…… Canning Butter?

[drafter]

I’ve got a case of redfeather canned butter but doubt I’ll need it anytime soon since the local Amish sell fresh made butter. They also sell milk that you could just make your own butter with. Lots of antique butter churns in these parts.

 

[Cag3db1rd]

I found with GV butter, there is a lot of "milk" left over after pouring off the fatty good stuff. Also if I left any of that in the jar during canning, my butter had litthe brown specks. Fine for cookingb though.

I canned my ghee for a full 75 minutes. I think if I was doing whole butter, I'd do 30.

Sad but funny story. I read in one of Miles Stair's books instructions on just melting the butter, pouring it into jars, and putting a simmered lid and ring on it. Apparently his wife Betty did it that way. Well, so did I. 20 pounds of butter that way. Lost every single jar. Literally molded in sealed jars. Yes, I sterilized the jars. After that I have always pressure canned my butter.

 

[Cag3db1rd]

Unlike some folks, I don’t eat a stick at every setting.

I do

 

[Fairwillows]

This lady has been canning for many years. I'll try this method. Has lots of "how to" videos:

View: https://youtu.be/Jri8f63_we4

RT: 4:18

 

[Fairwillows]

This off grid prepper also has a lot of "how to videos". She made her ghee in the oven. I've made ghee on stove top, haven't tried the oven method. But at the end of the video she gives some great ways to use ghee for your skin!!! who knew???

SHELF STABLE Butter for a year! NO CANNING | Off Grid Living​

View: https://youtu.be/o8K7N8ch76Q

RT: 17:32

 

[Zahra]

UPDATE:

I finally opened and tried one of the pints of salted butter that I pressure canned. The salt seemed more concentrated, so I stirred it up and then it tasted normal again. It's been several weeks since I pressure canned it and it tastes fine!

 

[Walrus Whisperer]

I have canned Ghee (melt butter in crockpot, pour off oil, place in heated jars and shake occasionally until it solidifies.)
This is shelf stable.
I haven't canned butter cause that is more work, but it is supposed to be shelf stable from what I have read.

I've done this too. Keeps for darn near ever.

 

[Walrus Whisperer]

She is a hoot! I watched her video on how to can butter and the first batch worked out great. However, I used smaller 1/2 pint jars the second time. I noticed brown areas on the bottoms of a couple of jars. I wonder if I burned the butter while canning them. Otherwise, they look really good. I have 8 lbs. of butter in the refrigerator waiting for me to can this week. I thought I read on this forum that there may be butter shortages. Can't think of what life would be like without butter. I just wish there was a sure-fire way to can bacon and have it be safe!! If you regular can butter, it is good for 1 1/2 years; if you pressure can it.......it should last 5 years!

The brown stuff is just excess milk solids that were in the butter, it's not a problem. I never pressure canned mine, justed heated it up, poured into hot jars and as long as you kept it in a stable environment, it's good.