Canned BUTTER | Pressure Canning | Shelf-Stable | NOT “Approved”
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- เผยแพร่เมื่อ 26 ก.ย. 2024
- Pressure canning butter for the pantry is easy and will last for years, as long as the seal is intact to the jar. No refrigeration is necessary after opening a jar, but feel free to do so if you feel better about it. Granny would be proud! Shelf-stable butter for long-term food storage.
Disclaimer:
This canning project may not be suitable for everyone and is “not approved” by USDA for home canning. Proceed at your own risk.
Recommended Ultimate Home Canning Essential: Ball Blue Book Guide to Preserving (in print)
Our canning process meets modern recommended methods. Check out this website, www.healthycan... for more information.
Visit our website:
www.freedomhar...
Altitude Adjustments for Pressure Canning:
0 to 1,000 feet, 10 lbs of pressure.
1,001 to 2,000 feet, 15 lbs of pressure.
2,001 to 4,000 feet, 15 lbs of pressure.
4,001 to 6,000 feet, 15 lbs of pressure.
6,001 to 8,000 feet, 15 lbs of pressure.
8,001 to 10,000 feet, 15 lbs of pressure.
FAQ: What is the shelf-life of home-canned goods?
As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. When in doubt, throw it out.
FAQ: What happens if you don't sterilize canning jars before canning?
Sterilization of canning jars is not required for safe food preservation if the food item is processed for at least 10 minutes in a water bath or pressure canner. Any harmful microorganisms will be destroyed during the canning process (National Center for Home Food Preservation).
It is important to start with clean canning jars. Wash jars in hot soapy water, rinsing well leaving to air dry on a towel. You may also use a dishwasher to wash the jars. Inspect each jar before filling, looking for any cracks or chips to the rim, body, or bottom.
Our portable burner is made by Cadco/Broil King, a solid cast burner in stainless housing. Model PCR-1S, 1500 watts, commercial cooking appliance. Purchased from Amazon.
Why we store our home canned goods without the bands/rings on the jars:
1. The rings are designed to keep the lid on during the processing and cooling phases of canning. Beyond that, they serve no purpose. The lids/seals are held on by suction, not the bands/rings.
2. If the bands/rings are left on the jars, this could result in a false seal, causing the contents to spoil.
3. Bands/rings eventually rust if left on the jars, making them quite difficult to remove.
4. It's a proper technique and a safety issue.
#canning #homesteading #pantry
You're so easy to listen to and you give clear, simple instructions without unnecessary chatter. A very pleasant tutorial.
Thank you for watching and for your kind remarks.
Yes, super nice and clear. 😊
Boxes of butter are taking up needed room in my freezer so this video is just what I was looking for. Thanks. Going to pressure can some butter. 👍
Hey there! Glad you found what you were looking for. Thanks for watching and leaving a comment. -Tom & LeeAnn
L loop the
JT your not making ghee???
@@jeffriffel4364 I made it years ago but decided to make it with the milk fats this time. Why not! 🌅
I have been canning butter for years. I can whole butter, not ghee. Pints processed for 75 minutes often had the milk solids in the bottom scorch. I have since backed off the processing time to 60 minutes (pints) for no scorching. Another change was not using a pot to melt the butter. I put the jars in the microwave (as many as will fit) and slowly add butter to the jars as they are heating. No need to worry about mixing the solids.
I canned 21 pints of butter a couple months ago. So far I love it. Just want to say, an easy way to get the cold butter out of the jar (like a tablespoon at a time) is to use a melon baller scoop. Works great!
Nice idea
Thank you. I have watched a few other people can butter and you make it look so easy. I will be canning some butter!
We’re glad you found this to be helpful. We thank you for watching and leaving us a comment. May God bless you in your preparation! -Tom & LeeAnn
I remove as much milk solids as possible. The ghee is super clear when I put it through the pressure canning process. 8 pounds of butter yields about 10, 1/2 pints of ghee. No after shaking needed. I recently opened one from early 2020 and it was great.
I watch “Homestead Heart” can butter awhile ago. Was amazed you were able to do that. Was nice to see someone else do it also. I canned up some & it turned out beautifully. Thanks!
You’re welcome! Thanks for leaving a comment letting us know how it turned out for you.
BLESS YOU WANDA. I MADE GHEE 1 TIME. IT EXPLODED ALL OVER MY KITCHEN. Thank you.
That would be a big mess. We thank you for your comment. Blessings to you!
Excellent tutorial. I watched several others, but your video was more informative and thorough. Thank you for sharing.
I’m glad you found this helpful and appreciate your kindness. Definitely a “must have” item on the pantry shelf. Thanks for watching. May God bless you in your preparations - LeeAnn
@@OutdoorsandCountryLiving I agree! Others were shaking like crazy!🙄😊😊🙏💙
@@questionasker1749 right, not necessary unless you’re in freezing conditions where it will set up quickly.
