How I can Butter for the Pantry
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- เผยแพร่เมื่อ 25 มิ.ย. 2024
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I grew up and clarified butter. There was no USDA then, and ours always turned out just perfect. It was nice to have better in the winter when the cows weren’t producing enough milk and cream to do some
Cut the tips off a pair of gloves and use the thumb and finger ends that fit tightly. Saved my fingers some burns and helps saved time
That is a great idea Anthony, thanks for sharing it. Along the same idea, I use these pink rubbery thimble type things that I bought at the Dollar Tree. They come in a pack of 4 or 5, they are hot pink and I believe they are meant to be used as thimbles. That is what I bought them for originally but ended up transferring them to my canning supplies as they work great to save the digits from burns.
This is a must have skill...didn't even know this can be done. I'll be ordering this cans and buying butter. Love this!!!
I've never seen this video before. I'm canning butter tonight and I bought these cute little jars too. Thank you Jinne!
Thank you! I see various heat and melting methods, from melt it quickly while stirring, to bring it to a boil, to melt it slowly, but I have watched a few different people can butter to work out what makes sense to me. I have figured out what I will write down as "my method" from my observations.
Thank you for all you do. You have taught me so much. I'm going to use your method next time. Like you said everybody does things differently but I like yours the best. The 75 min process time makes brown bits in the bottom sometimes. Thanks again!
The bubbles when they are done reminds me of lava lights! lol Yep I'm that old.
I use the pint size jars because I use a LOT of butter and I use the shaking method as well. It's simple and easy and it WORKS!!!!
Thank you so much I am going to try that have you done it before but I'm going to try it
I am learning so much from you. THANK YOU!
Do you can your meats. If so what is the shelf life. I like to can my children breast and my ground beef
@@debbieanklam2099 I do not can meats. I am afraid of messing that up still. =)
@@Rocky1765
Don't be afraid to can meats. It's very easy! Come on, you can do it and it will make you happy and proud of your accomplishments! 🤗
That was very interesting. I am definitely going to try this after the next sale. Thank you for sharing.
I wonder if the USDA has not taken the time to test canning butter because of the dairy industry lobby? "Gee we were busy the last four decades, we'll put it on the list..."
Funding sucks for USDA testing food/ lobbiest have lots of money to push their ideas of what home canners can do.
That’s probably right. They really don’t want us self sufficient.
@@DoubleDHomestead bingo 🎯
@@DoubleDHomestead No, they don’t want us self-sufficient in any way. Now more than ever as the food shortages are impending & their control over us will be clinched due to those shortages. I’m grateful for the intelligently curious, common-sensical “rebel canners” who’ve shown that this, & many other foods/recipes that haven’t been officially tested, are safe…so that we may adequately prepare a shelf-stable pantry of everything we may need.
This may sound crazy, but I spread soft butter with a small spatula. It removes ALL of the product from a container.
I've never done this brfore but I am now! THUMBS UP THERE AND HERE!
Thank you. Blessings!
Thanks for the information. God Bless.
Beautiful I’m gonna try this . I’ve just recently found your videos and I love the way you show how to do things and how to save thank you for taking the time.
Thresia Phillips Thank You! Always happy to share, buying extra when on sale is a great way to get stocked up and it saves a ton in the long run. 😊
Thresia Phillips How long will canned butter keep on the self?
@@HomesteadCorner How long did you can under pressure with those smaller jars?
@@janeblack953
I heard about 4 years, no longer. :)
@@HomesteadCorner I canned butter for the 1st time (9.28.2021) I just noticed when I sent downstairs, all my jars have separated (yes I shook every 15 mins until it set up) but now, they are all separated with oil (fat) at the top and when I shook them, I noticed "ALL" of them are now liquefied, not sure how thick but it is definitely liquified. They are also still sealed, so not sure what went wrong.
Can someone, anyone tell me what I done wrong? Is this normal until you refrigerate? Should I dump them all out and start over? I need anyone's and everyone's opinions, suggestions, and/or thoughts about this.....
Thank u
I’m definitely gonna be doing this
I have been shaking all day😆. I canned 20 lbs of butter today.
How long is the butter good for on the shelf?
