do it.
they cook the meat, then put it in jars, and then hot water bath for 3 to 4 hours.
NOW, here is the question, did the meat get hot enough to kill off the nasties? good question.
I will always pressure can mine. I can use them on my wood cook stove if I have too.
I have propane, and will set back, several tanks, to use just for canning. but if some thing happens, I can use the wood cook stove, and can up my things on that.
Now my mother , canned up a whole beef, when she was very young, using her oven. their neighbor, from Ireland taught her how to do it.
my grandmother was ill. MY mothers mother also from Ireland , was good friend's with this neighbor.
Interesting. we would not think about canning, in a gas oven. but mother did, and never lost a jar.
as the story goes, some thing happened to the cow, and it died. I think it was hit, in the head with some thing. and so grand dad, dressed it out, and mother and the neighbor lady began canning. They had to get this meat canned, up. they did, but can you just imagine, being a young teen of about 17 , and having to can a complete full grown beef?but she did it with the help of this friend.

[cjoi]

Mom, there are some posters I could read and learn from all day long. You're at the top of the list. As I read your post, here, I thought:

1. Gee, I learn a lot from this lady.
2. If you compiled all your posts from both sites where I read them, Mom23, it would make a great survival book.
3. Mom23. your ancestors would be as proud of you as you understandably is of them.
4. I'm glad that some of my feistier ancestors came from the Green Isle, too, but I have yet far to go...

[momof23goats]

If some thing happened, and I lost all my pressure canners, rather than have the meat go bad, I would do like the amish, but add this step.
ok. now my amish friend, when she does pork, this is how she does it.
they roast a whole pig, until it is falling off the bone. she told me , they usually do 3 to5 hogs, and remember they have probably 20 women to do this, so mine would be don with one hog at a time.
I would roast the whole hog, then I would fill my jars, then pour hot water over them.
then i would set in a roasting pan, with the lids off, and cook for about 45 minutes, to make sure that everything in side that jars was boiling hot.
then i would wipe off my jars, and get them very clean, then I would hot water bath, for 4 hours, and it would be a job, done out side, over a fire , in an wash tub, or a half of a 55 gallon tub, probably a wash tub, now the thing is, to keep the water boiling at all times, and so adding wood would get to be a chore. and I would say, it would probably be safe to eat.
i always use a pressure canner, but listen, women have been canning for many moons with out one.
I heard my grandmother talking one day, about fish canning. they baked it, then rolled it up, stuff it in a jar, with 2 tablespoons of slat, and used wax to seal it.
my grand mother didn't do this, i would think probably my great or great great grand mother did this.
now the wax they used was candle wax, probably bees wax. would i eat it? probably not, but the salt probably helped to keep it. I probably would have made a brine to pour over it. I always thought that interesting. they didn't die. so it must have worked.

[scandiwoman]

Mom...do you wipe off the lids for the butter jars before you put them on the jars?

[momof23goats]

YEs, i take them out of the hot boiling water, and dry fast, as i want them to stay really hot. got to work fast.

[scandiwoman]

Thanks

[scandiwoman]

Should I leave the rings on these while in storage?

[scandiwoman]

I did my first batch of butter yesterday...turned out pretty good...I had two jars that didn't harden. They were the two of the last from the bottom of the kettle. I'm not too sure why...could it possibly be I didn't stir enough towards the end. I was working so fast to get it all in jars. The rest looks good...the last two liquidy. Should I leave the rings on the jars when I put them on the shelves or is it ok to take them off.

[Samurai Jane]

scandiwoman, if there's no water in there, then I think you just got yourself two jars of ghee:

Description
Ghee is a clarified butter without any solid milk particles or water. Ghee is used in India and throughout the South Asia in daily cooking. A good quality ghee adds a great aroma, flavor and taste to the food.

Ghee can be great assets for people who are on low fat diet since even a lower quantity of ghee can add lot of flavor to the food than any other oil or fat products. According to the ancient Ayurveda, a moderate amount of ghee is the best cooking oil

Ghee can be generally found in the Ethnic section of any big grocery store or on any Indian/South Asian store. If you can not find ghee easily, we have given an easy way to make ghee below. When buying Ghee, be sure to buy Ghee from animal such as cow. Do not buy an artificial ghee made by hydrogenating vegetable oil.