I just found your channel and I must say- I love you! So easy to listen to, you simplify what seemed a little daunting for a newbie. So glad I found you! New subscriber here- GOD bless you and your family
Hi! We thank you for watching and also glad that this video has delivered simplicity for you. We’re happy to welcome you to our channel. Praying God’s blessings be upon you as you prepare. -Tom & LeeAnn
Thanks for sharing great detailed videos and not missing any detail no matter minor it may seem !!
Just came across your videos and LOVE your channel. Excellent teaching and instructions. I am new to canning. Thank you so much! God bless you for sharing your knowledge with us.
Welcome & thank you! We’re glad you’re here and beginning your home food preservation journey, you’ll never be so glad to learn this skill. Thanks for your kind words. May God bless you!
I have seen this before but I always learn from watching several people…you are a great instructor!! Thank you!!
Thank you for the compliment and for watching. Blessings to you and your family!
Just found your channel & was really happy to see that you're in Indiana too! I subscribed so I can get all your gardening vids, etc. I'm new to IN so this year is my 1st year gardening here. I'm anxious to catch up on your other videos! I started canning butter out of the freezer trying to make space for chickens I have coming, but your video makes the process easier than the others I've watched. So thanks for the walk through on how you do butter!
Take care - God bless you & yours 🙏🙏🙏
Hello & welcome to Indiana! We’re glad you’re here. Thank you for your kindness. Wishing you many blessings -Tom & LeeAnn
Thanks for sharing. I've watched Ghee videos that are similar to this without pressure canning and now know both ways of preserving it.
I know what I'm doing this weekend now. Great video, thanks!
Thanks for watching and leaving a comment!
Just stumbled upon your channel and loved it. I Canned butter once and still have some on the shelf. I think I'll can more this year 😉. I think I'll subscribe too! ☺️
Welcome! Canned butter is awesome to have on the shelf isn’t it?! Thanks for watching.
Much easier and faster than making ghee. Found your channel looking for homemade sweet pickle relish. My wife and I have our little homestead in the Blue Ridge mtns of Appalachia, NC. I'm the gardener, cook and canner for us though. I will be subbing and hitting the bell icon. Looking forward to more videos from you. Thank you.
We appreciate you watching and commenting. Blessings to you and your family!
Keep those butter wrappers, especially if you do a lot of baking! Easy to grease pans.
Good tip, thanks for sharing!
I’m so glad I saw this video. Everyone else has you shaking the jars as soon as cool enough to handle. I think that’s why I was hesitant to give it a try, because I didn’t want to be shaking all day! I’ll come back and let you know how mine turned out. Very thorough video, thank you!❤
Enjoy canning butter! Thanks for leaving a comment.
What a great idea to bring awareness too thanks for making these important lesson videos.
Thank you for recognizing the importance of learning such lessons, especially now for those who are learning to preserve their own food. We hope you are doing well and appreciate your kindness!
How nice to see the exact video I need from someone in my state with the answer to my questions:)
Hello fellow Hoosier! Welcome and thank you for watching. We’re glad you found your answers and our channel. Wishing you the best in your pantry preparations. -Tom & LeeAnn
you do a great job with instruction...easy to follow. i was getting butter out of the freezer the other day and wondered what we would do for butter....tell Tom hello....Thanks
Your kind words are greatly appreciated. Now you know what to do with all of your frozen butter...get busy! Tom says "hello" back at ya! Thank You.
@@OutdoorsandCountryLiving after we can some I'll show you how we did...the jars don't have to be hot right...just hot from the melted butter?
@@RuffCut correct, jars were just clean, not hot. We follow the modern canning method (healthycanning.com) and have our entire 25+ year canning journey. Thanks for asking!
Needed a refresher on how to do this. Thank you! Good job! Direct and to the point!
Hello! Glad it was helpful to you. Thanks for your kind comments and for watching. Blessings to you!
Are you using hot or cold water inside of the canner to process the butter?
@@marshajohnson8378 I added “warmish” water to match the temperature of the jars. I typically try to add the same temperature of water as the contents of the jars to prevent shock and potential breakage. Thanks for asking and watching! -LeeAnn
1st time watching. Your VOICE is so relaxing, your style of speech is simple & to the point. Also, thanks for the background music being quiet! Excellently-made video and great content = new subscriber! Thank you!!
Hi there! We appreciate you watching and for your kind words. Welcome to our channel, we’re glad to have you here. Blessings to you and yours! -Tom & LeeAnn
your presentation is so calm and easy-going! thank you for that! I am going to use your method --I was going to can my own butter in my own pressure canner until I started seeing all these people making ghee...."because it's easier than butter". --um...........I don't think so! your method is my way to go --thanks again :)
Lol, agree! Keep it simple, right?! Ghee is not easier to make and we prefer the whole butter flavor anyway. Sure don’t want to spread ghee on a biscuit or toast..yuck. Thanks for watching and leaving a nice compliment. Blessings to you and your family.
