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I have always enjoyed making my own special recipe for fresh butter, and this morning while I was looking for a new recipe, I came across this.
Evidently if you get Brand X el cheapo butter, you can CAN IT and it will last for several years they said. It also does not melt, and does not need to be refrigerated.
My parents canned fig preserves, but that is about all of the canning experience I have used in my life. Once I get a house I will definately try this little experiment.
HH, have you heard of this before? It does not look like there is much to it except doing things at the exact moment it is needed.
Kinda like baby sitting to get softshell crabs and moving them from one tank to the other every two hours or so.
Well, anyway, here is the instructions for any that wish to try.
___________________________________________________
UPDATE: Those in the know, have said this process may be unsafe and dangerous. THIS IS FOR ENTERTAINMENT and DISCUSSION PURPOSES ONLY....RNS, the OP
Leslie
April 5, 2010 at 4:48 pm
That’s amazing. It doesn’t look that hard! I wanted to share something with you that someone emailed me a while ago. Who knew you could can butter!?!
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. I use ½ pint jars
for this too.
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. About 3-5 min.
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.
Evidently if you get Brand X el cheapo butter, you can CAN IT and it will last for several years they said. It also does not melt, and does not need to be refrigerated.
My parents canned fig preserves, but that is about all of the canning experience I have used in my life. Once I get a house I will definately try this little experiment.
HH, have you heard of this before? It does not look like there is much to it except doing things at the exact moment it is needed.
Kinda like baby sitting to get softshell crabs and moving them from one tank to the other every two hours or so.
Well, anyway, here is the instructions for any that wish to try.
___________________________________________________
UPDATE: Those in the know, have said this process may be unsafe and dangerous. THIS IS FOR ENTERTAINMENT and DISCUSSION PURPOSES ONLY....RNS, the OP
Leslie
April 5, 2010 at 4:48 pm
That’s amazing. It doesn’t look that hard! I wanted to share something with you that someone emailed me a while ago. Who knew you could can butter!?!
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. I use ½ pint jars
for this too.
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. About 3-5 min.
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.
