Canning Butter
- markharr
- Level 34 Illuminated
- Posts: 6523
Canning Butter
let me preface this by saying that there is no USDA approved method for canning butter in fact they advise against it.
http://nchfp.uga.edu/questions/FAQ_canning.html#33" onclick="window.open(this.href);return false;
With that being said, we have been doing it for some time and have never gotten sick from it. This is the method I have used.
http://www.endtimesreport.com/canning_butter.html" onclick="window.open(this.href);return false;
Do any of you do this for food storage, or do you use powdered butter, or crisco as a substitute?
http://nchfp.uga.edu/questions/FAQ_canning.html#33" onclick="window.open(this.href);return false;
With that being said, we have been doing it for some time and have never gotten sick from it. This is the method I have used.
http://www.endtimesreport.com/canning_butter.html" onclick="window.open(this.href);return false;
Do any of you do this for food storage, or do you use powdered butter, or crisco as a substitute?
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- captain of 1,000
- Posts: 1034
Re: Canning Butter
Hi Mark,
I havent tried canning it myself but I have started buying it canned to get used to it; bought that and canned bacon, cheese and ghee. Stuff is rather good-
http://pleasanthillgrain.com/red-feathe ... r-storable" onclick="window.open(this.href);return false;
http://pleasanthillgrain.com/bega-canne ... e-storable" onclick="window.open(this.href);return false;
I also have the powdered stuff -cheese, milk, eggs --plus live chickens
If goats werent so much work I might have 2 of them as well- for the milk/cheese
I havent tried canning it myself but I have started buying it canned to get used to it; bought that and canned bacon, cheese and ghee. Stuff is rather good-
http://pleasanthillgrain.com/red-feathe ... r-storable" onclick="window.open(this.href);return false;
http://pleasanthillgrain.com/bega-canne ... e-storable" onclick="window.open(this.href);return false;
I also have the powdered stuff -cheese, milk, eggs --plus live chickens
If goats werent so much work I might have 2 of them as well- for the milk/cheese
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- captain of 100
- Posts: 257
Re: Canning Butter
I have canned butter according to End Times directions. I had a few seals fail. But even in jars where the seals didn't fail, sometimes the taste was off.
I transitioned our supply for long term storage and use to coconut oil. The only place it didn't work perfectly was melted and drizzled on popcorn. I thought it worked just fine on toast, in cookies, and for frying.
What did work for popcorn was mixing some freeze dried butter powder into the coconut oil.
I transitioned our supply for long term storage and use to coconut oil. The only place it didn't work perfectly was melted and drizzled on popcorn. I thought it worked just fine on toast, in cookies, and for frying.
What did work for popcorn was mixing some freeze dried butter powder into the coconut oil.
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- captain of 1,000
- Posts: 2266
Re: Canning Butter
I have some of the red feather canned butter in my storage. I think I am going to buy a case this fall. I can't imagine eating bread for a year without butter. I'm thinking of adding three chickens to my family also.
- markharr
- Level 34 Illuminated
- Posts: 6523
Re: Canning Butter
I am going to have to try that.lost ark wrote:I have canned butter according to End Times directions. I had a few seals fail. But even in jars where the seals didn't fail, sometimes the taste was off.
I transitioned our supply for long term storage and use to coconut oil. The only place it didn't work perfectly was melted and drizzled on popcorn. I thought it worked just fine on toast, in cookies, and for frying.
What did work for popcorn was mixing some freeze dried butter powder into the coconut oil.
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- captain of 100
- Posts: 391
Re: Canning Butter
I used to can my butter, and although we never got sick, I've moved to powdered butter for emergency long term supply. My mother the Stake Canning specialist convinced me to change since I'd hate to get a case of food poisoning if no medical help was available.
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- captain of 1,000
- Posts: 1034
Re: Canning Butter
lost ark wrote:I have canned butter according to End Times directions. I had a few seals fail. But even in jars where the seals didn't fail, sometimes the taste was off.
I transitioned our supply for long term storage and use to coconut oil. The only place it didn't work perfectly was melted and drizzled on popcorn. I thought it worked just fine on toast, in cookies, and for frying.
What did work for popcorn was mixing some freeze dried butter powder into the coconut oil.
Yep....forgot about that..we have coconut oil too. Not only good for cooking but for your skin and hair.
The antiviral, antibacterial, and antifungal properties of the medium chain fatty acids/triglycerides (MCTs) found in coconut oil have been known to researchers since the 1960s. Research has shown that microorganisms that are inactivated include bacteria, yeast, fungi, and enveloped viruses. http://coconutoil.com/tag/antibacterial/" onclick="window.open(this.href);return false;
- iWriteStuff
- blithering blabbermouth
- Posts: 5523
- Location: Sinope
- Contact:
Re: Canning Butter
My wife is big into canning. We can just about everything. The one thing we won't can is butter. Botulism is a lot higher of a risk with butter than a lot of other very sensible things you could be canning.
