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Canning butter? So easy |
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Posted: August 07 2006 at 6:35am |
Canning butter is easy.....No need for pressure cooker and It tastes great.
Someone on this Forum gave me this site and I'm giving it to you....
Have you seen the site on making home made bread.....So Good Yummy.
1. Use any butter that is on sale. Lesser quality butter requires more shaking (see #5 below), 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 11 pounds of butter, heat 12 pint jars. A roasting pan works well for holding the pint jars while in the oven. 3. While the jars are heating, melt butter slowly until it comes to a slow boil. Using a large spatula, stir the bottom of the pot often to keep the butter from scorching. Reduce heat and simmer for 5 minutes at least: a good simmer time will lessen the amount of shaking required (see #5 below). 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 few lids "ping," shake while the jars are still warm, but cool enough to handle easily, because the butter will separate and become foamy 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. 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. 7. Canned butter should store for 3 years or longer on a cool, dark shelf. [It does last a long time. We have just used up the last of the butter we canned in 1999, and it was fine after 5 years.] 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. A lovely glow seems to emanate from every jar. You will also be glowing with grateful satisfaction while placing this "sunshine in a jar" on your pantry shelves. We have canned over 75 pints of butter in the past year. Miles loves it and will open a jar when I'm not looking! I buy butter on sale, then keep it frozen until I have enough for canning 2 or 3 batches of a dozen jars each. Remember shake the jars every five minutes...I set my oven timer so I wouldn't forget....Onces there in the refrigerator I shook them every 3 minutes...One minute it's liquid the next minute you have hard butter...
Bon Appetite
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Chesapeake
Valued Member Joined: July 30 2006 Location: United States Status: Offline Points: 3 |
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mamooo
V.I.P. Member Joined: July 30 2006 Location: United States Status: Offline Points: 48 |
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just canned 12 half pints of butter one just pinged so easy found the half pints to work better wide mouths there goes two ping
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carol
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liilac
V.I.P. Member Joined: March 13 2006 Location: Australia Status: Offline Points: 55 |
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I think everyone should read Chesapeake's link.
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liilac
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Rocky
V.I.P. Member Joined: January 07 2006 Location: United States Status: Offline Points: 219 |
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OK, I did and read through all the butter info. Their recommendation is not to try it. My question: why can't one just can butter like we can everything else??? The same closed kettle system or even presure canning?
Something must have been done to the canned tins that are no longer available in the US, but are sold elsewhere. As for the butter powder, the brand I tried was beyond awful. Any thoughts? Rocky
from Chesapeake: http://www.uga.edu/nchfp/questions/FAQ_canning.html#33 |
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Rocky |
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Good morning, I canned 18 pints of marjarine (cheap kind .50 cents a lb.) You do not have to use real butter, and mine turned out perfect. Thanks for the receipe and detailed instructions.
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Miss Maggie
Experienced Member Joined: August 13 2006 Location: United States Status: Offline Points: 16 |
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Hi Happy Camper. Your'e canned good look so pretty all lined up in a row.
I've kept canned butter for over 3 years and never had a problem with it.
I use a slightly different technique because I once had a jar burst when I baked it in the oven and decided I would never do that again. I think if the butter is simmered to get rid of the liquid then there is less chance of contamination. Also, centuries ago potted meat was made by sealing it in the jars with fat to keep out the air, so storing fat in this way isn't as "new" as the article linked to above makes it seem. Another thought I had was adding a spoonful of plain vinegar (or maybe lemon juice?) to each jar of butter to keep the acid content high. Granted the butter wouldn't taste as good, but the acid content would kill off any bacteria beasties that might be lurking.
I also read about old-timers keeping butter in a brine solution of salt water, and have been wondering if anyone else has ever tried this.
While we're on the subject, has anyone ever purchased canned butter from the Internet Grocer, and if so, what did you think of the quality?
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Remove far from me vanity and lies; give me neither poverty nor riches; feed me with food convenient for me -- Proverbs 30:8
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Miss Maggie
Experienced Member Joined: August 13 2006 Location: United States Status: Offline Points: 16 |
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Frankview, thanks for sharing about your canned margarine. I've been wondering if it canned as easily as butter, it sure it a darned sight cheaper.
