Butter Bonanza: How One Savvy Shopper Canned Their Way to Dairy Delight
In the world of home food preservation, there are always new and exciting ventures to explore.
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When the local store presented a can't-miss BOGO (Buy One, Get One) sale on premium grass-fed butter, one savvy home cook seized the opportunity and embarked on a butter canning journey. With an abundance of KerryGold and Plugra butter, they set out to capture the rich flavors and extend the shelf life of this coveted dairy delight. Join us as we uncover the steps to successfully can plain, garlic, and caramelized onion butter, ensuring you can enjoy the luxurious creamy goodness for months to come.
Preserving the Richness: A Butter Canning Adventure
Butter has long been a beloved staple in many households, prized for its unparalleled flavor and versatility in the kitchen.
When a local store offered a BOGO sale on premium grass-fed butter brands like KerryGold and Plugra, one resourceful home cook couldn't resist the opportunity to stock up. What began as a simple grocery trip quickly turned into a butter canning quest, resulting in an impressive stash of 65 pints of plain butter, 2 dozen half-pints of garlic butter, and 2 dozen pints of caramelized onion butter. Join us as we dive into the step-by-step process of preserving this rich and creamy treasure through the art of butter canning.
Butter Canning: Plain, Garlic, and Caramelized Onion Varieties
Ingredients:
- - KerryGold or Plugra grass-fed butter (amount will depend on your storage needs)
- - Garlic (for garlic butter)
- - Onions (for caramelized onion butter)
Instructions:
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Plain Butter Canning:
- 1. Melt the butter in a saucepan over low heat, stirring occasionally, until it is completely liquefied.
- 2. Carefully pour the melted butter into clean, sterilized canning jars, leaving 1/2 inch of headspace.
- 3. Wipe the rims of the jars to ensure a proper seal, and then apply the lids and rings.
- 4. Process the jars in a water bath canner for 90 minutes.
- 5. Remove the jars from the canner and allow them to cool completely before storing.
Garlic Butter Canning:
1. Mince or press the garlic cloves, and sauté them in a small amount of butter until fragrant and lightly golden.
2. Add the sautéed garlic to the remaining melted butter, stirring to combine.
3. Carefully pour the garlic-infused butter into clean, sterilized canning jars, leaving 1/2 inch of headspace.
4. Wipe the rims of the jars, apply the lids and rings, and process the jars in a water bath canner for 90 minutes.
5. Remove the jars from the canner and allow them to cool completely before storing.
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Caramelized Onion Butter Canning:
- 1. Thinly slice the onions and caramelize them in a skillet over low heat, stirring frequently, until they are golden brown and deeply flavorful.
- 2. Add the caramelized onions to the melted butter, stirring to incorporate.
- 3. Carefully pour the caramelized onion-infused butter into clean, sterilized canning jars, leaving 1/2 inch of headspace.
- 4. Wipe the rims of the jars, apply the lids and rings, and process the jars in a water bath canner for 90 minutes.
- 5. Remove the jars from the canner and allow them to cool completely before storing.
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Seizing the opportunity of a BOGO sale on premium grass-fed butter, one clever home cook embarked on a butter canning adventure, resulting in a bountiful stash of plain, garlic, and caramelized onion butter.
By preserving the rich and creamy essence of these beloved dairy products, they have ensured the ability to enjoy the luxurious flavors for months to come. Whether you choose to indulge in the simple pleasure of plain butter or elevate your culinary creations with the aromatic garlic or caramelized onion varieties, this butter canning experience has opened up a world of flavorful possibilities in the kitchen. Embrace the art of preserving and unlock the true essence of premium butter through this captivating journey.
Comments
this is NOT SAFE to do and can poison people , a simple search shows you will grow Botulism ! Dairy is a low acid food and NOT SAFE in any form to can.
ReplyDeleteWhy oh why does anyone believe these posts without verified science. Only ACID foods are safe in water bath. Straight animal fat? Whose fault will it be if someone dies. Botulism kills.
ReplyDeleteThank you. New to this canning stuff. I was actually going to try it!
DeleteWhile you Dears are telling this lady that it is sooo dangerous to can low acid foods and that it isn't safe, how do you think your elders and ancestors actually preserved all foods?? Do you for some delusional rationalle think that they always had food and drink available? Everything has its risks, like getting out of bed or walking out of the house. Anonymous who is new to canning stuff, Get yourself into a Rebel Canning group here on fb and stop listening to these neigh sayers who have little to no experience or knowledge on this subject! OUR PARENTS, GRANDPARENTS AND ANCESTORS WATERBATHED EVERYTHING THAT THEY KEPT OVER THE WINTERS! How do you think the Mennonites and Amish survive over the winters feeding their families when food isn't readily available? The fact is that I have been Packing raw meat and cooked and pressure and waterbathing it in quart jars, buying RAW MILK, seperating the cream and making butter, cream cheese and yogurt and making bone broth for a few years now and I have every intention of continuing, STOP FOLLOWING THESE PEOPLE.. get yourself into a few groups who are like minded and knowlegeable on the subject and LEARN ABOUT HOW TO DO IT SAFELY! The FDA and so on DON'T WANT YOU TO THINK FOR YOURSELF OR KNOW HOW TO DO FOR YOURSELF. There are specific times and ways to keep and preserve ALL FOODS. Honey go learn it! If I knew your name I'd send you invites honestly there is no reason not to learn this wonderful way of preserving for yourself or your family! Oh and for those who say no don't it isn't safe, these rebel canning groups have the knowledge of hundreds of years of proper and safe canning knowledge.. When these DA's in these groups say that YOU CAN'T DO IT SAFELY, DROP THE GROUP AND GO TO ONE WHO WILL TEACH YOU HOW TO DO IT SAFELY! Because that is the knowledge you need to do it right and safely. I read a question from a member last night where she canned potato's and because she was new several people in the group had told her that she needed to throw all of her product out along with her Glass jars and lids!! Her product is fine! Nothing at all wrong with it. Everyone told her to keep them, including me! Canning literally sterilizes everything in the jars you put in them, EVERYTHING! Ultimately you will make your own decision on what you want to learn or do. But most of these Rebel canning groups have the members who have been doing this well over 30 plus years and some of them 50 years and learned from their grandmothers as well, all the while they have been feeding their families with those very foods these neigh sayers are telling you cannot be doing. Food is not always going to be available when we want it. Great luck in your journey, learn it and do it well. Gayle.
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