Canning Butter

  • The Tiffanator
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  • Canning Butter
    « on: December 30, 2008, 02:55:21 PM »

    Canning butter is, perhaps, the simplest of all canning exercises. TW found directions online, and we followed them to the letter. Here are those directions, as well as photos from our experiment. Also – a note for those interested: 2 lbs of butter = about 2.5 pints of liquid butter. That means that it will fill 5 half pint jars, or 2 pint jars and one half pint jar. We chose to can 2 lbs of butter, and just came across this truth in so doing. Alright. Enough of that nonsense. On with the butter canning:

    • Heat Mason jars in oven @ 250° F for 25 minutes, with lids and seals sterilized separately by boiling in water for 10 minutes.

    • Place butter in stainless steel pan and slowly bring to a slow boil, then simmer gently for 5 minutes, stirring occasionally to prevent separation.

    • Pour melted butter into jars, ensuring no butter is left on rim of jars. If there is, simply carefully wipe it off with a clean cloth.

    • Place sealing rings on jars and wait until the tops 'ping' as the jars cool. (No need to process.) From that point, shake jars vigorously every five minutes or so, again to prevent separation.*note – When we were doing this, if the jar pinged, sometimes it wasn't quite ready yet, and in shaking, the lid would unping. If you know what I mean. That was all fine and dandy, just wanted to share that little bit of knowledge.

    • When cool, refrigerate to firm the contents, then store in a cool, dark place. Shelf life is up to three years.

    This was waaaaay easy, and it feels good to know that we've got butter with a shelf life of about 3 years now. Have fun!

    Update: JUNE of 2011

    Couple'a things. #1: the butter that I still haven't eaten from this canning session is doing great! It's 2 and a half years old now, and it's still sitting in the pantry without anything creepy growing on it.

    However, that said, a member (Kitty) brought up a good little warning/point that you ought to consider before doing this:

    I've never thought of canning butter . . . the rubber seal on canning lids are sensitive to grease. they will react with it, and fail after a time. I've had it happen with Sausages I canned, the rubber actually sagged and sort seemed like it would drip. it took a few years, but I'd be watching that butter for deterioration of the seals.

    I'm wondering if this is why the "shelf life" of canned butter is about 3 years. Mine is doing great, but maybe the 3 year mark is about when the seal begin to deteriorate noticeably? I guess we'll find out (if there's any left next year).

    Anyhow, I wanted to make sure that those of you who won't read through this entire thread have that info at their disposal here in the initial post.

    « Last Edit: June 07, 2011, 01:46:57 PM by Sister Wolf »

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    • The Tiffanator
    • Administrator On Leave
    • Ultimate Survival Veteran
  • Posts: 11965
  • Karma: 362
  • Wanna have an adventure?
  • Canning Butter
    « on: December 30, 2008, 02:55:21 PM »

    Canning butter is, perhaps, the simplest of all canning exercises. TW found directions online, and we followed them to the letter. Here are those directions, as well as photos from our experiment. Also – a note for those interested: 2 lbs of butter = about 2.5 pints of liquid butter. That means that it will fill 5 half pint jars, or 2 pint jars and one half pint jar. We chose to can 2 lbs of butter, and just came across this truth in so doing. Alright. Enough of that nonsense. On with the butter canning:

    • Heat Mason jars in oven @ 250° F for 25 minutes, with lids and seals sterilized separately by boiling in water for 10 minutes.

    • Place butter in stainless steel pan and slowly bring to a slow boil, then simmer gently for 5 minutes, stirring occasionally to prevent separation.

    • Pour melted butter into jars, ensuring no butter is left on rim of jars. If there is, simply carefully wipe it off with a clean cloth.

    • Place sealing rings on jars and wait until the tops 'ping' as the jars cool. (No need to process.) From that point, shake jars vigorously every five minutes or so, again to prevent separation.*note – When we were doing this, if the jar pinged, sometimes it wasn't quite ready yet, and in shaking, the lid would unping. If you know what I mean. That was all fine and dandy, just wanted to share that little bit of knowledge.

    • When cool, refrigerate to firm the contents, then store in a cool, dark place. Shelf life is up to three years.

    This was waaaaay easy, and it feels good to know that we've got butter with a shelf life of about 3 years now. Have fun!

    Update: JUNE of 2011

    Couple'a things. #1: the butter that I still haven't eaten from this canning session is doing great! It's 2 and a half years old now, and it's still sitting in the pantry without anything creepy growing on it.

    However, that said, a member (Kitty) brought up a good little warning/point that you ought to consider before doing this:

    I've never thought of canning butter . . . the rubber seal on canning lids are sensitive to grease. they will react with it, and fail after a time. I've had it happen with Sausages I canned, the rubber actually sagged and sort seemed like it would drip. it took a few years, but I'd be watching that butter for deterioration of the seals.

    I'm wondering if this is why the "shelf life" of canned butter is about 3 years. Mine is doing great, but maybe the 3 year mark is about when the seal begin to deteriorate noticeably? I guess we'll find out (if there's any left next year).

    Anyhow, I wanted to make sure that those of you who won't read through this entire thread have that info at their disposal here in the initial post.

    « Last Edit: June 07, 2011, 01:46:57 PM by Sister Wolf »

    Logged

    All TSP Members get a 20% discount on any paid membership at Equip 2 Endure! Just enter coupon code "tspforum" (without the quotation marks) to start saving today!

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