Stock Up: How I Canned Nearly 100 Pounds of Butter
Canning is often associated with fruits, vegetables, and meats, but did you know that you can also can butter?
Recently, I embarked on the exciting journey of canning butter for the first time, preserving nearly 100 pounds of this versatile ingredient. The result? Beautiful jars of golden goodness that will enhance my cooking and baking for months to come!
Why Can Butter?
Canning butter may seem unconventional, but it offers several benefits:
Long Shelf Life : Canned butter can last for a year or more when stored properly, making it a great way to stock up.
Convenience : Having canned butter on hand means you can easily access it without worrying about spoilage.
Cost-Effective : Buying butter in bulk and canning it can save you money, especially when prices fluctuate.
The Canning Process
Canning butter requires a few special considerations, including proper sterilization and a good understanding of the process. Here’s how I did it:
Ingredients and Equipment:
Ingredients:
- - Unsalted butter (as much as you need)
Equipment:
- - Canning jars with lids and bands
- - Large pot or pressure canner
- - Jar lifter
- - Clean towels
- - Stove
Instructions:
1. Sterilize Your Jars :
- Begin by sterilizing your canning jars and lids. You can do this by placing them in a boiling water bath for 10 minutes or running them through a hot cycle in the dishwasher. Keep them warm until you’re ready to fill them.
2. Melt the Butter :
- In a large saucepan, melt the unsalted butter over low heat. Stir occasionally until it is completely liquefied. You can use as much butter as you have on hand, just ensure it fits within your canning capacity.
3. Fill the Jars :
- Once the butter is melted, carefully pour it into the warm, sterilized jars. Leave about 1 inch of headspace at the top of each jar. If you notice any milk solids at the bottom of the pan, avoid pouring them into the jars as they can affect the shelf life.
4. Seal the Jars :
- Wipe the rims of the jars with a clean towel to ensure a good seal. Place the lids on top and screw on the bands until they are fingertip-tight.
5. Process the Jars :
- Place the filled jars in a pressure canner following the manufacturer’s instructions. Process the jars at 10-12 psi for 75 minutes for pint jars and 90 minutes for quart jars. (Note: Always refer to the latest canning guidelines from a reliable source, as methods may vary.)
6. Cool and Store :
- Once the processing time is complete, turn off the heat and allow the canner to cool naturally. Carefully remove the jars and place them on a clean towel or rack to cool completely. Make sure the lids have sealed properly by pressing down in the center of each lid—if it doesn’t pop back, it’s sealed!
7. Label and Store :
- Once cooled, label the jars with the date and store them in a cool, dark place. Canned butter can be kept for a year or more when stored properly.
Canning butter is a fantastic way to preserve this kitchen staple, allowing you to enjoy its rich flavor and versatility without worrying about spoilage.
Whether you use it for cooking, baking, or spreading, having canned butter on hand is a game changer. So, gather your supplies, melt that butter, and enjoy the satisfaction of preserving your own! Happy canning!
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