Saturday, November 1, 2008

Canning Butter for the Pantry

Here is a link to the instructions for canning butter. I've read about this back in the Y2k days, but never did try it. Seriously, though, it would be one of those things I'd like to have when things take a turn in the world. Obviously, it would be easier I suppose to simply make sure I have access to fresh milk (which I'd want as well anyway) and simply make my own as needed, but for those who aren't set up for milking animals yet, here's a thought for stocking the pantry nonetheless.

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. 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.


Verde said...

We do get milk from a friend's coW (I buy it to help her with the expenses of the cow), as we get milk twice a week, its not really enough cream to keep up with all the butter we consume. (Um, that says more about our consumption than need).

The cow is Jersey x Brown Swiss and is really putting out the milk and cream now that the calf is weaned. She gives about 20% cream.

There are times when we don't get milk - after she's calved, when she's in with the bull (he didn't take to having her milked) and when it is 20 below zero and they let her dry up rather than endure milking without a barn.

I think I'll try this canning then when the butter comes on sale for the holidays.

I enjoy your blog, thanks.

SouthernMom said...

I did this earlier this year. It worked out great. I still buy butter and keep it in the fridge. I need to start canning instead though.

Paula said...

I have NEVER heard about this before! What a neat idea! I am TOTALLY loving your blog and really enjoying it and learning a lot!

Brenda said...

Well Deanna I've never heard of this before..But why not there are so many things you can ,can these days..
Interesting topic I will check it out..Thaks.

Mrs. Trixi said...

Oh, what a great find. We hope to get our milk cow next year and I will have an abundance of milk. This is a great idea!!

Barb J. said...

Sounds like a great idea. I'm assuming you would have to use real butter, not magarine? And would it need to be salted or unsalted?


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