Canning Butter in Your Kitchen

No house storage is not complete without the addition of an emergency supply of butter. Granted, you can easily store your pound packages of this dairy product in the freezer, but there are some drawbacks to this solution.

First this method of storage uses butter valuable freezer space that could have been better used for other products in the second, during emergencies and the possibility of power loss you risk losing all your butter supplies.

There are several ways to build your emergency supply of butter. If you have unlimited funds at your disposal, you can purchase the commercial butter 12 oz cans for about $ 6.00 per can. However, if you're cost-conscious like me, you probably have your own look to make butter. The process is fairly simple and offers an attractive alternative from the high street value of ready-made products.

I want at this time to read my caution to the fact that the U.S. Department of Agriculture home canning is not the butter and dairy subscribe. With that said let me continue to explain the whole process.

You can use all the butter that you have access. It need not be the most expensive versions, but the butter and margarine are not to be. Look for either supermarket or you can sell a multi-pack of four pounds to buy for just over two U.S. dollars per pound at your local wholesaler Sam's Club. Are clearly aware that the butter of lower quality you will need to "shake" the pots, but the end result will be the same.

Start by heating your pint jars for 20 minutes at 250 degrees in the oven. Place the rings and seals in the oven with the pitchers. You will see that one pound of butter makes a little more than a pint of the final canned product. You can pan for easy removal of the pots from the oven.

While waiting for the pots to get sterilized you can start to melt the butter slowly in a pot. Keep the temperature low enough that you bring the butter to a slow boil. Make sure the bottom of your pot, stir frequently to prevent the butter from burning. Finally, reduce heat and let the mixture for 5 minutes. You could simmer a little longer if you wish and the amount of shaking at the end reduction. Place your jar lids in a separate pan and bring water to a rapid boil. Leave the lids in the water until you need them.

When you're ready to fill your pots begin stirring the butter beginning at the bottom of the pot and work your way to the top. Use a small spoon and scoop to place the butter carefully into the prepared jars. Canning jar funnels are especially useful for this part of the procedure.

As with any canning process to ¾ of an inch of free space in each pot. This will aid in the coming shake process.

Wipe the rim of your pots and only a sterilized lid of the pot of boiling water to each pot. If the pots are beginning to cool the seal lids and you will see the famous "ping" sound. While the jars are still warm, but able to be safely handled, shake them for a while. You will notice that when cooling the inside is butter milk. Certainly shake up a consistent texture in the pot.

The pots are slightly warm place them in your refrigerator. If they start to cool keep shaking them every five minutes until the contents begin the beautiful glow of real butter at that moment you let them in the fridge for an extra hour broadcast.

Your butter should look to successfully retain for at least three to five years and possibly longer if stored in a cool, dark place. Since the canned butter does not melt half time once you open one it is not necessary to the content assuming it is used within a reasonable time the refrigerator.

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