I ‘ve canned about 24 half- pints and it’s a good thing to have on the shelf. Don’t have to worry about freezer going out! I’ve also canned a lot of milk and it also keeps well on the shelf for a few years. You don’t have to run to the store when you’re out of milk.
That’s fantastic news!! So happy for y’all! We will continue to pray for complete recovery for all affected by the storm. Thanks for the update! Rest well and God bless!
I made some ghee for the first time last month. More time on the front end. Cook the water out being careful not to burn. Last for years. Thanks for sharing! Blessings
I can butter also but I do it a little different. Once I turn the heat up to right before a boil I skim off that white from the top until it doesn't form anymore and is pure clear yellow. I skip putting it in the fridge, I let it cool naturally and turn it upside down every 30 mins. I add what I skimmed off to another jar and put it in the fridge. It's amazing on biscuits or toast. I call it ghee but I'm sure that's not what you call it, lol. Thanks for sharing, shelf stable for up to 3 years is worth it. Plus you always have butter on hand just incase.
@@BroussardHomestead lol, me too! I guess by skimming off the milk solids does make what I do ghee. I will have to look that up, lol. I did forget to mention that I use half salted and half unsalted. Ha!
I've been told to mix the salted and unsalted butter 50/50...you still get the salt, but not too much. I'm canning mine in 1/4 pints this year. I'm also canning my saved/drained bacon fat and lard as well.
That's a great idea 💡 thank u to save my bacon grease - do u keep in frig or can it ??? I re-read your comment - very interesting id love to know how to can bacon grease .. God bless Josette Tharp Montgomery, Texas 🙏🏻
@@jtharp9265 I'm just going to heat and drain the bacon fat I have saved, then put it into hot jars with 1/2 inch head space like meats in broth...then pressure can while it's hot. God Bless You As Well, Ma'am.
This is a great instructional video for something I’ve been wanting to try. Thanks so much for the simple and thorough instructions to making butter shelf stable for up to 3 years.
Oh my lord..not another video where ppl not pressure canning! We all gonna die..😂😂😂 according to the fear mongering USDA Thank you for posting have a great day.
Thank you for the video. I never knew, probably the only one lol, that you can actually can butter. I'll do some looking into it! It's nice to have self stable pantry items like this. I know that ghee is self stable forever, but never knew about this. Thank you again!
WHEN THE BUTTER SALES HIT & ONLY UNSALTED IS LEFT? I found that adding a touch of the pink Himalayan salt makes it SO good (just in general use), hat buying unsalted is no longer irritating. Also - MANY other channels have said that Walmart butter & Sam's Club butter is waxy - no idea about Kirkland...
I really need to learn this - as thats all we use - never the plastic tub stuff - its very expensive at the regular stores - lately when available I've been getting at SAMS a 4 pack of ( I get no SALT ) I don't cook with SALT) $8.49 Oh u use great - I've been putting my extra 8 pounds in freezer --- wow ok .. 👍 Josette Tharp Montgomery County, Texas 🙏🏻
Please read the Ball Canning book before doing any of this. Jars can be heated in boiling water and also the lids. I'm gonna make a video on making Ghee which is Clarified Butter. This should be cooked until the liquid and solids separate and you strain it.
Sure the jars can be heated in water, but the oven does a great job too. We need to stop acting like the Ball Book is the end all in canning. It isn’t.
@@NatureScapesStudio - Well, just look at all the food and other items that are recalled each year that the FDA HAS approved. They don’t do any independent studies on anything.
I ‘ve canned about 24 half- pints and it’s a good thing to have on the shelf. Don’t have to worry about freezer going out! I’ve also canned a lot of milk and it also keeps well on the shelf for a few years. You don’t have to run to the store when you’re out of milk.
We’ll have to try canning milk
I can heavy cream.
Hey Broussards, day 20 and my power came back on tonight! Thanks for lifting our area up in prayer.
That’s fantastic news!! So happy for y’all! We will continue to pray for complete recovery for all affected by the storm. Thanks for the update! Rest well and God bless!
I made some ghee for the first time last month. More time on the front end. Cook the water out being careful not to burn. Last for years. Thanks for sharing! Blessings
Gonna have to try that too
@@BroussardHomestead I watched Redrose homestead. She was very good at explaining the steps. See you on your next live.
My mom tried making ghee and didn't work out it was she said it was not as good as when she bought it. I'm glad your worked out
Absolutely LOVE this video. I've been canning butter forever, and always use salted butter.
I can butter also but I do it a little different. Once I turn the heat up to right before a boil I skim off that white from the top until it doesn't form anymore and is pure clear yellow. I skip putting it in the fridge, I let it cool naturally and turn it upside down every 30 mins. I add what I skimmed off to another jar and put it in the fridge. It's amazing on biscuits or toast. I call it ghee but I'm sure that's not what you call it, lol. Thanks for sharing, shelf stable for up to 3 years is worth it. Plus you always have butter on hand just incase.
