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Post by Kathy on Mar 16, 2008 11:29:59 GMT -5
This week at Walmart(I know  ) they have Great Value butter on sale for $1.50/#. I would really like to add some to my storage. I have about 9# already in the freezer but wanted some in a shelf stable form. If you've ever canned it, can you share the process and how did you like the results-does it work like regular butter when you open the jars? |
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Post by kyosa on Mar 16, 2008 13:28:57 GMT -5
I found this 'recipe' on Backwoods Home Magazine's website. It's actually a 'storage method' and not true canning since there's no pressure or water-bath processing, but it's supposed to store for up to three years.
<< As for canning butter, here is the recipe I use. I use unsalted butter.
Heat canning jars (jelly jars) in the oven at 250 degrees for 20 minutes, jars only, not rings or lids. Put lids and rings in boiling water for about 10 minutes and then shut off so they are sterilized. While jars are heating in the oven, melt butter in saucepan until it comes to a boil, reduce heat to a simmer and cover. Simmer 5 minutes. Pour melted butter into hot jars, wipe rims, add lids and rings, and tighten. They will seal as they cool. No need to process. After they are cool, place in refrigerator overnight to harden. Once hard, remove and store. I think cool and dark is best. They should keep for at least 3 years. To keep the contents from separating, you can turn them over a couple of times as they cool to keep contents mixed.
That’s it. I did not come up with this recipe myself. I got it a long time ago but cannot remember where. >>
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Post by momo on Mar 16, 2008 21:02:09 GMT -5
Another forum I have been going to for 10 years says this is a No-No. Maybe you could check at an extension website to be sure...
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Post by Deleted on Mar 17, 2008 7:22:08 GMT -5
I don't can butter, but thanks for lettin me know where I can stock up!!!  |
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Post by angiem2 on Mar 18, 2008 20:36:47 GMT -5
Kaza - that's been described on the Survival forum in HT... one person just melts it and let it separate and then can the ghee (clarified butter). Another did it similar but stired the other particale in it and it was more buttery looking. (I think it was A. T. Hagan on the last one).
Angie
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