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
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.
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!
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.
@@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.....
@@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.
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.
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
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 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..."
@@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.
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 👄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 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!
A question I have is why melt the butter and then ladle it into jars , if the jars hold 2 sticks why not melt them in the jars in the oven? seem like it would eliminate 1 step and would ensure that each jar would have the same amount of fat solids. This is not meant as a criticism just an inquiry.
You could do it in the oven. I have seen others do it that way, you just have to keep adding small amounts of butter as it melts so it will fit the jars.
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.
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.
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. 😬
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!
Sorry to be offtopic but does someone know of a way to get back into an instagram account? I was stupid forgot my account password. I appreciate any help you can offer me.
@Johnny Ellis I really appreciate your reply. I got to the site on google and I'm in the hacking process now. Takes quite some time so I will get back to you later when my account password hopefully is recovered.
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.
It's the length of time for which that the food you store 'on a shelf' will be good. Packaged, jarred foods have the date on it somewhere, usually on the top or bottom of the package/can/jar. But foods always are good way after that date....2-5-10 years, really .
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 .👍🏼
Bring the canner up to 10 pounds, or whatever your altitude calls for. As soon as it reaches 10# of pressure, turn off burner immediately, and let canner cool down. Voila' I'm like you.. Working as fast as I can, canning for shelf stable food! Have you tried canning pinto beans? Imagine how much water and cooking fuel it will take to cook a pot of beans! With canning, they're ready cooked, just need heating!
@@cookiemama4 I completely agree. The best advice I heard on this, was from Alaska pepper and he says he never cooks beans, whenever he wants them he just cans a batch. Gives him what he needs for that meal and some for later on. I thought this was a great idea to save fuel.
Hello can you tell me how long you pressure cooked the butter! After it vented and you put the weight on and brought it up to 10 psi you didn’t state how long you cooked!!!!
After checking your video again I have been taught to not assume, but you stated that your wiping the jars of butter because of meats etc need to really have that jar free of any debris! Which you should do anyway with all canning jars being filled! You brought your pressure up to 10 after venting which is recommended but you failed to tell on your video how long you pressure cooked it???? Might be helpful for everyone!!!! Just saying
@@melyndaanderson7149 I have watched other people and some say if you process butter the same as meat for 75 minutes +- altitude that the butter will be shelf stable for up to 5 years.
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.
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.
I used half salted and half unsalted. Mine turned out gritty as well but they all taste just fine. Never had any issues with them other then texture wise
Margarine is one molecule away from being considered plastic... not good for your body at all try using real butter only and then use coconut, olive or avacado for other things
Question……. I canned some in 1/2 pints. It seemed to curdle and has a brown tint to it. Can you give me any advice on what went on? Thanks in advance. LOVE YOUR CHANNEL BTW.
Hi I make ghee and I noticed that the longer I cooked the butter and the darker the milk fats became, the nuttier it tasted. A lot of people like ghee like that.
Is there a reason why you can't spoon in soft butter? All the melting and heating seems redundant, when you could time it longer. If canning raw cold meat is possible, why not butter?
I’d think the only reason to not do that is because you can’t make sure it’s at the right fullness 100% . I agree though that you could probably try that
I've never seen this video before. I'm canning butter tonight and I bought these cute little jars too. Thank you Jinne!
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.
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!!!!
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.
I love your video about butter, but now 4 yrs later the 8 oz jars for 12 of them in my area are 30 dollars, I’m so glad you have yours, great video
I'm canning 9 lbs of butter today. Love my home canned butter.
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!
This may sound crazy, but I spread soft butter with a small spatula. It removes ALL of the product from a container.
That was very interesting. I am definitely going to try this after the next sale. Thank you for sharing.
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.....
I'm glad I can find the 1 lb block butter. Less wrappers.
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.
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!!!
Thank u
I’m definitely gonna be doing this
I am new here and I love ❤️ the way you explain yourself too
I've never done this brfore but I am now! THUMBS UP THERE AND HERE!
The bubbles when they are done reminds me of lava lights! lol Yep I'm that old.