I'm also from Indiana and I loved your tutorial I'm down in connersville Indiana I can't wait to do this
Hello fellow Hoosier! We’re located in Wabash County. We appreciate you watching and leaving us a message. -Tom & LeeAnn
I appreciate your content so much! I am very new to canning, I've canned my fresh tomatoes, 4 quarts, 5 pints, in a water bath. Now, to attempt pressure canning! Yikes! Thank you for this!
P.S. I wish I could have your expertise for the first time! 😁
That’s fantastic! We appreciate you being here and learning new skills. Thanks for watching!
Let us know how we can help you succeed with home canning!
Beautiful butter. Just bought 8...going back to get 12 more. $3.60 at Aldi's this week! God bless! 🤗💚🕊💚🕊💚🕊
Thanks for watching! We canned 18 more pints of butter this week. Aldi butter price where we are was $3.38 this week. Blessings to you and yours! -Tom & LeeAnn
Thank you for a so clean pleasant video! God bless you dear. Excellent 🥰😘👏❤️🙏
May God bless you! Thanks for watching.
Lovely video. You are so clear and consise in your instructions. So excited to do this!
Thank you for watching and your kind remarks!
Thanks,,, I'm feeling confident to do this myself.
I’m so excited to try this! You mentioned in the video that once pressure canned, you don’t have to refrigerate it after opening them. How long will it be able to sit before I have to refrigerate the opened jar? 🙏✨
@@ABC-tt7qe you may refrigerate after opening a jar, but the butter will harden. This is of no concern other than it makes it difficult to remove. We keep real fresh butter that we’re using in a butter dish at room temperature. Do whatever you feel is best.
I'm going to unwrap my butters tonight to have ready tomorrow
You'll be glad to have shelf-stable butter, thanks for watching!
Thank-you very much! First time seeing your channel...& I immediately subscribed. Looking forward to more of your posts.
Hello & welcome! Thanks for watching.
Great video - beautiful butter. Thanks for sharing.
Hello & Thank You! You’re welcome.
very nice sharing!
Thanks for watching and commenting.
ABSOLUTELY BEAUTIFUL ❤️ JOB
I really enjoyed this video on canning butter and am thinking about trying it also. I was wanting to know what kind of portable burner you used for the 1st canner. I have a glass top stove and cant have gas so it makes me nervous using the glass top. Please let me know if you recommend the portable burner for canning and the brand you use.
Our portable burner is made by Cadco/Broil King, a solid cast burner in stainless housing. Model PCR-1S, 1500 watts, commercial cooking appliance. Purchased from Amazon.
We actually have two of the burners and have been using them for several years now. High quality burners and they can handle the weight of all canners (pressure and water). Would definitely recommend them.
This and more information can also be found in the video description. Click “more” for the details.
TYFS!! I’m canning my butter today! Wish me luck, I have never canned butter before🤗Have a great day🤗SuzieB
We hope everything turned out! Thanks for watching.
I have been pressure canning butter for years and I enjoyed your video. However, there were some steps and important information that I found missing from this video that is important for everyone but definitely for someone new to pressure canning butter to know and understand. I do look forward to watching some of your other videos but feel they are more for those who have been pressure canning for awhile and who already have a solid understanding of pressure canning and canning specific products more so than some one new to it.
Hi Sam, was the information in regards to using the pressure canner, or the butter prep. I would love to know since I have never canned butter.
Thanks. Feel free to share your thoughts. We have been home canning, going on the 26th year, but don’t claim to be perfect. We teach exactly how we have done it for many years without issues. We follow modern canning processes. Check out this website: healthycanning.com for more information. Positive feedback is welcome here. Have had numerous folks appreciate the canning videos. Appreciate your comment. Take care!
@@OutdoorsandCountryLiving Thank you so much for providing so much informaiton.
@@jojow8416 you’re welcome! Here to help new and old home canners 😉
@@OutdoorsandCountryLiving The site that you attached to your previous message is the most INCLUSIVE CANNING site I have ever seen. Thank you so much. I will be recommending it to many people. Thank you and God Bless.
It's my first visiting.
I joined you and stay conect suport always.
Welcome! Thanks for watching.
Thank you 🙏
You’re welcome! Thank you for watching.
Question for you LeeAnn.... Can you use a portable electric burner (when you canned milk) to can butter? I have an electric/glass/ceramic stove top and can't use this type of pressure canner. Thank you for all that you do!! Love you videos!!
Yes, absolutely! This goes for canning anything.