Hello I just canned butter and mine looks like cottage cheese in the bottom, did yours look that way and did it shake out? Also did the color change any? Thank you I'm nervous I just did 25 jars and am hoping it's not ruined.
@@libbypuett8419 hi Libby 🙂..did you received your answer somewhere?... 😉
Did you shake your jars up as they cooled to keep butter mixed up? About every 5 minutes shake each jar up
how long do we keep pressure on them? I'm confused on that? Thank you
I am new here and I love ❤️ the way you explain yourself too
Ohh nice. Did this today ❤❤❤thank you
Love your video.
Thank you!
This makes so much sense. I couldn't figure why everyone else was processed so long when it is a liquid. I do milk this same way.
Great video!!!
Good idea!
Jars with inside shoulders that are hard to get all the butter out of.... set them on the pilot light of the stove and the butter will all melt down to the bottom...just pour it into the pan to cook dinner.
I'm canning 9 lbs of butter today. Love my home canned butter.
For cooking / baking , I use Crisco Butter Flavored shortening . It has a very long shelf life , years beyond it’s ‘ Best if used by date ‘ .
I want butter for table use though . Thanks for your video .👍🏼
I'm glad I can find the 1 lb block butter. Less wrappers.
Thanks for this video. Your channel name came up in the comments on my channel from a few of my viewers. Glad to sub to your channel now.
I’m makin and shakin canned butter today!😂
Thank you for your video, do you have an amazon link to your stainless steel funnel you put in your jars with the red thingie on it.thank you❤️🙋♀️
Will be doing this tomorrow Lord willing. Over 3 bucks a lb now...I wished I seen this vid a yr ago. Great Job
A pound of Great Value butter is now $4.45. Almost a 100% increase. 😞
@@whatsup848 just looked in my local Walmart and 4.48. This is ridiculous
I’m sorry I missed how long in canner I got the #10 pressure didn’t hear how long you processed! Thank you!
Great 👍 video
If the milk solids are removed, the remainder is ghee, an excellent, shelf stable fat for cooking.
That's what I do!
How long would you pressure these smaller jar for the maximum shelf life? If ur in an area using 10#?
@@shawna2759 I would follow the instructions for canning meat. I want to try this as it will save so much freezer space. But I intend to make it into ghee first. That is a east indian way to save butter.
@@simonesmit6708 thank you. I just noticed as I went downstairs, that the butter I just made a few weeks ago (9.28.2021) has separated, oil on top and it's all liquefied. It's not even a thick liquid..... Is this normal ? I've never done butter b4, they're all still sealed, but like I said, it's really runny as far as I can tell. Someone, anyone please help with any ideas, suggestions, opinions etc
@@shawna2759 that would most likely be because of warm temperatures. Butter naturally separates when warm. If the seal is still good the butter should still be good. Do check however. If it has a rancid smell, chuck it.
You can melt it again and shake or stir it to blend everything or just use it as is. Some will just have a bit more milk solids than the rest.
Because it has so much fat/oil it doesn't go off quickly.
I've never canned before, would you mind doing a video on how to get started? What you have to have, etc. I'd love to try this one.
Absolutely! I’ll try to get that up this week! 😁
Kathy Bennett : U will LOVE canning and be proud of yourself . Canning actually pays for itself . There are bunches of Utube channels teaching how to CAN and DRY VACUM CAN too . ‘TRY’ to get 2 pressure canners . When SHTF happens / off grid , people will need pressure canners to preserve there meats , vegetables , fruits . Canners can be used putting over a low open fire , on a grate .
It’s a great way of purifying water as well . Get sediment out of water by pouring through a paper coffee filter , than high pressure 15 pounds / 15 minutes . Hope I helped .
GOD BLESS
@@maryisabell8760 thanks God bless you.
I really like that name Book Lover - books have been my life for ages - my dad published trade magazines and was a journalist - his office library was filled with 1000s of books for me to read - or even old records that were book readings of the old classics - I couldn't tell you how many books I've read prior to 1920 - I had become accustomed to the old writing style - I didn't even see a need for a TV, computer or smart phone - in December or so I bought this one - I had raised my sons from 4&5 as a single parent and read them books - I'm never board at all - Solomon said for books there is no end
I’m terrified the pressure cooker will blow up! I may do this outside on the grill burner.