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Remove far from me vanity and lies; give me neither poverty nor riches; feed me with food convenient for me -- Proverbs 30:8
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Hotair
Valued Member Joined: March 17 2006 Location: United States Status: Offline Points: 667 |
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Yeah!! I just canned my first 12 pints of butter and it looks gorgeous. I think that in any canning situation, if the canner isn't careful, there could be contamination. If you are careful to keep everything sterile,and boil the heck out of the butter, I don't see how it can get contaminated. IMHO Gigi
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quietprepr
V.I.P. Member Joined: May 21 2006 Location: United States Status: Offline Points: 2495 |
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Thanks for the info Happy Camper! I just canned my first 12 quarts.
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"Learning is not compulsory... neither is survival." - W. Edwards Deming
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Your so very welcome...I also had to thank the person here who was kind enough to find this link for me... She also helped me with making bread...That sight was great....
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Never2late
Valued Member Joined: April 30 2006 Location: United States Status: Offline Points: 247 |
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It might not be safe to "can" butter this way, as folks here have pointed out. I understand that risk but am willing to take it. It makes it all that much more important to heat the jars, boil the butter, and keep everything clean. And I can keep my butter in the spare fridge until the power goes out so that might help. I read in the paper that 500 people die each year from sliced, packaged, turkey....
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OK, we canned 20 lbs of butter this weekend. and I've got some questions, please.
We did them last night. Tonight they're still sort of liquidy. I just put them in the fridge after reading the top posts again, I hadn't done that before as the frugal cannery link didn't say anything about putting them in the fridge. I just left them out overnight as it told me to do. They've all "pinged" and sealed, so I know that's done, it's just that they've not gotten hard. So now they're in the fridge. But are they OK since I'm "just now" putting them in the fridge?
Does anyone have a definitive time on how long they're good once opened? With refrigeration AND without refrigeration? I need to know both situations as we might be in either one when we're forced to use it.
As it's been boiled down, if you're following a recipe, would it still take the same amount of butter that it's calling for in the recipe or more? Like if you're making macaroni and cheese and it calls for 4 tablespoons, is it still 4 tablespoons of this canned butter or would it be more since it's been boiled down?
And last question (sorry so many) what other things besides cheese would you recommend to try canning that can't be bought easily?
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2ifbyC
Adviser Group Joined: March 30 2006 Location: United States Status: Offline Points: 533 |
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"we do not have data on sterilizing jar surfaces by this dry-heating method"
"It is not clear what the botulism risk is from such a high-fat product"
"We have no kind of database in the home canning/food processing arena to know what the microbiological concerns would be in a butter stored at room temperature in a sealed jar."
"There is not sufficient, research-based documentation to support that 'canning' any food in a dry oven as described on this web page or any page that proposes oven canning is even sufficient heating to destroy bacteria of concern, let alone enough to produce a proper seal with today's home canning lids."
"with no testing having been conducted to validate these methods" Isn't it amazing that with all the $$$,$$$,$$$ that the government and universities get they can not positively answer a question on a process that has been used for generations!?!?!?
Ok, after all the research and digging through all the butter posts here and elsewhere since I've joined ATF, here are my conclusions:
I butter! Not one person has posted about a bad/spoiled stored jar; even after storage for years. Yes, I do recall a couple of jars that did not 'ping'. They were just reprocessed.
Every caution on-line is due to lack of info as opposed to hard data (can we say 'liability'?)
I WILL be 'canning' butter this weekend. It's one of the few items left on my 'BF/Hurricane/Tsunami/Earthquake/Terrorist/Mutant Zombie/UN/CFR/Alien Invasion/Athlete Foot To Do' check list.
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Survival does have an 'I'!
Dodging 'canes on Florida's central Gulf Coast |
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You may want to write to Jackie at Backwoods Home magazine. I know I am on a BHM kick, but they are awesome!!!! She has canned everything.
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What is BHM...