WOOT!! Canned butter today! Processed 8 pints although I melted 9 pounds of butter oops! Filled 8 jars that went into the canner and filled 3 more that went in the fridge. I didn't have an extra rack and wasn't brave enough to use a kitchen towel in the bottom of the canner to stack. Overall, I'd have to say for my first time it went well. I did closely monitor the gauge (presto induction 23Q) and had to adjust the temperature to keep the psi around 10 psi (ish) to 11 psi. (I live in CT) I also kept a journal of time I started and what temp I started with as well as time I put the regulator on, processing time and when I had to adjust the temp based on the psi fluctuated. It was a process but it was worth it. Next time I can make adjustments earlier on and hopefully find that sweet spot of psi. Just to note: While canner was cooling down, I heard a few pops and thought a jar cracked. Not the case! All jars sealed! Next, my jars cooled down pretty quickly ( about 2 hours after removing from canner). and the butter seemed to congeal faster that I expected.
That’s great! See, it’s not hard, lol. Be proud of yourself and keep going. We absolutely love canning our own foods and couldn’t imagine not having them on our shelves.
@@OutdoorsandCountryLiving You are right it's not hard and it's SOOOO rewarding knowing I can provide healthy food for long term storage!!
Thank you for sharing!
We thank you for watching and dropping a comment. Hope you're doing well -Tom & LeeAnn
@@OutdoorsandCountryLiving Thank you!
Cool! I'm gonna try this.
Can you post links of the pots and pans s and countertop electric burner you use in all your videos as well as the extra long spoons and labels for these pots?
See video description for more details on the portable burner used. Click “more” for the information. As for links to our pots and pans and other equipment, we purchased most of our equipment prior to the online sales frenzy, no links available. We’ve been living this lifestyle for about 28 years now.
New here. Very useful. I am pretty sure someone else said it too, but vinegar is great to wipe the jars and cuts grease.
But just wanted to say thank you.
Hello and welcome! We’ve never used vinegar to clean jar rims, just water. Using vinegar to clean jar rims on dairy products can cause curdling, so we don’t recommend it. I’d hate to go to all the trouble to just have it all ruined. Thanks for watching and dropping us a message!
Vinegar is also very hard on the rubber seals on the lids - and can cause them to deteriorate quickly.
Thanks so much for not only answering my question but for answering it so quickly! Side note: You should record yourself reading children's books or something similar - your voice, cadence, etc is incredibly relaxing. Don't know if there's a niche market for that sort of thing but if there is, your readings would be incredibly popular. Anyway - was wondering about the brand of pressure cooker you use. Looks incredibly sturdy and since I gather your husband is an engineer, the brand you two decided on inspires confidence.
We have 3 All American pressure canners. Models 921 & 930. They are heavy cast aluminum. We have never had any issues with them and they always perform as expected. We highly recommend these pressure canners. The model 921 is a single layer canner that holds 7 quarts or 9 pints. Model 930 is a double decker canner that holds 14 quarts or 18 pints. We do a lot of canning and have for the past 25 years. This year will be our 26th year of home canning. I’m sure our 2 grandchildren enjoy hearing “MiMi” read to them 😊 Thanks for the compliment! -LeeAnn
@@OutdoorsandCountryLiving - You're very welcome and thanks for the advice - just ordered the 930. Looks incredibly well made and I like the idea of no rubber gasket to wear out. Eyeballing that grain mill you guys use as well. Also love that you're beekeepers - have a hive myself. Best to both of you.
@@thomasg3677 you’ll be glad to have one of these canners for sure! Beekeeping is awesome isn’t it?! The food mill is fantastic to have. Just one more tool for self sufficiency. Take care and may God bless you in your preparations!
@@OutdoorsandCountryLiving - The 930 came yesterday. It's a beast! Going to have to wash it outside as it's way too big to do in my kitchen sink! I love well made equipment - can't stand flimsy. Thanks for the advice. Ordered the grain mill too - it's so popular that it's going to be 6 - 12 weeks until it ships. Happy to see an American small company doing so well. All the best from Southern Illinois
@@thomasg3677 you’re right, that canner is a beast but you’re going to be so happy to have it! As for the food mill, that is another excellent piece of equipment that will last generations and will serve you well. We couldn’t imagine not having it now. In our almost 8 years of our food mill use, we’ve never had an issue with it. Quality is worth the wait! -Tom & LeeAnn
Aloha Hoosier.. my ancestors settled in Huntington Indiana 1834.. Buzzards and Ruggles
Howdy! We are about 12 miles from Huntington. Name’s aren’t familiar to us but it’s a small world. Thanks for watching and leaving us a message!
@@OutdoorsandCountryLiving .. I live at Kilauea Volcano.. thank you
@@davidbagley1783 you’re a bit away from Indiana! Take care.