As I shake my phone to help you along 😂😂
Thank you for the info. Do you ever make ghee?
Did you remove the foam from the top? How long have you used them off your shelf?
October 2022- 1 lb butter on sale in Oklahoma are $3.79. This is for the store brand. Regular price for the same brand $5.99
The prices are going nuts, it's about $5 a pound here right now for the cheapest butter.
Maybe I missed it but did you add water to your canner?
How long does the butter last in the pantry?
How long did you boil once it came to pressure?
Can you use a regular canner? I don’t have a pressure canner
I have no clue how to can but learning fast. Do you have a beginner guide to canning? Also, with this butter did you put water in the pot? I just did not see that
How long did you leave them in the pressure cooker at 10 psi?
What size Pressure Canner do you Have?
How long should it take to firm up it has been almost 24 hrs and they are still alittle loose
How long did you pressure for or did you just bring canner to 10# and turn off.
How long do you pressure cook the butter at 10 psi?
How long did you pressure can the butter?
I have an instant pot that is a pressure cooker also. I was thinking about doing maybe 2 or 3 pints just to see if it works and I would like it!!!
The pressure cooker is not the same as the pressure canner.
Can you can home-churned butter?
I didn’t see water in your canner. Also how long do you pressure cook for?
How long are they shelf stable in a dark cool place? I saw one source say 3 yrs but that was not pressure canned or water bathed only heated and sealed.
Mr Joseph
So can you use garlic and spices to some of them for like garlic and Rosemary butter, and if so do you need need to increase your cook time? Thanks so much for the vid.
I would add any spices after I opened it to use, increasing the cook time can scorch your butter and change the flavor.
Yes, you can add a little fresh garlic to the butter before canning, no time change needed.
How long did you can for and how much water did you use in the canner? Thanks so much!
I just rewatched and realized that once it was up to the appropriate pressure you turned it off, so the only time you canned it was until it reached pressure. 😬
That's what I wondered too. No processing time?
No.. As soon as it reaches pressure you turn it off. Don't open--Let canner rest to allow it to release pressure naturally.
Hi, another great informative video. I have a general question tho. After you can whatever it is you canned and the jars sit, cool/seal, you remove the bands and wash the jars. How careful do you have to be with the un-banded sealed jar?? I know you can pick the jar up by the sealed lid to test that the seal is right, but how careful do you have to be while washing with dish soap and hot water?? Thank you!
I'm not very careful when cleaning them. I clean them just like I would normal dishes, I've even dropped a few and banged them together and never had a seal pop... 😉 I wouldn't let them soak in hot water, but a good clean isn't a problem.
@@HomesteadCorner Oh thats great, sometimes I’m clumsy 🙄 LOL. Thank you !! Stay Safe !!!
how long do they last?
So kind of like milk you just bring the canner up to pressure and then remove from heat?
As soon as it gets to 10 pounds of pressure you just turn it off and let it cool?
so cool i thought it would go rancid? i want to try this
That's neat.
My preference is separating the solids. Make clarified butter or gee like they call it then I can just put in cans and store. No need for pressure cooking and its shelf stable and it's good for 2 years.
But I'm going to try some this way and compare prep time and any taste difference
👄Ghee's shelf is good for many years beyond two!! It has been found in the pyramids and was still good to eat!! It does not last that long in my home...I use it for everything! Because ghee becomes a butter oil (milk solids and water are cooked out), it has a smoke point of 400°-450°F.
IMO if you can butter with solids left in you can still use it for anything. If you process it for Ghee it's not good to say put on a piece of toast or to butter a bisquit. JUST canning butter is JUST making it shelf stable
@@coolpop19 👍
@@coolpop19 👄Ghee is excellent on toast, pancakes frying, baking...however you use butter! You need to use a good quality butter to make good tasting ghee! Ghee is much better for you nutritionally and cosmetically! Mine tastes like butter! Ghee is not just canning butter...that is a similar process, but it is not the same!
@@renecurry6551 IMO means In my opinion!! You are entitled to your opinion. You are the 1st person I have heard say they use ghee on toast. Ghee flavor and density is changed when you cook the
solids out of butter to make pure butter which is ghee. Ghee is good to cook or bake with.
How long did they stay under pressure before you turned it off?