Storage Tip:

* Ghee does not have to be refrigerated.
* For long lasting ghee, keep it out of moisture, i.e., don't use a wet spoon to take out ghee.
http://www.food-india.com/ingredients/i001_i025/i007.htm

[BeWell]

I use ghee exclusively for cooking, besides adding butter to vegetables, on bread, and in baked goods. I make my own ghee and have for years. If anyone is interested, I'll post my method, which is a bit different from what I've seen in books, and IMO works much better. I've poured it into hot jars with hot lids, they've sealed, and it's been good up to 1 1/2 years later. I recently did more jars and we'll see how long they last. I seem to use it up before it has a chance to turn bad. It does need to be kept in a cool dark place.

According to Ayurveda (I'm an Ayurvedic herbalist), ghee is the best fat for the body - helps to metaboize better, promotes assimilation of nutrients and so on.

[Southwind]

I am interested in your instructions. One question, what use do you make of the butter fat that was removed? (As I refuse to waste anything)

[SheWoff]

BeWell...would you please post your recipe here for us? I think it would be great if you could! TIA...

She

[BeWell]

I wrote it down for another site a while ago, I'll dig it up tomorrow and post it. And nothing is wasted, so no worries on that score. That is, if unsalted butter is used, which makes better ghee anyway.

[BeWell]

Okay, here's how I make ghee:

I do it a way that is said to be a "no no" in cook books, but it works, and I've been making ghee for more than 35 years. Ghee is considered by Ayurveda to be very healthy, and darkfield blood studies have shown (from articles I've read) that people who eat ghee exclusively have very good blood activity - the various cells work as they should better than in other people.

If humanly possible, get unsalted butter. It's generally fresher, you get more ghee, and the salt is just a plain nuisance in the ghee process, and makes it burn more. It still works with salted, but if you have a choice get unsalted.

Use a large heavy pot, unwrap the butter and melt it on high, making sure it doesn't burn. As soon as it is all melted, turn the heat to low (as low as or lower than cooking rice). Stir occasionally, really keep your eye on it - not constantly, but don't forget about it for a half an hour, you'll be sorry. Stir it more often rather than less often.

Two things happen when butter turns into ghee - the water content boils away, and the milk solids toast up and turn from gooey whitish stuff into dark golden/brownish sandy looking (and tasty if using unsalted butter) crunchy stuff. So stirring helps the water part cook off and keeps the milk solids from sticking to the bottom of the pot and burning. Sometimes if you don't stir it, the moisture will boil up in a small explosion and you'll have ghee on your stove (or blouse) and a mess to clean up. Stirring also speeds up the whole process and keeps the butter/ghee from sticking.

Now, you can do one of two things: keep on cooking it on top of the stove, or put the whole pot into the oven. I've been opting for the oven - I start about 225, and as the ghee gets more clear and golden and the milk solids start drying up and looking sandy, I turn it down to about 170 (that's the lowest setting). I still stir and check, but it can hardly burn unless you forget about it for hours.

How to tell when it's done?

When you stir and nothing foams to the top; perhaps a small amount of bubbles but no real foam; and when the milk solids are a dark golden brown and very sandy looking, and the ghee itself is totally clear and golden. It also has a heavenly smell.

Then let it cool down until it is merely hot, and pour into jars. I use quart mason jars and I heat the jars and lids in the oven for a while. I know you're not supposed to do this but I always do it. I don't mess with pouring it through cheesecloth, wastes too much ghee and a horrid mess to clean up. I used to use an old thin piece of cotton slip, but now I just pour through a very fine mesh stainless steel strainer.

I pop the lids on, and this time 5 jars sealed. Write the date and store in a cool dark place. My fridge is very small so no room there. I just finished using ghee I made in about June 2006. It was still acceptable but I would rather not keep it that long. My sense of smell is very acute (too acute!) so most people would probably not notice any difference. From now on I will get the jars and lids a bit hotter and if the ghee is a bit hotter too, they'll all seal better and last longer.

I have about 15 quarts of ghee I've made in the last 4 months; maybe I'll make a few more. I use it exclusively for cooking except in baking I usually use butter.

And funny thing - I've been losing weight lately. Ghee is supposed to help "stoke" the digestive fire, when used in moderation, thus upping metabolism. Nothing tastes as good as ghee. I rarely deep fry, only on very special occasions. But anything deep fried in ghee is - well, tastes better than anything cooked in oil.