I am tickled to have found your channel. I have to say, I agree with others here, that you should record your voice for books, it is very soothing! I am so new to all of this canning, am I able to use canned butter for baking? I am talking cookies, cornbread, stuff like that. Thank again for a great video. suzie
Hi Suzie! We’re glad to welcome you to our channel. Lol to the soothing voice, I guess I should seriously consider this huh?! As for the canned butter uses, yes, you may use it as desired for cooking, baking, spreading on toast, etc. It just takes a little more measuring versus stick butter. We have many jars of canned butter on our pantry shelves! -LeeAnn
@@OutdoorsandCountryLiving Thank you so much for getting back to me.
@@suzieblair8089 Absolutely! Have a blessed week.
Maybe I missed it, but how long will these last at pantry temps?
Good video. You have an excellent voice for teaching.
As long as the lids are sealed and there are no obvious signs of spoilage, they will last years (5+) on the shelf. See video description for FAQ on the shelf life of home canned food. Thank you for your kindness. May God bless you and your family.
Hello . Thank you for the video. This is my first time canning in years and the pressure gauge is new to me. I am cooking on a flat glass electric stove. Having trouble getting the gauge to stay at 10 w/o the jiggler (Sp) not staying jiggling at least a few times a minute. I hope I am doing this right.
Hi! Thanks for watching and leaving us a message. It may be the nature of your electric cooktop causing the canner to struggle maintaining pressure at 10 lbs as they tend to kick on and off. Maybe try a portable burner to maintain heat better. We utilize a portable electric burner for one of our tall pressure canners and it works great. Cadco/Broil King solid cast element, stainless housing. Purchased from Amazon.
Thank you so much!
You’re welcome and thank you for watching!
👍
Thanks for watching!
I see alot of people explaining how to bring pressure up, vent steam etc.... but no one says anything aboit regulating temp when pot comes to proper pressure....do you need to turn heat down or just leave on high?
Adjust the heat to maintain consistent pressure at the appropriate level. The amount of adjustment required will greatly vary depending upon the source of heat and wattage of the heat source. Following the manufacturer guidelines for your specific pressure canner is highly recommended, as the process varies according to the type of pressure gauge used (weight only, dial gauge, dial and weight, etc.). The reason most home canners don’t mention anything about this is because not all pressure canners are designed the same and maintaining the pressure is a bit different for each type. Before we purchased All American canners with dials and weights, we used a very old Mirror canner that only had a weight and we went by the sound of the jiggling to maintain pressure.
I'm hoping you see this and have an answer for me! I followed your steps except i forgot to shake the jars and went to bed. So now i am worried i did all that work for nothing. Can i heat my jars back up just enough to mix the contents?
As long as the lids are sealed, you are fine. Shaking the butter is only for mixing it all back together, nothing to do with safety. You can shake the jars with some gusto (vigorously) to blend if they are solidified. Don’t heat the jars back up, as this can cause lid failure, then it’s really wasted.
Can yo use this in your baking recipes? Love your straight forward instructions.
You absolutely can use it in any baking/cooking. It’s not as easy to measure like a stick of butter is, but nonetheless, you would have it on the pantry shelf for when fresh, cold butter is hard to find. Thanks for watching and leaving a comment!
Thank you for making this great video. I need to purchase a portable electric burner and would like to know the brand and model that you use?
Cadco/Broil King solid cast burner with stainless housing. Purchased from Amazon. Price is around $145/ea. We have 2 of these burners and they are especially handy when using our largest pressure canner, tall stockpots, or just need more cooking surfaces. Thanks for watching!
Nice Video 👍
Thank you for watching!
Loved the video. Canned my butter I was under the impression that you started shaking butter after it cooled, not the next day. Could this ruin my seal. Also my butter seems to have small amount of fat on bottom where yours looks to be half milk fat. Wonder if it will still turn out ok.
How fast the butter sets up in the jars is highly dependent upon your environmental conditions. You may shake to blend the butter in the jars once they are cool enough to handle, or as in this video, they were still soft enough to blend the next morning (canned when we still were heating our home with a wood stove at 72-74 degrees). As long as the seals/lids are intact to the jars, the integrity of the seal won't change with shaking the butter, no matter when. You may be able to shake them vigorously to blend in the oil on the bottom of yours. Hopefully, this helps answer your concerns. Thank You! -Tom & LeeAnn
Thank you!!!
😊 thanks for watching!
Nice video .. helpfull .
Thank You & thanks for watching.
How many times do you end up shaking the jars after canned.
Do you have to keep jar in refrigerator after you open it?
You r so easy to understand! Thank you!
There is no specific number of times for shaking the jars of butter, just until blended. The amount of time it takes for the butter to set up is greatly dependent upon the environmental conditions.