Feel like taking the risk? Ok, but be prepared to look/feel like this:
Feel like taking the risk? Ok, but be prepared to look/feel like this:
- Attachments
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- botulism.jpg (130.86 KiB) Viewed 3427 times
- markharr
- Level 34 Illuminated
- Posts: 6523
Re: Canning Butter
[quote="iWriteStuff"]My wife is big into canning. We can just about everything. The one thing we won't can is butter. Botulism is a lot higher of a risk with butter than a lot of other very sensible things you could be canning."
All right mr. iwritestuff. What do you use? I you are going to tear down other peoples food storage solutions, you have to at least provide an alternative .
All right mr. iwritestuff. What do you use? I you are going to tear down other peoples food storage solutions, you have to at least provide an alternative .
- iWriteStuff
- blithering blabbermouth
- Posts: 5523
- Location: Sinope
- Contact:
Re: Canning Butter
Well, you could try something like this:markharr wrote:iWriteStuff wrote:My wife is big into canning. We can just about everything. The one thing we won't can is butter. Botulism is a lot higher of a risk with butter than a lot of other very sensible things you could be canning."
All right mr. iwritestuff. What do you use? I you are going to tear down other peoples food storage solutions, you have to at least provide an alternative .
http://www.thrivelife.com/butter-powder-755.html" onclick="window.open(this.href);return false;
or
http://beprepared.com/butter-powder-40-oz.html" onclick="window.open(this.href);return false;
Sure a heckuva lot safer than risking paralysis all for the sake of a DIY project. Some things I'd just rather have done professionally, and dairy products for food storage is one of them!
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- Hi, I'm new.
- Posts: 2
Re: Canning Butter
I have successfully canned butter many times.
The key to keeping it in good condition, as with any low-acid food, is to store it in a COOL, DRY and DARK place, because warmth, humidity and light kill food.
I 'bottle' my butter differently than end-times-report.
I stuff the fresh butter into a wide-mouthed pint jar, (three sticks fit), clean the lip, place a prepared lid and ring on, then set the jars in a baking pan half-filled with water in a pre-heated 200 degree oven for an hour.
(The 200 degrees kills the bacteria while still maintaining the integrity and flavor of fresh butter....no lobster sauce here.
Stuffing the jars with the fresh butter lessens the steps and chances of contamination.
The end result guarantees all butterfat is retained and is evenly distributed in all the jars.
It's cleaner and more efficient too.)
The butter will be all melted and the jars will be super hot!
Remove the jars from the oven and set on a towel on the countertop.
Allow the jars to cool until they can be handled and then shake them until they are emulsified every 5 mins - or when the separate and continue this until the butter no longer separtes and is cool in the jar.
When done, lable the bottle with the date and then store in a cool, dry and dark place.
The butter has an avg 5 year shelf life, but it tastes too good to keep that long and it's good practice to rotate it anyway.
IF the butter grows red, black, green, brown or a pucky-yellow gross mold, scoop out the mold, boil the butter fat out and use it for a fire starter - but don't eat it.
Learn more about this an other fantastic food storage info:
https://howmuchwheatbook.wordpress.com/" onclick="window.open(this.href);return false;
http://www.amazon.com/How-Much-Wheat-Re ... 1500796638" onclick="window.open(this.href);return false;
nakatak
The key to keeping it in good condition, as with any low-acid food, is to store it in a COOL, DRY and DARK place, because warmth, humidity and light kill food.
I 'bottle' my butter differently than end-times-report.
I stuff the fresh butter into a wide-mouthed pint jar, (three sticks fit), clean the lip, place a prepared lid and ring on, then set the jars in a baking pan half-filled with water in a pre-heated 200 degree oven for an hour.
(The 200 degrees kills the bacteria while still maintaining the integrity and flavor of fresh butter....no lobster sauce here.
Stuffing the jars with the fresh butter lessens the steps and chances of contamination.
The end result guarantees all butterfat is retained and is evenly distributed in all the jars.
It's cleaner and more efficient too.)
The butter will be all melted and the jars will be super hot!
Remove the jars from the oven and set on a towel on the countertop.
Allow the jars to cool until they can be handled and then shake them until they are emulsified every 5 mins - or when the separate and continue this until the butter no longer separtes and is cool in the jar.
When done, lable the bottle with the date and then store in a cool, dry and dark place.
