havejoy Posted March 26, 2008 Report Share Posted March 26, 2008 I just found out butter can be canned and it stays good on the shelf for at least three years. And you don't need a pressure canner to do it. Quote Link to comment Share on other sites More sharing options...
Elgama Posted March 26, 2008 Report Share Posted March 26, 2008 I just found out butter can be canned and it stays good on the shelf for at least three years. And you don't need a pressure canner to do it.closer to 40 years i know people opened some from ww2 and it was fine-Charley Quote Link to comment Share on other sites More sharing options...
havejoy Posted March 26, 2008 Author Report Share Posted March 26, 2008 No kidding! Wow! I'm going to can a bunch while it's on sale. Quote Link to comment Share on other sites More sharing options...
Stars15k Posted March 26, 2008 Report Share Posted March 26, 2008 Yep, it's been used canned for years, decades, maybe even centuries (the process not the product) in India. It's called ghee. They slowly melt and remove the solids that settle out. That's what gets rancid. Several groceries around here (NE Indiana) carry it on the shelf; many Indian customers would stock up when butter was clearance marked (like close-dated) to spend all night canning. What I've always wondered is does anyone still "glass" fresh eggs? I've heard that was done (from a local Amish woman) but hadn't been done in a long time by their community because eggs are so cheap and plentiful. Supposed to be a world away from powdered. Quote Link to comment Share on other sites More sharing options...
SmilingRedhead Posted March 26, 2008 Report Share Posted March 26, 2008 How does one 'can' something? I don't know anyone who does it here in England to preserve their food... Is it a common thing to do in the States? Quote Link to comment Share on other sites More sharing options...
havejoy Posted March 27, 2008 Author Report Share Posted March 27, 2008 Most everyone I know cans meats and vegetables. "How" you can depends upon "what" you can. Quote Link to comment Share on other sites More sharing options...
havejoy Posted March 27, 2008 Author Report Share Posted March 27, 2008 We also vacuum seal things like chocolate chips, dehydrated fruit and most nuts. Quote Link to comment Share on other sites More sharing options...
pam Posted March 27, 2008 Report Share Posted March 27, 2008 Yes how do you can butter? Quote Link to comment Share on other sites More sharing options...
Elgama Posted March 27, 2008 Report Share Posted March 27, 2008 Yep, it's been used canned for years, decades, maybe even centuries (the process not the product) in India. It's called ghee. They slowly melt and remove the solids that settle out. That's what gets rancid. Several groceries around here (NE Indiana) carry it on the shelf; many Indian customers would stock up when butter was clearance marked (like close-dated) to spend all night canning. What I've always wondered is does anyone still "glass" fresh eggs? I've heard that was done (from a local Amish woman) but hadn't been done in a long time by their community because eggs are so cheap and plentiful. Supposed to be a world away from powdered.the Scots have pickled eggs - being able to can stuff in the UK isn't easy as we are now advised even in church books not to can vegatables etc, so the equipment needed isn;t available I know my husband wanted to-Charley Quote Link to comment Share on other sites More sharing options...
WANDERER Posted March 27, 2008 Report Share Posted March 27, 2008 Canning isn't done a lot here/possibly because things grow all year round and with freezers it's become a bit of a lost art. Health concerns are also there. It's a much bigger thing in the U.S. Dehydraters are more popular locally. It's possible to find lids, bottling equipment and stuff through the greenie/environmental/back to basics suppliers and forums so you can try there Elgama (a friend has finally found a non-U.S source for replacement lids). I'm involved in some of the local forums, not UK based. Question: is canned butter exactly the same as ghee? My friend said never again after her canned butter exploded everywhere and we can't get vegetable shortening here readily so as an alternate source it might be good. I'm just not sure you would be able to use ghee in the place of butter for cooking????? Quote Link to comment Share on other sites More sharing options...
havejoy Posted March 27, 2008 Author Report Share Posted March 27, 2008 To can butter you take pint jars and put them in the oven at 250F for 25 minutes. Slowly melt the butter and bring it to a boil for at least 5 minutes. Have the lids and rings boiling for at least 3 minutes. Pour the boiling butter into the hot pint jars almost to the top. Make sure the rim of the jar is clean, then put on the lids and rings. Wait a little while and you will hear the plink of the lids sealing. Shake the jars every 5 minutes for about an hour to keep the butter from stratifying as it cools. You're done! Quote Link to comment Share on other sites More sharing options...
havejoy Posted March 27, 2008 Author Report Share Posted March 27, 2008 Ghee is different than canned butter in that you start with unsalted butter and then boil/simmer off the water. The protein will settle out on the bottom and then you scoop off the top and that is ghee. Quote Link to comment Share on other sites More sharing options...
amightyfortress Posted March 27, 2008 Report Share Posted March 27, 2008 Ball Blue Book of Preserving, that's what you need. Quote Link to comment Share on other sites More sharing options...