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I'm glad someone is posting on this thread because I gatta know: I got on a canning butter kick after reading soe comments left here, did 40 jars of butter. They all "pinged" and I followed the directions right but the butter is "soft" in the jars, it didn't get hard. I put them in the fridge the next day, they did get soft yellow color, hard, but then after being in my pantry, they are now liquidy again. Are they bad or is this the way canned butter is supposed to look?
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Hotair
Valued Member Joined: March 17 2006 Location: United States Status: Offline Points: 667 |
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Mine is soft but not liquidy. By that, do you mean as runny as the melted butter was? I would think it would be O.K. to eat but just not the consistency you would want. In an emergency, who would care? Open one and see how it tastes.
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The problem with the taste test is you can't taste botulism. I can still hear my mother's words. You can't see it, you can't taste it and you can't smell it. It would be interesting if there were someplace you could ship a jar made at home to have it tested for bacterial content. I doubt any government type study will ever be done to determine if this method is safe. I would can butter myself if I was convinced it is safe.
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nwprepper
V.I.P. Member Joined: August 01 2006 Status: Offline Points: 78 |
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I have to agree with Chloe.
I have poured leftover hot jam into a jar, filled only halfway, and put on the lid, and never processed it at all. It still pings! Just because it pings doesn't mean the food enzymes & bacteria are dead. It just means that the heat created a suction when it cooled. (That was for a half jar of jam I planned to store in the fridge and use immediately - not store in the pantry at room temp.) I bet you could can butter with a pressure cooker though. |
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Rocky
V.I.P. Member Joined: January 07 2006 Location: United States Status: Offline Points: 219 |
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I am still on the questioning side of canning butter. I want to do it very much and have a bunch of butter in a friend's freezer, waiting for me to take some action. I looked up Jackie's answer in the current Backwoods Home magazine and she said she had never done it. So, does that speak volumes/or not? Every official canning site/info I have found re. canning butter says NO. But I read statements from a lot of people who have done it, and they are still alive and kicking. So here I am, undecided. More thoughts, please. If anyone finds on 'official' site that approves it and has a recipe, please post. Thank you. Rocky
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Rocky |
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Hotair
Valued Member Joined: March 17 2006 Location: United States Status: Offline Points: 667 |
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As I mentioned before, ours tastes awesome. We are on our second pint and plan on doing another batch with half unsalted butter. I am totally with 2ifbyC. I am not willing to go with out my butter.I am not sure if you can pressure can butter because of the whole shaking action you have to do. Has anyone tried to do it in the pressure canner? You are correct in that that would be a sure way to keep it safe.
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merrittjohn
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While I wouldn't be willing to try bottling butter myself.... I would definitely consider canning some ghee made from the butter. ghee is basically clarified butter...ie the water and proteins have been removed. It has a wonderful flavor and can be used in most recipies in place of butter ( wouldn't try any fancy French pastries!)....and stores very well at room temp for quite a while after opening. Of course if you live in a larger metro area you could probably find an Indian grocer that carries it. I recommend going out and getting bottle and trying it out....it's great on popcorn!
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willtolive
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nwprepper
V.I.P. Member Joined: August 01 2006 Status: Offline Points: 78 |
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I agree that it's REALLY important that everyone read Chesapeake's link:
http://www.uga.edu/nchfp/questions/FAQ_canning.html#33 The last place I want to be when BF hits is a hospital with botulism. You need a ventilator for weeks to survive severe botulism. They will all be taken. We all have that uncle or grandpa who insisted smoking wasn't harmful - a pack a day and lived to be 90 - but is it a wise risk? |
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Rocky
V.I.P. Member Joined: January 07 2006 Location: United States Status: Offline Points: 219 |
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Thanks! I knew there were reasons I was putting off this task. I have read so much on both sides of the issue. I even brought it up at a wine making session with a doctor and some others, a few days ago. There was no final conclusion, but in truth the physician wasn't really knowledgeable about canning processes and the others had never tried it, even tho' many had been canners for years.