PS - the ghee solids that get strained out should be used in a few days (depending on if you keep them in the fridge). They are tasty and can be stirred into soups, rice, vegetables, or even spread on bread (I've seen it, not done it!),

I have heard of people using crock pots for ghee, sounds good as long as your pot is detachable from the electric part, otherwise it would be really hard to clean it.

Regarding temperature, I think just starting higher and going lower as it cooks would work. And stirring - all cook books say don't stir. I used to do it that way - and they say to skim off the foam as it cooks. I find that troublesome, wasteful and messy. The way I describe above works better, less mess, and no waste. I don't know why all the cookbooks don't teach it MY way!

Regarding graininess, it can get like that when it cools down; in cold weather my ghee is totally solid and hard, warms up to liquid in very hot weather. I don't use it on toast as it is too intense for me plus I like the saltiness of butter, but I know people who do like in on toast.

Ghee will easily last one year as long as it is unopened and kept in a cool dark place. I don't know about "boughten" ghee as I've never bought it. I do think pouring it hot into hot jars that subsequently seal themselves helps the keeping qualities.

When vegetable oil heats (exact temperatures vary depending on kind of oil) it polymerizes - the molecules stick together in long chains (kind of how they make plastics from oil...). Think of how cooking oil residue sticks to stoves and cooking ware - I've had to scrape if off with razor blades when I used to clean houses. Ghee, OTOH, does not do that so not only is it easier to clean up (hot water and dish soap does it easily) but those polymerized chains don't clog up in your innards either. Nor does heated ghee produce free radicals in the innards.

[momof23goats]

your so right

[SheWoff]

BeWell, thank you for posting that. I think most of us here understand that home canning of butter is not recommended, but when TSHTF and you have no other choice, it may be done. Some of our elders have done it for years with no bad effects. Kind of like having to add lemon juice to tomatoes now to make them safe to can... :? I am going to print out this thread and try yours and mom's way before tshtf to figure out which one will work best for me and mine. Thanks again!

She

[BeWell]

I've got quite a few quarts of ghee canned up, just a few pints of butter (experimented after reading this thread!) and DH just bought 16 pounds of butter, I wanted more...but I'll have to make ghee since it's unsalted. I plan to do more butter as well. Probably pints for the ghee as well, since once it's opened it'll go bad faster, but I've only had to throw out 1/2 qt of ghee in all the years I've made it. The jar must have had some water in the bottom and mold grew.

[momof23goats]

well, after kidding, I will have plenty of fresh milk, and can easily make butter, guess i will make this, also, right along with my butter, i will just have to make extra butter.

[BeWell]

mom - I didn't know you could make goat butter. How do you do it, since the cream doesn't rise to the top like cows' milk? And is it very "goaty" in flavor?

[Southwind]

mom - I didn't know you could make goat butter. How do you do it, since the cream doesn't rise to the top like cows' milk? And is it very "goaty" in flavor?

I had nubians, and the cream would rise to the top with them, but I have read that you must use a cream separator with other breeds, due to the lower milkfat content. The reason I chose Nubians was because of the fat content of their milk.
And no, there was no goaty flavor. (keep the females separate from the males and it eliminates this problem)

[momof23goats]

It sure does, I never run my males in with my females. and I di have a seperator, so i get really thick cream. a spoon will stand on its own in my cream. I too have nubians.

[BeWell]

Thanks to both of you for the goat butter answers. A good friend has a few goats - down from about 11 to 4 - and hopes to have milk again after they have their kids. I will tell her about the butter. IIRC at least one is Nubian.

What do you do with the whey, or would it be buttermilk, that's left over?

[BeWell]

Just a personal butter canning testimony, FWIW:

I did 4 pounds the other day to see how it worked. Seemed to work okay, but it's darn hard to keep every speck of melted butter off of the edges of the jars. So one didn't seal. Also, I let the butter simmer too long (forgot about it for about 15 minutes!) but that's easily rectified next time.

So next time, DH "helped" me. He wanted to do it HIS way (no need to go into details) but with 15 pounds of butter, only 4 sealed. :roll:

SO, after a day, I cleaned up the entire mess, resimmered the butter, and did it again last night, all jars sealed, but since the butter was simmered twice, not sure what the final product will be like....

It is hard to pour the butter, while stirring to make sure the solids and fat part are evenly distributed, AND keep drops of melted butter off of everything! I think two people would do it better, if you're canning more than just a few pounds. That is, a helper who'll follow the rules... :D

Thanks mom! (I'll open and try one of the jars in a few days just to see what it tastes like...)

