Post by admin on Aug 4, 2006 2:22:52 GMT -5
CANNING BUTTER
1. Use any butter that is on sale. Lesser quality butter requires more
shaking (see #5 below), but the results are the same as with the expensive
brands.
2. Heat pint jars in a 250 degree oven for 20 minutes, without rings or
seals. One pound of butter slightly more than fills one pint jar, so if you
melt 11 pounds of butter, heat 12 pint jars. A roasting pan works well for
holding the pint jars while in the oven.
3. While the jars are heating, melt butter slowly until it comes to a slow
boil. Using a large spatula, stir the bottom of the pot often to keep the
butter from scorching. Reduce heat and simmer for 5 minutes at least: a
good simmer time will lessen the amount of shaking required (see #5 below).
Place the lids in a small pot and bring to a boil, leaving the lids in
simmering water until needed.
4. Stirring the melted butter from the bottom to the top with a soup
ladle or small pot with a handle, pour the melted butter carefully into
heated jars through a canning jar funnel. Leave 3/4" of head space in the
jar, which allows room for the shaking process.
5. Carefully wipe off the top of the jars, then get a hot lid from the
simmering water, add the lid and ring and tighten securely. Lids will seal
as they cool. Once a few lids "ping," shake while the jars are still warm,
but cool enough to handle easily, because the butter will separate and
become foamy on top and white on the bottom. In a few minutes, shake again,
and repeat until the butter retains the same consistency throughout the
jar.
6. At this point, while still slightly warm, put the jars into a
refrigerator. While cooling and hardening, shake again, and the melted
butter will then look like butter and become firm. This final shaking is
very important! Check every 5 minutes and give the jars a little shake
until they are hardened in the jar! Leave in the refrigerator for an hour.
7. Canned butter should store for 3 years or longer on a cool, dark
shelf. [It does last a long time. We have just used up the last of the
butter we canned in 1999, and it was fine after 5 years.] Canned butter
does not "melt" again when opened, so it does not need to be refrigerated
upon opening, provided it is used within a reasonable length of time.
A lovely glow seems to emanate from every jar. You will also be glowing
with grateful satisfaction while placing this "sunshine in a jar" on your
pantry shelves.
We have canned over 75 pints of butter in the past year. I buy butter on
sale, then keep it frozen until I have enough for canning 2 or 3 batches of
a dozen jars each.
1. Use any butter that is on sale. Lesser quality butter requires more
shaking (see #5 below), but the results are the same as with the expensive
brands.
2. Heat pint jars in a 250 degree oven for 20 minutes, without rings or
seals. One pound of butter slightly more than fills one pint jar, so if you
melt 11 pounds of butter, heat 12 pint jars. A roasting pan works well for
holding the pint jars while in the oven.
3. While the jars are heating, melt butter slowly until it comes to a slow
boil. Using a large spatula, stir the bottom of the pot often to keep the
butter from scorching. Reduce heat and simmer for 5 minutes at least: a
good simmer time will lessen the amount of shaking required (see #5 below).
Place the lids in a small pot and bring to a boil, leaving the lids in
simmering water until needed.
4. Stirring the melted butter from the bottom to the top with a soup
ladle or small pot with a handle, pour the melted butter carefully into
heated jars through a canning jar funnel. Leave 3/4" of head space in the
jar, which allows room for the shaking process.
5. Carefully wipe off the top of the jars, then get a hot lid from the
simmering water, add the lid and ring and tighten securely. Lids will seal
as they cool. Once a few lids "ping," shake while the jars are still warm,
but cool enough to handle easily, because the butter will separate and
become foamy on top and white on the bottom. In a few minutes, shake again,
and repeat until the butter retains the same consistency throughout the
jar.
6. At this point, while still slightly warm, put the jars into a
refrigerator. While cooling and hardening, shake again, and the melted
butter will then look like butter and become firm. This final shaking is
very important! Check every 5 minutes and give the jars a little shake
until they are hardened in the jar! Leave in the refrigerator for an hour.
7. Canned butter should store for 3 years or longer on a cool, dark
shelf. [It does last a long time. We have just used up the last of the
butter we canned in 1999, and it was fine after 5 years.] Canned butter
does not "melt" again when opened, so it does not need to be refrigerated
upon opening, provided it is used within a reasonable length of time.
A lovely glow seems to emanate from every jar. You will also be glowing
with grateful satisfaction while placing this "sunshine in a jar" on your
pantry shelves.
We have canned over 75 pints of butter in the past year. I buy butter on
sale, then keep it frozen until I have enough for canning 2 or 3 batches of
a dozen jars each.