Dear canning Karens, We are all aware that you don't approve of this method. No one is going to force you to do it. No need to tell us all you disapprove. If you think this is rebel canning, you haven't seen what some true rebel canners do and live to tell about it. Oh my.
Thank you so much for this. I was about to buy a pressure canner and am getting overwhelmed at the thought of having to purchase all this equipment in case SHTF. Equipment I can't afford. Pressure canners! Dehydrators! Generators! I can't do all these things. Thanks for your down to earth demonstrations.
Glad it was helpful! You really don't need all of that. I recenly found a FB group of like minded canners called "rebel canners". Go look them up. I think you will be happy you did.
Hiya T&C Homestead! Well, I must say making jar butter isn't all it's cracked up to be. What an ordeal! Mostly of my own making. When our forty plus year old canner got leaky we went snob and purchased an All American beast canner. After I had ordered I learned it wouldn't work on our glasstop stove so next I ordered a propane burner. Got all that set up outside onto an old table. Leveled, etc. So I had to break in the canner with a pressure test. Did that. In the meantime at the precise ETA of the big cook (6 pm) a mean old line of storms were predicted to hit. Luckily it fizzled before it got here. We elected to do pints and wound up with 17. Just as I fired up the unit the presswood top on the old lampstand sagged. An emergency piece of plywood bush fixed that. I think I'll just use my darned wheelbarrow next time. Burled that butter for an hour and 15 minutes. Removed the top layer of jars and toted the canner back into the house. No way I'd ever do that full. As one lady said, it's a two man lift. Spent the rest of the evening shaking the butter. Wow! That's the worst. At midnight I closed down operations. Luckily I have an enlarged prostate so the jars got several great shakes overnight. This morning it looks like butter. Ha! We viewed your GREAT vid before....and this morning after for confirmation on the guk (particulates) in the bottom of the jar. Looks like we got it just about right. So, in a way you participated in the great butter adventure here! Your bestest fan in Alabam, Norm
Thanks for the laugh Norm. Glad your butter survived all of that. I think of my Grandmother churning butter all day and figure a little shaking won't kill me. lol.
Question, how long is the shelf life for canned butter? 1 year? 5 years? More? Also, usually if something is 'USDA' or 'FDA' approved it's bad for you in one way or another, so go ahead and break those rules.
For all the subscribers here in these commits that have said they been doing this method for long years.. What would u say ypur highest house temp where u store ur jars get upto? I live in small mobil home and for 3-4 months in summer the house stays at a min of 70 degrees. Would it be bad ???to warm??
I lived in a mobile home for 20 years and canned butter. I kept them in a cool area near a vent but if your house gets warm you could store some in your fridge so they don't melt and if you ever lost power you'd still have them handy. I don't know that them melting would be a problem but they would seperate.
Thank you for this info. I tried canning butter before and it tasted gritty so I thought I did everything wrong. How long do you think it takes you to shake them before everything solidifies and cools off?
I do 250ml jar i water bath for 2h15, i thing is way too much. Next batch i will do only 10 to 15 min max. My altitude is 2300ft so 15 min should be ok.
@@iiinsaiii similars too. If you open and still fresh ans smell good as a first day then is good. Butter if not canned good you will figure out how bad they go. Mine is shelves for 2 to 5 years. I do bath boiling 2 hours because my altitude and just make sure i feel safe safe. I should be safe 15 to 20 minutes boiling so i give a good long 2 hours. So everyones make theirs own idea. When i canning i always put some more extra minutes, the wait i feel safe, extra hours didn't kill than less hours. 😇👍
I'm doing something horribly wrong. Maybe I'm burning the butter. I have solids in the jars that won't mix no matter how many hours I keep shaking them for. I'm brand new at canning though. I was overly confident and thought I'll do beef too in the same night and couldn't get my presto to rise in pressure the 2nd round. Not even sure what I'm doing wrong because I took every precaution. Vented for 10 minutes, then 75 minutes in canner. I had sterilized jars, then put into oven at 225 degrees. I did pressure canning though with a 23 qt. I need to take a class. The jars did seal though lol. They're not achieving that golden color that you all have.
Did you use salted butter or unsalted butter? I do 2 parts unsalted and 1 part salted. So in this video, it was 8 sticks of unsalted and 4 sticks of salted. I melt my butter on low. Slowly. I use Kroger butter usually. I waterbath butter for 10 minutes. No pressure canner. A class will only teach you what is USDA approved so they will not teach you this. Try again with melting it and waterbathing.
@@TexasHomesteaders I did half salted and half unsalted. I'll try again with a different brand. I used the Walmart brand like this other channel showed.
Sometime i do pressure caning, sometimes water bath, trust me im at 2300ft and i trust and like more water bath. I do meat, butter, sausage, hamberger with water bath too never die since 30 years. They paniking peoples with pressure caning, they try to stop us do it and buy canne from store.
No, I'm not concerned. The boiling point of water at my altitude is around 200 degrees. Find out the boiling point at your altitude. Adjust accordingly.
Dear canning Karens, We are all aware that you don't approve of this method. No one is going to force you to do it. No need to tell us all you disapprove. If you think this is rebel canning, you haven't seen what some true rebel canners do and live to tell about it. Oh my.
Yay!!! I’m so excited to use this method. When I follow other people’s process of pressure canning for 70 minute it discolors my butter a little.
Thank you so much for this. I was about to buy a pressure canner and am getting overwhelmed at the thought of having to purchase all this equipment in case SHTF. Equipment I can't afford. Pressure canners! Dehydrators! Generators! I can't do all these things. Thanks for your down to earth demonstrations.
