Canning Butter

Viewing 13 posts - 46 through 58 (of 58 total)
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  • #55346
    Vina8
    Member

    Sitting out on the table and going rancid is one thing–it won’t kill you. Botulism will only happen in an environment with no air–such as when you can something. We bought some commercially produced canned butter and dried butter for storage (not a lot because of $), but I will not can butter because of the potential for botulism. It isn’t worth the risk.

    #55347
    mmpaints
    Participant

    A temperature of 241F (pressure canning) prevents botulism and heating anything to 1sixty5F ( six button is broken) kills the spores of Clostridium botulinum. Home-canned foods should be boiled for 10 minutes before eating; this will destroy the botulism toxin.

    #55348
    Anonymous
    Member

    Even pressure canning butter is not reccommended….

    To start:
    http://everydayfoodstorage.net/2009/05/ … ge-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)”

    “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.”

    #55349
    Anonymous
    Member

    http://www.uga.edu/nchfp/questions/FAQ_canning.html#33

    When it comes to safety please do NOT continue to bump down the information that covers the links with the safety information…
    This is a serious food safety issue.
    Once again when it comes to food safety and a WSHTF situation or whatever may happen that you need to use your food storage I would hate to see someone make family deathly ill with a neurotoxic food poisoning when there is very limited on no medical care available..

    #55350
    Anonymous
    Member

    @mmpaints wrote:

    A temperature of 241F (pressure canning) prevents botulism and heating anything to 1sixty5F ( six button is broken) kills the spores of Clostridium botulinum. Home-canned foods should be boiled for 10 minutes before eating; this will destroy the botulism toxin.

    Pressure canned foods should be boiled for at least 20 minutes as recommended by the USDA and multiple university and county extensions across the US.

    #55351
    mmpaints
    Participant

    yah, and if YOU think the USDA is GOD, don’t do any home canning at all. For sure you need to jump on the bandwagon for S-510 too because people are just too stupid to feed themselves. Yes, i am being sarcastic and yes, I am disgusted. How do you think our ancestors managed to survive to procreate and give us all the future generations to now? Do you think they all died from home canning? My Grandmother never pressure canned a single damn thing from her garden, not even tomatoes. I ate them as did my entire family. Apparently we lived thru it. I don’t boil my pressure canned foods for 20 minutes, it turns them to mush, apparently I am not dead. What makes some can of crap produced in some factory somewhere by minimum wage workers who probably don’t even speak english, better than what you can do for yourself at home?

    NOW, if you don’t think this is safe for you, DONT DO IT. Quit beating a dead horse already. There’s apparently thousands of websites out there, all run by some sort of governmental agency telling us how unsafe home canning is. Decide for yourself. Use you own brain.

    #55352
    ReadyMom
    Moderator

    @mmpaints wrote:

    -snip-

    NOW, if you don’t think this is safe for you, DONT DO IT. Quit beating a dead horse already. There’s apparently thousands of websites out there, all run by some sort of governmental agency telling us how unsafe home canning is. Decide for yourself. Use you own brain.

    Well … aahh… uh … I guess that says it all ……. :bored: -k

    #55353
    mmpaints
    Participant

    ROFL

    #55354
    watcher
    Participant

    Read through the sites, not recommended/endorsed because of lack of data/testing is not the same as dangerous/will make you sick/kill you. Botulism organisms are killed 250F so pressure canning will sterilze both the can and the contents. Two ways exist to remove the water, either boiling off or using a fat seperator. For piece of mind I would use the pressure canner and process at the meat timimg. Yes this is a risk as the testing for safety is not done but that is understood. The not recommended/no testing is also given for other dairy products and for thickeners/fillers (flours in gravies and breadcrumbs for meatloaf in a can, I use oatmeal for mine). Again understood, do at your own risk. There are also recommendations against the quick bread baked in a jar as testing has been done and has found that Bot organisms can survive that. It has been years since I read on a Bot case from home canning but several per year on contamination of store bought foods with recalls.
    Have I canned butter yet, no, will I in the immediate future, yes.

    #55355

    Personally I wont add anything to this on the subject of canning. Canning is not my forte, my wife does all the canning.

    What I will add though, is there is enough information here for someone to make up their own minds. Can butter if you will or if you wont, thats your own personal decision. Mmpaints has given enough information on how to do it safely at home and I agree with her in the fact that I don’t trust nanny.gov for anything, if they were a business they would all have been in jail a long time ago.

    For those that choose to can butter that is your decision, but APN will not be held responsible for your actions, mistakes, screwups and failure to do something safely regarding what you learn on this site.

    As for myself, I’m going to have my wife learn to can butter, but thats me, my wife, and our decision

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    #55356

    NOTE from ReadyMom: This thread was locked by NIP, but I have merged the following new posts over here, to keep continuity. The thread remains locked. -k
    =================================================

    I’m not really concerned about botulism (25 food cases reported US wide on average) but to be on the safe side I’d like to pressure can. Somebody posted about pressure canning on another site I was on but didn’t give any specifics. I’ve googled and can’t find any directions just mentions of it.

    I realize that this can be a sensitive subject but please don’t just hit me with the “don’t do it” sites. I’ve done my research and am interested in this method.

    Thanks.

    #55357
    TtnTransplant
    Participant

    There’s a thread in this forum about canning butter.

    And welcome to APN!

    #55358
    ReadyMom
    Moderator

    @TtnTransplant wrote:

    There’s a thread in this forum about canning butter.

    And welcome to APN!

    It’s here: Pressure Canning Butter

    HouseKeeping! I’m going to move the first post (by dressagerider95) over to that thread. -k

Viewing 13 posts - 46 through 58 (of 58 total)
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