This is what came to mind when the women at Church talked about canning butter for your family's year supply food storage. How can you can butter? Wouldn't it melt?
It takes time to prep the jars, sterilize everything, normal canning practice...
And the big secret: yes, you have to melt the butter. Unwrap it. SLOW & LOW heat, stirring, boiling it for 5 minutes so it is really hot.
After lids "ping" seal, and the jars are cool to touch, you SHAKE to mix, so the ghee isn't left on the top. Put in fridge for an hour (shake more, if not mixed).
Store in cool, dark place. Good for 3-5 years. Pretty amazing.
This butter was made in April. Texture was weird-gritty, but great taste. If you spread it on hot bread, or use it in cooking, you wouldn't notice. Recipe credit from here. But there is a warning about botulism that makes me a little nervous...
3 comments:
I'm glad there is now a warning on the recipe. Unfortunately unless the recipe comes from a USDA tested and approved recipe then you shouldn't can it. We just don't have the ability to can everything safely that we'd like to can. :(
I freeze butter.
I ordered some canned butter from someone in Texas a couple of months ago. The label says it is from New Zealand. I have not tasted it, but people who went in on ordering a case with me said it is wonderful... not salted but texture still great. It's pretty expensive - I went in on buying the case with 3 others. They had a free shipping deal.
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