Glad it was helpful! You really don't need all of that. I recenly found a FB group of like minded canners called "rebel canners". Go look them up. I think you will be happy you did.
Oh nice. I have never thought nor heard of canning butter. Awesome video. I love to can. New subscriber here. I can’t wait to see more.
Thank you!
Hiya T&C Homestead! Well, I must say making jar butter isn't all it's cracked up to be. What an ordeal! Mostly of my own making. When our forty plus year old canner got leaky we went snob and purchased an All American beast canner. After I had ordered I learned it wouldn't work on our glasstop stove so next I ordered a propane burner. Got all that set up outside onto an old table. Leveled, etc. So I had to break in the canner with a pressure test. Did that. In the meantime at the precise ETA of the big cook (6 pm) a mean old line of storms were predicted to hit. Luckily it fizzled before it got here. We elected to do pints and wound up with 17. Just as I fired up the unit the presswood top on the old lampstand sagged. An emergency piece of plywood bush fixed that. I think I'll just use my darned wheelbarrow next time. Burled that butter for an hour and 15 minutes. Removed the top layer of jars and toted the canner back into the house. No way I'd ever do that full. As one lady said, it's a two man lift. Spent the rest of the evening shaking the butter. Wow! That's the worst. At midnight I closed down operations. Luckily I have an enlarged prostate so the jars got several great shakes overnight. This morning it looks like butter. Ha!
We viewed your GREAT vid before....and this morning after for confirmation on the guk (particulates) in the bottom of the jar. Looks like we got it just about right. So, in a way you participated in the great butter adventure here!
Your bestest fan in Alabam,
Norm
Thanks for the laugh Norm. Glad your butter survived all of that. I think of my Grandmother churning butter all day and figure a little shaking won't kill me. lol.
@@TexasHomesteaders Haw! Love you guys!
Thank you . I will give it a try.
Question, how long is the shelf life for canned butter? 1 year? 5 years? More?
Also, usually if something is 'USDA' or 'FDA' approved it's bad for you in one way or another, so go ahead and break those rules.
My fellow canners say years. I've never kept it more than a year because I rotate out my stock every year.
For all the subscribers here in these commits that have said they been doing this method for long years.. What would u say ypur highest house temp where u store ur jars get upto? I live in small mobil home and for 3-4 months in summer the house stays at a min of 70 degrees. Would it be bad ???to warm??
I lived in a mobile home for 20 years and canned butter. I kept them in a cool area near a vent but if your house gets warm you could store some in your fridge so they don't melt and if you ever lost power you'd still have them handy. I don't know that them melting would be a problem but they would seperate.
Thank you for this info. I tried canning butter before and it tasted gritty so I thought I did everything wrong. How long do you think it takes you to shake them before everything solidifies and cools off?
About an hour depending on the time of year. I start to put them in the fridge after awhile and that speeds the process.
I do 250ml jar i water bath for 2h15, i thing is way too much. Next batch i will do only 10 to 15 min max. My altitude is 2300ft so 15 min should be ok.
How long can you store the butter when you “ water bath “ them? Because I hear when you pressure can them, they can be stored for up to 5 years.
@@iiinsaiii similars too. If you open and still fresh ans smell good as a first day then is good. Butter if not canned good you will figure out how bad they go. Mine is shelves for 2 to 5 years. I do bath boiling 2 hours because my altitude and just make sure i feel safe safe. I should be safe 15 to 20 minutes boiling so i give a good long 2 hours. So everyones make theirs own idea. When i canning i always put some more extra minutes, the wait i feel safe, extra hours didn't kill than less hours. 😇👍
Great video , but aren’t you afraid to WB can without a rack on the bottom of the pan?
No because I had a trivet on the bottom that is metal.
When you do it this way I how long is the shelf life
I've gone a year.
I'm doing something horribly wrong. Maybe I'm burning the butter. I have solids in the jars that won't mix no matter how many hours I keep shaking them for. I'm brand new at canning though. I was overly confident and thought I'll do beef too in the same night and couldn't get my presto to rise in pressure the 2nd round. Not even sure what I'm doing wrong because I took every precaution. Vented for 10 minutes, then 75 minutes in canner. I had sterilized jars, then put into oven at 225 degrees. I did pressure canning though with a 23 qt. I need to take a class. The jars did seal though lol. They're not achieving that golden color that you all have.
Did you use salted butter or unsalted butter? I do 2 parts unsalted and 1 part salted. So in this video, it was 8 sticks of unsalted and 4 sticks of salted. I melt my butter on low. Slowly. I use Kroger butter usually. I waterbath butter for 10 minutes. No pressure canner. A class will only teach you what is USDA approved so they will not teach you this. Try again with melting it and waterbathing.
Start with easier stuff like making jelly/jam/preserves. I'll be doing 3 videos this week on those for beginner canners. :)
@@TexasHomesteaders I did half salted and half unsalted. I'll try again with a different brand. I used the Walmart brand like this other channel showed.
Sometime i do pressure caning, sometimes water bath, trust me im at 2300ft and i trust and like more water bath. I do meat, butter, sausage, hamberger with water bath too never die since 30 years. They paniking peoples with pressure caning, they try to stop us do it and buy canne from store.
It might have something to do with what butter your using. I heard some even have wax in them. Make sure its quality butter
Low ph acidic value in butter. So your not concerned that you didnt get upto 115 degrees to kill bacteria? Also suggest only using pasterized butter.
No, I'm not concerned. The boiling point of water at my altitude is around 200 degrees. Find out the boiling point at your altitude. Adjust accordingly.