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  #1  
Old 02-25-2014, 08:58 PM
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Didnt know where to put this but I figured if we gardened then a lot of us canned. This is canned butter. If ya want the specifics i'll have to get my wife. You render it down some on very low heat, jar it in sanitisized jars, shake It often to avoid seperation until it cools and solidifies.
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  #2  
Old 02-25-2014, 09:02 PM
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Do you refrigerate after and how long does it last?
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Old 02-25-2014, 09:05 PM
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Step by step please
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Old 02-25-2014, 09:18 PM
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Step by step please

X2. I'd love to give this a try.
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Old 02-25-2014, 09:25 PM
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Same here
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Old 02-25-2014, 09:27 PM
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Do you refrigerate after and how long does it last?
Did our first batch in November and it has done well in our pantry room since then. Granted our pantry room is blocked from as much light and heat as possible. Our next experiment is canning bacon. As long as its sealed it is good. It doesnt require pressure canning. The heat of the melted butter will burn up the air in the jar and seal it.
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Old 02-25-2014, 09:39 PM
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Step by step please
Heat jars in oven at 250 for 25 mins to sterilize. Heat butter on low stirring regularly until its at a low boil. Stir slowly at a boil for five minutes. DO NOT LEAVE THE BOILING BUTTER. Heat lids as you usually would for canning. Make sure lids are dry but warm before putting on jars. Shake jars every 5/10 minutes. Once the jars are cool enough that you dont need a pot holder you can place them in the fridge. Continue to shake them as scheduled until the butter is solid. Refrigerate overnite and store in a cool place out of direct sunlight.
THE USDA SAYS BUTTER CANT BE CANNED.
THIS WILL NOT WORK WITH MARGERAIN.
It works for us but becareful and throw out any jar that doesnt seal. No different rhan your normal canning precautions.
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Old 02-25-2014, 09:43 PM
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Oh. 5lbs of butter does 6 pint jars.
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Old 02-25-2014, 10:08 PM
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So, what is the reasoning behind doing this? Take solid butter, melt it, then let it get solid again. I don't get it.

I've heard of clarified butter but what is this exactly?
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  #10  
Old 02-25-2014, 10:21 PM
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It doesnt require refrigeration for long term storage.
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  #11  
Old 02-26-2014, 08:02 AM
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OK, now I get it, at first I thought ya were makin the butta, but now I see its one of those "Chicken Little" prepper things. Good Idea :-)
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  #12  
Old 02-26-2014, 08:04 AM
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very good idea.
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  #13  
Old 02-26-2014, 08:08 AM
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Cool.

If i was to do that I think I would go the even further and just make clarified butter. You reduce your product by half but you only need half of what a recipe would call for in regular butter.
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  #14  
Old 02-26-2014, 08:18 AM
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You can also do things like put garlic, herbs, black pepper, etc in it and you have a nice spread for your bread
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Old 02-26-2014, 07:36 PM
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Do govment butta werk too?
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  #16  
Old 02-26-2014, 09:07 PM
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Do govment butta werk too?
Are you talking about margerine? I wont eat that stuff in any form.
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  #17  
Old 02-27-2014, 01:57 AM
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Quote:
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Do govment butta werk too?
Not right now.

It is to contaminated with $$$.
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