No, refrigeration is NOT necessary after opening a jar of butter. Real butter is stable at room temperature. We always keep “fresh” butter at room temperature for daily use.
Thanks for watching and you’re welcome 😉
I really enjoyed your video and followed it exactly. Only difference is that I used 1/2 pint jars. (Processed for 55 min.) I was wondering if you might be able to explain why after processing and cooling overnight several of the jars, out of the 20, seem to have nearly double the headspace of what I put in it. I did not have any butter in the canner when it was done, so I don’t think it came out of the jars. All of the jars sealed. One of the jars is much more solid then all the rest and has what appears to be brown, possibly scorched butter spots around the inside top edge of the jar. They all look fantastic and I think will be fine, I’m just concerned about the amount of airspace that’s in some of them. Any thoughts or comments?
@@carlemery4313 So long as the lids are sealed, no worries about the headspace differences. The difference is likely due to the inconsistency of milk solids versus fat in each jar (not a concern). Mixing the melted butter when filling jars can help with this. Obviously, we can’t get a perfect balance in each jar, nor do we need to. Lids sealed…good to go!
@@OutdoorsandCountryLiving Thanks... next batch of 22 jars in the PC now.
@@carlemery4313 that’s great
I usually don't like music in instructional videos. Your music was enjoyable and did not interfere with the instruction. I've been freezing butter, but will try the canning.
Does water bath work?
Hi there! Butter is a low acid food, therefore requires to be pressure canned. Acidic foods are processed in a water bath canner. Thanks for watching and asking!
I got excited about this and forgot to mix the milk solids in the first batch. Would that make it more like a ghee?
Hey there! Correct, ghee is clarified butter without the milk solids. Thanks for watching and asking!
So I don't have to shake the jars every 15 minutes like some folks say? I can let them cool till the next day and then start the shaking - If true, that's awesome lol 👍
Yep, unless your kitchen is very cold they won’t set up right away. It’s highly dependent upon the environmental conditions as to how fast they set up. Thanks for watching!
How long will this last? 🤔 This is my first time on your channel!
I love your teaching! I am new at canning.I haven't canned yet,I've got my supplies on order
Hi there! This will last many years on the shelf so long as the lids/seals remain intact. We love having this on our pantry shelves for long term storage. Appreciate your kindness. You’re going to enjoy home canning, we sure do. We have been home canning going on our 26th year!! We follow the modern canning method. Checkout this website for more information: healthycanning.com. Thanks for watching!
When taking my butter out of the canner it seemed to be slightly, dark then I shook it up and the finished butter doesn't seem to be as light as yours. What did I do wrong?
Butter darkens when it gets too hot. It’s hard to know if anything “wrong” was done. What’s it taste like? Does it taste scorched?
I did mine a couple weeks ago and did not shake them. Can I still shake them? Do I need to re-pressure Can this batch
If they are not solidified yet, then shake them to blend. If the lids are all sealed then they are good. If you were to reprocess them, they would scorch, turn darker, and taste awful. The purpose of shaking them is simply to blend the fat and milk solids together after processing in the canner.
💖good video
Thank You 😊
Very interesting, when they cool after shaking are they uniform on solids and liquids?
Hi there! Yes, the butter is nicely mixed and no division is visible as long as you shake to mix. Thanks for watching.
Like this video, I would prefer to can in 1/2 pint jars, what would the time be for that?
Hi there! Process half pint jars for 60 minutes at 10 lbs pressure if your altitude is under 1,000 feet. We appreciate you watching!
I'm back! I canned 14 pints of butter a couple days ago and by the grace of God it actually tasted good on my toast!!! I have a question though. Right now, I'm canning ground beef and it may have been 10 minutes into the actual process at pressure I heard a can ping. Is that ok?
I bet the lid that pinged actually buckled or bent?? What’s it look like now? Glad you like the butter!!
@@OutdoorsandCountryLiving I did the spoon test on top and they all sound the same. I picked a few up by the lid and jiggled them and they stayed on there. As far as I can tell they look good. I'm letting them sit over night and I'll check them in the morning. I took the rings off pretty much as soon as they were cool enough to handle so the lids can fall off if it didn't seal right.
@@franny5295 sounds like you’re doing all the right things.
@@OutdoorsandCountryLiving Thank you!
Does it matter what type or brand of butter you use to do this with? Can it be with a blue bonnet or imperial brand ?
It must be with real butter (cream and salt or without salt), not margarine (Blue Bonnet and Imperial brands are margarine). Do not preserve anything but real butter using this method.
Side note and personal opinion from a Registered Nurse (BSN, RN) and health coach: margarine is not a good choice for your health despite its claims. The simplest ingredients are the best. Blessings and good health to you! -LeeAnn
Once opened, how long of a time frame do they need to be used?
A good rule of thumb is to use within 7-10 days after opening.