How long do you process the butter?
I saw someone else do a ton of boiling, etc. to separate the solids and basically only canned the ghee. It was so involved that I decided that was not for me. I might try this though. Thanks a bunch!
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I was stupid forgot my account password. I appreciate any help you can offer me.
@Brooks Salvador instablaster ;)
@Johnny Ellis I really appreciate your reply. I got to the site on google and I'm in the hacking process now.
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Beautiful…I made 12 half pints of Ghee and pressure canned 12 pints of butter for long term storage. I’ve pretty much cleaned out my freezer. Wish I could pressure can cheeses….I have so many of those packages in my freezer it bugs me…
Another question, why put water on your flat lids? Why not dry heat them in oven with jars?
How long do you time it for
Once opened, how long will it last and must it be refrigerated after opened?
How long did you can them?
I canned butter about 4 years ago and I didn’t know to shake it so they cooled separate. Once I open can I melt and shake then?
Yummy 😋
Can you add honey to this recipe? I make a killer honey butter that my family and friends ask for at all dinners. Id love to can it and give it as gifts.
How many minutes did you leave it in the canner?
How long did you pressure can the butter for......?
Can you use pressure canner on glass top stove? Is it safe
how many hours does it take for butter to harden
My canned butter didn't solidify. Is that because my room temperature is hot with our high summer temperatures? Is it ok to use?
Can one canned fresh cow butter that i make in jars for shelf
Is this better than canning ghee? I know ghee is more work, but which is the better product to can?
How many minutes do you pressure can the butter? Or did you bring the canner to pressure then turn it off? I want to try this.
Thank you for your wonderful video!
I had the same question.
thats what I asked, LOL
What's the answer to the process time?
I do same time as meats for jar size. 75 minutes for pints and half pints because they are a protein.
How long did you pressure cook the butter? Thank you
Most videos I watched was 75 minutes
How long did you can it for?
If you are going to make butter use the very healthy Irish grass fed butter
Can’t you put the cubes in the jars to melt?
If I make homemade butter with heavy whipping cream can I can it the same way?
How many minutes do you can it for. You never mentioned how long you can it for. Thanks.
I have heard not to heat lids and rings anymore it’s not necessary and can warp the rubber ring
I canned some ghee in January but I didn't pressure can it.
1) can I pressure can it now?
I just tried this for the first time today! When you open a jar do you store it in the fridge or leave it out?
You can store at room temperature hun
How long does it last when you open it to use? Do you have to refrigerate it when you open to use?
Did anyone ever answer you? I’d really love to know as well.
I am curious, is there a benefit to doing this compared to making ghee? How long does this last compared to ghee? I am new to canning and prepping but have always had overstocked freezers that I would love to free up space for more proteins while we can still afford them.
How long did u have it at 10#. I seen other videos of ppl pressure 10# for 40, 45 even 90 mins doing butter in these small jars and in 1/2 pints.
Also seen ppl melt the butter and skim the fat 1st
Can you tell me how long this last
Hello! I had a question. I don’t think I shaked as well as I should’ve, the top is hard and the bottom still has some liquid. Is it no good?
what about using it in baking!? can it be used like fresh in baking cookies, pastries and general recipes calling for fresh butter??
I would look into baking with ghee
How long at 10 # pressure?
I've seen Northern Seclusion do this. Do you have to have a pressure canner?
Pine City Apiary yes, a pressure canner is the best investment! 😊🐝🌱
No. There's another way to store butter in jars. The End product is called "Ghee". It's wonderful. The process is done on the stovetop. Ghee can be made by heating butter to remove the water and milk solids from the fat. Ghee is completely free of the milk sugar lactose and the milk protein casein, whereas butter contains small amounts of each. For people who have allergies or sensitivities to these dairy components, ghee is the better choice. Its smoke point is 485°F (250°C), which is substantially higher than butter's smoke point of 350°F (175°C). Therefore, when cooking at very high temperatures, ghee has a distinct advantage over butter. I Fry chicken, pork, fish, etc. in ghee. Also, it's still has the butter taste so I use ghee on toast and vegetables. I no longer buy vegetable oils.
When I make Ghee I do it in the oven at about 200 degrees, you don't have the worry of burning the solids, just check on it about every 15 minutes or so.