- Published on Wednesday, 23 November 2011 23:53
- Written by Christine
I like to have butter in my emergency stores and also when we go camping. What I do not like is paying over 20.00 for canned butter for some company on the Internet. So when the goats are producing at rates that allow for extra butter or when there is a great sale on great butter then I can it up to make sure I have butter all the time - with or without refrigeration.
Note - Canning butter at home is something that I do and I feel is safe for me and my family. I am not in any way recommending that it is safe for you or your family or recommending that you should can butter at home. I will leave it for you to decide what is safe for you. The FDA and the Ag Extension does not feel canning butter at home is safe (yes this would be the same FDA that says Fruit Loops are okay for your kids)............You decide what is right for you.
What you will need -
Canning Jars, lids and rings - I used half pints because the size works well for me it took me 19 jars roughly 1 pound per pint.
8 pounds of butter - a mixture of salted and unsalted is recommeded. When the water evaperates from the butter during the cooking and canning process you will end up with very salty butter if you do not mix it with unsalted butter. I used half salted and half unsalted this time and it was still pretty salty.
vinegar - I wet my towel that I use for my rims with a little white vinegar. I also add a little white vinegar to my canning water to prevent calcium build up on my canner and jars.
baking sheet if you are sterilizing jars in the oven
knife to cut your butter
Pot to melt and heat your butter
Whisk or Spatula to stir your butter
Okay let's get to canning -
Step 1 - Set your over to 250 degrees and let it warm up while you prepare your jars on a baking sheet. Heat the jars at 250 degrees for at least 20 minutes to sterilize. You can use the boiling method or dishwasher method if you prefer. Boil some water in a small pot and lower heat to simmer the lids.
Step 2 - Prepare your canner as recommended by the canner manufacturer
Step 3 - Cut your butter into smaller chunks so it will melt faster. Add butter to the pot over low/medium heat as you cut it to allow for it to melt while you continue working.
Step 4 - while stirring your butter continuously bring it to a boil. Once it has boiled for a few minutes you can reduce it to a simmer. Simmer it for 20 minutes while continuing to stir so it does not scorch.
Step 5 - You will get a foamy white layer on top of the butter. Scrape the foam off. You can save it for recipes or discard it but I like to keep it and use it very sparingly when I want salt and butter in something. It is very salty so you may want to give it a try before you decide what you want to do with it.
Step 6 - Once you have skimmed your butter and it has simmered 20 minutes begin quickly ladeling it into the jars leaving a 1 inch head space.
Step 7 - Once the jar is filled up to the proper head space make sure to wipe the rim clean with your vinegar dampened towel. With the fat in the butter if you do not get a clean rim you will not get a good seal and your efforts will be wasted.
Step 8 - If you have a large enough canner you can double stack the jars and get them all in one batch but if not your will have to process them in two batches.
Step 9 - Process the butter for one hour at 10 pounds of pressure
Step 10 - Once jars are processes and canner depressurizes remove jars from the canner and let them sit until completely cooled.
That's all there is too it. You now have canned butter that reportedly can sit on the shelf for roughly 3 years. I say reportedly because ours hasn't ever lasted long enough to test that theory but other poeple have said that after 3 years the butter was still good.