The butter has an avg 5 year shelf life, but it tastes too good to keep that long and it's good practice to rotate it anyway.
IF the butter grows red, black, green, brown or a pucky-yellow gross mold, scoop out the mold, boil the butter fat out and use it for a fire starter - but don't eat it.
Learn more about this an other fantastic food storage info:
https://howmuchwheatbook.wordpress.com/" onclick="window.open(this.href);return false;
http://www.amazon.com/How-Much-Wheat-Re ... 1500796638" onclick="window.open(this.href);return false;
nakatak
- BroJones
- Level 34 Illuminated
- Posts: 8247
- Location: Varies.
- Contact:
Re: Canning Butter
Good advice, Nakatak --
Also, I've been reading your book referenced above - and I HIGHLY recommend it!
Thanks!IF the butter grows red, black, green, brown or a pucky-yellow gross mold, scoop out the mold, boil the butter fat out and use it for a fire starter - but don't eat it.
Learn more about this an other fantastic food storage info:
https://howmuchwheatbook.wordpress.com/" onclick="window.open(this.href);return false;
http://www.amazon.com/How-Much-Wheat-Re" onclick="window.open(this.href);return false; ... 1500796638
Also, I've been reading your book referenced above - and I HIGHLY recommend it!
- harakim
- captain of 1,000
- Posts: 2819
- Location: Salt Lake Megalopolis
Re: Canning Butter
That's funny because I specifically thought coconut oil wouldn't work on popcorn, but it did for us. We are getting a cow, so it's not going to be an issue, but coconut oil is worth a try as a butter substitute.lost ark wrote:I have canned butter according to End Times directions. I had a few seals fail. But even in jars where the seals didn't fail, sometimes the taste was off.
I transitioned our supply for long term storage and use to coconut oil. The only place it didn't work perfectly was melted and drizzled on popcorn. I thought it worked just fine on toast, in cookies, and for frying.
What did work for popcorn was mixing some freeze dried butter powder into the coconut oil.
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- captain of 1,000
- Posts: 4066
- Location: Vineyard, Utah
Re: Canning Butter
Movie theaters use coconut oil, mixed with a few other things, to pop their popcorn. The coconut oil is responsible for the smell we associate with movie theater popcorn.harakim wrote:That's funny because I specifically thought coconut oil wouldn't work on popcorn, but it did for us. We are getting a cow, so it's not going to be an issue, but coconut oil is worth a try as a butter substitute.
Several years ago some do-good extremists pressured movie theaters to stop using coconut oil, claiming it is unhealthy. Theater owners bowed to the pressure and saw their sales decline significantly. Shortly after those anti-freedom extremists turned their attention elsewhere, most movie theater chains quietly switched back to popping their corn with coconut oil.
- harakim
- captain of 1,000
- Posts: 2819
- Location: Salt Lake Megalopolis
Re: Canning Butter
Very interesting. I would not have guessed.brianj wrote:Movie theaters use coconut oil, mixed with a few other things, to pop their popcorn. The coconut oil is responsible for the smell we associate with movie theater popcorn.harakim wrote:That's funny because I specifically thought coconut oil wouldn't work on popcorn, but it did for us. We are getting a cow, so it's not going to be an issue, but coconut oil is worth a try as a butter substitute.
Several years ago some do-good extremists pressured movie theaters to stop using coconut oil, claiming it is unhealthy. Theater owners bowed to the pressure and saw their sales decline significantly. Shortly after those anti-freedom extremists turned their attention elsewhere, most movie theater chains quietly switched back to popping their corn with coconut oil.
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- captain of 50
- Posts: 92
Re: Canning Butter
Clarify it 1st by heating it up and skimming off the milk sugars. Last a long time . Look up ghee.
- David13
- Level 34 Illuminated
- Posts: 7072
- Location: Utah
Re: Canning Butter
harakim wrote:Very interesting. I would not have guessed.brianj wrote:Movie theaters use coconut oil, mixed with a few other things, to pop their popcorn. The coconut oil is responsible for the smell we associate with movie theater popcorn.harakim wrote:That's funny because I specifically thought coconut oil wouldn't work on popcorn, but it did for us. We are getting a cow, so it's not going to be an issue, but coconut oil is worth a try as a butter substitute.
Several years ago some do-good extremists pressured movie theaters to stop using coconut oil, claiming it is unhealthy. Theater owners bowed to the pressure and saw their sales decline significantly. Shortly after those anti-freedom extremists turned their attention elsewhere, most movie theater chains quietly switched back to popping their corn with coconut oil.
When I was a kid in radio club way back when we used to sell popcorn which we popped with a large machine and coconut oil.
It was good stuff.
dc