Ghee is the approved way to do it. We are rebels lol
@@BroussardHomestead lol, me too! I guess by skimming off the milk solids does make what I do ghee. I will have to look that up, lol. I did forget to mention that I use half salted and half unsalted. Ha!
I use a crock pot to melt it. Then I don't need to stir constantly to prevent scorching butter.
Great informative take on your process for canning butter. This is one item I have not tried canning yet, thanks for showing this method!
You are so welcome!
I've been told to mix the salted and unsalted butter 50/50...you still get the salt, but not too much.
I'm canning mine in 1/4 pints this year. I'm also canning my saved/drained bacon fat and lard as well.
That's a great idea 💡 thank u to save my bacon grease - do u keep in frig or can it ??? I re-read your comment - very interesting id love to know how to can bacon grease ..
God bless Josette Tharp
Montgomery, Texas 🙏🏻
@@jtharp9265 I'm just going to heat and drain the bacon fat I have saved, then put it into hot jars with 1/2 inch head space like meats in broth...then pressure can while it's hot. God Bless You As Well, Ma'am.
@@jtharp9265 I do store my bacon fat in the fridge in jars until I process it.
@@mommas2470 thank you so much 🙏🏻🙏🏻🙏🏻
@@jtharp9265 you are most welcome. I hope that you have as much luck as I have. Remember to use the appropriate time for proteins and jar sizes.
That's a great way to get butter on the shelves!
You probably will not see this but in my world I put the cold sticks of butter in the jars and melt it as is, I'm lazy, 1 less pot to wash.
I see you. I wouldn’t mind trying that
I do this too. ❤
I don’t think it’s lazy I think there’s Less touching
This is a great instructional video for something I’ve been wanting to try. Thanks so much for the simple and thorough instructions to making butter shelf stable for up to 3 years.
Oh my lord..not another video where ppl not pressure canning! We all gonna die..😂😂😂 according to the fear mongering USDA
Thank you for posting have a great day.
GREAT JOB on the video. Very well done so I can grasp all of the details.
You can use 50/50 salted and unsalted. I make my ghee butter with salted.
Thank you for the video. I never knew, probably the only one lol, that you can actually can butter. I'll do some looking into it! It's nice to have self stable pantry items like this. I know that ghee is self stable forever, but never knew about this. Thank you again!
No problem 😉
I definitely want to try this
Crazy Ed, check your Instagram messages please.
Great video. I am sitting here in the kitchen shaking jars. I'm using 1/2 pint jars.
How many times should the lid pop?
Once you’re done the lid should stay down. If it doesn’t, keep it in the fridge instead
Thank you. They are all down solid now but, when I was first shaking them, they popped more than once. Is that normal?
Yes that’s normal. It’s from the liquid being moved around when shaking.
I pressure canned butter a month ago and now see pink areas at bottom of a few jars. Thoughts?
I probably don't use a pound of butter all year. Just rarely use it. Guess I could do 4 ounce jars to keep me set for years. :)
WHEN THE BUTTER SALES HIT & ONLY UNSALTED IS LEFT?
I found that adding a touch of the pink Himalayan salt makes it SO good (just in general use), hat buying unsalted is no longer irritating. Also - MANY other channels have said that Walmart butter & Sam's Club butter is waxy - no idea about Kirkland...
Thanks for this video
I really need to learn this - as thats all we use - never the plastic tub stuff - its very expensive at the regular stores - lately when available I've been getting at SAMS a 4 pack of ( I get no SALT ) I don't cook with SALT) $8.49
Oh u use great - I've been putting my extra 8 pounds in freezer --- wow ok .. 👍
Josette Tharp Montgomery County, Texas 🙏🏻
Why not just melt the butter in the jar, in the oven?
This is our preferred method. We haven't tried that way. Is that how you do it? We would love to know how that would work out.
Great idea
What size jars did you use?
Half pint jars
Does this need to be refrigerated after opening?
I’m not sure whether it’s necessary. We do refrigerate the opened ones just for safety sake.
So when I put fresh butter on my bread it has bacteria in it? Hmmmmm
Time for your fifth booster shot x
Nice video.
Thanks
Why not put a stick in the jar and let them melt in the oven
No it's not I have Norton 360
Please read the Ball Canning book before doing any of this. Jars can be heated in boiling water and also the lids. I'm gonna make a video on making Ghee which is Clarified Butter. This should be cooked until the liquid and solids separate and you strain it.
If you read the ball book you know it doesn't deal with canning butter lol.
@@JessSuave I know this. I don't actually Can butter, I make Ghee which does not need to be pressure canned.
None of the jar/canning companies will address canning butter because the fda doesn’t approve it.
Sure the jars can be heated in water, but the oven does a great job too. We need to stop acting like the Ball Book is the end all in canning. It isn’t.
@@NatureScapesStudio - Well, just look at all the food and other items that are recalled each year that the FDA HAS approved. They don’t do any independent studies on anything.