[Buttercup]

BeWell, your story made me laugh...just thinkin' about the two of you in the kitchen and your DH solving all your problems... :lol:

FWIW this is what I did. I sterilized a metal canning funnel and a metal ladel for dipping out the butter. While I was filling the jars I 'nuked' a small dishtowel which I had poured a bit of white vinegar on. (Let it get really hot in the micro to kill any germs) I used the towel to wipe off any butter splatters from the lid rims. All my jars sealed.

We've since used some of my canned butter. The consistency is not smooth like reg. butter. It is somewhat grainy but tastes fine and works well in cooking. Be aware that if you use salted butter, the end product will be saltier.

[BeWell]

Thanks for the tip, Buttercup! We did buy a couple of cases of butter from MRE depot, but heck - the price! That butter is less salty, to my taste buds, maybe in NZ they don't salt butter as much.

[DreadPirate]

Thought I might resurect this thread due to canned butter not being available in some places. also did some snooping and found that almost all directions for this are the same.



Storing Butter






This is a procedure that must be practiced and perfected, like jelly making. But you can do it, just put your mind to it! If you are concerned about the safety of canning butter, please contact your local Home Economist. As with any canning procedure, if it is not done correctly, there is the possibility of bacterial contamination.Remember, this is an example of how things were done in the Old Days, and if you attempt it, you do so at your own risk.



Canning Butter




Only use Land-O-Lakes butter or other high quality brand(I liked the unsalted best).
Heat mason jelly jars in a oven @250* for 20 minutes(not the rings or seals).
While jars are heating, melt the butter slowly till it comes to a boil. Reduce heat to simmer and cover. Simmer for 5 minutes.
Pour melted butter in hot jars, be careful not to get any butter on rim of jar. If you do, wipe it off carefully with a clean damp cloth.
Add seal and ring. They will seal as they cool. Shake them gently a few times during the cooling process to keep the butter from looking separated, but this is not necessary.
put in refrigerator to harden again. Once hardened, remove and store on shelf. They will keep for 3 years.





Cannning Margarine or Butter in an Oven



Use sterile pint jars. Boil lids and rings. Use about 3.25 sticks of margarine or butter in each pint jar.

You absolutely cannot use margarine that's been whipped. It must be margarine or butter that remains solid at room temperature.

You may melt your margarine or butter ahead of time, in which case fill pint jars approx. 3/4 full of melted product.

Fill your clean room temp. jars. Put lids & rings on snugly as you would when canning any product.

Set jars in a pan in the oven in case your jars ooze a bit, which is perfectly okay if they do.

Set this into a 225 degree oven for 25 minutes. You should look in and see the margarine moving as though bubbling. If there is no movement leave them about 10-15 minutes. This means the jars have built up enough internal pressure to seal your lids.

This is the impotant part!

DO NOT REMOVE FROM OVEN UNTIL THEY HAVE COOLED...I suggest leaving them overnight. These will keep for a year on your shelf.


:wink:

I also think that if you like the tast of lemon it would be a good additive to help insure aganst bacterial growth. Just an observation on my part.;-)

[momof3]

I did 5 1/2 pints a couple weeks ago, (similar to the first set of directions dread posted) wasn't all that hard I just used my funnel and a warm damp rag to wipe the rims of the jars, this was my first attempt at canning ANYTHING and all of the jars sealed great! I am actually fixing to get some more jars today and do some more...

[Southwind]

I still want to try making Ghee but haven't found the time yet.

[momof3]

Okay I had to google Ghee, but now I am curious....how long will it last? Do you have to do anything special to store it??

[mawmaw]

WHOA!!!!! I was told that you CANNOT can margarine!!!! Don't know why, just remember that only butter can be canned????? Anyone canned margarine??? I'm weird I like mararine better than butter (cheaper too):lol:



Cannning Margarine or Butter in an Oven



Use sterile pint jars. Boil lids and rings. Use about 3.25 sticks of margarine or butter in each pint jar.

You absolutely cannot use margarine that's been whipped. It must be margarine or butter that remains solid at room temperature.

You may melt your margarine or butter ahead of time, in which case fill pint jars approx. 3/4 full of melted product.

Fill your clean room temp. jars. Put lids & rings on snugly as you would when canning any product.

Set jars in a pan in the oven in case your jars ooze a bit, which is perfectly okay if they do.