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'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.
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 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! 🤗
Ohh nice. Did this today ❤❤❤thank you
Thank you so much I am going to try that have you done it before but I'm going to try it
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.
I’m makin and shakin canned butter today!😂
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.
Thank you. Blessings!
I’m sorry I missed how long in canner I got the #10 pressure didn’t hear how long you processed! Thank you!
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.
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.
How long is the shelf life for canned butter?
Another canner did pints and she said they had a shelf life of 5 years.
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.
A question I have is why melt the butter and then ladle it into jars , if the jars hold 2 sticks why not melt them in the jars in the oven? seem like it would eliminate 1 step and would ensure that each jar would have the same amount of fat solids. This is not meant as a criticism just an inquiry.
You could do it in the oven. I have seen others do it that way, you just have to keep adding small amounts of butter as it melts so it will fit the jars.
Thank you so much for the reply, it helps my confidence to try new things when people like you help people like me a newbie to canning.
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 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.
After you put the butter in the jar can you put in a teaspoon of garlic and some finely chopped chives?
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.
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
Can you use pressure canner on glass top stove? Is it safe
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.
How long are these shelf stable?
Can one canned fresh cow butter that i make in jars for shelf
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!
Sorry to be offtopic but does someone know of a way to get back into an instagram account?
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.
Takes quite some time so I will get back to you later when my account password hopefully is recovered.
@Johnny Ellis It worked and I finally got access to my account again. I'm so happy:D
Thanks so much, you really help me out !
@Brooks Salvador happy to help =)
so cool i thought it would go rancid? i want to try this
Once opened, how long will it last and must it be refrigerated after opened?
Do NOT refrigerate after opening! The butter will get rock hard.
How long did you pressure cook the butter? Thank you
Most videos I watched was 75 minutes
I have heard not to heat lids and rings anymore it’s not necessary and can warp the rubber ring
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.
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 !!!
Everyone says not to let it boil. What happens if it boils?
Forgot to ask what is shelf life? Thank you hugs from Florida🙋♀️❤️
Shelf life is about 4 years, but some canners say 2 years. I would just check a jar after 2 years and see what the consistency is.. :)
It's the length of time for which that the food you store 'on a shelf' will be good. Packaged, jarred foods have the date on it somewhere, usually on the top or bottom of the package/can/jar. But foods always are good way after that date....2-5-10 years, really .
HOW LONG TO PROCESS FOR
As I shake my phone to help you along 😂😂
How long do you leave them in the pressure canner after it builds up pressure? Just the 10 minutes it takes to build it up then turn it off?
Yes, once it's up to pressure and you get that jiggle going, I just turn it off and let it cool down...
@@HomesteadCorner WOW I LOVE THAT, might do this and use my grand kids to shake lol
How long is this shelf atable
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 .👍🏼
Can you tell me why my butter didn't solidify?? It looks beautiful just not solid. I feel like crying. 9lbs to throw away.
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?
Can you do a water bath instead as I don’t have a pressure cooker?
It has fat and will go rancid, if not pressure canned.
How long do u pressure can the butter...right now with how things are going i want as many of our foods to be shelf stable as i can
Bring the canner up to 10 pounds, or whatever your altitude calls for. As soon as it reaches 10# of pressure, turn off burner immediately, and let canner cool down. Voila'
I'm like you.. Working as fast as I can, canning for shelf stable food! Have you tried canning pinto beans? Imagine how much water and cooking fuel it will take to cook a pot of beans! With canning, they're ready cooked, just need heating!
@@cookiemama4 I completely agree. The best advice I heard on this, was from Alaska pepper and he says he never cooks beans, whenever he wants them he just cans a batch. Gives him what he needs for that meal and some for later on. I thought this was a great idea to save fuel.
Hello can you tell me how long you pressure cooked the butter! After it vented and you put the weight on and brought it up to 10 psi you didn’t state how long you cooked!!!!
After checking your video again I have been taught to not assume, but you stated that your wiping the jars of butter because of meats etc need to really have that jar free of any debris!