Wonderful videos - your voice is so nice! Question: How long should this last on the shelf?
Hi there and thanks! This will last several years so long as the lids/seals are intact to the jars and there isn’t anything else funky going on such as discoloration, funny odor, or it just doesn’t look good any longer. You would know if it’s not fit for consuming. Thanks for watching and commenting! Blessings to you.
Hi I'm your new subscriber I'm from Switzerland sorry to ask is that I don't speak English and I don't understand when you speak I use the translator. , I have a question you dissolve the butter. and it takes to cook in the pressure cooker for how long. thank you very much if you answer me❤️
Hello and thanks for watching! Process pint jars for 75 minutes at 10 pounds of pressure. Be sure to check a trusted canning guide for any processing changes required due to possible elevation differences where you live. Hopefully this helps you. May God bless you!
@@OutdoorsandCountryLiving Thank ❤️❤️❤️
@@OutdoorsandCountryLiving Thank
Why do you remove the band or ring?
Why we store our home canned goods without the bands/rings on the jars:
1. The rings are designed to keep the lid on during the processing and cooling phases of canning. Beyond that, they serve no purpose. The lids/seals are held on by suction, not the bands/rings.
2. If the bands/rings are left on the jars, this could result in a false seal, causing the contents to spoil.
3. Bands/rings eventually rust if left on the jars, making them quite difficult to remove.
4. It's a proper technique and a safety issue.
Why do some can 75min. And some only bring up to 10 lb and turn off? Does anyone know?
Canned butter should never be processed for less than 75 minutes for shelf stability. Treating butter the same as if canning meats is the rule of thumb (at least at our house it is). I’ve heard of folks canning milk in a pressure canner with the lesser time as you describe, but never butter. Hopefully this helps answer your question.
How do you preserve eggs?
Fresh eggs, boiled, etc.?
I just found your Channel. I Love it! I want to pressure cook, especially butter. I have one of those glass flat stove tops. I can't do anything with it. Do you have any suggestions on some kind of outdoor burner that could get hot enough, and heat evenly enough to pressure cook??? Thank you.
Hello there! Welcome and thank you for your kindness. We use portable electric burners for canning. Cadco/Broil King solid cast iron element with stainless housing. Great for canners and large stockpots. Holds consistent heat. Ordered from Amazon. Around $145/ea.
You can use glass top, just chk the weight limit of the manufacturer. Also, starting your canner cold, or not setting hot on cold is always advised.
@@liberty8424 Thanks for helping with your input. We don’t have experience with glass cooktops, but would agree with you. I’d give it a try if that’s all I had. God bless you!
If you have a Presto brand pressure canner, you can use them on most glass top stoves. But her All American canner is a very extra heavy pot, and cannot be used safely on glass tops.
@@cyann410 Great point, thanks for sharing!
HELP!! I canned some butter to and it looks and tastes ok BUT it is really gritty. What did I do wrong????
The nature of canned butter is different from “fresh” butter, however the taste is not. Due to the heating process, the butter will take on a slightly different texture. Try opening a jar, stir it well, cover and refrigerate it until it’s firm. This may give you a more desirable result.
I am sorry, I have another question for you, I don't have two pressure canners, can my filled jars sit on the counter while I run the first batch, or should I just melt half of my butter at a time. Thank you, I told you I am a newbie! suzie
Yes, they may wait their turn in the jars for the canner. No need to apologize, it’s all about learning.
@@OutdoorsandCountryLiving Thank you for your patience and for your help
Do you know if I can can cultured butter?
Love this video!
Not sure of the longevity of canning cultured butter since it is technically fermented due to the cultures used. Also, the canning process will destroy the cultures, therefore rendering your cultured butter "inactive". Thanks for watching. We appreciate your message.
I have canned butter and it came out super hard is this how it supposed to be
The solidity or hardness of canned butter is greatly influenced by environmental temperature. Warmer temperatures result in a softer butter compared to cooler temperatures resulting in a firmer butter. Our food storage area is climate controlled and around 68-72 degrees Fahrenheit. Our canned butter is on the softer side sitting on the shelf. When refrigerated, it gets very solid. Hopefully this helps you out!
Could someone please help me by letting me know if I did anything wrong when I canned butter? I had a lot of butter in my freezer and after I watched this video - you made it look so easy so I thought I would free up some space in my freezer and give it a try. Everything went well….or so I thought. All of my cans sealed - the butter was a beautiful yellow. I opened one to use and it was GRITTY tasting! I don’t think the butter is supposed to be gritty, but I have to ask it anyway- does canned butter turn gritty? If it’s not supposed to - what could I have possibly done wrong ?
Hi there! It sounds like you didn’t do anything wrong. The nature of canned butter is a little different from “fresh” butter, however the taste is not. Due to the heating process, the butter will take on a slightly different texture. Try opening a jar, stir it well, cover and refrigerate it until it’s firm. This may give you a more desirable result.
