Canning Butter

Viewing 15 posts - 31 through 45 (of 58 total)
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  • #55331
    mmpaints
    Participant

    CDG, it’s not clarified butter, the butterfat is still in it. that’s why you shake the jars, to keep the butterfat evenly distributed. You don’t want to remove the butterfats.

    #55332
    Anonymous
    Member

    I have contacted several County Extensions and Universities requesting any studies, suggestions and recommendations regarding ” canning” butter. I will post their responses as soon as I recieve the information.

    Dairy is a low acid food.
    All low acid foods have the potential for Botulism..
    All low acid foods require pressure canning to prevent the possibility of Botulism in the end product…

    To start:
    http://everydayfoodstorage.net/2009/05/31/my-opinion-on-powdered-butter-and-home-canned-butter/food-storage-recipes

    You will find the following on Everyday Food Storage,

    “The Utah State Extension service also agrees, saying…
    “What NOT to Store…Home Canned Butter, especially unsalted, canned butter. (Why – unsalted canned butter has NO protection from botulism, slated, home canned butter has no science-based process to can safely)”

    http://extension.usu.edu/foodstorage/htm/what-not-to-store

    AND…

    “Cautions Issued for specific foods, Butter — For now, canning butter using any method is not recommended. Some methods are dangerous at best; others are not backed by science.”

    http://extension.usu.edu/juab/files/uploads/FCS/Common%20Canning%20Mistakes.pdf

    #55333
    ReadyMom
    Moderator

    Thanks for the inquiries, CDG! There have been several forums that have looked into this and the resulting decision was always that it was NOT a good idea to do this. I’ll be interested to see what results in your inquiries. -k

    #55334

    Ok guys…I bought 2 pounds of butter to can. Will all the hullabaloo I am going to try it. One question…how will I know it is bad? Is it off color or odor?? I hate to make myself sick.
    I purchased some commercially canned butter from Pleasant Hill Grain. It comes from New Zealand…with their earthquake goodness knows when more might come from there.
    Ravenwood

    #55335
    RightWingMom
    Member

    Would pressure canning work to alleviate the Botulism concern?
    I may try a few jars and get back to you….

    #55336
    mmpaints
    Participant

    Yes it would rightwing. If you are worried about botulism, pressure can it and shake it as it cools down from that.

    #55337
    Anonymous
    Member

    I am of the mind set of: If there is any potential for any preventative food borne illnesses due to a non reccomended method was used, then I wont do it.

    I would hate to make my family critically ill during a SHTF situation when the potential for serious lack of medical care and medications is in question or not available….

    #55338
    ReadyMom
    Moderator

    @CajunDaddys_girl wrote:

    I am of the mind set of: If there is any potential for any preventative food borne illnesses due to a non reccomended method was used, then I wont do it.

    I would hate to make my family critically ill during a SHTF situation when the potential for serious lack of medical care and medications is in question or not available….

    THAT is my concern on this topic, as well. -k

    #55339
    RightWingMom
    Member

    @mmpaints wrote:

    Yes it would rightwing. If you are worried about botulism, pressure can it and shake it as it cools down from that.

    Do you think I can pressure the cheese and butter I’ve already water canned? It’s been about 3 weeks. :huh:
    I could pressure the pints for 75 at 11 psi.

    I’m just REALLY getting concerned…. :'(

    BTW ~ Your John Wayne quote is one of my DH’s faves!!! :thumbup:

    #55340
    Anonymous
    Member

    Even pressure canning butter is not reccommended….

    To start:
    http://everydayfoodstorage.net/2009/05/31/my-opinion-on-powdered-butter-and-home-canned-butter/food-storage-recipes

    You will find the following on Everyday Food Storage,

    “The Utah State Extension service also agrees, saying…
    “What NOT to Store…Home Canned Butter, especially unsalted, canned butter. (Why – unsalted canned butter has NO protection from botulism, slated, home canned butter has no science-based process to can safely)”

    http://extension.usu.edu/foodstorage/htm/what-not-to-store

    AND…

    Cautions Issued for specific foods, Butter — For now, canning butter using any method is not recommended. Some methods are dangerous at best; others are not backed by science.”
    http://extension.usu.edu/juab/files/uploads/FCS/Common%20Canning%20Mistakes.pdf

    #55341
    ReadyMom
    Moderator

    For butter, your best bet … safest option is to get canned butter

    or Ghee: (I found it in the ‘international foods’ isle @ Wegman’s grocery store and at a small Indian food store)

    #55342
    RightWingMom
    Member

    Thanks ladies!

    I think I’ll go w/ your suggestions and possibly some powdered butter and cheese from Honeyville.

    http://store.honeyvillegrain.com/powderedcheesecan.aspx
    http://store.honeyvillegrain.com/powderedbuttercan.aspx

    #55343
    mmpaints
    Participant

    LOL, I’m glad folks can still afford those options. For us poor folk, I’m gonna keep on making my butter from fresh milk and canning it for future use.

    Oh ROFL rightwing, I just watched LD last night. It always gives me such a good feeling inside. I so want a pair of them boots!

    #55344
    ReadyMom
    Moderator

    @mmpaints wrote:

    LOL, I’m glad folks can still afford those options. For us poor folk, I’m gonna keep on making my butter from fresh milk and canning it for future use.

    Oh ROFL rightwing, I just watched LD last night. It always gives me such a good feeling inside. I so want a pair of them boots!

    mm … I do NOT have a SINGLE solitary can of butter or jar of ghee! Too much $$! I home-canned a bunch of jars from butter I bought one spring @ a really good price. After I read all the info on home-canning butter … I dumped it ALL down the drain. 🙁 It’s NOT worth the risk, if there isn’t medical help near by. -k

    #55345
    okie B
    Member

    When I was growing up, my mom kept the butter on a dish in the cupboard — no lid on it, no refrigeration, nothing. Grandma did the same thing, only she kept hers on the counter. I only ever remember it getting thrown away once, and that was when it had melted (happened often enough) and then started bubbling.

    We were watching America’s Test Kitchen the other day, and the host Chris Kimball was talking about growing up, his family always left the butter out on the counter, and he had grown up eating basically rancid butter for years and never knew it.

    It’s one of those things — I think it is always possible to have issues with butter, but they just aren’t all that common, especially if you maintain a clean environment anyway.

    I make my own ghee. I was going to can some butter, but then I started doing more Lebonese cooking and they use a lot of ghee or clarified butter. I melt five pounds of butter, throw in about a 1/4 cup of cracked wheat, let it simmer down until it becomes clear, then strain the ghee into clean jars. The buttered wheat can then be used in salads or other recipes. A lot of recipes don’t bother with the wheat, but that’s how I was taught by the little Lebonese lady who gave me the recipes I use. It helps to absorb some of the butter fats and solids, and it also helps from a visual perspective to tell when the ghee is done.

    Different options, different textures, slightly different tastes.

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