Set this into a 225 degree oven for 25 minutes. You should look in and see the margarine moving as though bubbling. If there is no movement leave them about 10-15 minutes. This means the jars have built up enough internal pressure to seal your lids.

This is the impotant part!

DO NOT REMOVE FROM OVEN UNTIL THEY HAVE COOLED...I suggest leaving them overnight. These will keep for a year on your shelf.


:wink:

I also think that if you like the tast of lemon it would be a good additive to help insure aganst bacterial growth. Just an observation on my part.;-)[/quote]

[DreadPirate]

We used to use margarine. Then we found out that it was 1 molecule away from plastic.:wink:

[momof3]

ewwwwwwwww :shock:

[momof23goats]

I don't know about canning margarine. but I know it is so close to being plastic, I tend to shy away from it.

[mawmaw]

Ok so plastic margine taste good to me???? SORRY:oops: and thanks for the reciepe I'm going to try it:???:

[Vere My Sone]

thinking about canning butter--I've read elsewhere that the salted better does become more intense in the canned product

has anyone tried combining the salted and unsalted to can?

[catskinner]

This is my first try at canning anything. I just did 10.75 pounds of butter. It gave me 12 whole pints and a little left over. I went ahead and put the little bit that was left in a jar too. We will eat that as soon as it's ready. I hope it turns out good. I want to give one pint to my MIL. She laughed when I told her what I was going to do.

Mawmaw------ please let me know how the margarine turns out. I'd be interested in doing that as well. We prefer the butter, but are on a margarine budget most of the time.
catskinner

[Southwind]

Okay I had to google Ghee, but now I am curious....how long will it last? Do you have to do anything special to store it??

I canned some ghee yesterday. Evidently it stores well in a cool dark place. I refrigerated mine.
Three pound of butter gave me one quart and one pint of ghee. I used a crockpot to cook it, very easy that way.

[Southwind]

Ok so plastic margine taste good to me???? SORRY:oops: and thanks for the reciepe I'm going to try it:???:

It REALLY is not healthy, you should try to switch over to something else, like olive oil, coconut oil, butter or ghee.
Sunflower oil is good too.

[mongoose333]

How about clarified butter? I believe that will store for some time.

[Southwind]

How about clarified butter? I believe that will store for some time.


The only difference between Ghee and clarified butter is that Ghee has a nutty flavor due to the caramelization of the milk solids.
Otherwise, it is the same beast.

[curlysue]

I have all of my supplies to do 2 batches. Can, canning butter be done in a roaster?

[momof23goats]

no.

[curlysue]

Just a bump and feedback. momof23goat, I just want to thank you for posting this recipe. My family does not use anything but olive oil and butter. I have a couple of cases of "Red Feather" in pantry, but wanted more (since the price increased, was not willing to pay it). Canning the butter was sooo easy:!: :mrgreen: 8) I have recommended it to several people (copied to word and handed out, to your credit). Thanks Again.

[ELBUFO]

I never thought of canning butter. Silly me I bought 3 cases of Red Feather canned butter. MRE depot says indefinite shelf life. I have a propane oven, and one cracked jar would be a grease fire from H... I can achieve the same temperatures in a pressure canner. Any suggestions as to canning time???
Thanks...John

[curlysue]

I never thought of canning butter. Silly me I bought 3 cases of Red Feather canned butter. MRE depot says indefinite shelf life. I have a propane oven, and one cracked jar would be a grease fire from H... I can achieve the same temperatures in a pressure canner. Any suggestions as to canning time???
Thanks...John

http://www.thetreeofliberty.com/vb/showthread.php?t=11119

Do not need a canner for it8). There is also a link with pictures. My Great Aunt said they did it like this when they were making butter years ago.

[SheWoff]

Have a question I have not seen asked here...is it okay to can home-made butter? I just wondered since it is not pasturized and all that if it wouldn't have a tendancy to go bad because of that?

She

[momof23goats]

She , I do use my own milk, rather cream to make my butter, but I do run it through the pasteurizer first. for that very reason, then I put it through the separator.
I think you should probably use pasteurized milk for this. I am glad you brought that up.
John, I would not put this is a canner. it just won't work. IF you cracked a jar,
It was probably a bad jar. I also use a gas stove in my kitchen in the summer, and it is propane. what temp. did you have your oven on?
how long did you leave them in the oven, and were they dry when you put them in?
and always set them on a cookie sheet.