Abraham Posted March 29, 2008 Report Share Posted March 29, 2008 Yes you can 'can' butter but it is much much better and easier and so much tasier of you order it from Australia. The butter and cheese for that matter will last about 20 years on teh shelf. We canned butter and though after 1 year it was not 'bad' it looked gross. So yes you can but there is a better way. I will have to get the company and it is shipped out of California. It is the best both the cheese and the butter. Commercially canned it safer, esp. with working with butter. Quote Link to comment Share on other sites More sharing options...
WANDERER Posted March 29, 2008 Report Share Posted March 29, 2008 Ballantyne, Victoria canned butter/cheese powders? Looking for an Aussie outlet, probably easier to get in California. Quote Link to comment Share on other sites More sharing options...
havejoy Posted March 29, 2008 Author Report Share Posted March 29, 2008 The butter powder taste leaves a lot to be desired. That's why I'm happy to be canning my butter. Quote Link to comment Share on other sites More sharing options...
WANDERER Posted March 30, 2008 Report Share Posted March 30, 2008 Ok...have come across people that mix in milk and salt into ghee to make a butter version. Sounds awful doesn't it...LOL...but doable if you need to : ) Quote Link to comment Share on other sites More sharing options...
amightyfortress Posted March 31, 2008 Report Share Posted March 31, 2008 Ok...have come across people that mix in milk and salt into ghee to make a butter version. Sounds awful doesn't it...LOL...but doable if you need to : )Sounds alot better than that Frankenmargarine they sell in the stores. At least it's milk, salt, ghee, not a chemistry experiment :) Quote Link to comment Share on other sites More sharing options...
MorningStar Posted April 4, 2008 Report Share Posted April 4, 2008 I've never heard of canned butter! Cool. One less thing to live without in an emergency. :) Quote Link to comment Share on other sites More sharing options...
Traela Posted April 4, 2008 Report Share Posted April 4, 2008 I think I would use the home-canned butter for baking, and save the "real" butter in the freezer for toast. The commercially canned butter is hideously expensive - $5.00 for a 12 oz. can. But it might be worth getting a few. Quote Link to comment Share on other sites More sharing options...
Guest Username-Removed Posted April 6, 2008 Report Share Posted April 6, 2008 I recently tried some canned butter from a manufacturer - Whoa - it was really gross! I also tried some of thier canned cheese, and that was a lot better. Quote Link to comment Share on other sites More sharing options...
Traela Posted April 10, 2008 Report Share Posted April 10, 2008 I may have to try this. Butter is on sale this week, 4/$5.00. Quote Link to comment Share on other sites More sharing options...
mattro Posted May 30, 2008 Report Share Posted May 30, 2008 I canned butter a couple weeks ago for the first time. It turned out very bitter, with a strong aftertaste. Can anyone give suggestions why, or is this normal for canned butter? I followed some instruction very closely. My stove is hard to simmer, I might have boiled it too much. Quote Link to comment Share on other sites More sharing options...
meredith14 Posted May 30, 2008 Report Share Posted May 30, 2008 I never had tried to make it but I can tell you that NOTHING is going to taste like the real thing. You just have to find one that you can live with and "get" by with. OR... get a cow and make it that way! Quote Link to comment Share on other sites More sharing options...
havejoy Posted May 30, 2008 Author Report Share Posted May 30, 2008 I canned butter a couple weeks ago for the first time. It turned out very bitter, with a strong aftertaste. Can anyone give suggestions why, or is this normal for canned butter?I followed some instruction very closely. My stove is hard to simmer, I might have boiled it too much.My canned butter tastes the same as butter that's been stored in the refrigerator so .........not sure what happened unless you might have scorched it?? Quote Link to comment Share on other sites More sharing options...
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