Which you should do anyway with all canning jars being filled! You brought your pressure up to 10 after venting which is recommended but you failed to tell on your video how long you pressure cooked it???? Might be helpful for everyone!!!! Just saying
@@melyndaanderson7149 she said “once it comes to pressure you turn off the stove, Let pressure come down till you can open canned” that’s it!
@@sandrasaunders1815
I thought that butter is a protein like meat and your suppose to process it like meat
@@melyndaanderson7149 I have watched other people and some say if you process butter the same as meat for 75 minutes +- altitude that the butter will be shelf stable for up to 5 years.
Maybe I missed it but did you add water to your canner?
How long does the butter last in the pantry?
As soon as it gets to 10 pounds of pressure you just turn it off and let it cool?
Can you can home-churned butter?
Thanks for the information. God Bless.
Can you use a regular canner? I don’t have a pressure canner
Thank you! My butter is still liquid after a week?
Might be they added oil as an ingredient. I would switch to another brand, maybe can two different brands to find one you like.
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.
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.
Thank you for the info. Do you ever make ghee?
I get bulk bacon grease and freeze it. Do you think I could can it just like you do butter?
Yes it cans great!
Pam Ulven, where do you buy bacon grease? I save our bacon fat in a jar in the fridge to cook with, I've never heard of buying it. Thanks!
You don't skim the white off the top?
Love your video.
Thank you!
The last time I canned butter it taste gritty. Would you know why? Thank you so much
Did you use salted butter? Salted butter can get gritty when processing. I like to do a 50/50 of both salted and unsalted butter. No gritty texture.
@@articuno75 n
Jenny Lee Skirvin : I heard the same as U , in other Utube channels . 👍🏼
👄The "gritty" comes from using salted butter.
I used half salted and half unsalted. Mine turned out gritty as well but they all taste just fine. Never had any issues with them other then texture wise
How long was it in the pressure canner for once it vented? Did I miss that?
I didn't hear her say either.
I didnt see where you placed water in the canner. Did you and I didnt see it or you did it ahead of time? just asking
Tell me why we cant melt the better in the jars in the oven then take them out and process them in the canner?
You can. 💕 🇺🇸
Another question, why put water on your flat lids? Why not dry heat them in oven with jars?
Can you do this with margarine as well? Sometimes I like to use margarine when frying. Thanks
Margarine is one molecule away from being considered plastic... not good for your body at all try using real butter only and then use coconut, olive or avacado for other things
Mine came out gritty what did I do wrong
I didn’t see water in your canner. Also how long do you pressure cook for?
How long do you pressure cook the butter at 10 psi?
So kind of like milk you just bring the canner up to pressure and then remove from heat?
Good idea!
Why did 4 of my half pints stay liquid?
Question……. I canned some in 1/2 pints. It seemed to curdle and has a brown tint to it. Can you give me any advice on what went on? Thanks in advance. LOVE YOUR CHANNEL BTW.
Hello mine did the same thing and I'm looking for help with this issue. Did you use sweet cream butter by any chance?
If it did curdle, vinegar getting in the jar from wiping the rim of the jars would do that. Browned butter is from cooking the butter too long.
Hi I make ghee and I noticed that the longer I cooked the butter and the darker the milk fats became, the nuttier it tasted. A lot of people like ghee like that.
How much water and pressure time
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.
Can’t you put the cubes in the jars to melt?
I canned some ghee in January but I didn't pressure can it.
1) can I pressure can it now?
Where is your water level in the canner? I see no water😢
What if I have no pressure cooker??
How long did you pressure for or did you just bring canner to 10# and turn off.
220° Celsius or Fahrenheit?
How long did you pressure can the butter for......?
I made ghee the other night but I can’t figure out how to have salted ghee as it cooks out and I don’t like unsalted butter to eat
Is there a reason why you can't spoon in soft butter? All the melting and heating seems redundant, when you could time it longer. If canning raw cold meat is possible, why not butter?
I’d think the only reason to not do that is because you can’t make sure it’s at the right fullness 100% . I agree though that you could probably try that