I don't want any of us to ever get botulism, much less during a pandemic. That's a no-brainer, right! So I will try to think of a way to beg, borrow or steal a small freezer, put the butter I have already bought in that, and eat it until the power goes off. In the meantime, we all like olive oil and bread! And I can probably find something to make some fruit butter from, even this late in the canning season. Or buy some. Or use jam. Or do without. Thanks for all the varying opinions. It is very strange that every "official" site and person I have read who says DON'T DO IT has not "canned" and then tested it at a lab. That seems very strange to me. And their opinion goes against the many people who have said they have "canned" butter, eaten it and have had no problem. Why hasn't this process officially been done and tested properly. Even the Backwoods maven said she had never tried it herself. In the context of a pandemic, it won't be available and even if it were, we wouldn't be driving to the store to get it! I guess a cow is the answer. Their body would be the storing mechanism for milk, cream and butter. However, it is not an option for most people to own their own dairy cow. And...could they get avian flu??? (think cow) Regards, Rocky
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Rocky |
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nwprepper
V.I.P. Member Joined: August 01 2006 Status: Offline Points: 78 |
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Rocky, don't despair - there's always the canned butter here - it's on sale:
http://www.internet-grocer.net/butter.htm I have not tried it - am not affiliated with them in any way... The reason the 'officials' never tested it? I'd bet that it's because it's pretty obviously a bad thing to do - I mean, would you take gravy (it's been boiled, right?), pour it in a sterile jar, shake it a few times, and put it on the shelf? Nope! The main reason boiling it doesn't help: Fat protects the spores - boiling won't kill them if there is fat in what you're boiling. Just found out that my mom has canned venison for 60 years using only the water bath canning method. I always thought she did it with a pressure cooker. gulp. She says "Oh, I've done it that way for 60 years and never had a problem - they don't know what they're talking about!" Somehow, my appetite for her venison stew just isn't the same... ha ha! |
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Rocky
V.I.P. Member Joined: January 07 2006 Location: United States Status: Offline Points: 219 |
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Thanks for the reply. I did buy one case of butter from them as soon as they started shipping to the US (about 1 month ago?). But the product is expensive and will only be used for very special occasions.
When I referred to "official testing" I meant in a lab, not eating it to see if it were safe. But maybe you meant that it is so obviously a bad idea that the "officials" just haven't bothered. I dunno. But in any case, as soon as I get my green tomatoes canned into relish and have finished my vacuum bagging of stuff, I would like to decide on a practical and safe way to pressure can the ground beef I bought (and is also in a friend's freezer). If they bag a deer "shudder...I hate hunting" they will need their freezer room. Back to where we started, any thoughts re canning chopped up ground beef vs. ground beef balls? My vote without much knowledge is to just can ground beef that has been cooked and chopped up. Would take less jar room and be very versatile. Regards, Rocky
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Rocky |
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nwprepper
V.I.P. Member Joined: August 01 2006 Status: Offline Points: 78 |
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Here's what the experts say:
Canning ground or chopped meat I haven't scraped together enough $ for my pressure canner though, so haven't tried this recipe yet. So I'm limited to jams pickles & fruit at this point... I might just go nuts and charge it though. Retail-Stress therapy. I used to buy chintz china when stressed out - at least a pressure canner is a survival help! ha ha |
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I am canning my first 2 pints of butter today. just did one pound at a time , first one has already set up in the fridge.
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Hotair
Valued Member Joined: March 17 2006 Location: United States Status: Offline Points: 667 |
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Rockhound, I eat my canned butter every day and it is divine. You can get addicted to it. Have you tried it yet? I believe I have 12 1/2 pints and 6-7 pints of it. Yum. I canned 12 lbs. the first time I did it.
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mamooo
V.I.P. Member Joined: July 30 2006 Location: United States Status: Offline Points: 48 |
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you know i did this .it was easy , but now i,m thinking it should go in a water bath or pressure cooker like you do with v egeables and meat
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carol
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Hotair
Valued Member Joined: March 17 2006 Location: United States Status: Offline Points: 667 |
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Hi Mamoo. The first time I did it, I followed the directions above and have been eating it for months. The second time I did it, I did put it in my pressure canner(for Christmas presents) A member on here told me how long(Jazzy) but I can't remember. It is in the canning section I think. I haven't had any problem with either.
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