@@OutdoorsandCountryLiving thank you for reassuring me on this. I thought for sure I had done something wrong. I asked my mom about the gritty texture of the butter and she said she had never heard of canning butter, so she had no clue either. She grew up on a homestead that had cows, so when they ran out of butter….they went out and milked one of their cows! I wish I could do that too! Lol
@@AdvocatingMamaBear you’re welcome, happy to help. Fresh is always best but having it on the pantry shelf is also reassuring! Blessings to you and your family. -LeeAnn
@@OutdoorsandCountryLiving ❤️
Love this! Do you know if I can do water bath canning for this? I don’t have a pressure canner. Thanks!
Pressure canning is required for non-acidic foods, so water bath canning butter wouldn’t be safe. Presto makes a pressure canner and last we knew, the price tag was around $80 for one. Might be an investment option for you. Thanks for watching!
Thank you for explaining that to me! That makes sense. I’ll look into that canner. Thank you so much! :)
@@monadouc9368 you’re welcome, happy to help!
I canned butter in 8 ounce jars but realized I should have really canned them in 4 ounce jars since we don’t eat a ton of butter. Can I open the 8 ounce jars and split them into 2-4 ounce jars and reprocess them? Or should we try to eat more butter and the next time just do 4 ounce jars?
Do not open and reprocess them, as this will scorch/ruin the butter. Once a jar is opened, store it in the refrigerator and it will last quite awhile. No need to alter how much you consume. Next time, use smaller jars if desired.
Thank you!
So you only hafta shake it once, the next morning, or about 12 hours after. You don't hafta keep shaking until solid?
Just occasionally shake until set up. The amount of time it takes to solidify depends greatly on the environmental conditions. Obviously the warmer it is the longer they will take to set up and cooler temperatures will expedite the process. Thanks for watching!
I'm very close to 6000' elevation, so the gauge setting is around 14 to 15. The butter I canned came out a very light tan, not the nice yellow. There were two cans on the top rack where the milk solids clearly browned. Do I need to lower the psi/gauge, or shorter time?
Hey there! Since it takes more heat to build more pressure in the canner, it would make sense to try again at a lower pressure (10 lbs). It certainly sounds like the butter got too hot, hence the browning of the butter. Thanks for asking this question and watching. We hope this helps troubleshoot your situation. Try, try again! -Tom & LeeAnn
Does this change the taste of the butter?
No taste change in our opinion but some slight changes are noted to the texture due to the heating/canning process. It’s not going to be like fresh cold butter.
I've seen this b4 and wondered....how hard is it to get the butter OUT of the jars????
Just as easy and soft as room temperature butter. Will only harden if you store it in the refrigerator.
How long does it take for the butter to actually harden in the jars?
Hi there! It’s strongly dependent upon your environmental conditions as to how fast the butter solidifies. We canned some butter during the winter months when our house was around 72 degrees and it took about 3-4 weeks before it set up. Obviously cooler temperatures will speed this up. Thanks for watching!
How come mine came out with some like light brown debrie in them? What did I do wrong? I used my brand new pressure canner for the first time
Hello! Maybe you slightly overheated the butter a bit. Butter will turn brown if overheated. So long as it’s light and minor, I’d still use them. Safety isn’t a concern as long as the lids sealed down. Your new pressure canner is not to blame, fear not! Try, try again ☺️ Feel free to send pics via our email under our about section. I’d be happy to take a look at them. Take care!
I canned some butter as described and can’t get some of the pint jars to mix properly; the glee separates to the top. I’ve been shaking the jars several times a day, and although a few have gotten more ‘combined’, there are also a few that don’t seem to congeal at all, as they separate over night. Before dipping the melted butter in each jar, I thoroughly mixed the pot to ensure it wad all of the same consistency. I experimented with the worse one by putting it into the frig after shaking, and then shook it another time., After about an hour, it was fully mixed together, but after warming to room temperature, it separated again. Any recommendations? Thanks.
How warm is the area where they are? Sounds like they are too warm since placing one in the refrigerator seemed to mix and set up.
@@OutdoorsandCountryLiving It’s in the house where air conditioned. I store them with the rest of my canned goods in a cupboard with doors shut. Temp is probably around 77* - 78*. It just seems odd that some set up fine while others seem not to have.
@@donjohnson4635 I’d continue shaking them every once in awhile and as we move into cooler weather, they should stay mixed and not separate. We vigorously shook some of ours once they began setting up and cooled. Ours are stored in our basement where it’s about 70-72 degrees and they have all remained mixed and are set up. -LeeAnn
I'm going to water bath mine, it's totally safe. The only way the Amish do it
Understood. Thanks!